July 11, 2019 (153 Days Old)
Lodge Twelve Inch "Canadiana" Skillet
You just cannot understate the feeling of gut-level satisfaction that spills out of a hot pan in the form of a family meal.
Raw joy is probably a misnomer, if only because nothing that purposefully leaves a simmering cast iron skillet is ever raw.
Crisp, juicy joy, marinated in its own juices would describe it better.
It also didn't hurt that it was joy spilling from a brand new piece of cast iron.
Just Browsing
Thing is, I rarely shop.
I pass through stores and shops more like a pith-hatted anthropologist, prodding merchandise with my eyes and imagination but rarely interfering directly.
When something catches my eye, I step closer and if it actually holds my attention long enough, I'll reach out and examine the thing for a bit of cautious tactile research.
I skated closer to the cast iron display at the department store nearby my office as I shortcutted through on my way to the local pizza dive about a month back.
As my family would have it, I've got more than enough cast iron in my collection (so I wasn't hunting) but the stamp of a collector's edition maple leaf on the bottom of a twelve inch pan was too overwhelming to my otherwise scientific indifference.
Hook.
Line.
Sinker.
Out of Sequence
A twelve inch pan seems like the most obvious pan to start a collection with.
START with.
It's big.
Practical.
And robust enough for virtually any application.
If I was starting afresh on my cast iron collection, a twelve inch pan would be near the top of my list of acquisitions.
Yet for some reason, and though I'd collected and groomed my cast iron for over three years, I found myself with nary a single one of this size to show for my
curation
curation
When I buy new pans or pots with the intention of building a custom set to suit my cooking needs.
effort.
The ten-and-a-quarter inch had been adequate for most purposes in home cooking for a family of three, and often the better choice: more convenient for a trio of eggs, say.
And definitely lighter to store.
I always did have an eye on that twelve tho.
Just Give Me a Reason
When a few weeks of mulling finally passed, and the excuse of an upcoming camping trip triggered the buy-now impulses of my brain, I explained the cashier (because she asked) that this beauty would be starting life atop the heat of some real flames, under a sunny sky in the lakeside campground of a July long-weekend adventure.
I'd be cooking for my family in the wilderness, or as much as the wilderness that could be reached with a pickup truck and some wet gravel roads.
She double-bagged it for me.
It's a beast.
A heavy, beautiful beast.
Brand Loyalty
Almost my entire collection is a piece-by-piece jumble of Lodge-brand iron.
The Canadiana Series Twelve Inch Skillet is a standard round pan, with an eye-hole handle and pour spouts at the three and nine o'clock positions.
What sets it apart is an elegant embossing on the base of not just the Lodge brand, but a stylized maple leaf and the word "CANADA" filling the usually blank space.
I'm a sucker for cast iron pans generally because, in my mind, they are tools purchased with a sense of hopeful
legacy
legacy
I like to think of this as stuff I plan to pass down to future generations.
, pans I'll pass down to my kid and grandkids.
The limited uniqueness of the oh-Canada pattern enhanced that emotion for me.
It only helped that it was a Lodge-brand to boot.
'Tis the Re-season
The span of my post-purchase
seasoning
seasoning
Getting a new or newly cleaned pan ready to cook by carbonizing an oil on the iron surface, creating a non-stick layer.
efforts span a breadth as numerous as I have pieces: the oil and bake, the bbq method, the ole’ campfire trial, a burn-in on the stove top, sacrificing a dozen eggs, or just cooking something.
With the twelve inch skillet I wasn’t going for anything special, nor did I really have a plan other than to make sure I wasn't hauling it out to the woods without at least one trial at home.
It happened that I had a half-package of bacon in the fridge leftover from a dish we’d made on the weekend-past, so bacon it was.
At home we have a gas range-top, and I don’t think I’d be the cast iron guy I am had we not made that investment half a dozen years ago.
Now, six years later, I was firing up the main burner with a fresh piece smoking-hot before me, and a handful of greasy pork waiting to meet its destiny.
Campfire Pizzaria
Finally in the wilds, we mixed up a batch of yeast crust, let it rise for a few hours and eventually started prepping the ingredients.
Cooking over a campfire is tricky for anyone who is used to the consistent heat of a home stove (or in this case, oven).
It takes an honest fifteen minutes to get a pan properly, evenly heated.
Hot spots and cold spots.
Keeping a good base of embers glowing red while stoking a low fire to replenish.
You don't want raging flames, but a weak fire will lose interest in your pan before you can wave the smoke out of your eyes.
My crust was (if I'm being honest) a little thick, but it cooked and browned up nicely as I baked it solo in the hot pan.
Toppings were simple: cheese, some capicola ham, and a good slather of sauce.
The pizza was delicious and the pan was initiated.
And then it rained
I swapped that pan between our coleman campstove and the firetop the rest of the weekend because the intermittent rain meant the weather was fine for a fire, but tough for cooking over it.
It fit four standard burger patties like a champ.
Egg sandwiches were a long morning event, sizzling an egg to perfection over the fire, toasting an English muffin directly on the flames, and melting the ham, egg and cheese into a rich gooey disc in the pan.
Grilled cheese sandwiches for lunch were a cake walk compared to the eggy versions, and we wrapped the whole pan in foil (filled with some chopped squash, onions, potatoes, carrots and celery) and let it roast above the fire-pit as our camping crew enjoyed beers and grilled some marinated steaks over the open flame.
The Cast Iron Guy Verdict
Do you need a twelve inch skillet? It is a workhorse for outdoor camping adventures, I can attest to that.
If I was going out to the great outdoors for longer than a long weekend, I wouldn't hesitate to rely on this kind of pan for most any and every meal.
Where the ten and a quarter is great for small meals or a duo of morning eggs, the twelve proved its utility with a bit of extra space for full meal cooking and a wide scope of applications.
If I'd thought of it, I'd have paired it with my lid (the one from my dutch oven fits ok) and I think this piece of oh-canada cookware (with or without a groovy maple leaf logo) could have lived atop that fire and fed anyone who dared try to tame her.
No regrets.
Maybe I'd better start wandering through the cast iron section of the department store more often.
Other Users Say
someone smiled to read this
someone was sad to read this
July 9, 2019 (154 Days Old)
9 Ingredients to Put on Your Campfire Pizza Masterpiece
Grill up some flat bread in your hot pan then add your toppings, cast iron pizza is a fast, fun addition to your camping, culinary adventure.
You won't be able to cook these fast enough! Now about those toppings:
Cheese
Shredded or chunked.
Obvious.
Gooey.
Melty.
A perfect indicator of done-ness as the cheese heats and browns.
You can’t make a pizza without cheese, to be honest, but you’ll get a thrill over watching it sizzle in the heat of fire.
Capicola
Sliced.
Smokey and rich.
Adds a fancy flare to your pie and pulls away from the simple tang of basic ham.
Spinach
Chopped or whole leaf.
Colourful.
Simple.
Plus you (and all of us) could use some green veggies while you’re out camping eating hot dogs for every other meal.
Bacon
Crumbled.
Decadent.
Messy and indulgent.
But crisp it up it in your cast iron pan first to season your iron for the dough and crust.
Onions
White or yellow.
Finely chopped.
Cook these up in the bacon grease to
caramelize
caramelize
Cook something to the point where the natural sugars brown and add a caramel-like richness to the food.
then massage them into the sauce before the rest of the toppings.
Fresh Tomatoes
Sliced.
Fresh.
Acidic.
If you’ve got a nice fresh sauce to match, it pulls everything together as the hot tomatoes cook and meld between the layers of toppings.
One Egg
Sunny side up.
You can crack it right in the middle.
Lid up the pan.
Let it cook.
The yoke drizzles over everything and you’re brain will melt at this culinary innovation if you’ve never tried it.
Mushrooms
Thinly sliced.
Meaty.
There are such a variety of these.
I like simple brown mushrooms, but some oysters always go nicely, too.
Hot Peppers
Cleaned.
Minced or whole.
Hot or mild.
Elevate your taste buds and have a cold beer on stand-by.
Other Users Say
someone was bored by this
someone smiled to read this
Popular Topics
The Cast Iron Guy
A well-seasoned site about adventure, food, science, heat, iron, and the joy that comes from a hot iron pan.
Powered by DROpThinkz CMS v0.5.9 caribbean, © 2019 by Clicks From Nowhere Studios