{"id":69497,"date":"2017-07-06T15:26:18","date_gmt":"2017-07-06T21:26:18","guid":{"rendered":"https:\/\/dh.durangoherald.com\/tj\/cast-iron-cooking-a-timeless-method-as-old-as-the-west\/"},"modified":"2017-07-06T21:26:18","modified_gmt":"2017-07-06T21:26:18","slug":"cast-iron-cooking-a-timeless-method-as-old-as-the-west","status":"publish","type":"post","link":"https:\/\/dh.durangoherald.com\/tj\/cast-iron-cooking-a-timeless-method-as-old-as-the-west\/","title":{"rendered":"Cast-iron cooking a timeless method as old as the West"},"content":{"rendered":"\n

\"Scott
Scott Japhet\u2019s Gluten Free\/Dairy Free Dutch Oven Cornbread is one of the many recipes than can be prepared in a cast-iron Dutch oven. Fans of cast-iron cooking say that it adds flavor to a dish that cannot be achieved any other way.<\/span>Courtesy of Ben Brashear<\/span><\/figcaption><\/figure>\n<\/p>

There are very few things as appealing and timeless as cooking with cast iron. With its heritage dating to the establishment of the first foundries in the late 1800s, cast iron evokes something of exploring a frontier, like a modern-day Daniel Boone or John Wesley Powell. Whether you\u2019re pushing your limits on a multiday river trip, horse packing in the Weminuche Wilderness or simply grilling in the backyard, cast iron lends a sense of comfort that can be matched only by grandma\u2019s kitchen.<\/p>\n

Two longtime river runners, Matt Gerhardt, general manager of 4Corners Riversports, and Scott Japhet, once a paddling instructor and river guide and now the owner of Body Wellness, are cast-iron aficionados, and each have go-to recipes.<\/p>\n

The appeal of cooking with cast iron is that a properly maintained Dutch oven or griddle allows you to cook with the laid-back feeling of summer. And let\u2019s not forget its greatest attribute \u2013 the distinctive \u201cseasoned\u201d flavor of a well-used pan, handed down through the generations, that will elevate any dish.<\/p>\n

\u201cThe best part of cooking with a Dutch oven is that you can imbibe a few cocktails and play a game of bocce ball without having to hover over dinner like you would cooking with a normal skillet,\u201d Japhet says. \u201cIt\u2019s simple, really; once you smell your dinner, you know it\u2019s done cooking.\u201d<\/p>\n

Notable benefits to cast iron also include, according to Japhet, a slight boost in dietary iron, the lack of worrying about scratching or eating Teflon and its timelessness in an era of \u201cdisposable everything.\u201d<\/p>\n

For Gerhardt, it comes down to simplicity. \u201cBasically, you can cook anything you normally would at home, but think of building your meal in layers, more like a casserole,\u201d he says. \u201cEnchiladas, lasagna and cobblers are perfect for cooking in a Dutch oven, but you can cook damn near anything really \u2013 desserts, breads, there are even salad recipes.\u201d<\/p>\n

However, with every pro there is a con. \u201cThe greatest drawback to cast iron is the weight,\u201d Gerhardt said. \u201cIf not properly rigged in the raft, I guess they could become a projectile and that\u2019s a drawback too.\u201d<\/p>\n

It could be argued, though, that the greatest hindrance to cooking with cast iron is not its weight but in how to properly season a pan. This seems to be a common source of misinformation and quirky axioms, such as \u201csoap is bad\u201d and \u201cyou cannot cook spaghetti sauce in cast iron.\u201d<\/p>\n

The manufacturer Lodge Cast Iron, Gerhardt and Japhet all agree that the easiest way to season cast iron is to use a high-heat vegetable oil. Coat your pan in canola, peanut or soy oil. Then, place the pan into a heated oven between 350 and 400 degrees for an hour. Make sure to place the pan upside down to prevent oil from pooling in the pan. Wipe off the excess oil and allow pan to cool. A well-seasoned pan should remain \u201cnonstick\u201d for up to a year of use and should be cleaned with mild dish soap and dried with a lint-free cloth. If you cook excessive amounts of tomato sauce or acidic foods, you will have to re-season a pan more frequently, but you don\u2019t have to shy away from these foods.<\/p>\n

There are carbon, steel and aluminum alternatives to cast iron for those unsure about seasoning or for those looking to go lightweight. For a group of up to eight people, Gerhardt recommends a 10-to-12-inch Dutch oven and, for groups larger than that, he suggests using three to four ovens.<\/p>\n

\u201cThe biggest rookie mistake when cooking with a Dutch oven is piling on the charcoal and nuking your meal,\u201d he says. \u201cEight to 10 coals on the bottom and 10 to 14 coals on top is all it takes. Just remember, it\u2019s all about simplicity and focusing on having fun.\u201d<\/p>\n

Contact Ben Brashear at brashearmedia@gmail.com<\/a>.<\/em><\/p>\n

\n

Matt Gerhardt\u2019s Dutch Oven Enchiladas<\/h4>\n

Ingredients
\n 2 lbs. ground beef
\n 1 onion
\n 1 bell pepper
\n 4 tsp. ground cumin
\n 1 28 oz can tomato sauce
\n 1 12 oz can tomato paste
\n 1 10 oz can enchilada sauce
\n 12 corn tortillas
\n 1 avocado
\n 2 lbs grated cheese
\n 3 fresh tomatoes
\n 1 head iceberg lettuce
\n Method
\n Mix wet ingredients and 3 tsp cumin to make sauce. Meanwhile, brown the beef with 1 tsp of cumin. Dip tortillas in sauce then line bottom of Dutch oven. Spoon beef over top, add cheese and fresh ingredients. Continue building layers of beef, cheese, tortillas and other ingredients until complete. Bake 30 minutes.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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