I have cast iron pots and pans that I use campingI am not sure how to keep them in good condition, how to clean them when I am out camping and how to store them when we are not campingHELP!!!!!!
I've got an unopened can of beer from 1982, it hasn't leaked or exploded yetIt's kept at room temperature Probably if you kept it at the bottom of a fridge it would last(so long as it doesn't freeze)
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They can explode in extreme heat or if droppedThey can eventually eat through the canThe normal shelf life is 6 months.
If the cast iron pan is properly seasoned and pre-heated before use it should be a simple matter to wipe out any residue with a clean clothIf you have food or scorch marks inside the pan, either the oil (seasoning) has worn-out or you're cooking at the wrong temperatureYou should not need to use soap and water on a day-to-day basis, and in fact doing so will remove the oils from the iron leading to more food sticking/scorching and harder clean-up in the futureIf you will not be using the pan for several days, it is a good idea to remove excess oil to prevent it from getting rancidUse a clean cloth slightly dampened in very dilute dish soap and water solution (a few drops of dish soap in a gallon of water) to lightly and quickly wipe down all surfacesFollow-up with a clean cloth dampened only in fresh water to remove any soap residueThen towel dry and allow to further air dry before placing in storage If you need to re-season your cast iron pans, scrub them out thoroughly to remove any scorched spots or stuck-on food, dry well, then apply a light coating of cooking oilPlace the pan upside down on a cookie or aluminum foil sheet in your kitchen oven, pre-heated to 450 degrees, and bake for 30 minutesAfter 30 minuets remove the pan from the oven and allow to coolRepeat these steps 2 or 3 times, then follow the pre-storage washing procedure above.
