Snapshots from Mayberry.
I like Sunday mornings in Mt. Airy, when there’s not a soul to be found.
Campfire breakfasts are one of the things I look forward to most about going camping. Before we left, we picked up a pound of Applewood Smoked Bacon from Fresh Market…needless to say it was delicious and I used the leftover grease to season all of my vintage cast iron. Now, everything I cook on them has a slight pinch of that wonderful bacon flavor.
Getting ready to explore and set up camp at the New River Trail State Park at Historic Foster Falls.
Well, here it is. All black and shinny and ready for some good home cookin.
I know everybody seasons their cast iron a little differently, but here’s my method, in case you were wondering.
- Put the pan in the oven and heat it to 450 degrees.
- Once it’s up to temperature, cut the oven off and let it sit inside the oven an cool for about an hour.
- Apply a thin coat of oil to the pan. It will still be hot to the touch, so be sure you use a pan hold or oven mitts to maneuver the pan. Typically, I like to use fatback, but I was out, so I just used soy bean oil instead.
- Put the pan back in the oven and turn the heat to 500 degrees. Once it reaches temperature, let the oven cook for one hour.
- After cooking for an hour, turn off the oven and let the pan cool inside for three hours
- Your done!
Just a quick side not…since I didn’t have any fatback to season the pan with, I’m going to cook bacon the first time I use the pan. This will help both with the seasoning and with the flavor. It’s not something you have to do, it’s just my personal preference.
Also, when you’re applying the oil, make sure to coat everything, but use as little oil as possible. because you don’t want your house filling up with smoke.