My Best Tips from Years of Cooking in the Wilderness

If you’re new to cast iron cooking, welcome to the club!

I’ve been using cast iron skillets and Dutch ovens for years, whether in my own kitchen, at hunting camp cook schools, or deep in the backcountry wilderness cooking for outfitters and guides. 

Let me tell you—once you learn the ropes, you’ll never go back to flimsy non-stick pans. And don’t let people scare you away from using cast iron with all their fear about what you can’t do with them!

But, before you jump in, there are a few must-know basics to make sure your cast iron journey is smooth and frustration-free. 

I’ve seen plenty of people struggle with food sticking, rust issues, or accidentally ruining their seasoning (I’ve been there myself), so here are some key tips to help you start off on the right foot.

These Stacked set of three black cast iron skillets, perfect for versatile cooking needs in the kitchen.

Step 1: Seasoning Your Cast Iron for Success

If you’ve heard people talk about seasoning cast iron, they’re not talking about spices! Seasoning is the layer of baked-on oil that gives cast iron its natural non-stick surface and protects it from rust.

🔹 To season your pan for the first time, apply a very thin layer of high-smoke-point oil (like flaxseed, grapeseed, or canola oil)  I use grapeseed to the entire surface—including the outside and handle.🔹 Bake it upside down in a 375°F oven for one hour (place foil underneath to catch drips).🔹 Let it cool completely before using.

The more you cook with cast iron, the better the seasoning will get. This is why some well-used Dutch Ovens and skillets from hunting camps and lodge kitchens have the absolute best non-stick surfaces—they’ve been seasoned through years of use!

Here this stack of three cast iron Dutch ovens, showcasing their durable construction and classic design, perfect for outdoor cooking.

Step 2: Always Preheat Before Cooking

One of the biggest mistakes I see people make is not preheating their cast iron properly. Unlike thin aluminum pans, cast iron takes longer to heat up, but once it does, it retains heat evenly.

Before adding food, set your pan over medium heat for at least 5 minutes. You’ll know it’s ready when a few drops of water sizzle and evaporate instantly.

 Pro Tip: Never crank up the heat too high—medium to medium-high is usually all you need. Cast iron holds heat so well that it’s easy to burn food if you’re not careful!

Step 3: Choose the Right Oils for Cooking

Not all oils are cast iron-friendly! Since cast iron gets really hot, you’ll want to use oils with a high smoke point, like:

✔ Avocado oil✔ Canola oil✔ Grapeseed oil✔ Lard or bacon grease (old-school favorite!)

Avoid butter or extra virgin olive oil for high-heat cooking—they burn too easily and leave behind a sticky residue. And don’t use bacon, no matter what your grandmother tells you. The bacon today is full of sugar and additives unlike when they used 100% lard.

For your first few months of cooking, stick to fat-rich foods like: Bacon - real ...not full of sugar, Steaks ,Roasted ,potatoes, Cornbread

Once your cast iron has built up a solid seasoning, you can start experimenting with more acidic dishes.

My mission is ~ is to keeping the tradition alive

Cooking with cast iron is more than just a skill—it’s a connection to history. 

From hunting camps to wilderness lodges, cast iron has been the workhorse of the kitchen for generations.

If you’ve ever wanted to master cast iron cooking, why not learn from those who have been doing it for decades?

 Join me for an immersive cooking experience, and let’s keep this timeless tradition alive—one meal at a time. 

From my fire to yours—keep it seasoned, and keep adventuring!"

Sheila