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A Blogging Good Anniversary

I occasionally allude to an interesting-to-me fact: I’ve been posting my thoughts online in the form of blogs for a long time.

To give that claim some context, as of today I have been a blogger for twenty years.

That’s right.

On April 20, 2001, twenty years ago to today, I posted my first dispatch post from a hot little apartment in metro Vancouver shortly after moving there for a post-university job.

I don’t want to sour this post in any way with recollections of why I shelved that blog or mourning all the other little temporary websites that lived for a time online before fading into the obscurity of a backup file on my computer. Needless to say, the digital road from there to here has been long, rewarding, introspective, emotional, and likely worn out more than one keyboard.

I’ve been read by lot of people for too many reasons to list.

I’ve been scraped by content farms stealing my words and photos.

I’ve been recognized by media and linked from news articles.

I’ve been hacked.

I’ve been awarded for words, design, and concept.

I’ve been undermined by people I had trusted for things I’d written in good faith.

I’ve told stories.

I’ve had regrets.

I’ve corrected mistakes.

I’ve learned, grown, shared, and opened myself up.

Literally millions of words have appeared online at times, and as many of those words as I have cared to keep are safely archived and privately backed up in safe digital spaces for my personal future reference.

If you have been reading and enjoying this blog, thanks. It is the latest in now-twenty years of efforts to share my words and thoughts and creative soul online. It has been a big part of my life, mostly for good, and always interesting… well, at least for me.

It has been an outlet and an inspiration to step out of a pandemic-based rut (an even more significant thing to say today as my age-group eligibility for a vaccine starts this morning!)

I write and post, and I write therefore I am. And while this blog may still be young and new, for me personally this is a blogging good anniversary worth pausing to blog about.

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Can I use an outdoor grill or campfire to season my cast iron pan?

Iron. Oil. Heat.

These are the three foundational ingredients needed to season any cast iron pan.

If you have a cast iron pan, a bit of oil, and a heat source then you should be able to season that pan. And so the simple answer is, yes, if your heat source is a campfire or a gas grill this would count and you should, most definitely, be able to season cast iron outdoors on a grill or other open flame.

In fact, in my own experience, I’ve had some great luck seasoning cast iron both on the barbecue and over the fire while out camping. There are many practical benefits including dispersal of smoke, efficiency of the process, and the honest-to-goodness joy of sitting around a fire doing something as practical as seasoning your cookware.

I’ve also had a couple bad experiences. So, a caveat…

Cast Iron Guy Caveat: Fire and flame are less predictable than electric heat sources. And unpredictable heat can mean things might get a little too hot or too cool as you work to find the just right level of heat to achieve the best seasoning results.

Too low heat means that the chemical reactions to create seasoning won’t happen and the oil will likely just get gummy and sticky and fail to properly polymerize to become seasoning.

Too high heat means the oil and any established seasoning will likely burn and disintegrate leaving bare iron behind.

Check out my article on using a self-cleaning oven to strip seasoning for a refresher on how different levels of high heat affect the seasoning on a pan. I wrote about some of the chemical properties of seasoning and how the blast furnace temperatures of self-cleaning modes torch seasoning to ash.

Finding that just right heat in an oven somewhere in the middle of that too high and too low value is a matter of setting the knob to the just right number.

Finding that just right heat on a campfire or over a gas flame is a trickier prospect and requires attention and care above the heat source, and definitely not just throwing it into the flames or coals and hoping for the best!

While many things can go right, there is more wiggle room for things to go wrong: uneven seasoning, soot and ash contamination, over-heating and burning off the seasoning you’ve already created, increased difficulty to season handles or edges, or even in the extreme, possible cracking of your pan by moving it through too much temperature variation too quickly.

So, with a good steady-burning bed of coals or a medium flame on your grill, a rack or grate to rest your pan above the heat, the right tools, the right oil, and with work and care, yes, you can season cast iron on a campfire or outdoor grill… but maybe start with a practice pan to learn.

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Running: What is Hill Training?

Sunday Runday and while the weekends are reserved for distance training, the springtime has rebooted our training schedule and put us back into proper-training-mode. This includes regular and progressively longer hill training runs.

If you happen to live beside a hill where runners train maybe you’ve seen folks like my running friends and I, climbing and descending on repeat, week after week. Perhaps you wondered what the heck why were were torturing ourselves so…

So, what is hill training?

Running is running, and the longer you run the further you’ll be able to go… eventually.

More serious, focused run training tends to pry apart the various aspects of running and portion them into dedicated types of runs meant to isolate enhancing various pieces of the running puzzle: speed, endurance, longevity, pace, and strength.

Hill repeats are meant to build strength. They add a very specific element of resistance to a run, building stronger muscles and generally agreed upon to improve overall performance.

Our hill is roughly a 7% – 9% grade leading into and out of a creek valley near our meeting point. Our Wednesday runs turn into hill training sessions in the spring and early summer, building back up that foundational strength that usually dwindled over the winter months.

There are many different approaches to training on hills as there are runners, but here’s what my crew does:

A brief warm-up run leads us down to our start point.

A single repeat includes a steady climbing run up to a designated point roughly four hundred meters from the base of the hill. As we crest this distance, we do a short recovery walk, turn around, and jog at an easy pace back down to the bottom of the hill.

Starting in early March we begin with three repeats, building by one each week until we reach a maximum. That maximum count depends on the type of race for which we are training, but usually somewhere between twelve and fifteen repeats total by the time we enter June.

(After June we switch to speed training mixed with “hilly runs” which are things I’ll get around to writing about then!)

It’s a tough session. It’s a tough spring. But it’s been working for us for a long time.

Hill training is a slower, deliberate isolation of run training meant to build strength, train muscles in ways not targeted on flat trails, and make runners better at their sport. We grumble a lot, but the spring pain has payoffs for a great summer.

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Suburban Fire Craft (Part Two)

Back in early March I introduced my readers to my simmering big plans to upgrade my backyard fire pit set up.

For years we’ve not made campfires in our backyard a priority, mostly because we could go camping any time we wanted and evenings in the city were otherwise filled with social visits and travel. Backyard campfires were an occasional indulgence.

For half a decade we have had a small fire bowl which for basic purposes allowed us to have a small marshmallow-roasting fire in the backyard if we wanted, and I kept a bit of wood in the shed for a those handful of evenings a year when we kindled a flicker-filled gathering out our back door.

But the prospect of another summer of limited camping and sidelined travel plans… blah, blah, blah. You know the story. You’re all living it, too.

Since that post, I’ve made some purchases and done some setup work. Last night it all came together for an innagural (if small and simple) backyard cookout involving some sausages, marshmallows, and a beautiful evening watching the sunset beside some glowing coals.

First, I bought the family a new movable fire pit. It’s a much more elaborate setup than our old bowl, though. It’s a side-vented deep body steel fire pit, with a removable tray for charcoal burning, and two cast iron grill plate attachements. I can either cook on the grills directly, or it’s strong enough to hold a pan or a small dutch oven atop.

Second, I bought some cooking fuel in the form of both charcoal and smoking pellets. The tray insert allows us to have simple grilling fires which (unlike the gas grill we often use for backyard “barbecues”) is a more authentic cooking-over-fire option we now have.

Third, I stocked up on wood. Not only did my coworker chop down a bank of aging trees in her backyard and provide me with a few good chopping stumps and a truck full of logs, but I ordered a cubic meter of firewood from a local supplier, dried and ready for a summer of backyard fires.

Summer isn’t quite here, but I’m officially ready to tackle it with flame and iron… right in my own backyard.