This is not the first time I’ve brought up my mushroom grilling wonder pan on this blog, and it is unlikely to be the last. A summer of backyard grilling and open-flame cooking has done nothing short of cementing my resolve celebrate a years-long (if accidental) effort to season a chunk of generic cast iron into one of the most useful pans in my cast iron collection. Behold, the barbecue beast. In fact, one of the first posts I wrote in this space referenced a chance purchase by a naïve young cooking enthusiast a decade prior. A new gas stove in the kitchen prompted an experimental foray into cast iron. Frugally, I bought a small pan from a discount department…

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I keep a cast iron pan near my barbecue for exactly one reason: my wife loves grilled mushrooms on her hamburgers. I know very well that a well-seasoned pan atop an outdoor gas grill has a whole host of purposes, but when you have a system like this that ain’t broke… why fix it? We eat barbecued hamburgers at least a few times per month over the summer, and without fail we slice up a couple cups of fresh button mushrooms, toss them into the blazing hot pan with a pat of butter and a clove or two of crushed garlic. Recipe 2 cups of sliced button mushrooms1 tablespoon of crushed garlic1 tablespoon of butter The fungi heat and sizzle…

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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…

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Late last year I bought a slab of cast iron from the local home improvement mega store. The idea was not to buy a quality cooking griddle, but instead supplement my outdoor grill with a reasonably inexpensive multi-purpose cooking surface. Delicate grill items, like veggies or fish are fine on aluminum foil, but I figured an outdoor flattop would be so much better. If I recall correctly, I spent less than thirty dollars on a reversible barbecue griddle. The one I found that fit my dimensions was meant to match into a specific model of barbecue, but on its own sits just fine atop the grill I own. I seasoned it up with a triple round of oil and heat.…

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