The last campfire of the year was for burning my cast iron pans — 5 Comments

  1. I have to say that for the last few of hours i have been hooked by the amazing articles on this blog. Keep up the wonderful work.

  2. I have heard so much about Hopi squash that I purchased some of the seeds off an Ebay auction. If mine do well this coming spring, I will be one of those that will have seeds to share! There were several listings for the Hopi squash. It may be a good place to check out.

  3. Jackie,
    I wanted to let you know that I finally tried the goat milk lotion recipe you gave (months – maybe years ago) online to another reader and it turned out great! I added a little GermabenII preservative because I doubled the batch and am giving it as Christmas gifts. It’s a really thick and creamy recipe! Plus, the ingredients are ones that are easy to find! I added some lemongrass & lavender fragrance oils and a little Tea tree oil for good measure. It’s the only fragrance that seems to deter the bugs and bees. Thanks for a great recipe! I’d be happy to send you some if there is a place I can mail it to you! Thanks again for being so helpful and willing to share!

  4. Jackie,

    I think I am going to take this idea and do this on the weekend coming up. Hubby has a grill and we will do ours that way. We can not have a bonfire in our area. But, that is a good idea. I have not cured my cast iron pans in a long time. At least 3 years. So it is time to do them again. Do you rub the pans down before you put them on the fire? My grandmother used to use lard for it. Thanks for reminding me to do this.


  5. There’s a trick I found for cleaning off burned-on food that might be easier to use next time. Just cover the burned crud with a thick paste of baking soda and water, let soak for 2-3 hours, and the crud just wipes away.

    At least, that works for burned food. Don’t know if it works for that sooty deposit that forms when cooking over an open fire, I so seldom get the chance that I’ve never tried it on that.