Only thing we avoided when camping with the Scouts is tomato based stuff.
I’ve heard people say that before, but is it really so damaging? I figure you just re-season it afterwards.
If you cook tomatoes for a long time in cast iron it gives the food a funky taste, same with aluminum pans. I make shakshuka all the time in cast iron and it’s fine, it takes less than half an hour.
So I assume that the second lesson will be sawmill gravy ?
Not sure, just avoided it out of caution
She’s pretty much already got that down!
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