Teardrops n Tiny Travel Trailers

I'd put it in the oven for about 45 minutes at 350 degrees

Have fun, it sounds like good eats

John

1+ When you want to cook with it in the house, use it in the oven rather than on the stove. It is important to have heat all around. That's why you put 2/3 of your coals on top when cooking outside.

BTW, any pics of the cobbler? Food porn is always welcome.

Bill

Try spraying some vinegar on it. Waiting 10 minutes or so and try scraper it off. Vinegar you probably know is a weak acid and often help me when I get stuck on stuff.

Mike, I cover the spill with water and put it on the Coleman stove to heat up. Then I use a plastic scraper to get the goo off once it softens up. The scrapers come from pampered chef but they look just like Bondo spreaders you can get at Wally World. Try not to use anything to abrasive because it will take off your seasoning.

This is rather extreme and I would only do it if every thing else fails.
If you have a self cleaning oven, put it in upside down and let it run through it's cleaning cycle. Leave it in the oven until it cools. Now after doing that you will have to re season it. Maybe even two times.
I've done that with some old cast iron skillets I got at the thrift shop. worked beautifully.
Of course I had to put a fan in the kitchen window to clear the smoke out from all the crud burning off.

Our Scout troop uses a loose wad of aluminum foil when we need to scrub out the stuck on stuff. It will scratch through the seasoning in thin areas, but we heat them to dry and oil them up again anyway after cleaning. But the plastic scrapers work well also.

Bill

Angle grinder?

How about using the dutch oven. The Food particle is very dry so will not grow unwanted mold.
Bake a roast or chicken, which will add moister, possibly soften the area to allow removal after enjoying the meal.

Jean

Just think of it as spot seasoned !

A question .....

1...Did you season the cast iron before you used it?


If it was seasoned all you should have to do is BOIL water in it and scrape with a plastic spatula while water is still boiling.
I have never had anything stick that boiling water did not cure.
The boys in the Troop used an unseasoned D.O. (thought we were going to have to use TNT) ended up using steel wool an then SEASONED WELL!

good luck

tom

Slow as far as cooking in the house oven you do the same as you would outside as far as time just don't use the coals, and let your nose tell you when that cobbler is ready when it starts to smell really good wait about 10-15 min and it should be ready to take out.

For cakes I still use grandmas tried and true test. I simply insert a kabob stick about 1/2 way down into the cake portion of the cobbler. When it somes out clean it's done.

Greetings:

I once reconditioned a couple cast-iron frying pans that one of my camping buds bought at a yard sale. Whoever owned them was told not to wash them and took it seriously. There was years -- probably decades -- of crap baked on them, but I got it off. I used my Dremel tool and my drill press and various bits and grinding wheels and implements of destruction. Got down to the bare metal and re-seasoned both pans. I use one of them every time we camp.

Just don't move from hot to cold (or vice-versa) rapidly or it will crack, and try to avoid banging on it with anything. A chisel is OK but no hammer.

My final tip -- develop a following among young campers that you can then draft for clean-up duties! I never met a teenager that wouldn't "work for food."

Good luck and happy cobblering,
Vern