Cooking Gear

It is essential for Patrols to know how to use and clean their pots and pans. Each patrol is to have clean gear upon returning from a campout. If a Quartermaster identifies contents of a chuckbox haven't been properly cleaned or dried the patrol will need to take them home to complete the cleaning process.

Cooking and Caring for Cast Iron

Cast Iron Cooking

Before adding any food, make sure to add about a teaspoon of oil (vegetable or canola) to the cast iron pan to give it its nonstick properties.
Before cooking and after oil application, pre-heat the cast iron over medium heat to ensure you get a good crust on your food, which means more flavor.
While cooking, DO NOT PUT IT ON FULL HEAT!!! If you do this, you will burn your food, and the food will be stuck to the pan, which you and you alone will have to clean.

Cast Iron Cleaning

Materials needed - Kitchen towel (the fabric ones), paper towels, warm water, steel sponge, canola oil

First, get your paper towels on the still-warm cast iron and scrape out any food bits and oil, make sure that the bottom is clean of any food or oil particulates.
Second, get your warm water and your sponge, rinse the cast iron, and scrub. Do not use soap, as this will dry out the bottom of the pan.
Third, get your kitchen towel and wipe it completely dry, with no moisture on any surface.
Fourth, get a teaspoon of oil and coat THE ENTIRE PAN, using a paper towel including the handle and the underside. Then, wipe the excess with a paper towel.
Do not use bleach, just air dry.

Cooking and Caring for Stainless Steel

Stainless Steel Cooking

Make sure to use silicon utensils, as metal utensils will scratch the pans.
Before putting anything in the pan, make sure to preheat the pan to medium heat. DO NOT PUT ON HIGH HEAT!!! Then do the bead test. The bead test is where you put a tablespoon of water in the pan. If it is still water, then it is too cold. If the water is instantly exploding and evaporating, it is too hot. If the water is moving around together and slowly evaporating, it is a good temperature.
Once you pass the bead test, then you will put in your oil, about a teaspoon’s worth. Wait for the oil to shimmer/glisten, then you are ready to put your ingredients in. Don’t wait too long because you don’t want to burn your oil, as your food will taste bad.

Stainless Steel Cleaning

Materials needed: paper towels, kitchen towels (cloth towels), soap, warm water, steel sponge

First, wipe out with a paper towel with the pan still warm, make sure there are no more bits in it.
Second, rinse in your soapy water bin. Make sure you clean these before all of your other utensils.
Third, put it in the rinse bin, then put it into the bleach.
Finally, dry the pan off with a kitchen towel.

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