works of wanderlust

Category: tucking in

  • Why do I need to put so much work into my cast iron?

    Can’t I just beat it up and use it how I feel like? I was reading a r/castiron post over on Reddit recently and someone asked this simple question. It was along the lines of why y’all putting in so much work to your frying pans? I don’t and it still mostly works. Who cares!

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  • Suburban Fire Craft (Part One)

    I have been making big plans for how I’m going to spend another summer of limited travel and quasi-lockdown in my little suburban backyard. See, for at least five years we’ve had a small fire bowl set up in our yard. It has served the purpose of gathering friends and family around some burning logs,

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  • Ten Bread Creations Worth Warming Up Your Cast Iron

    An idea that often blows my mind is that a handful of ingredients like flour, water, salt and sugars can be blended together to form some of the tastiest food staples. Bread is one of those few universal foods, and cast iron turns out to be a great way to cook it …in a whole

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  • Guinness Sourdough (Part Three)

    A little more than a week ago I ran a bread-making experiment involving a loaf of sourdough and a can of Guinness stout. The results of that experiment were a less-than-ideal loaf of sourdough with a strong taste that didn’t quite make the repeat list. I thought a quick follow-up was due. So, yeah… the

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  • How do I know when I need to re-season a cast iron pan?

    You get a new pan from the store, or an old, new-to-you pan from a family member, and the first thing you’re likely to do is spend some time re-seasoning. Fresh from the factory, or stale from neglect, obviously is a great time to put in the effort. But what about the pans you already

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