When we go camping or riding I cook green chile pork in my 14" pot, over a low wood fire of course. I leave it on there for about four hours and when we get back it's perfect with some homemade corn tortillas.
Family always look at me kind of funny, when I'm cleaning it out. I scoop any left overs, which there hardly is any of, into a ziplock bag. Then wipe out and rinse once with water, wipe with lard and stick back on the fire for a little bit. They keep offering me soap to wash it, lol. Amatuers!!
I'm always looking for "Old Iron", currnelty looking for a Cauldron or kettle about 20 gallon size. We used to cook a lot of meals for parties, weddings, qunincenearas in this fashion at my grandparents house, when I was growing up. Those were good times, much simpler, people actually conversated with each other at those events, not just on facebook or forums. I guess I'm just trying to keep those memories alive, as well as make some for our kids that are now in their late teens and early twenties.
Sorry for the long rant
I just used my deep dish cast iron for a pork roast. The pan was a little dry looking before I used it so I sprayed it with olive oil and roasted the meat. When the meat was done, I removed it and just sprayed water on the pan and used a scrubby brush to get the "chunks and bits" of stuff off it. Wiped it down and it was fine and oily from the roast for the next time. Do Not Put in Dishwasher!
