Cast iron has a wonderful and rich history in America — dating back to the Pilgrims bringing their cast iron ovens, known as “Dutch ovens,” and using them for the first Thanksgiving.

They continued to be used in wagon trains during the expansion west and are being used today in kitchens, on grills and with campfires.

Cast-iron Dutch ovens are wonderful to use indoors or out, and are durable enough to use all day, every day, no matter what you’re cooking.

It seems that everything tastes better when cooked in cast iron.

While many folks adore their cast iron, there are just as many folks who are almost afraid of it. Recently, Carl Scholl of Selinsgrove conducted a workshop for Boy Scout leaders on how to use Dutch ovens as part of the Susquehanna Council’s University of Scouting that was recently held on the Susquehanna University campus.

Scholl said that, “Cast-iron ovens are actually quite easy to use once you know how to season them, maintain their seasoning and how to care for them.” He added, “Understanding and controling the heat that you need for a specific recipe is both a science and an art.

“Coming home with your new cast iron is exciting, and if you’re like most folks, you will want to start using it right away on your next camping trip,” Scholl said. “However, if you haven’t purchased a pre-seasoned oven, you will have to go through a few steps to season your new piece prior to using it. My personal preference is to use a high quality extra virgin olive oil for the initial seasoning, but many people use shortening or vegetable oil with good success.”

Scholl offered a few seasoning suggestions. He said that by following these simple steps to season and maintain your cast iron will result in a beautiful, non-stick piece that you can use for years and years — and even hand down to your children and grandchildren.

“Your new cast iron may come with a wax coating, which protects the product during transport between the manufacturer and you,” Scholl said. “This coating helps minimize rusting. Cast iron is very sensitive to changes in temperature, making it an excellent cooking material, but also making it susceptible to rust if not properly cared for.”

Seasoning steps

-- Heat your kitchen oven to 350 degrees and place your Dutch oven upside down on the top oven rack.

-- Place a foil-lined cookie sheet on the bottom rack to catch the wax drippings. When cooking off the wax on your cookware, the wax will most likely smoke. This is absolutely normal, so don’t be alarmed.

-- When the smoking stops, your cast iron is ready for seasoning. Remove your piece from the oven and let it cool.

-- Wash and dry the piece thoroughly with warm water to eliminate any deposits.

-- Place the Dutch oven back in the warm oven simply to allow it to dry more thoroughly and allow the pores of the cast iron to open and accept the seasoning.