Why Cast Iron Still Belongs in the Camp Kitchen

For base-camp cooking, a seasoned cast-iron skillet can be worth its weight. It retains heat well and handles hearty breakfasts, though it is heavier than backpacking cookware.

Base-camp breakfast skillet

Bring sliced potatoes, cooked or raw bacon, eggs, onion and a little cooking oil. Keep perishable ingredients chilled until cooking.

1. Use an established fire ring only where fires are permitted. Cook over controlled coals, not tall flames.
2. Cook bacon thoroughly and set aside. Carefully manage hot grease.
3. Add thinly sliced or parboiled potatoes and onion; turn until tender and browned.
4. Cook eggs to your preferred safe doneness; for higher-risk diners, cook until yolks and whites are firm.
5. Serve immediately. Wash, dry and lightly oil the cooled skillet following cookware guidance.

Never leave hot coals unattended, and fully extinguish the fire before leaving.