The Art of Cast-Iron Cooking over Open Flame

Cast iron rewards patience. It stores heat like nothing else, which means a well-managed bed of embers can do the work of a full kitchen.

Build the right fire

Skip the towering flames. Burn hardwood down to a deep, even bed of coals, then rake them into two zones: one hot for searing, one gentle for slow cooking.

Season as you go

Wipe the pan with a thin film of oil while it is still warm. Over a few trips, the surface turns black, glossy and naturally non-stick.

A first recipe

Brown sausages in the Dutch oven, add onions, white beans and a splash of stock, then bury the lid in coals for forty minutes. Serve with torn bread and very little ceremony.