Class 118: Live Fire & Hearth Thermodynamics. 🪵🔥
Cooking over an open hearth or campfire requires an entirely different thermal philosophy than turning a gas knob. Raw flames lick the sides unevenly and drop soot, while glowing hardwood coals provide steady, controllable radiant heat.
Cast iron was forged for live coals. Its heavy wall thickness dampens wild temperature spikes from the breeze and translates erratic wood embers into consistent, deep bottom heat.
Mastering Live Embers:
• Cook with Coals, Not Flame: Push flaming timber to the perimeter; shovel a flat bed of glowing red embers under your cookware.
• Top Heat Distribution: When using flanged Dutch ovens, place twice as many coals on the lid as beneath the base to balance convection airflow.
• Leg Clearance & Air Intake: Elevate your skillet or use three legged spider skillets to keep oxygen flowing under the coals so they do not choke out.
Equip your outdoor homestead skills: Kearney Family Farm
Class 118 is live. If you cook with cast iron over live fire, this one is for you. Questions welcome, I read every comment. – Fiona K