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Dutch Oven Cooking: Cast Iron vs. AluminumCopyright © 2007-2008 Marc WiltseCast iron Dutch Ovens have been around for a long time. Is cast iron still a good material to cook with or is aluminum better? One of the reasons cast iron was used to make Dutch Ovens, frying pans and pots in the past was because iron was relatively easy to come by and to form into the shape needed. The fact that cast iron is such a dense material also helps it to provide a nice even heat. That fact still remains true today... While even heat may not seem like such a big deal, it actually helps to slow heat transfer to your food and keep it from sticking and/or burning as easily. Cast iron takes the heat of the flame, burner or even an electric stove and evenly distributes instead of spot heating. (Spot heating is just like it sounds, it's when the heated metal lets more heat pass through directly at the heat source and doesn't allow it to spread out across the surface well.) Cast iron also retains heat well which means your food will stay hot longer after you pull it off the fire. It's a let down to take the time to prepare a nice camping meal, and then dish up a second bowl of chili that has cooled so much that it's only lukewarm. Cast not only keeps your food warmer off the flame, it also helps it to cook faster when there's a cold breeze. There's a reason car radiators are made from aluminum, and aluminum Dutch Ovens behave similarly. Even though the aluminum may be thicker, it still sheds heat more quickly than does cast iron. Dutch Ovens and pans made from aluminum also have a lower melting point than cast iron. Although an aluminum pot should be ok if it's being heated by a campfire or cookstove flame, that changes when it's nestled among the coals of a hot fire. Per Wikipedia aluminum melts at around 1,220 °F (660 °C). It literally can't take the heat as well as cast iron, which doesn't melt until about 2,100 °F (1,150 °C). While 1,200 °F is a very hot fire, it is possible to reach those temperatures with a campfire. So cast iron wins in this area too, as Dutch Ovens lose a lot of versatility if you can't set them in the fire. So where does aluminum beat out cast iron? Aluminum wins hands down when you put both on the scale. Obviously it varies from pan to pan, but aluminum is about 3 times lighter than cast iron. That's a big difference, but the truth is you probably won't notice it much if you're a car camper. It's a different story though if you're an ultralight backpacker hiking the Appalachian trail. Weight is enough of an issue in backpacking that cast iron probably isn't even a consideration unless you can hide your favorite iron skillet in your buddies backpack. My guess is he'd notice. ;-) One more quick point about aluminum is safety. Studies have found aluminum in the brains of Alzheimer's patients. Is it a coincidence? Could be, but it's worth recognizing that it may be an issue. To me moderation makes sense. You can't avoid everything, and if you could you'd be so stressed out that it wouldn't matter anyway. At the same time it's a good idea to avoid what you can, especially if it's easy to do. To me cast iron works very well for car camping and it holds up well. If I was backpacking around the world though I'd probably go with something lighter like titanium which has its pro's and con's too, but that's a different story... ;-) So in the end, barring cost, if you only had a choice between cast iron and aluminum it comes down to weight. If weight is your most critical concern than aluminum might be your metal. If on the other hand even cooking, heat retention, campfire cooking, resistance to melting, and cooking with a wind are important, I'd go with cast iron. I hope this article has made your decision easier. For more information, please have a look at the website. I hope your next trip is a great one. See you on the trail. About The Author:
*** Digital Reprint Rights *** *** Author Notification *** We ask that you notify the author of publication of his or her work. Marc Wiltse can be reached at: marc.wiltse@thephantomwriters.com *** Print Publication Reprint Rights *** If you desire to publish this article in a PRINT publication, you must contact the author directly for Print Permission at: marc.wiltse@thephantomwriters.com
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