Cooking with cast iron can really elevate your dishes, and that’s a sentiment echoed by “Cowboy” Kent Rollins, a renowned Chuck Wagon Cook from New Mexico. Rollins, who has risen to fame as a YouTube personality and author of a cookbook, recently chatted about his upcoming TV show, “Cast Iron Cowboy,” and his love for cast iron cooking.
His new series showcases the stunning landscapes of American ranches, ranging from the Bighorn Basin to the Ruby Mountains, all while celebrating the essence of outdoor cooking. Rollins shared, “This is Mother Nature’s kitchen.” In one episode, the temperature even dropped from 101 to 3 degrees, highlighting the unpredictable nature of outdoor cooking.
For Rollins, traditional cooking methods, particularly with cast iron, stand the test of time. Unlike non-stick Teflon or stainless steel options, he emphasized that cast iron does not wear out. It retains heat exceptionally well and can seamlessly transition from stovetop to open flames. “It’s something you can pass on for generations,” he noted, implying that a family’s legacy might rest within a cast iron pan rather than a Teflon one, which is likely to be ignored.
Moreover, Rollins believes there are health benefits tied to cooking with cast iron, such as its iron content. Reflecting on his childhood, he mentioned that anemia was virtually nonexistent back then, attributing this to the common use of cast iron in cooking. “Everyone cooked with cast iron, so no one lacked iron,” he remarked.
While some home cooks might be deterred by cleaning cast iron, Rollins insists it’s much simpler than perceived. He described the cleanup process as “the easiest thing in the world,” encouraging others to just wipe away excess grease and rinse with hot water. “With proper care, cast iron can last for decades,” he added, stressing the importance of seasoning, drying, and proper storage.
For Rollins, using cast iron is about honoring tradition and fostering community — it’s intertwined with his cowboy upbringing, where days were spent managing cattle and hay. Cast iron remains integral in these environments. He pointed out, “In addition to deep frying, you can put biscuits and cornbread in that cast iron frying pan and throw it in the oven for baking.” His series, “Cast Iron Cowboy,” is set to premiere on the outdoor channel in September.
Cast Iron Cornbread Recipes by Kent Rollins
Preparation time: 10 minutes
Total time: 35 minutes
Ingredients
1 cup of all-purpose flour
1 cup yellow cornmeal
1 teaspoon salt
4 teaspoons baking powder
1 large egg
1 cup of milk
⅓ cup white sugar
⅓ cup melted butter
6 slices of cooked bacon, chopped, plus grease
2 tablespoons diced green chili (or a 4 oz can)
Instructions
1. Preheat oven to 400°F.
2. In a mixing bowl, combine flour, cornmeal, sugar, salt, and baking powder. Mix well.
3. Create a well in the center, crack the egg into it, and beat until smooth. Add milk and melted butter, mixing thoroughly.
4. Fold in green chili and bacon, adding half of the reserved bacon grease. Mix until well blended.
5. In a Dutch oven, coat with the remaining bacon grease and oil the sides.
6. Pour the cornbread mixture into the Dutch oven, and then bake for 20-25 minutes. Enjoy!
