A pie iron is one of the most versatile campfire tools. Once you know how to load, seal and turn it, you can cook breakfast, dinner and dessert from the same pair of plates.
A pie iron, also sold as a pudgy pie iron or a sandwich cooker, is a hinged pair of metal plates on two long handles. The plates have shallow pockets, so when they close over bread, the edges seal and the filling stays inside. You then hold it over or set it in hot coals.
Because everything is enclosed, the filling heats from all sides. That makes pie irons great for melty combinations, and also means you cannot see what is happening inside without opening the iron.
Pie irons come in several shapes. Round ones suit sandwiches cut from loaf bread with the crusts removed. Square ones fit standard slices more naturally. Either shape works with the method below, so pick the one that fits the bread you have.
These steps work for nearly any recipe.
Start simple. A grilled cheese is the classic first test. For a pizza pocket, spread pizza sauce on the bread, then add mozzarella and any precooked toppings. A breakfast pocket takes scrambled egg that is cooked first, plus cheese and cooked sausage.
Keep fillings modest in quantity. Overfilling pushes the contents out as the bread compresses, and sauces that leak will burn onto the plates. If meat is involved, use precooked meat when possible. USDA guidance says ground beef should reach 160 degrees F and poultry 165 degrees F, so raw meat inside a sealed iron is a gamble without a thermometer.
A few more combinations are worth trying. A turkey and Swiss pocket with a spoon of cranberry sauce is a fine use for leftovers. Taco filling with cheese, using precooked and seasoned meat, produces something like a sealed quesadilla. Sauteed mushrooms and onions with cheese is a good vegetarian option.
Fruit pie filling between two slices of buttered bread makes a quick hand pie. Chocolate and banana, peanut butter and jelly, or cream cheese and berries are also popular. Dust the finished pocket with cinnamon sugar while it is still warm.
If you like marshmallows, a pie iron makes a clean s'more: graham crackers or cookies with chocolate and marshmallow, carefully sealed. You will find more twists in s'mores variations.
Add a little spread to the inside of the bread too, such as cream cheese, nut butter or marshmallow creme, to help the filling cling to the slice. A thin layer goes a long way, and it makes the finished pocket easier to eat by hand.
Too much heat is the main one. Tall flames burn the bread before the middle warms. Hold the iron over coals and keep it moving. Another is skipping the buttering step, which leaves bread stuck to metal. A third is forgetting that the handles heat up, so use a glove and keep hands away from the plates.
Wait before biting in. Fillings such as cheese, sauce and fruit stay very hot for longer than the bread suggests.
If a pocket does come out too dark, scrape off the burnt edge and enjoy the center. It is a quick fix, and it teaches you to pull the iron a little sooner next time.
Let the iron cool fully, then scrape off residue with a wooden or plastic tool. Cast iron should be cleaned and dried promptly and lightly oiled, while other materials have their own care instructions, so follow what comes with yours. Never put a hot iron into cold water, since sudden temperature changes can damage some metals.
Our pie irons and campfire cookers page describes the cooking line Campfire Stix is developing.
Breakfast is an easy place to start. Scramble eggs at the stove or in a skillet first, then fold them into a pocket with cheese and cooked sausage or bacon. Because the egg is already cooked, the iron only needs to toast the bread and melt the cheese, which keeps the process short and forgiving.
Timing matters at crowded fires. If several people are cooking, stagger turns so no one is waiting beside a hot fire holding an iron that is already done. Set a plate nearby for resting finished pockets, and let each person open their own with a glove or tongs.
As a general guide, keep the first pocket small and cook it slowly. You will learn how your coals behave, and your second one will be better.
A closed iron holds steam, and a freshly opened pocket can release a burst of it. Open the iron with your face to the side and your hand behind the handle, not over the plates. Let the pocket cool for a few minutes before biting in, since melted cheese and fruit hold heat well.
At a crowded fire, store irons on a flat, non-flammable surface and not on the ground where children run. Never leave a closed iron resting directly on the coals unattended, since it can overcook or burn quickly. Share the fire's best spot fairly, and put the fire out completely at the end using the steps in how to put out a campfire safely.
Butter the bread or lightly oil the iron. Either one prevents sticking.
It depends on the coals and filling, so check often. Open it briefly to look at the color.
It is better to use precooked meat. If you use raw meat, check it with a food thermometer.
Many can be used on a stove or grill, but check the maker's instructions.
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