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The Right Steps To Get Your Gear!

  • ALL Equipment removed and Returned needs to be logged on the clipboard hanging in the Troop shed.
  • There are proceedures in the Troop shed for checking out/in equipment.

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    Seasoning and Cleaning a cast-iron pan

    • The surfaces of a new cast-iron pan are porous and have microscopic jagged peaks. You seaason a pan by rubbing it with oil, heating it for 30 to 60 minutes in a 300-degree oven, and then letting it cool to room temperature.
    • The oil fills the cavities and becomes entrenched in them, as well as rounding off the peaks. Be seasoning a new pan, the cooking surface develops a nonstick quality because the formerly jagged and pitted surface becomes smooth. Also, because the pores are permeated with oil, water cannot seep in and create rust that would give food an off-flavor.

    IMPORTANT: Unless you use your cast-iron pans daily, they should be washed briefly with a little soapy water and then rinsed and thoroughly dried in order to rid them of excess surface oil. If you do not do this, the surplus oil will become rancid within a couple of days.

    Leaders with keys - TP, CF RK, RS, JoC, KC, TC, DW, CO, JeC - Equipment Coordinator is Mr. Krueger

    Quartermaster Forms
    How to Check Out-In equipment (.doc) or, How to Check Out-In equipment (.pdf) - These are proceedures for checking out equipment in the Troop shed.
    Equipment Check Out-In (.xls) or, Equipment Check Out-In (.pdf) - This is a backup form. The one that needs to be filled out is the one on the clipboard in the Troop shed.
    Troop Shed Inventory (.xls) This is an Inventory of the Troop shed and a list of what is purchased through the year. It does not include what is in the Patrol boxes. (updated 6/5/2005)