Dutch Oven ?

[Eljay]

definitely have to worry about heavy metals. The Chinese put a bunch of Fe in their cast mix.

Very funny. Iron isn't a heavy metal.

[ken worth]

dutch oven dinner served in lockwood last saturday ,70 dutch ovens ,served 300 people. in the rain. good time had by all.

[Eljay]

I was looking at the lodge's and they don't have a rimmed top , I like the ones where the top is a pan also

Sure they do, or at least some models do. Note that the rim to to keep the ash contained if you're using coals on top. The lid also can be flipped over to use the bottom to cook pancakes or whatever.

If you go here http://www.lodgemfg.com/Logic-product.asp

You'll see *two* sections. Dutch ovens and camp dutch ovens. You want a camp dutch oven.

[Coded-Dude]

my favorite recipe is a campsite pot roast.

beer, carrots, potatos, onions, roast and a packet of italian dressing mix.

[xrMike]

Very funny. Iron isn't a heavy metal.

True, but you wouldn't want to haul around a dutch oven in your BOB, would you?

[Coded-Dude]

True, but you wouldn't want to haul around a dutch oven in your BOB, would you?

mine has a handle......

[mtwelve]

Buy a Lodge 8-10 qt dutch oven. It is pre-seasoned and is the best there is. Google is your friend with how to use it.

You can practice at home with briquets in your weber and sit the oven on the rack and cover. Easy...

[wrestlingnrj]

For some weird reason I have an urge to get out my dutch oven and I don't know why

[JHermsen]

Go big! I use a #12 to cook chickens, roasts, spaghetti sauce...feeds a lot of people really well.

To season: (Must be done occasionally) coat w/Crisco (or any shortening) in and out. Put it in a 450 degree oven for an hour or so 'till it's smoking good. After it cools clean the extra off and your done. You now have a "nonstick", seasoned oven ready for use.

I put mine right in a bed of coals from a burned down campfire and throw several on top, it's all very low tech. Be sure to get one with legs, a rim on the lid and a lid lifter/ hook.

To clean: Add a couple quarts of water, get hot. Use a couple of drops of dish detergent (be very sparing as you don't want to remove the seasoning) scrape the heavier crusty stuff out (don't get too crazy with the cleaning), rinse, dry (can be done by reheating), done. Some people swipe it with a oily rag (cooking oil) at this point and store.

The more you use it, the better stuff tastes as it starts to retain flavors.

I keep mine in a large mail sack for storage because they do become quite blackened and will leave black soot on stuff it rubs against during travel.

[Coded-Dude]

also a trivet is a good idea if you don't want to manage the temperature of coals underneath too much. if you fire is too hot underneath you can sometimes burn your food when its directly on the bottom of the oven. there are plenty of good dutch oven cook books out there for which to gather information(anything from recipes, temperature management, seasoning your oven, etc.).

[IEShooter]

Dutch oven

Here are some Dutch Oven web sites that seemed to have good info:

Byron's - Introduction To Dutch Ovens

Dutch Oven Dude

Chuckwagon Supply (where I ordered mine, they are real friendly)

Lodge Cast Iron Cookware - America's Original Cookware

Volcano Grills - The Best Outdoor Portable Cooker (designed for Dutch Oven use)

Has anyone used the GSI Outdoor Hard Anodized Dutch Ovens? Do you prefer cast iron to aluminum (or vice-versa) and why?

I'm new to Dutch Ovens so I thought it might be easier to start with an aluminum one rather than deal with cast iron (easier to clean, don't have to worry about seasoning). They are lighter and could work for backpacking. I ordered a 10" one and when it came I found it was warped: the lid would not sit flat. Chuckwagon Supply is sending a replacement and I haven't received it yet. If I can manage to cook a few things with it then I'd like to pick up a deeper 12" that could do more baking, but I don't know whether I should stick to aluminum or go with cast iron at that point.

I wouldn't recommend aluminum. Totally different heat properties than cast iron. In fact, it's much the opposite. Aluminum is a very good conductor of heat. It absorbs heat (and cold) very quickly, and just as fast looses it. Ever seen those "space age" devices for sale on TV where you toss a frozen T-bone on it and it thaws out in 15 minutes? It is simply an aluminum plate.

Cast iron on the other hand, is a very poor conductor of heat. This is why you often see high end cookware with cast iron handles. Cast iron takes a long time to heat up, so the handles stay cool to the touch for a long time.

However, once cast iron heats up, it holds heat evenly for a very, very long time. This is exactly what makes it so wonderful for Dutch oven cooking in the oven or outside with coals. It is very easy to maintin a nice even temperature inside, which leads to wonderful cooking and even baking.

It would be much harder to avoid temperature swings with aluminum. As a result, you may be disappointed with the results.

Get a cast iron model. Our grandparents and their grandparents knew what they were doing.