After reading through this thread, I think it's time Santa bought himself one of these things for Christmas. I think I end up in that aisle at Bass Pro Shop every time I'm in there anyway... Looks like they have pretty good prices too:
I have fond that Sportsman's Warehouse has the best selection and best prices for Dutch Oven stuff. Keep you eyes open for garage sales also, you can find some treasures (sometimes).
We just picked up a #10 at Cabelas for around 40 bucks. It is pre-seasoned. We have looked high and low for a vintage one in decent shape because I did not want one that was made in China. Oh well, the new one from Cabelas is made there, but much nicer than others we have looked at.
reday
check out www.dutchovencookware.com, Lodge dutch ovens are made in America.
Just picked up my 9th, a deep 14". My son and I can now cook an entire dinner for about 40 hungry men.
ted
The Lodge plant is in South Pittsburg just off of I24 between Nashville and Chattanooga South of me here in Old Hickory. I may have to go down to the Cornbread Festival there in April:
Anyone going to the National Corn Bread Festival in South Pittsburgh, TN on April 25 & 26 2009? We are going to try to make it. Johny Nix will be there giving a demo on Dutch Oven cooking. I do some Dutch Oven cooking and thought I might learn some more from him. To learn more about the festival go to National Corn Bread Festival.com I think that will get you to their site. Free dry camping at the State Line Flea Market Shopping Center.
To go with your Dutch Oven Irish Stew how about Irish Soda Bread baked in a Dutch Oven?
Irish Soda Bread
2 cups all purpose flour
1 1/2 c whole wheat flour
1/2 c bran
1/3 c sugar
1 1/8 tsp salt
1 1/8 tsp baking soda
2 c buttermilk (you can get dry powder buttermilk at bulk food stores)
Butter a 9X5X3 loaf pan. Mix dry ingredients thoroughly then stir in buttermilk. Pour into a pan and bake for one hour in a 350 degree oven. Cool partially before cutting.
The traditional way of baking this bread in Ireland is in the fireplace, in a Dutch Oven on a turf fire with 2 or 3 turfs on the lid.
You can make it at home or on a campfire for some of the best bread you ever tasted.
__________________
Living in the trailer park of sense, looking out the window at a tornado of stupidity.
Here is a site you can go to to get all kinds of recipe and hints on how to keep your oven black. Yahoo! Groups
I have been with this group many of years. I have learned a lot from them. If you have any question on your cooking or anything to do with Dutch Oven cooking just ask them. I just found out at the National Corn Bread Festival, LODGE might have parking for you at their factory. It would be dry camping. They are open for tours at this time also. They might even have discounts on some of their pots. That would be nice cause you can never have to much cast iron. Maybe we will see some of you there.
We don't have an oven in our Interstate, so carry a Dutch oven to have freshly baked goods on occasion. We found an heavy old sponge/angel food cake pan at an antique store, which fits perfectly inside, allows us to reuse, and the hole in the center helps breads bake more thoroughly. We have filled refrigerated breads with meat/cheese/seasonings, refrigerated croissant dough with cinnamon sugar and nuts and baked quick bread recipes---all with good success and very little cleanup. When we do cobblers or other messy goodies, we use disposable foil pans. I am getting ready to try a yeast bread next.
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