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Old 02-16-2014, 08:36 PM   #29
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Hey Laura, we kind of strayed from your original question but I hope it's all good information for you!
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Old 02-17-2014, 07:44 AM   #30
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Hey Laura, we kind of strayed from your original question but I hope it's all good information for you!

It sure is! Thank you all!
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Old 02-17-2014, 08:53 AM   #31
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General Trivia

During Colonial times the two leading causes of death for women were
  1. Childbirth and post childbirth infections
  2. Hearth burns - women cooked over open fireplaces and cauldrons skillets and Dutch ovens were the only pots and pans.
Of course burns were terribly severe because most people never bathed fully and washed their clothing once a month if that. The average woman wore a long dress and full apron that were both reeking with cooking grease. One step too close to the fireplace and WHOOF. Even if someone threw a bucket of water on a burn victim, infections would normally carry off people with 10% of their skin burned - virtually all of those survive today.

Benjamin Franklin invented the STOVE. It heated rooms much better than open fireplaces... It also allowed far more women to cook far more safely than before. Prior to the common use of stoves, the average woman would die around age 37. The stove, good as it was only a first step in prolonging woman's lives longer and les dangerous..

Paula
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Old 02-17-2014, 07:39 PM   #32
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Laura,

Don't know if you've made a decision, but one question do you think you'll be doing any baking in a camp DO style? Coals under, coals on top? In a baking format. If you don't see this as a yup gotta do it kinda thing, then I'd suggest a DO w/o the feet and flanged lid. It would be the easiest to put in and take out of a traditional oven. You can still use this type over coals or an open fire it just will not be used for outside baking. If you get the DO bug, maybe later get a Camp DO and try the baking. I think the ability to bake with coals is one of those skills that while its not necessary in todays kitchen it is a lot of fun to try and get better and better with each session.

The backyard is my getaway. The fire pit has been redone and now its over twice the size and on real short notice I can just camp in the backyard.

Good luck searching and deciding.

Gary

Paula,

Never heard that story before. Ouch.
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Old 02-17-2014, 07:55 PM   #33
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I'm sitting here in my Stream, reading this thread so I decided to inventory my Cast Iron. No wonder this trailer feels heavy to tow...
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Old 02-17-2014, 08:39 PM   #34
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Rodster, That CI pan combo is pretty cool and would be wonderful for an owner of a small AS that likes the iron but not the weight. They could have a fry pan, sauce pan and DO in just two pans. Love the Billy Bob unit too. I might have to look into that if my tripod ever wears out!
I thought I had seen it all until I saw YOUR FIRE CAULDRON! At first glance I thought it was a giant dutch oven. I am definitely a light cooker.
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Old 02-17-2014, 09:48 PM   #35
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I thought I had seen it all until I saw YOUR FIRE CAULDRON! At first glance I thought it was a giant dutch oven. I am definitely a light cooker.
That was at a newly remodeled National Forest campground here in California... standard issue for the Forest Service now I guess. They make them taller so kids can't fall into the fire. This one was also double insulated so the steel didn't get hot on the outside. Designed by lawyers I guess Your tax dollars at work.
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Old 02-18-2014, 07:05 AM   #36
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Interesting stories and thoughts on dutch ovens. Now I'm more confused!! LOL! I have decided not to get one with feet - not yet anyway! You are great people and I really appreciate your thoughts and opinions!
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Old 02-18-2014, 07:29 PM   #37
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Wow, I am enjoying this thread as are others. Did some digging on sites about dutch oven camping, etc to learn more and got some generalizations to add- The size 10 and 12 camp ovens are the most common sizes overall. Then there are deep models primarily for soups, etc. The standard ones are all about the same depth-All are about 4" deep, just add width. Oh, and something I picked up from the recipes being shared, many are for large amounts and large sized ovens and/or skillets. It looks like the #10 is for up to 4-5 people (especially when looking at the recipes I found) while the #12 is for 6-8 people. This of course not considering any leftovers. The combo I have is basically a 3.5QT inside model (by design) although it is flexible depending on outdoor grate. The #10 is a 4QT, #12 a 6QT. Really you cannot go wrong whichever of these you pick.

My thought, again with limited experience, is that it really depends on how many you are cooking for. I travel either solo or with two others so small is good. I can see perhaps needing a larger #12 if I cooked soup but in most situations the 10.x" diameter models fit the bill. What put it into perspective for me was looking at the recipes' itemized ingredients quantities.
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Old 02-19-2014, 07:25 AM   #38
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I think that physically looking at DO's is helpful.

We carry a 12" and an 8".

We use the 12" most often, especially for rallies and bread, but the 8" is very handy for small-sized desserts.


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Old 05-25-2014, 08:24 AM   #39
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Correct me if I'm wrong, but I believe that indoor dutch ovens are built differently than outdoor dutch ovens. Our outdoor dutch oven, because it cooks over coals, has a lip on the cover and three feet on the bottom to have it raised over the coals. An indoor dutch oven has not lip on the cover and not feet on the bottom. Both made for a specific purpose.

We have 12"; 10"; and 8" diameter ovens. We use the 10" when we are cooking for more than just the two of us; the 10" when it is just the two of us and the 8" for deserts.
The above is true. I have been collecting and using mostly Griswold cast iron cookware for 30 years. In our AS, we have a micro-convection oven. I use a Griswold No. 6 oven-Dutch oven, it was the smallest size of Dutch Oven that Griswold made. They are now hard to find, especially with a trivet. I have cooked beans, chickens, ribs, cobblers, you name it. The Griswold No. 6 is the perfect size for up to 4 people. You can also use it on the fire as a regular pot but you cannot put coals on the lid.
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Old 12-03-2014, 10:28 AM   #40
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i have found that the made in China DOs have shorter feet. The purpose of the feet is to keep the coals burning by allowing air to get under the DO. Without them the fire gets smothered out. A long legged trivet could be used to solve this issue and then a flat bottom DO would work too.
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Old 12-03-2014, 11:18 AM   #41
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I don't know if that is true, Gearheart, actually.

The legs are necessary to allow heat from the charcoal to circulate, of course, but a long-legged trivet (where would you buy this?) would raise the DO off and away from the burning coals beneath it, which would significantly change the cooking time.

If one is going to invest in a DO, I would really recommend getting a good one, like Lodge.


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Old 12-03-2014, 02:23 PM   #42
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The one I saw the feet were really short. Scarcely an inch long. It did smother out the fire under it. I'm not advocating really long legs, but Lodge ones are about 1.5"-2". Woody Woodruff, a Scouter from Indiana, made cast aluminum DOs with 4" long legs and they worked just fine. It's the radiant heat that matters not contact with the coals. I was just trying to explain why a $19.95 DO might not be a bargain. I have a 10" Wagner with a flat bottom and the trivet with 2.5" legs works great, allowing me to use it outdoors. I got the trivet in a Chinese grocery store. I think they use it to keep the bamboo rice steamer off the bottom of the pot. I also have a 10 and 12" Lodge, a 10" Wagner deep fry pan a 10" GSW fry pan and my Mom's old 10" fry pan that has a wooden handle. I love it as it doesn't get too hot to hold. Mom got it as a wedding gift 65 years ago.
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