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SoftTouch · 01-02-2014, 12:37 PM

Quote:

Originally Posted by karenjude

Hi Blanche, we have a 12 quart Lodge camp oven. 5 inches deep. Used probably 4-5 times. We've been thinking of getting a smaller one. If you think you might be interested, let me know and we'll bring to the Canopener for you to look at it.

Karen

Karen,
Yes, please, if you can bring it to the Canopener that will be great!! I have a smaller one but I need the 12 Quart to bake bread. We arrive Thursday and are in site 139.

karenjude · 01-02-2014, 12:43 PM

Will do. We're right next to you so the walk won't be too far

Karen

SoftTouch · 01-02-2014, 12:48 PM

Thanks to all for the great suggestions!! The one in Canada is WAY above my budget. Amazon is "unavailable". Lodge told me they no longer make the 12 quart. If the one from Karen doesn't work out I'll continue to search the thrift shops.

I need a larger pot for bread. When I use the 10 quart it rises too high, touches the lid and burns.

Lily&Me · 01-02-2014, 12:54 PM

What we use is a 12", 8 quart DO. We do free-formed loaves, that rise a bit more horizontally than vertically, ending up with an oval loaf that still makes nice sized slices.

I don't believe a 12 quart would be a problem....would have to adjust the number of coals to get the proper temperature with a larger size.

We can help you with all that when the time comes, and I am working on a handout for Alumalina with a little basic information....including a temperature chart for sizes, temps, # of coals needed.

Maggie

SoftTouch · 01-02-2014, 01:02 PM

Karen, great, and it will be good to see you again too!!

thehandyman · 01-03-2014, 05:56 AM

You may want to look into getting what is called a deep oven they come in the 12 and 14 inch. The 16 inch size oven is not a deep oven it will not give you any hardly more head room than a 12 or 14 inch regular. We use a 12 deep to make bunt cakes. It is a lot lighter to carry than a 16 inch.

polarlyse · 01-11-2014, 08:52 AM

Well, got my new Lodge 12" dutch oven the other day. Made dinner in it last night and it certainly did come out nicely. Of course this was my cooking skills not the dutch oven. I'm glad I didn't get this thing as a backpacking accessory it will be a nice addition to our traveling. While we're often out galavanting around and look for a quickie meal when we get "HOME" for those days lazying around the campsite this will work out nicely.

ThanX all for the motivation here.

**GCinSC2** · 01-11-2014, 09:43 AM

Roger,

That's a Swiss Army knife of a cooking utensil but instead of a compromise tool like a SAK is (IMHO) the Lodge DO does its jobs correctly once you learn the heat skills. I think the only thing that I'd assign to a traditional pot over the DO would be boiling water type requirements.

Enjoy it.

Gary

polarlyse · 01-11-2014, 10:01 AM

I agree Gary. My "first" attempt was with something that was not terribly temperature sensitive. I would want to play around and get some practice before trying any serious baking stuff. I was pleased with it and plan to haul it along when we hit the road in a few weeks. If nothing else it gives me a reason to sit outside. Nothing better than to watch a pot of water boil.

**GCinSC2** · 01-11-2014, 10:17 AM

Roger,

I'm at the enthusiast level, but one thing that I think some folks use too much heat and burn things. I did a bean soup and after you reach heat stage it only took a small amount of coals under it (fire cooking) to keep it going. A heat that creates a bacon cooking or hamburger cooking sound is a good starting point for heat.

Try a beef roast or pork loin with some taters and make a gravy as it finishes.

Keeping it clean, oiled and even slightly re-heated before storage is really necessary. Don't put it off to the side and clean tomorrow stuff, not good.

Gary

polarlyse · 01-11-2014, 02:25 PM

I have a few cast iron pots & pans as well as a stove top dutch oven with a glass top. I think I usually clean them more aggressively than is necessary and always dry them with some stove top heat or residual oven heat. I've used them for years and they serve us well. This is my first go around with camp dutch oven cooking. I did fine this first go at it but you are right controlling the heat is the challenge. Have to see what's on the menu for the next time.

Thanks for the hints.

Airtandem · 01-11-2014, 02:50 PM

I like my DOs (3) and have used them at home and at the campsite. They are heavy though. I am thinking of trying the Can Cooker in the small size; mostly because of the size and weight. The con will be cooking a cake, bread etc. Anyone have any experience with the CAN?

polarlyse · 01-11-2014, 05:41 PM

Could you please tell me just what a CAN cooker is ???? Never heard of it.

O-Tay. Google is my friend. I got it, now I know what a CAN cooker is

SoftTouch · 01-14-2014, 01:26 PM

Quote:

Originally Posted by karenjude

Will do. We're right next to you so the walk won't be too far

Karen

Thanks Karen! I now have exactly what I wanted which was different from what I originally asked about. I now have a 12 inch, 8 quart, 5 inch deep DO!! I'm looking forward to bread baking!!

daymonjones · 01-14-2014, 02:31 PM

Quote:

Originally Posted by Foiled Again

They still make the 12 "deep" Dutch don't they? Though that's not the best thing to do biscuits/cornbread etc.

Looking in thrift stores for used cast iron can work out very well. $1.00 or $2.00 per piece. Of course you've got to scrub, oil and re-season each piece which is a chore, but you can find good stuff.

Paula

I put an old piece of cast iron in the self clean cycle of the oven. It burns off all of the crust and returns the metal to like new. Only a minor washing is needed before seasoning.

Cold pressed Flax seed oil to season. It is all natural, and unlike grease or crisco, it is a drying oil. At high temp, it releases free radicals and "bonds" to the surface of the iron. Better than a Teflon finish.

Chemistry of Cast Iron Seasoning: A Science-Based How-To