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2airishuman · 03-02-2008, 07:54 PM

going dutch

i've always used the dutch oven via a hole in the ground...

filled with wood coals and covered with more coals and dirt.

while the table looks fine,

IF u already carry a small 'dome' shaped' grill like the smokey joe...

or the one john has photo'd in post #7

it appears removing the main grill and dropping the dutch oven inside the smoker/grill works too!

fyi coming...

i know u are just getting started jim and the trailer isn't in hand yet...

but there is a tendency to buy and carry WAY too much stuff, when starting.

we've all been there, and over time i carry less and less, and only things that will serve multiple functions.

cheers
2air'

Jimandrod · 03-02-2008, 08:10 PM

Quote:

Originally Posted by 2airishuman

i know u are just getting started jim and the trailer isn't in hand yet...

but there is a tendency to buy and carry WAY too much stuff, when starting.

we've all been there, and over time i carry less and less, and only things that will serve multiple functions.

cheers
2air'

Yup - that's exactly why I'm asking if campground charcoal grills can be used with Dutch ovens - I don't want to carry more than I absolutely have to.

Since we live in the Rockies, I'm concerned about every hill around us!

Thanks for the reminder.

J

Ganglin · 03-02-2008, 08:46 PM

If anyone needs a dutch oven lid lifter (this thread reminded me I needed another) here's one at a pretty decent price.

Old Mountain Cast Iron Cookware: 15 inch Hot Lid Lifter - eBay (item 370015199822 end time Mar-18-08 14:25:54 PDT)

Jim & Susan · 03-02-2008, 08:49 PM

Quote:

Originally Posted by Jimandrod

What basic equipment is needed for Dutch oven cooking? I figure a decent dutch oven, lid lifter, tongs and a charcoal chimney.....

I like to keep a pair of welders glove nearby to help handle the hot stuff. But then, they are used for the grill also.

Jim

ckelly617 · 03-03-2008, 10:48 AM

I'll have to get one of those dutch ovens!

rickandsandi · 03-03-2008, 11:08 AM

Quote:

Originally Posted by Foiled Again

Only one question, where do you find one?

Paula

Cabela's!

Moonshot · 03-03-2008, 11:25 AM

Don't overlook using cast iron skillets for cooking breakfast etc... over an open fire. Mmmm good!

For those just getting into cast iron, don't make the mistake I made by cleaning cast iron with dish soap instead use plain water. Cast iron clean up is a breeze. Wait until the skillet or whatever is warm, but not hot and add some water. Clean off food residue with a rag. Clean a second time if necessary. Never use soap on cast iron. It's unnecessary and will spoil the seasoning. Add a final coat of grease and store in a clean, dry area.

Remember that old song, "keep my skillet good and greasy!"

Scott

Ganglin · 03-03-2008, 11:33 AM

If your going to buy cast iron - don't buy Chinese made stuff. You can tell it by the gritty - almost shiny inside. It won't take a good temper.

bertro · 03-03-2008, 01:22 PM

Mabey I'll spring for a lid tool after 15 years and retire my pliers and or pry bar. Old habits are hard to break. Robert

Jim & Susan · 03-04-2008, 08:46 AM

Lodge is one of the better brands, also. I don't think you can go wrong with their products.

Jim

Jimandrod · 03-04-2008, 08:49 AM

So, this thread has me looking at Dutch oven cooking. I've been shopping around and found some of the best deals at Amazon. Lodge Dutch ovens run from 20% to 25% off and the ones from Amazon ship for free. That can be significant since these puppies are heavy!

Amazon carries Dutch oven supplies from several vendors. Make sure you are buying items from Amazon so the shipping will be free.

maccamper · 03-04-2008, 08:59 AM

I've been searching the web, too, to find out more about dutch ovens and landed on Amazon's web site. I noticed that they have the Lodge Logic which I guess is the pre-seasoned. It gets high ratings reviews by users.

Two questions: (1) Does anyone have any experience with the pre-seasoned "Lodge Logic" versus the regular Lodge? (2) What is a good size and depth for an all purpose dutch oven?

I'm looking at Lodge brand with the tripod legs and deep lid that can be a skillet and hold charcoal. I guess one has to decide whether they'll be using the dutch oven mostly for big rally potluck type dishes -- or for smaller meals and quantities.

Thanks!
Nancy (mrs. maccamper)

Mel · 03-04-2008, 09:09 AM

I have both pre-seasoned and regular cast iron by Lodge, which we use in everyday cooking. One difference I've noticed is that the preseasoned has a very slighly bumpy texture, where the traditional cast iron, once properly seasoned, is very smooth. I've noticed this mentioned in other cooking forums discussions as well. It's not bad, just a little different. Going forward, if we have the choice, we'll choose the traditional, but that's our preference.

davenpow · 03-04-2008, 09:12 AM

To answer your questions Nancy,
1. They both are great, pre-seasoned just saves you seasoning your new pot.

2. 10 inch is great for 2 or 3, 12 for a small group, 14 or 16 for large group, and just to let you know. Cabela's has a 20" deep pot 24 quart would be great to serve any army in.

Dutch oven cooking is an absolute Hoot.

Ted

Steve & Susan · 03-04-2008, 09:18 AM

I forgot to mention in my recipe that I use two cans of cherry pie filling and one can of crushed pineapple - drained when I use yellow cake, three cans of cherry pie filling when doing the black forest version. This is for a number 12 oven

We have a #10 for the two of us and it works fine, but the niber 12 is my most used dutch. There is a deep version out there too - GREAT for roasts!

I don't use a table - just the fire ring at the campground - OR - I put a piece of foil on the ground and put the coals on it - then the oven on the coals. If it is windy, the foil can be folded up around the oven a bit to keep the wimd away from the coals.

Jimandrod · 03-04-2008, 09:45 AM

Quote:

Originally Posted by maccamper

I've been searching the web, too, to find out more about dutch ovens and landed on Amazon's web site. I noticed that they have the Lodge Logic which I guess is the pre-seasoned. It gets high ratings reviews by users.

Two questions: (1) Does anyone have any experience with the pre-seasoned "Lodge Logic" versus the regular Lodge? (2) What is a good size and depth for an all purpose dutch oven?

I'm looking at Lodge brand with the tripod legs and deep lid that can be a skillet and hold charcoal. I guess one has to decide whether they'll be using the dutch oven mostly for big rally potluck type dishes -- or for smaller meals and quantities.

Thanks!
Nancy (mrs. maccamper)

Nancy,

I'm not a dutch oven chef (yet) but I have two cast iron skillets that I use regularly. I have a 10 inch regular and a 12 inch Logic. The Logic is really nice. The pre-seasoning is nice but it's not as nice as the regular one that I seasoned myself. The regular one is so well seasoned that I can fry eggs in it without sticking. I did hash browns in it this past weekend and they were perfectly golden and crisp!

The logic starts out pre-seasoned and continues to season with time. My logic pan is getting there but it still isn't like my regular one yet. Over time I guess it will. My Logic pan is only a couple of years old and regular one is around 10.

As for the Dutch oven - I think when I finally get one I'll get the Logic.

Check out Lodge Manufacturing, they have information on Logic.

hope this helps

Jim

maccamper · 03-04-2008, 10:15 AM

Thanks for quickly sharing your great Dutch oven insight and observations. You all were helpful.

I went with the 8 qt Lodge Logic (12 inch x 5 inch) on Amazon. With the free shipping, I thought the price was reasonable. My logic (so to speak) for going with the Lodge Logic is that I see us using that particular Dutch oven for chili, stews, beans, and roasting meats and chicken for potlucks. A slightly bumpy finish may be less noticeable for those kinds of recipes. We do have some family cast iron pieces that have the wonderful smooth slow seasoned finish. So, I think our new preseasoned Dutch oven will be a suitable addition to our older cast iron.

Now I'm reading about how much Airstreamers use their pressure cookers. I wondered why the PO had left one in our Emma when we got her along with the ever familiar avocado green Rival crockpot. Seems like every time we give away our last 70's Rival crockpot, we acquire another one without even trying.

Thanks again you all,
Nancy (mrs. maccamper)

Jimandrod · 03-04-2008, 04:03 PM

As I was looking for Lodge Dutch ovens, all I was seeing on their website was the new pre-seasoned Logic stuff. I didn't see any of their original finish cast iron. I wrote to their customer service and got the following response:

"We no longer offer the original finish cookware. All the black cast
iron cookware is now seasoned.

Thank you,
Lodge Mfg
Customer Service"

maccamper · 03-04-2008, 04:13 PM

Wow, thanks Jimandrod for asking the question of Lodge about the availability of traditional original finish cast iron pots. I was beginning to have doubts about having ordered the pre-seasoned. I was thinking we might be able to sand down at least the bottom of the pot if it is too rough -- and then we could season that newly sanded surface in the traditional way. That makes the old original finish Lodge cast iron even more special.

Nancy

Jimandrod · 03-04-2008, 04:20 PM

Quote:

Originally Posted by rickandsandi

Cabela's!

I priced 6 quart pre-seasoned camp Dutch ovens at 3 different places.

Cabela's - $39.95 + $7.95 S/H (their own brand)
Amazon - $70.59 FREE S/H (Lodge Logic)
Lodge website - 79.95 + $12.50 S/H

Between Cabela's and Lodge there is a $44.00 difference. Is Lodge that much better than Cabela's to pay twice as much for it?