Best size, shape of dutch oven? Better brands? - Page 2 - Fiberglass RV


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Old 11-03-2013, 05:09 PM   #15
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Originally Posted by troutboomer View Post
How about baking on top of the gas range? Could we use a deep DO ?

The problem with that is getting heat to lid. When using briquets there's twice as many on the lid as there is under the DO. It work like any other pot on the top of a stove, but NOT like a DO.
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Old 11-05-2013, 10:33 PM   #16
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You can purchase the camp lid separately

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Originally Posted by Bobbie Mayer View Post
I know about the flat lids for camping- I want one I can use with charcoal.
Hi, Bobbie.

The dutch oven I bought (Lodge) came with a dome lid. However, I was able to also purchase the camp lid for it. Each is good for what it's designed for, and I don't regret having the choice.

Of course, YMMV.
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Old 11-06-2013, 09:01 AM   #17
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Hi, Bobbie.

The dutch oven I bought (Lodge) came with a dome lid. However, I was able to also purchase the camp lid for it. Each is good for what it's designed for, and I don't regret having the choice.

Of course, YMMV.
Already bought- flat lid, used, cooked in, success! (This is an old post someone brought back to life which I updated above with info about my purchase.) I haven't seen the camp lids for sale separately but that's good to know in case I find an old Dutch oven with the dome lid. But I don't think I'd carry a second one, anyway, and the one I have fits perfectly.


The one I bought wasn't listed by Lodge anymore.
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Old 11-06-2013, 09:04 AM   #18
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Old 11-06-2013, 10:16 AM   #19
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Sucks, no smell attachment for those rolls.
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Old 11-06-2013, 10:56 AM   #20
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Looking good Bobbie. I can almost smell them.
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Old 11-06-2013, 08:07 PM   #21
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Sucks, no smell attachment for those rolls.
Yeah, need a scratch 'n sniff monitor!
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Old 11-06-2013, 09:41 PM   #22
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I don't know why the browning was so uneven- I was pretty careful with where the coals went, and turned the lid- maybe I didn't turn it enough, though. The rolls were okay, freezer rolls so not the world's best cinnamon rolls.
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Old 11-07-2013, 07:27 AM   #23
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I don't know why the browning was so uneven- I was pretty careful with where the coals went, and turned the lid- maybe I didn't turn it enough, though. The rolls were okay, freezer rolls so not the world's best cinnamon rolls.
I sometimes turn both the lid relative to the body and the body of the dutch oven relative to the ground. This can be necessary especially if there is a cool breeze or any heating/cooling source (fire?). Otherwise one side is more (or less) cooked.
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Old 11-07-2013, 10:00 AM   #24
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I sometimes turn both the lid relative to the body and the body of the dutch oven relative to the ground. This can be necessary especially if there is a cool breeze or any heating/cooling source (fire?). Otherwise one side is more (or less) cooked.
There could have been colder spots as I was inside a large firering so one side of the pot was closer to heat reflected from the firering. So turning the pot might have helped. Good idea.
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Old 11-07-2013, 12:55 PM   #25
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Pie Irons...

Along the same lines as Dutch Ovens are Pie Irons. I've recently been experimenting with Pie Irons. My first attempt was last February I cooked a steak in a pie iron over charcoal. After looking at Youtube videos of pie iron cooking I ventured a bit more in past couple of weeks.
I created an egg, cheese, ham, sandwich in round pie iron using a camp stove for heat.
This morning I cooked waffles for breakfast in the living room fireplace using a Rome waffle pie iron.
I'll probably not carry my dutch oven(s) with us this next trip but will certainly use the pie irons. One of thing I really like is the small amount that can be prepared vs a dutch oven. Also the heat source can be any heat source, charcoal, campfire, or campstove.
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Old 11-09-2013, 08:36 PM   #26
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I would not even consider buying any Lodge cast iron cookware. If you look closely, you will see it has a very rough surface that is very tough to clean. Instead scour second hand places for vintage cast iron which is finished smooth inside. Even if you have to burn it out and reseason you are way ahead. Good vintage is very close to the same price or sometimes found at bargain basement prices. Get good stuff and you can pass it on when you expire!
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Old 11-09-2013, 09:22 PM   #27
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Speaking of vintage cast iron- someone near me was offering a set for $80 this morning- Dutch (not camp) oven, fry pan, three? pots with lids. I wasn't interested as I already bought my Lodge (Sorry, Denece) and have no room for more, but if anyone else is I can pass on the contact info and email a picture.
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Old 11-09-2013, 10:29 PM   #28
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I had Lodge until I got better pots. The old ones are so much superior for my uses. I hope someone takes you up on the offer you got for the old set. Once you try a slick finished cast iron piece there is no going back!
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