Dutch Oven Cooking - Page 2 - Fiberglass RV


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Old 07-09-2003, 11:06 AM   #15
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what is a good pot to start with

some have lid lips some dont!
Size (not cooking for an army)
handles and type
do i need a tri pod to hang the pot from.

LOL no wonder i never tryed this kind of cooking:huh
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Old 07-09-2003, 01:59 PM   #16
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Beginning Dutch Oven

For a first Dutch Oven I would suggest checking out Lodge's Logic brand of cast iron cookware. https://secure.lodgemfg.com/storefront/defa....asp?menu=logic

Another good Dutch Oven resource is the International DO Society http://www.idos.com

They are preseasoned and ready to use. Get an outdoor one with the tripod legs and a lip on the lid. I would also recommend their lid lifter and lid stand as accessories. I also purchased a travel bag for mine with a padded bottom, it is great to have.

The main concern with Dutch Ovens is the cleaning and care. If you buy a preseasoned one you don't have to worry about that. :) After cooking, scape out all of the food that you can. I fill mine about half full of water and set in on coals to heat up. I then dump the water and use a metal dish scrubber, like an SOS pad BUT WITH NO SOAP. Rinse again and dry thoroughly. I then rub the entire DO inside and out with a light coating of cooking oil. Don't use soap, every meal will taste like soap thereafter. Don't pour cold water in a hot dutch oven as they will crack.

Cooking in a dutch oven is simple and fun. I use regular charcoal briquettes. Heat them while you are preparing your ingredients. Several briquettes on the bottom of the dutch oven to fry items in the dutch oven. Some on the bottom and some on the top for the baking of meals. Invert the lid over hot coals and you'll have a skillet.
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Old 07-09-2003, 02:04 PM   #17
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oh cast iron

iam a wiz at taking care of that i have a couple of fry pans 30+ years:)
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Old 07-09-2003, 02:08 PM   #18
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Good questions. Dutch ovens come in several variaties. The camp oven has legs and a lid with a lip. These are to hold the coals on top and stand above the coals on the bottom. The rounded lid and no leg variaty is for regular oven cooking. The true pioneer dutch ovens we are talking about are the leg and lip style for campfire cooking. Dutch oven cookoffs and demonstrations are really big in the west and the equipment has become pretty user friendly as more and more people are getting into it.
The basic equipment needed to start your camp dutch oven adventure is 1. Camp dutch oven(legs and lip style) I recommend a 12 inch because it will always be used even if you graduate into a larger. They make great dessert ovens. 2 A lifter I've seen everything from Large Channel lock plyers to high tech lifting tools. A good stick works good too.
These basic tools and a fiew techniques will get you started.
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Old 07-09-2003, 02:23 PM   #19
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long or short

tripod or does it matter?
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Old 07-09-2003, 02:44 PM   #20
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Tripod?

I personally would not bother with a tripod to suspend the DO over a fire. The Dutch Oven itself should have 3 stubby little legs on the bottom of it. This allows you to set it on top of charcoal briquettes. I heat charcoal briquettes, set the dutch oven on top of them, on the ground, then put charcoal on top of the lid. The 3 accessories I would buy for a DO are a lid lifter (to lift a hot lid covered in coals), lid stand (to set your lid on something while stirring), and a bag with a padded bottom to transport.
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Old 07-09-2003, 03:06 PM   #21
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miss read you Jeremy

when you said tripod in an earlyer post you where talking about a DO with 3 built in feet Got it now and saved a few $$. Iam still checking prices .
thanks so far to you and Darrel
:cheers
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Old 07-09-2003, 06:12 PM   #22
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The main concern is where to cook. I agree you do not need a tripod. I think tripods I have seen used are for pots or ovens without legs. I also feel the lodge brand is the best. I have not tried the preseasoned models. That would be interesting. I also use heated water but I try not to use metal scrubbers. I use plastic chore girl type. I feel it keeps the seasoning a little longer.
I use small garbage can lids for cooking. I have also seen quarter barrel lids work quite well and you can usually get them free at construction sites. These will hold the charcoal and oven and can be placed on any non combustable surface. I have also used heavy tin foil (aluminum foil) right on the ground to keep the charcoal cleanup to a minimum. You can start the charcoal on the foil place the charcoal on the lid leave some on bottom cook and clean up. Water on the charcoal will put it out and you are done. I have metal tables about 18 inches high with folding legs which I place the lids. This saves bending while tending the ovens
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Old 07-11-2003, 08:24 AM   #23
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Lake Shelbyville Chili Cookoff Campfire Chili

Our Dutch Oven has a flat bottom (just like...nevermind:wak ), so I set an old charcoal grill rack on a couple logs and set it on that.

Anyway, brown your ground meat in the d.o. and throw all your favorite chili fixin's in. I don't usually drain the meat, since I use lean stuff. As far as amounts are concerned, I try not to fill the d.o. over 3/4 full. Simmer over (or beside) the fire, stirring occasionally (mostly to let everyone get a whiff - you'll be very popular!). I can usually fight everyone off for about 2 hours, but I've given up in as little as an hour and held on for an entire rainy afternoon.

15 minutes before you plan to eat, mix up a batch of corn bread batter. I usually use a 'just add water' mix, cheap & simple. Pull the chili off the fire and carefully spoon the batter on the top of the chili. (Trust me!) Set the d.o. beside the fire and put the lid back on it.

Now - some Dutch Ovens have a flat lid that sets down in the pan. Our lid is curved, so after wiping it off and oiling it on top, I put it back on the pan upside down. Carefully scoop up some coals from the fire and put a layer of them on top of the d.o. Give it about 15 minutes, but you can check it once or twice-you'll know when the cornbread is done.

Take it to the table, stick a spoon in it, and stand back! We judge the winners of the cookoff by how much chili is left over and I hardly have to clean the d.o. afterwards!

:dance :dance

Dina (& Jim) Schulz
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Old 07-17-2003, 11:17 AM   #24
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>Our lid is curved, so after wiping it off and oiling it on top, I put it back on the pan upside down. < Dina, very inventive. :thumbs. and adding the cornbread on top, my Tom would love that.

now to look for that old garbage lid I was going to throw away. :E
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