Best size, shape of dutch oven? Better brands?

[Donna D.]

Originally Posted by stevebaz

Sucks, no smell attachment for those rolls.

Yeah, need a scratch 'n sniff monitor!

[Bobbie Mayer]

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.

[ericw]

Originally Posted by Bobbie Mayer

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.

[Bobbie Mayer]

Originally Posted by ericw

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.

[Byron Kinnaman]

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.

[Denece]

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!

[Bobbie Mayer]

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.

[Denece]

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!