Dutch oven collection
#1
Dutch oven collection
Now this is a collection.
http://www.camp-cook.com/forum/viewtopic.php?t=1055
Great site for camp food gear/recipes
http://www.camp-cook.com/forum/viewtopic.php?t=1055
Great site for camp food gear/recipes
#4
Reading up more on these, it seems the Lodge brand is the best.
[YOUTUBE]MgTKTh1UfiU[/YOUTUBE]
My X wife and I use to cook with cast iron skillets and pots back around '81 t '83 until we bought a nice stainless steel cook set for the home.
I guess many use these Dutch oven out when camping, and they work very well.
The Lodge brand also come pre seasoned.
[YOUTUBE]MgTKTh1UfiU[/YOUTUBE]
My X wife and I use to cook with cast iron skillets and pots back around '81 t '83 until we bought a nice stainless steel cook set for the home.
I guess many use these Dutch oven out when camping, and they work very well.
The Lodge brand also come pre seasoned.
#5
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yes, lodge is the best dutch oven, i dont even know anyone that has anything else
they are very good for baking in the woods
you can make pies in them too!
they are very good for baking in the woods
you can make pies in them too!
#6
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I have a 10" and 12" lodge, plus a 10" and 12" Lodge cast Iron skillet. Love them all.
I did see this the other day and I really like it:
http://www.snowpeak.com/lux/kitchen/dutch/28do.html
I did see this the other day and I really like it:
http://www.snowpeak.com/lux/kitchen/dutch/28do.html
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#8
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My dad's into cooking with a Dutch Oven in a HUGE way. He has several sizes and uses Lodge exclusively. He's a nut about it!
I always loved camping as I grew up because we ate like kings! You name it, he's probably cooked it with a dutch oven. Pizza, ribs, stews, Apple and Peach Cobblers.
...mmmm, now I'm hungry.
I always loved camping as I grew up because we ate like kings! You name it, he's probably cooked it with a dutch oven. Pizza, ribs, stews, Apple and Peach Cobblers.
...mmmm, now I'm hungry.
#9
Can you effectively cook with one of these too on top of a stove, or must you use charcoal?
I am going to have to scope out recipes first to see if it is even worth me getting a small one.
I think most of these dutch ovens are for making a large meal for many persons.
I read that one guy put in 30 eggs, a few lb of bacon, a lb of cheese, some vegis, and a few other things, and he had a meal for over ten, plus leftovers for breakfast the next day.
I am going to have to scope out recipes first to see if it is even worth me getting a small one.
I think most of these dutch ovens are for making a large meal for many persons.
I read that one guy put in 30 eggs, a few lb of bacon, a lb of cheese, some vegis, and a few other things, and he had a meal for over ten, plus leftovers for breakfast the next day.
#10
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a 12" will cook meals for 2-4 hungry dudes.
On the stove they are ok....... but you have to keep the heat down. plus they have those pesky legs which are a bit of a pain to deal with when you have one over a burner. the other thing is having the coals on the lid give that "oven effect" which you would not get on a burner.
I am going to seriously check out the snow peak one, they call it a "Japanese" style for some reason, but it looks like a slick set up. The cool thing is it does not have "Legs" so you could easily put it over a burner, but it also comes with a little stand, so if youcan easily put charcoal under it. Plus it has a fry pan and the whole kit "nests" together.
From a lot of personal experience, if you are going to do the dutch oven thing, you have to be prepared to be in camp for a while, they are not a "Quick and easy" cooking process, convenient, yes, yummy, heck yes.
I squeezed a 5 pound ribeye roast into my 12" over the summer, but I had to cut the bone off, and do trimming and fitting, and it was really too big for the oven. In retrospect I should have had a 16" minimum, or cut the roast in half and gone with 2 12"s. (sounds like car stereo stuff) For a larger group (4-8) or small group plus teenage boys, go with the 16" plus.
For a family, a 12-14" is best. They are not all that expensive so get a 12, try it out, see what you think. Before you know it you will have a collection like the guy(or gal?) in the first post.
It becomes an addiction though..... my Dad has a baby 8" one used strictly for warming bacon. plus a bunch of others.
Also- my dad keeps one really clean for baking only, it is seasoned a little different IRRC, I think with crisco. The other ovens are for the stews and meat. You don't have to do this, but in the field dutch ovens don't always get the best attention when it comes to maintenance. I had a few funky biscits in boy scouts with chunks of meat (jerky really) in them from the night before...
On the stove they are ok....... but you have to keep the heat down. plus they have those pesky legs which are a bit of a pain to deal with when you have one over a burner. the other thing is having the coals on the lid give that "oven effect" which you would not get on a burner.
I am going to seriously check out the snow peak one, they call it a "Japanese" style for some reason, but it looks like a slick set up. The cool thing is it does not have "Legs" so you could easily put it over a burner, but it also comes with a little stand, so if youcan easily put charcoal under it. Plus it has a fry pan and the whole kit "nests" together.
From a lot of personal experience, if you are going to do the dutch oven thing, you have to be prepared to be in camp for a while, they are not a "Quick and easy" cooking process, convenient, yes, yummy, heck yes.
I squeezed a 5 pound ribeye roast into my 12" over the summer, but I had to cut the bone off, and do trimming and fitting, and it was really too big for the oven. In retrospect I should have had a 16" minimum, or cut the roast in half and gone with 2 12"s. (sounds like car stereo stuff) For a larger group (4-8) or small group plus teenage boys, go with the 16" plus.
For a family, a 12-14" is best. They are not all that expensive so get a 12, try it out, see what you think. Before you know it you will have a collection like the guy(or gal?) in the first post.
It becomes an addiction though..... my Dad has a baby 8" one used strictly for warming bacon. plus a bunch of others.
Also- my dad keeps one really clean for baking only, it is seasoned a little different IRRC, I think with crisco. The other ovens are for the stews and meat. You don't have to do this, but in the field dutch ovens don't always get the best attention when it comes to maintenance. I had a few funky biscits in boy scouts with chunks of meat (jerky really) in them from the night before...
Last edited by dlbrunner; 09-25-2008 at 03:02 PM.
#11
Thanks for the info Duncan.
Here is a good read on how to select them too from an outdoor cooking site I found.
http://www.camp-cook.com/forum/viewtopic.php?t=24
http://www.camp-cook.com/
Here is a good read on how to select them too from an outdoor cooking site I found.
http://www.camp-cook.com/forum/viewtopic.php?t=24
http://www.camp-cook.com/
#12
Found a good book too that comes recommend.
http://www.exploroz.com/Shop/Books/M...Camp_Oven.aspx
These are recipes from "down under."
http://www.exploroz.com/Shop/Books/M...Camp_Oven.aspx
These are recipes from "down under."
#15
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You can cook ANYTHING you would cook in a oven in them. I make biscuits from scratch, enchiladas, cobblers, muffins, cakes, brownies.....all on the camp fire......talk about your good camp cooking. My wife made chicken pot pie in it that was to die for...especially on a cold night!
GOOD TIMES!
Last edited by nieuwendyk-25; 10-01-2008 at 06:42 PM.
#16
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You can use any recipes that you have, cobblers and cakes are mostly what i have used them for
the way you figure out how many charcoal bricks on it is i think, not sure its 25 degrees per brick, and you distribute it on top and bottom depending on what you are cooking.
also, you need to rotate the lid a 1/4 turn every 10 min
hope this helps, and good luck with your dutch oven-ing!
the way you figure out how many charcoal bricks on it is i think, not sure its 25 degrees per brick, and you distribute it on top and bottom depending on what you are cooking.
also, you need to rotate the lid a 1/4 turn every 10 min
hope this helps, and good luck with your dutch oven-ing!
#17
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We got one from Freight Harbor, a lot cheaper. It so rocks to cook with, things that are ok on the stove rock in the dutch oven. Charchoal works well but so does camp fire embers. The first time we cooked with it and had cornbread while camping, can't beat it. We had to season it ourselves but thats super easy. Use a cast Iron frying pan. Can beat cast iron when it come to fravor and the more you use it the better the flavor of the pan.
#18
Registered User
I use my Lodge outside with the camp posts, and have a smaller pot I use on my stove and in the oven in the house. Once you start playing with it, things start comming out better and better.
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