Dutch Oven Cooking

Top 11. Nov 16, 2000 7:49 AM

» TomWhite - Dutch Oven Cooking

I use the "3 up,3 down" method for a 350 deg. oven. I work with the Boy Scouts and we love DO's We have cooked some great meals at camp. I am also an avid camper and my DO's go in the camper before anything else.I have been trying to get Lodge to introduce a throw away aluminum liner for cooking sweets in the ovens.I prefer to line the oven with foil before doing cobblers or anything else sweet and if Lodge would have someone make the appropriate liners for the different size ovens, I believe they would be a hit. On a later post, I'll throw in some receipes.
TW.

-- posted by TomWhite

Top 12. Nov 16, 2000 2:24 PM

» kingsford1 - Re: Dutch Oven Cooking

In response to message posted by TomWhite:

I think there is as many ways to figure temps on dutch ovens as thier are ways of seasoning them. I think only personal experince can satisfy ones way to heat DO or season it. The best way is the way you like best. I've been around several other cooks and the only thing we all agree on is Food Cooked in DutchOven is GREAT. JohnW. C=:-)

-- posted by kingsford1

Top 13. Nov 16, 2000 2:30 PM

» kingsford1 - Recipies

I found this site while searching for Lemonade Pie. It is www.allrecipies.com There is a lot of good things that you can cook in youir DutchOvens.
Happy Cooking JohnW
--

-- posted by kingsford1

Top 14. Nov 17, 2000 3:46 PM

» TomWhite - seasoning

Speaking of seasoning, One way that works great is this: Fill whatever cast iron piece you are seasoning with water and put it on the stove and bring to a boil. Let boil for a few minutes and pour out .This opens the pores and floats out any particles. Rub well with a vegetable oil, turn upside doun in a 350 deg. oven for appx 1 hr. and cut oven off and leave overnight. If you are storing the piece, put newspaper in the pot or wrap skillets in same.
TW

-- posted by TomWhite

Top 15. Jan 2, 2001 2:35 PM

» kingsford1 - Dutchovens

Steve has posted my DO Temp.Cooking Chart on the opening page of CAMP&OUTDOOR COOKING, Scroll down and it is on the Left side. Thanks for all the interest. You can still email me and I'll send you one. To date I've emailed out about 100 Temp charts. Thanks All JohnN.Willems In the Land of Ah's.

-- posted by kingsford1

Top 16. Oct 4, 2002 4:01 PM

» Wagontrain - Re: cooking temp. chart

In response to message posted by kingsford1:

PLease Email me one.I put on several Wagon Trains every Year and most ppl Dutch oven cook . A chart would be nice to share with the new -comers.Thank You..ryde2rope@yahoo.com

-- posted by Wagontrain

Top 17. Oct 21, 2002 4:50 PM

» oreyote - Re: Cornbread, misc. topics

Lot of topics listed. My thoughts.

For cornbread, muffins, etc. it's very easy to put too many briquets on the bottom and burn. It's not the purist's way, but I put an inverted pie pan and put another pie pan or 8" x 8" pan on top of it to bake in. I'd like to use only the DO since it's easy to overbrown the top, but haven't got that feel yet.

For cooking equipment, over time it's down to the DOs (4 -- 2 big w/legs, 2 small/no legs), a large aluminum griddle, a cast iron kettle, and a few cast iron skillets. I don't always use them all but I'm covered for anything. The other flavors of pots and skillets that I used to bring "just in case" stay home.

Good pair of tongs, oven mitts, long handled utensils well worth it.

I would love to have a steel DO table. On long camping trips the back really takes a beating. Noticed someone in this discussion mentioned making one. Would like to see some plans/materials list. They're upwards of $150 from what I've seen.

-- posted by oreyote

Top 18. Jan 12, 2005 12:49 PM

» Complxone - Question from a major newbie

Great site..I have a question for the group. I have an old dutch oven that was in my shed for a long while. It has a covering of rust on the outside and lid and a smaller amount on the inside. It is not at all rusted through,,just surface,,What would be the best way to get it back into shape...

PS.. I have already used some steel wool to break-up most of the iron and I sponged it all over with CRL solution and wiped it out..it looks much better but I want to check with all of you that know more before I go to the seasoning step..

Thanks

-- posted by Complxone

Top 19. Feb 23, 2006 10:05 AM

» Toadsrus - Question from a major newbie

In response to Question from a major newbie posted by Complxone:

I have the similar problem and wondered if you received an answer and what that was ?....

-- posted by Toadsrus