Dutch Ovens and other Cast Iron cookware

[Centennial]

Reading the Biscuit topic got me thinking I need a Dutch Oven again.
Look at all the variety and prices of Dutch Ovens. We use cast iron pans, skillets. Was looking at some Dutch Ovens and found this site with pages of listings.
http://www.sportslane.com/Dutch-Oven/pr ... A99A6255BD

I don't think they should call them Dutch Ovens of they don't have a rim around the lid to hold the coals from falling off. If they just have a rounded lid you cannot keep coals on top to well.

Aluminum cannot be to good to ingest so even though the light weight is a plus for camping and packing, I'll stick to cast iron.

[wecsoger]

I'm a huge fan of Lodge and got the cookware to prove it.

Figure out what you want and keep note of the prices.

If you hang around flea markets (with the private tables, not the professional sharks) you may find a good deal. Or yard sales. Even if it's dirty and rusty, it will clean, just do a google search on tips and hints.

Check Walmart, they carry Lodge and it's sometime discounted.

If you travel any, in Seiverville TN off of I-40 and near Pigeon Forge/Dollywood is a Lodge outlet store. Last time I was there they had factory seconds at half price and I stocked up. Their prices on regular items is list or above so shop carefully

[Blaine]

You will get almost as many opinions on cast iron as there will be on gravy...I use my cast iron about every day.

[Bill in Oregon]

My sweet old Griswold is at least 100 years old. I think of my grandmother every time I use it.

[rogn]

If you get a rusty one at yard sale treat it with hot water and citric acid--see article in castboolits on citric acid for case cleaning(very good thread)

[Old Savage]

Reading the history of the Dutch Oven and considering the comment that they have a rim for coals it would seem that type should have it's own name. Seems that characteristic was added here.

[cshold]

Reading the history of the Dutch Oven and considering the comment that they have a rim for coals it would seem that type should have it's own name. Seems that characteristic was added here.

Is that what's called 'inventive mentality'

[BigSky56]

OS we always referred to them as a camp DO as they had a lip and legs for hot coals and a kitchen DO domed lid and flat bottom for use on or in a stove, the stews and beans slow cooked with a kitchen DO is hard to beat especially when the power is off and you can put them on a wood stove. the kitchen DO have a unique feature the inside of the lid is pot marked to capture steam and let it drip back on the food. danny

[Old Savage]

Danny, I saw them called a camp or cowboy DO. The kitchen one I have had for almost 40 years has those drip points inside the lid, never knew what they were for.

[Pete44ru]

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All this hot air is making me want to start a batch of chili in mine.......


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[Old Savage]

[Blaine]

Yep, that's what mine looks like.....It roasts good pork.....

[vancelw]

OS we always referred to them as a camp DO as they had a lip and legs for hot coals and a kitchen DO domed lid and flat bottom for use on or in a stove, the stews and beans slow cooked with a kitchen DO is hard to beat especially when the power is off and you can put them on a wood stove. the kitchen DO have a unique feature the inside of the lid is pot marked to capture steam and let it drip back on the food. danny

yep

I've got a Griswald DO that my wife's gfather gave me and what I would call a deep skillet (looks like a DO with a skillet handle). I love them. Way better cast metal than this new stuff you buy.

I'd like a camp DO or two.

[Old Savage]

Western Dutch Oven cowboy cookery seems to be it's own genre, born of necessity with Chuck wagons and packing with mules. It is quite unlike anything in the east maybe but for canoe trips.

[Rusty]

OS we always referred to them as a camp DO as they had a lip and legs for hot coals and a kitchen DO domed lid and flat bottom for use on or in a stove, the stews and beans slow cooked with a kitchen DO is hard to beat especially when the power is off and you can put them on a wood stove. the kitchen DO have a unique feature the inside of the lid is pot marked to capture steam and let it drip back on the food. danny

That is called a self basting lid in cast iron circles.

[rock-steady]

I cook supper outside in a dutch oven about two or three times a week. Like this past Saturday evening. I used my 10" DO. My sweet little Mama brought me some freshly dug new potatoes from her garden. I put a double handful in the DO with a chopped Vidalia onion and a chopped green bell pepper, then I added a can of Hoppin John and 1lb of smoked link sausage cut into chunks. I added one cup of water and some Tony Chachere's. I lit 24 Kingsford charcoal briquettes and placed 10 in a circle, set the DO on top and put the remaining 14 coals on the lid. I let it cook about an hour or so and let me tell you, it was some kind of good. I don't know what you would call this, but that's what is so good about a cast iron dutch oven. Throw whatever you've got in the pot and let it cook for awhile....

[Malamute]

I like my iron, but am not real high speed regarding cooking. I've had several friends that were very good camp cooks with Dutch Ovens. It's always nice to be in camp with them.

Saw these,

http://www.youtube.com/watch?v=FrTBVT9LFb0

http://www.youtube.com/watch?v=TI_W9zu1x7U

[Blaine]

My Buddy does these cakes in his Dutch Oven.....Perfect, melt in your mouth.

[Pete44ru]

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I caved, today - and started making some chili in one of my DO's.



2 Meats - 1lb ground Pork & 1lb ground Venison or Beef ( browned, chopped while browning)
1 Cannelloni Beans (can, drained)
1 Red Kidney Beans (can, drained)
1 Mushroom pieces (can, drained or fresh)
1 Whole Peeled Tomatoes (28oz can, drained & halved)
2 Bell Pepper, 1 red & 1 green (finely diced)
2 Jalapeneo's (finely diced)
2 Bay Leaf (crushed)
4 Garlic Cloves (crushed & sliced)
1 Carrot (finely diced)
1 Spanish Onion (diced)
1 T Tomato Paste
1 Can Beer (contents only )
1 Beef Stock (lg can)
Assorted Spices : Chili Powder, Cumin, Oregano, Salt, Pepper
1C Red Wine (for frypan deglaze)
1/8 C Vegetable Oil (for browning meat)
3 T Baking Soda or Flour (for a Roue')
1 Shredded Cheese (bag, optional for topping)

* Saute' Carrot & Onion in DO until they start to soften, add mushrooms & cook for 5 mins, then stir in 1 T Tomato Paste & cook for another 5min stirring constantly. (do not burn)

* To the DO, add: Beer, Beef stock, all beans, all peppers, Bay leaf, Garlic, 2 Tsp Chili powder, 1 T Oregano, 2 Tsp Cumin, 2 Tsp black pepper, 1 Tsp Salt - Stir together & cook on med heat.

* In frypan, brown small portions of both ground pork and either ground venison or beef in vegetable oil and add to DO, stirring in.
* Deglaze frypan with wine, reducing to a red sauce & add to DO, stirring in.

* Add the halved peeled whole tomatoes to the DO, bringing to a boil before reducing heat to a simmer.

* After cooking for 1hr, use a soup ladle to reserve 1-2 Cups of the liquid to a bowl & whisk/add in the baking Soda or Flour, until all lumps have disappeared & then stir the roue' back into the DO.

* Cover & cook/simmer for 3 more hours, stirring occassionally.

* Serves 6-8, with crusty bread & (optional) butter and (optionally) some shredded cheese.


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[vancelw]

BEANS

Oh the horror

[Blaine]

BEANS

Oh the horror

Not even black beans?

[vancelw]

BEANS

Oh the horror

Not even black beans?

That's almost like you telling me you don't want poo in your soup, and I say, "Not even Easter Bunny poo?"

If it has beans in it, it might be Yankee Stew instead of chili

Being from a family that has been "southern" since we got off the boat in 16??, and then having spent my formative years in the Great Plains with the more recent immigrants from Norway, Poland, Sweden, Germany, etc....I have seen chili made in all forms and manner.
I've seen the beans/no beans discussion range from hilariously comical to scarily angry. About the only time we eat chili with beans is when using canned chili on chili dogs. Otherwise, the beans are left out to make room for more MEAT. That may come from having to eat so many beans when we were poorer.

[Pete44ru]

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Then, where does the term "beaner" originate ? . .



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[Blaine]

Being from a family that has been "southern" since we got off the boat

Oh...so you can't help it, then?

[vancelw]

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Then, where does the term "beaner" originate ? . .

You know why they're refried, right? Cause the screwed them up the first time.


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[Mescalero]

Frijoles ( beans ) are a staple.
So is aroz ( rice ).
I imagine " beaner " originated with hispanics cooking and taking " frijoles " on long journeys.

[Blaine]

Frijoles ( beans ) are a staple.
So is aroz ( rice ).
I imagine " beaner " originated with hispanics cooking and taking " frijoles " on long journeys.

My rice cooker is well used on a regular basis. I mix lentils with the rice and cook it.....Barley, too. I'm a semi-beaner

[Mescalero]

Wierd,
I have a rice cooker I bought from a Flilipino co- worker, she taught me how to use it.
My friend's wife asked me " why don't you just use instant rice? "
Two bachelors with rice cookers?

[vancelw]

Wierd,
I have a rice cooker I bought from a Flilipino co- worker, she taught me how to use it.
My friend's wife asked me " why don't you just use instant rice? "
Two bachelors with rice cookers?

Got some chemistry working here

I'd just as soon eat paste as instant rice. Don't even mention instant grits...