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Post by Boudreaux on Jun 30, 2009 13:03:38 GMT -5
Dutchman,
What is a good beginner's dutch oven? Think I may want to take up this line of cooking. Don't need top of the line or anything fancy, just an entry level equipment.
What to buy and where?
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Post by Ol' Red on Jul 6, 2009 13:30:32 GMT -5
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Post by dutchman on Jul 8, 2009 6:46:27 GMT -5
Get yourself a Lodge Logic 12", 6 quart oven at Walmart for less than $50. Your grandchildren will be using it when there're my age if it's taken care of. There is no reason to spend less on an oven that isn't cast correctly. Lodge is made in the USA and the castings are consistent. That's important.
And be sure you get a "camp" style over, the knid with three legs. Unless of course, you just want a stove top model (no legs).
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Post by chadair on Jul 8, 2009 8:26:02 GMT -5
wtf is a dutch oven?
and what the hell is the dutch famous for cookin?
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Post by dutchman on Jul 8, 2009 10:25:06 GMT -5
wtf is a dutch oven? and what the hell is the dutch famous for cookin? You just don't get out much, do you? ;D
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Post by Boudreaux on Jul 14, 2009 8:58:12 GMT -5
My parents were in town this weekend, and Mom and I got to talking recipies for game. I told her I was interested in getting a dutch oven. She told me that she had my grandmother's old cast iron one, and would bring to me on their next trip down. So, it looks like I'm going to get a pretty good "starter" dutch oven!
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Post by dutchman on Jul 15, 2009 6:30:12 GMT -5
Just don't wash it with soap. Use hot water and a natural or plastic bristle brush and be gentle.
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Post by Boudreaux on Dec 23, 2009 19:45:04 GMT -5
Well, I finally got my grandmother's dutch oven today.
It is a Griswold #8 Tite-Top with the lid. It's at least 50 years old. Apparently, these Griswolds are good ones. Pretty neat to have a family heirloom that is going to get some good use.
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Post by dutchman on Oct 12, 2011 8:27:27 GMT -5
Griswold is some of the best "collector" cast iron you'll find. It is generally thinner that the modern stuff that Lodge puts out, but that just means it heats up faster and possibly more evenly, but it also cools more quickly. For stove top cooking, that is a non-issue. For camp cooking, the quicker cool down isn't really a problem, it's just not going to keep food warm for as long a period of time.
Wagner is another good quality vintage cast iron brand. My mama had a Wagner skillet that she used for all of her married life. As far as I know, daddy's still got it and using it to this day.
Treat your cast iron with great respect (no soap) and you'll be happy with it for a lifetime and your people will be using the stuff for generations...
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Post by Ol' Red on Oct 12, 2011 9:45:15 GMT -5
Griswold is some of the best "collector" cast iron you'll find. It is generally thinner that the modern stuff that Lodge puts out, but that just means it heats up faster and possibly more evenly, but it also cools more quickly. For stove top cooking, that is a non-issue. For camp cooking, the quicker cool down isn't really a problem, it's just not going to keep food warm for as long a period of time. Wagner is another good quality vintage cast iron brand. My mama had a Wagner skillet that she used for all of her married life. As far as I know, daddy's still got it and using it to this day. Treat your cast iron with great respect (no soap) and you'll be happy with it for a lifetime and your people will be using the stuff for generations... Nice to see your old ass posting again.....I was asking Lee about you last week. I love some cast iron cooking. Red
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Post by Ol' Red on Oct 12, 2011 9:51:55 GMT -5
Would you mind posting some recipes? I would particularly like to see your tater recipe.
Red
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