;^) The Dutch Oven Thread.

Publius

TB Fanatic
Bought Some New Equipment

I bought a few new items over the last few months and my son was working part time for Walmart so I took advantage of the discount he could get while working there.

The photo below shows some odd items and they are pot and pan scrapers and it may seem odd I would want these but they do work as advertised. I've had these now for six months and used them enough to say yeah these are worth buying. To use you simply scrape the food out using them, they are shaped to fit the curves of the fry pans and dutch oven's we have and will remove even the burnt on stuff leaving the seasoning behind. Then simply wash and dry as usual
These scrapers come two to a package and one comes with notches intended to fit grilling that lodge makes.
http://www.timebomb2000.com/vb/attachment.php?attachmentid=150072&stc=1&d=1529788349
 

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Publius

TB Fanatic
New Lodge Redesigned Lid Stand.

I picked up two more lid stands and Lodge redesigned their lid stands.
The below photos you can see two folded lis stands and the top one is the older design and the lower one is the newer redesign and its now made so it doubles as a lit lifter too.

Ok; I did not intend all these photos to show up on the same post, but I also bought but not from Walmart a new 16" Camp Chef Classic Dutch Oven and I have used it a number of times already and to give an idea of its size it's also shown with a standard 12" lodge dutch oven. The 16" Camp Chef Classic has a capacity of 12 Quarts and weighs 33 pounds.
So far my impressions of the Camp Chef Classic 16" is not bad and will get the job done and will feed a good sized crew or fair number of guest's.

Un-boxing the Camp Chef it showed some scraping off around the top of the brim of the pre-seasoning that it comes with (not a problem). Camp Chef calls their seasoning process they use as "True Seasoning" the finish at first feel is kind of ruff and reminded me of parkerizing found on some firearms. Like many seasoned dutchers I re-seasoned it in the kitchen oven using Crisco shortening. I warmed the pot up in the oven first to help with applying a very thin coating of shortening which it soaked up and then baked it for and hour. The lid comes with a image of a Grizzly Bear at the top side of the lid and on the lower part a Bear paw print and below that 16" and the word "GRIZZLY" telling what kind of animal it is.
Overall it's a nice looking dutch oven and the lid image adds a nice touch.

The first thing I cooked in it was some breaded chicken parts and baked them for an hour and came out perfect, but some of it burnt to the bottom of the pot and I expected this to happen and it allowed me to cycle the oven with the new seasoning, before applying a new coat of shortening (reasoning a second time) before using it to cook some pork ribs and then re-season a third time. At this point it is now starting to get a black smooth glass like finish that I want

http://www.timebomb2000.com/vb/atta...nt.php?attachmentid=150078&stc=1&d=1529789847
 

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Pebbles

Veteran Member
Love the pics. I cook in my 14" lodges, they make the best pizza on earth) and it is all I can do to lift them, particularly if there is anything in them. I can't imagine lifting a 16" but I would love to try :-) Lodge doesn't make a 16" anymore so I am glad to know Camp Chef still does.

I do like the new design of the lid stands. I mostly use my lid stands as the "legs" for my skillets when I am cooking over charcoal or wood.

I just love cooking anything outside in my cast iron. We have a outdoor cooking area next to our back patio and although it is about 103 today I will be cooking dinner outside tonight.
 

SouthernBreeze

Has No Life - Lives on TB
I love this thread and topic! I'm a big fan of outdoor cooking in cast iron, myself. We have a primitive cooking area just off our back deck that is set up for all our outdoor cooking, especially during the hot summer months when I don't want to heat up the house with traditional cooking on the stove. Over the years, I have accumulated lots of cast iron cookware, and I can't say that I have a favorite piece, but the ole fry pans get used a lot indoors and out.
 

Publius

TB Fanatic
I'm planing on putting the big 16" to use for a gathering we do every forth of July, I cook a pile of pork ribs and other goodies. I'm have thoughts of building a Lasagna and baking it in that 16" Camp Chef.
 

TKO

Veteran Member
Last year, went to a festival in the Fall where they had a church selling beans and cornbread. One of my favorites for sure. The church cooked the beans in a dutch oven on hickory wood and boy did the taste take me back. My grandmother used to cook pinto beans in a dutch oven like that and the taste really sent my mind back to simpler days. I don't have a dutch oven but I think I'd like to get one now and cook some beans.
 

Publius

TB Fanatic
Last year, went to a festival in the Fall where they had a church selling beans and cornbread. One of my favorites for sure. The church cooked the beans in a dutch oven on hickory wood and boy did the taste take me back. My grandmother used to cook pinto beans in a dutch oven like that and the taste really sent my mind back to simpler days. I don't have a dutch oven but I think I'd like to get one now and cook some beans.



Go for it and it pays to shop around. Walmart has the 12" LODGE in stock found in the camping section and you can order on line with them for smaller Dutch Ovens.
Home Depot is now carrying the Camp Chef brand Dutch Ovens and I recommend the Camp Chef Classic line and as its name implies is of the classic design like the ones I have posted on this thread.
 

SouthernBreeze

Has No Life - Lives on TB
Last year, went to a festival in the Fall where they had a church selling beans and cornbread. One of my favorites for sure. The church cooked the beans in a dutch oven on hickory wood and boy did the taste take me back. My grandmother used to cook pinto beans in a dutch oven like that and the taste really sent my mind back to simpler days. I don't have a dutch oven but I think I'd like to get one now and cook some beans.

Did the church cooks also bake the cornbread in a Dutch oven over the fire? It's delicious cooked that way. I made a big pot of Chuck Wagon beans along with cornbread in our Dutch ovens and both were big hits. I do most of my Dutch oven cooking in the fall when the temps outside get cooler.
 

Publius

TB Fanatic
Did the church cooks also bake the cornbread in a Dutch oven over the fire? It's delicious cooked that way. I made a big pot of Chuck Wagon beans along with cornbread in our Dutch ovens and both were big hits. I do most of my Dutch oven cooking in the fall when the temps outside get cooler.



Why wait until the outdoor temps gets cooler!! I do it year round and yesterday I did it on my patio which has a roof over it and I baked a whole chicken with stuffing while it was pouring down rain.
On nice days I have started charcoal and dump it in the driveway and just cook right on the ground in the gravel. Lately I'm starting to get known locally for my cooking abilities using these pots.
 

SouthernBreeze

Has No Life - Lives on TB
Why wait until the outdoor temps gets cooler!! I do it year round and yesterday I did it on my patio which has a roof over it and I baked a whole chicken with stuffing while it was pouring down rain.
On nice days I have started charcoal and dump it in the driveway and just cook right on the ground in the gravel. Lately I'm starting to get known locally for my cooking abilities using these pots.

I can't handle the heat as well as I used to. Hubby and I did cook year round when younger. When our heat index hardly ever drops below 100 during the summer months, it makes it hard to heat up anything. We do enjoy our Dutch oven cooking, though. It's harder to regulate the cooking temps when using wood instead of charcoal, but we like using wood a lot, since we have an abundance of firewood.
 

Pebbles

Veteran Member
Our very favorite DO meal right now is a mountain man breakfast. We have starting adding a layer of refried beans to our breakfast build in the DO and it adds a wonderful dimension to things.

Here is rural Arizona it is so very dry we are expecting a ban on outdoor fires, charcoal or wood any day now :-(
 

Publius

TB Fanatic
Our very favorite DO meal right now is a mountain man breakfast. We have starting adding a layer of refried beans to our breakfast build in the DO and it adds a wonderful dimension to things.

Here is rural Arizona it is so very dry we are expecting a ban on outdoor fires, charcoal or wood any day now :-(


I tried that Mountain Man once while camping with the kids with a 12" oven and added to much one thing and not enough of another and yeah it did not turn out right but we could eat it and had left overs.
 

Publius

TB Fanatic
My son asked me to show him how to use a dutch oven, so I'm trying to teach my son how to use a dutch oven, so I will see how long his attention span is. :D
We are starting with the tater dish I posted on the first page.
Last night I did a meatloaf which we are still eating the leftovers and that sparked this.
 
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