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Non-BBQ Related Topics => Dutch Oven Cooking => Topic started by: kingbrutis on November 07, 2009, 05:05:38 pm
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So I want to get more involved in DO cooking. I borrowed my bosses cast iron with legs(table also). Seems like that is the only way to go. Everything we cooked turned out perfect. So, can you experinced guys give me some insight? Looking on the net, seems like on some things there is little difference between a regular pot with a lid and a "dutch oven".
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Not a dutch oven pro or anything, but not gettin the question. Like using an aluminum stock pot or ??
For making chicken fried steaks, beans, taters, cobbler, biscuits, etc. only cast iron will do. You don't get the even distribution and temp control with aluminum. Imagine aluminum will leave food sticking too. But I know for a afct making dutch oven recipes in an aluminum pot will only result in food that is burnt on the outside and raw in the middle. It'd be like trying to bbq in an incinerator.
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I agree. Only cast iron gives you that even heat...plus a daily dose of an important mineral...or whatever the heck ion is! ;D
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OK, wasnt sure. I have only cooked with olde cast iron. Was thinking I could move to a lighter weight. Guess not. Thanks Joe
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ok so here is my question about cast iron..... what way do ya'll prefer as far as seasoning your skillets/pots?
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Rub it down with bacon grease and throw it in the oven at 200 for four hours.
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There's nothing wrong with the Aluminum dutch ovens, I've been to plenty of Scout jamboree's and Father's & son outings to witness first hand at what they can do in skilled hands. The secret is not using much bottom heat; put most of your coals on top and around the outside edges.
As for seasoning iron, I like to use the High heat method. Put a light coat of oil and bake it at 500 until it stops smoking, then repeat. It gives you a true black pot instead of a sickly brown one.
http://www.melindalee.com/Cast-Iron.html
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Haven't had that problem with any of my skillets or Dutch Ovens. Of course they were well seasoned long before I was born. They came from my grandmother. I'm guessing the Thirties.
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I understand that a lot of cast iron aficionados poke around Goodwill and such in pursuit of old dutch ovens. Anyone had any luck with this?
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i poked around there yesterday but couldn't find anything. must be like ebay and Cl, you have to go there oftern to catch the thing you're looking for.
and btw ya''l thanks for the link and tips. i will read through the link and come up with a way to season this old pan.
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As for seasoning iron, I like to use the High heat method. Put a light coat of oil and bake it at 500 until it stops smoking, then repeat. It gives you a true black pot instead of a sickly brown one.
http://www.melindalee.com/Cast-Iron.html
AMEN...i do it in my weber gasser.
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AMEN...i do it in my weber gasser.
Same for me. Just seasoned the big skillet. My frying pan is an heirloom...that thing would need a grinder to take off that patina.
Never seen an aluminum dutch oven,,was thinking was askin about a pot. I ain't got skills down with cast iron ovens yet. be a spell before I attempt anything in aluminum..less I am makin homemade charcoal.
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Here's the trick I've found out for UNseasoning castiron. Put it in a campfire. Right in there, and get it glowing hot. I'll probably keep my weber kettle, just to un-season my 15 inch Lodge frying pan.
You can also put it in your oven, if your oven has a self-cleaning cycle.
3, 12 inch Lodge, and a 15 inch one. (I should get a griddle, because I only use the big one for pancakes.)
steve
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Definitely do it outside in your gasser, the smoke will chase you out of the house with the wife right behind screaming "what were you thinkin'?" if you try to season inside.. I used olive oil for a change and man did it work great right out of the box!! Nice patina inside and out....
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Definitely do it outside in your gasser, the smoke will chase you out of the house with the wife right behind screaming "what were you thinkin'?" if you try to season inside..
Speaking from experience Dave? :D
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Speaking from experience Dave? :D
I had a friend in Hawaii, that loved seared Ahi steaks, but he couldn't cook them insice, for the same reason.
He'd heat up that 15 inch Lodge pan, until the seasoning started to smoke good, and then add oil and the steaks. Cooked them about 20 seconds on a side, and they tasted like steak. Really, just like steak.
steve
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Speaking from experience Dave? :D
Started oven, then thought to self......hmmmmmm just as she walked in. Told her my idea of moving project outside.......she said that might be a goooooood idea.......
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I just scored a 13 inch camp chef seasoned pan for under $20 shipped.
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I think I remember Alton Brown saying that the aluminum ones are more for cooking over a fire and then cast iron ones are more for cooking with coals on them.
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I have read with interest the posts here regarding aluminum vs. cast iron and would like to throw in my $0.02 worth. They each have their pro's & cons, obviously one being the weight difference. For those backpacking, or other weight restriction situations, aluminum is the way to go. Aluminum will heat & and cool much faster than cast, will fluctuate in even heating when there is a wind, for a few. I have had expereince where the balance of the oven is not so great if there is a fluid type dish like syrup, stews, soups, etc. when transporting it from cook area to serving. It tends to flow to one side and tip resulting in spillage if not paying close attention and using both hands (with a glove). Aluminum does not have the problem with rusting so can be treated like any other dish in cleaning with soap or putting in the dishwasher. I would be very careful about using aluminum over an open flame as it can melt thru especially if there isn't anything in the oven, but then again, if your using that high of a heat, somethings wrong anyways. I use our aluminums quite regularly with coals making anything we also do in cast iron. Cakes flip right out without sticking. The annodized aluminum ovens are better in that it is a harder material and has less tendency for any scratching off flakes of aluminum, but they are more pricey. Just a few of my ramblings.
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I understand that a lot of cast iron aficionados poke around Goodwill and such in pursuit of old dutch ovens. Anyone had any luck with this?
I bought an old seasoned beautiful Wagner #8 at Brass Armadillo for about $20, and found a #5 Wagner skillet with chromed outside for $7.99 at my local Goodwill store. You'd either have to get lucky, or hit up GW or Savers daily, to score CI...I'm sure people snap it up right away.