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Old 10-28-2015, 03:59 PM   #21
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Originally Posted by ApexBunk View Post
Is there another oil I can use? Daughter has a nut allergy. Thanks in advance.
I use Sesame oil. Quarter size drop, rub around with a cloth or paper towel. Leave a shine on the pot.

I use a stiff plastic scrub brush to scrub my skillets clean with hot water,
then dry, then the oil while they are warm.

Be aware, cast iron is heavy and heavier when filled with food.
I sprained my wrist lifting my cast iron skillet out of the oven.

And it takes time to cook with cast iron.

I like the steel skillets better than the cast iron for frying. Treat the same
as the cast iron. Best fried potatoes you can make!!!

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Old 10-28-2015, 08:12 PM   #22
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Go to Lodge cookware website and you will find generations of information regarding cookware, recipes and iron cookware lifestyle. I don't go anywhere without several of my favorite pieces.

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Old 10-29-2015, 10:42 AM   #23
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At the next Texas FROG Rally in October 2016 we will have a class put on by
a few of the members. At least two of the instructors travel to compete. There
was a lot of interest in the class. You can always come join us?
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Old 10-29-2015, 08:08 PM   #24
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re dutch oven cookng

We combine great camping with great dutch oven cooking. Check out our facebook page
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Old 10-29-2015, 08:32 PM   #25
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Our Scout troop also used Lodge dutch ovens when I was an assistant scoutmaster.

Here are some more hints. We used aluminum plates that just fit into the dutch oven. To avoid burning the bottom of the biscuits, wad up three or four balls of aluminum foil to keep the plate off the bottom. The wads also make it easier to get the plate out.

Have a place to put the lid when you take it off. Don't do like our scouts and set it on the ground. Dirt sticks to the lid and then falls into the biscuits. Some of them only did it once.

Get or make a lid lifter handle with a hook. We used leather gloves to avoid burns.
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Old 10-30-2015, 10:53 AM   #26
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Location: Colorado
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Older Cast Iron Skillets

As previously mentioned, avoiding no-brand/imported cast iron skillets is good advice. But let me take it one step further.
Cast iron skillets are cast using sand-based molds. As a result, if one feels the inside surface of today's skillets, even Lodge brand skillets, it will feel very rough and "sandy". The U.S. made iron skillets made prior to the 60/70's benefited from a manufacturing step no longer utilized: the interior was machined smooth and slick. These are the skillets ALREADY passed on to subsequent generations, and once seasoned can be as non-stick as Teflon.
My point is, if one is shopping for cast iron skillets, get a really superior cooking surface by seeking out the old classics like Wagner or Griswold. These are commonly seen in flea markets, antique places, and garage sales. It's not unusual to find a machined skillet that was made in the early 1900's!
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Old 11-04-2015, 01:21 PM   #27
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Originally Posted by ApexBunk View Post
Is there another oil I can use? Daughter has a nut allergy. Thanks in advance.
I had never used cast iron until about six months ago. I read that you can use dish detergent - just don't use the lemon kind because of the acidity. I clean mine with hot water and a bit of detergent, using a scrub brush that is made by the cast iron company. Then, I coat it with coconut oil. It does not go rancid and does a very good job. It is one of the ingredients in the seasoning you can purchase from the same cast iron company.

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Old 11-05-2015, 09:14 AM   #28
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Thank you for the tips everyone!
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Old 11-05-2015, 09:27 AM   #29
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Originally Posted by indybp57 View Post
The tendency on a Dutch oven is to put too many coals on the bottom which usually burns your dish. Use about a 3-1 ratio top to bottom on the coals, with about a dozen on top for a medium size oven. The bottom coals I space them out pretty far to avoid having one really hot spot. Anything you can cook in an oven at home you can cook in a DO. I started using the parchment paper liners you can get in the camping section at Walmart to save a lot of cleanup, but some purists will poo -poo that I'm sure. Its not difficult, it just takes experience to learn to judge the amount of coals and cooking time.
Sams Club has a really good deal on parchment paper.... like 1/4th of walmart
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Old 11-05-2015, 09:39 AM   #30
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Another story...

Many years ago I had a local Mom and Pop hardware store closing... they had all their cast iron on half off... i bought a HUGE pan... prolly 12 quarts. I was so happy... I got it home and washed and seasoned... I bought some smoked ham and 2 pounds ye 'ole pintos. Hours later and mouth watering... pppbbtttttttt all I could taste was iron. Terrible. I never used it again. I think one of the best ways would be to fry a bunch of stuff in there as an option.

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