Teach me.. dutch ovens and cast iron skillets

[TreeLady]

Originally Posted by ApexBunk

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!!!

[Rollingdunder1]

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.

[whj77372]

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?

[Brucelas]

We combine great camping with great dutch oven cooking. Check out our facebook page


https://www.facebook.com/groups/LVDOS/

[RamblerGuy]

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.

[metalsideup]

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!

[CampingGator]

Originally Posted by ApexBunk

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.

[ApexBunk]

Thank you for the tips everyone!

[Iwannacamp]

Originally Posted by indybp57

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

[Iwannacamp]

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.

[Up North]

This is a great link for dutch oven recipes as well.
Everyday Dutch Oven

I don't use mine as much as I'd like but I have made some great cakes and some of the best chili dogs I have ever eaten came from my dutch oven. The chili dog recipe came from the above link. Here are some pics of the dutch oven chili dogs.

My Lodge 12" dutch oven on the back side of my smoker in the garage. I set it up in there if it's to windy or cold out.


6 chili dogs with all the fixings ready to go. Check the link for the complete recipe.



Now we're cooking!



All done!



And on the plate! You need a plate and fork for these bad boys! Best chili dog I've ever had!

[akcampr]

When I get new Scouts working on a camping menu I always ask them what their favorite food is at home. I often get some version of " we can't cook that on a campout". then we put it on the menu and figure out how we can cook it. On our October trip a new Scout told me he loved 3-cheese stuffed pasta shells with meatballs, One of DW's favorite meals! I told him no problem at all. We had to make 3 dutch ovens full for 20 of us, and it was wonderful. Had three scout cooks lined up stuffing shells.
on our November trip our older scouts made 4 pizzas from scratch for a Friday night snack, it didn't last long. Pizza is easy and a favorite of the boys.

[daveclark]

New to the forum and love seeing all the Scouters here being a Scoutmaster myself. Here's my contribution to Dutch ovens, a chart for temperature and cooking types. It's a good baseline but all ovens are different.

[rbq]

Just like there is an organization for Forest River owners there is an organization for Dutch Oven cooking. It is called International Dutch Oven Society (IDOS). The have a website at idos.com. Go to their forum and you will find sections for recipes & other dutch oven information. Every year in March they sponsor the world championship dutch oven cook off here in Salt Lake. Talk about gourmet cooking in black pots! Check out the education tab on their website. Here's a quote about cleaning dutch ovens from there.
"Cleaning Dutch Ovens
International Dutch Oven Society / IDOS - International Dutch Oven Society
So many Dutch oven cooks have learned to use various methods to
clean their Dutch ovens (DO) and here are a few simple solutions.
1. Scraping:
a. Can use a small plastic scraper or
something similar to remove any
residue food stuffs.
b. One edge will fit into the corners.
2. Steaming:
a. Removed any left over food from the pot.
b. If a sticky or hard crust still resides on the sidewalls or bottom,
add a little warm water, c- ¼", replace lid and return to the heat
source. Do not use cold water. Replace the lid.
c. Allow the water to come to a boil and steam for at least 5 minutes.
d. Scrap the soften food off. Using paper towel, wipe out the DO
with paper towels, dry the DO out.
3. Vinegar Mix:
a. Take one part apple cider vinegar and four parts water. Filter
out any sediments or residue generated by the cider. Place into
a squirt or spray bottle.
b. Take a plastic scraper, paper towels, & remove any remaining
food.
c. Spray/squirt the vinegar mixture right on the warm DO to moisten
the crusty or sticky residue. Wipe out with a dry paper towel.
Spray and scrap to get off any stubborn areas.
d. Spray and wipe out again until the white paper towel should come out wet but white.
e. Total process takes about 1-3 minutes. If it’s a well seasoned pot, it takes even less time!
f. The seasoned DO does not need to be oiled again. Vent the DO: place a paper towel or tin foil wedge
to hold the lid open for air to circulate. Vinegar acts like a mild antiseptic and serializer."

[psrujak]

Here is one I have done several times and turns out great. I leave out the HOT stuff because not every likes it. It is called pigs in a corn field.

https://www.youtube.com/watch?v=KSzTRKDbXPw

[psrujak]

Here is another thing you might want to try if you hate clean up. Also how to make monkey bread.

https://www.youtube.com/watch?v=Mj3dMkPg4JY

[psrujak]

Amazon.com: Disposable Foil Dutch Oven Liner, 12 Pack 12" 6Q liners, No more Cleaning, Seasoning your Dutch ovens. Lodge, Camp Chef.: Dutch Over Liner: Kitchen & Dining

[tmfaulksr]

Originally Posted by psrujak

Here is another thing you might want to try if you hate clean up. Also how to make monkey bread.

thanks for the tip. here in s. louisiana we are known for cooking
anything that moves so this is a great product.... thanks

BTW if you are in louisiana this may be helpful for dutch oven lovers
http://www.ladutch.com/chapters

[tmfaulksr]

Originally Posted by LI Guy

just my .02...
there is no problem using soap ,just don't let it soak..
The Truth About Cast Iron Pans: 7 Myths That Need To Go Away | Serious Eats

VERY HELPFUL
thank you
MERRY CHRISTMAS

[uhduh camping]

I just saw this. It looks pretty interesting. http://www.campmaid.com/