tomas
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Post by tomas on Aug 24, 2016 16:06:38 GMT -8
Last week in scout camp I finally got to work with a dutch oven and simply fell in love with the thing. So I'm looking at buying one for myself to use in scout camp and when I take my kids car camping. Now I know that the traditional style is cast iron, but the one from last week was cast alumnum and seemed to work nicely.
For those with experience, which would you recommend me getting> What are the pro and con of each?
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zeke
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Post by zeke on Aug 24, 2016 16:28:46 GMT -8
Iron. Ease of use, no aluminum in the brain, easy to clean, weight is not a factor when car camping.
As for the pros around here, msdoolittle is probably the best since she apprenticed under ChuckD.
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jazzmom
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Post by jazzmom on Aug 26, 2016 4:58:28 GMT -8
I'm guessing they all work but I'm partial to the Lodge cast iron "camp" dutch oven. They're still made in the USA though I believe Lodge has started importing some of their products from China now. "Pre-seasoned" is really convenient.
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crawford
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Post by crawford on Aug 27, 2016 8:45:05 GMT -8
I have both. I only use aluminum if cooking more acidic dishes (don't want to ruin the season in my cast iron) but if getting one go with cast iron.
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Post by ecocentric on Aug 29, 2016 18:15:28 GMT -8
For camping, especially canoe/kayak camping, there are a lot of advantages to aluminum. It is lighter, doesn't rust, and will season even if it doesn't season as well as iron. I worry more about acids dissolving aluminum then iron. We need iron to make blood cells. The extent of the toxicity of aluminum is suspected more than proved, so cooking a lasagna, chili, or chicken marsala a few times a year doesn't concern me much. Your exposure to aluminum in the environment is pretty persistent even thought it isn't very concentrated. If you are a perfectionist, cast iron develops a really good surface for cooking with proper maintenance. Aluminum is better suited for those that don't have enough time to maintain the cooking surface to perfection.
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daveb
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Post by daveb on Aug 30, 2016 7:36:41 GMT -8
My vote would be for cast iron with a lipped lid for holding hot coals on top for baking.
A good modification if you hang it over a fire for stews and such is to put a notch in the handle dead center. It will help keep it centered when stirring the pot.
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Post by ecocentric on Aug 30, 2016 9:00:49 GMT -8
A lid that can be used as a griddle makes any dutch oven a very versatile item in your cook kit, eliminating the need for a skillet. It all depends on how many people you are going to feed. I've camped with a wok, and now I am working with a paella pan. I'm looking for a stove that will work with all of the above for outdoor parties.
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crawford
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Opportunity is missed by most people because it is dressed in overalls and looks like work.--Edison
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Post by crawford on Aug 30, 2016 15:05:28 GMT -8
+1 on ecocentric I have a long and narrow dutch oven with a lid that is ridged on the inside. It can be turned over and used as a grill while another one has a flat surface that can be used as a smooth fry pan. |
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Post by msdoolittle on Aug 31, 2016 8:27:06 GMT -8
Oops, sorry, I just got this tag.
Definitely, cast iron is the way to go. It's heavy, but I absolutely love cooking in it. I have two seasoned Lodge dutch ovens for camping and cooking over coals. Two seasoned lodge pans of varying size (I cook solely in these at home, no more teflon pans), nd one Lodge enamel dutch oven used only at home. I can cook acidic items along with everything else.
Cast iron is made to last. If you go to the local flea market and see the old rusty iron, you can strip and re-season. Seriously, do it and don't look back.
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Post by Coolkat on Aug 31, 2016 10:18:54 GMT -8
This is totally off topic but.. msdoolittle it appears that you've stolen my dog. I would like it back please!  If it's not my dog than you have the identical twin. |
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Post by msdoolittle on Aug 31, 2016 11:14:40 GMT -8
Awwwwe, did yours come from New Mexico as a rescue? That's our 3 year old Australian cattle dog mix, Katy. She's a little loco and a constant work in progress, but we love her. <3
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Post by Coolkat on Aug 31, 2016 12:22:05 GMT -8
did yours come from New Mexico as a rescue? Well, if they are related it's very distant since mine came from a shelter in PA and is 9 years old. Not only is she loco but is extremely timid and shy. When we first got her all you had to do is look at her cross-eyed and she'd start shaking and pee. She is much much better now but never lost the shyness. She is as fast as the wind though our other dogs don't stand a chance even at her age. |
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Post by msdoolittle on Aug 31, 2016 12:57:43 GMT -8
Katy is extremely timid, which makes her appear aggressive to those who don't know her. She's got a bit of stranger danger going on, especially when she's on leash. She is much better at 3, ages 5 months to 2 years were trying.
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BigLoad
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Post by BigLoad on Aug 31, 2016 19:37:12 GMT -8
Katy is extremely timid, which makes her appear aggressive to those who don't know her. She's got a bit of stranger danger going on, especially when she's on leash. She is much better at 3, ages 5 months to 2 years were trying. You and your troublesome dogs! Someday maybe you'll have just a plain, old, regular dog. |
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Post by Coolkat on Sept 1, 2016 6:32:02 GMT -8
Boy did I hi-jack this thread. Sorry about that! Now back to our regularly scheduled topic of "dutch ovens"
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If it's not my dog than you have the identical twin.