"Janet Baraclough" > wrote in message
...
> The message >
> from "Janet Bostwick" > contains these words:
>
>
>> The ones with the lid for coals are meant to be used outside in a
>> campfire.
>> The bottom of the pot (generally with legs) sits in coals and the lid
>> also
>> has coals so you've created an 'oven.'
>> Janet
>
> We have South African friends who brought one for home and cook on it
> at barbecues.
> The same people have a flat-bottom one for use indoors on a cooker ring;
> excellent for long slow casseroling.
>
> They are VERY heavy duty cast iron (makes le Creuset look like a
> weakling) so anyone with weak wrists/arthritis, be warned; you
> might have difficulty lifting a full one.. (I did)
>
> Janet.

They make special tools. One particularly dangerous task is to lift the lid
with the hot charcoal on it. The specialty tool is only about $5. There
are other things that help out the dutch oven cooking fanatic.

I'm redoing my back yard. When finished, it will have a three sided stand
with a steel plate floor just for dutch oven cooking. An interesting
creative way to cook that produces delicious results.

Steve