"George Shirley" > wrote in message
. ..
> SteveB wrote:
>> "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
> I cooked for years at the deer camp with cast iron cookware. My favorite
> was the 12-quart Dutch oven with the recessed lid and the three feet on
> the bottom. Bake biscuits, bread, cake, braise meat, cook about anything
> with it. Actually had about fourteen different pieces of cast iron
> cookware, most of it thirties and forties manufacture, picked it up at
> estate sales, yard sales, flea markets, wherever I could find the stuff.
>
> Most of it was really rusty from being stored in barns or other
> outbuildings. Took it into the shop and sandblasted it all, rinsed it good
> with hot water, then coated it, inside and out, with lard, then stuck it
> into the big wood fired cook stove, restaurant size, at the neighbors old
> restaurant. Came out pristine and ready to use.
>
> During a move many years ago some SOB stole it. I suspect the moving truck
> driver but we could never prove it. Nowadays I have one four-quart cast
> iron dutch oven and a ten-inch skillet. Don't even have a corn stick pan
> anymore. Sob!

Go treat yourself to some new pieces of Lodge cast iron. They're worth it.

Steve