OK, going camping this week in MT. We're staying at a KOA Kabin so it's
not really roughing it -- but I'm doing all the cooking outside on a
Coleman propane stove and an open fire.

Anyway, I bought a real cast iron dutch oven. I'd like to make this my
primary cooking tool. Soooooo, I've never used one before and if any
kind foodie here would share their experiences using this pot -- please
share recipes and or techniques.

Thanks!!

--
JaKe, Seattle
"The main thing that we do is to rock your socks off."
Tenacious D

"JaKe" > wrote in message
...
> OK, going camping this week in MT. We're staying at a KOA Kabin so it's
> not really roughing it -- but I'm doing all the cooking outside on a
> Coleman propane stove and an open fire.
>
> Anyway, I bought a real cast iron dutch oven. I'd like to make this my
> primary cooking tool. Soooooo, I've never used one before and if any
> kind foodie here would share their experiences using this pot -- please
> share recipes and or techniques.
>
> Thanks!!
>
> --
> JaKe, Seattle
> "The main thing that we do is to rock your socks off."
> Tenacious D

Fry a pound of bacon in the pot before you leave. This will help is
seasoning the pan.

Also read up he http://www.lodgemfg.com/useandcare.asp

Dimitri

"JaKe" > wrote in message
...
> OK, going camping this week in MT. We're staying at a KOA Kabin so it's
> not really roughing it -- but I'm doing all the cooking outside on a
> Coleman propane stove and an open fire.
>
> Anyway, I bought a real cast iron dutch oven. I'd like to make this my
> primary cooking tool. Soooooo, I've never used one before and if any
> kind foodie here would share their experiences using this pot -- please
> share recipes and or techniques.
>
> Thanks!!
>
> --
> JaKe, Seattle
> "The main thing that we do is to rock your socks off."
> Tenacious D

Fry a pound of bacon in the pot before you leave. This will help is
seasoning the pan.

Also read up he http://www.lodgemfg.com/useandcare.asp

Dimitri

"JaKe" > wrote in message
...
> OK, going camping this week in MT. We're staying at a KOA Kabin so it's
> not really roughing it -- but I'm doing all the cooking outside on a
> Coleman propane stove and an open fire.
>
> Anyway, I bought a real cast iron dutch oven. I'd like to make this my
> primary cooking tool. Soooooo, I've never used one before and if any
> kind foodie here would share their experiences using this pot -- please
> share recipes and or techniques.
>
> Thanks!!
>
> --
> JaKe, Seattle
> "The main thing that we do is to rock your socks off."
> Tenacious D

did a fair amount of cooking in them as a scout leader -

cleaning and seasoning on a new one is required -
the oil put in a new one for shipping isn't all that tasty, and cooking in
it before cleaning it out ruins the first couple containers of food

seasoning is getting a coating of black iron oxide started to seal the pores
before the red iron oxide can get a foothold.

First, wash it out with soap and water - scrub it down good

Then dry it and coat it generously inside and out with food oil - corn,
canola, whatever

Next, you need heat - put it in the oven, over a pan to catch the excess
oil, at 350 F for an hour to get the oil to go into the pores.

Wipe it, cool it, wipe it with a paper towel, and if you want, heat it
again.

The first trick to most cooking with the dutch oven is to put a dozen
glowing charcoal briquets on the lid of the unheated pot and leave it all
covered with briquets for the hour or so it takes to cook whatever.

The second is that unless you bury most of the pot in coals (not necessarily
a desired location) cook time will vary with outside temperature.

Use a wooden spoon - doesn"t scratch the inside so food sticks

Dump cake is a favorite - a box of white cake mix and a can of peaches (can
of whatever fruit, or a jar of applesauce and cinamon) - dumped in, stirred
up, covered, and baked. check it after a half hour, then at 45, then at the
hour

there are a couple of sites that have recipes - do a google search, -- and
check the local boy scout websites

JaKe wrote:
> OK, going camping this week in MT. We're staying at a KOA Kabin so it's
> not really roughing it -- but I'm doing all the cooking outside on a
> Coleman propane stove and an open fire.
>
> Anyway, I bought a real cast iron dutch oven. I'd like to make this my
> primary cooking tool. Soooooo, I've never used one before and if any
> kind foodie here would share their experiences using this pot -- please
> share recipes and or techniques.

No matter how careful you are, there will be uneven spots in the heat,
leading to uneven heat in the oven. Turn the oven about 1/3 every 15-20
minutes, and turn the lid at the same time, at least if you are using heat
on the top. Don't put coals directly in the center of the lid because
you'll create a hot spot that won't move when you turn it.

Austin

JaKe wrote:
> OK, going camping this week in MT. We're staying at a KOA Kabin so it's
> not really roughing it -- but I'm doing all the cooking outside on a
> Coleman propane stove and an open fire.
>
> Anyway, I bought a real cast iron dutch oven. I'd like to make this my
> primary cooking tool. Soooooo, I've never used one before and if any
> kind foodie here would share their experiences using this pot -- please
> share recipes and or techniques.

No matter how careful you are, there will be uneven spots in the heat,
leading to uneven heat in the oven. Turn the oven about 1/3 every 15-20
minutes, and turn the lid at the same time, at least if you are using heat
on the top. Don't put coals directly in the center of the lid because
you'll create a hot spot that won't move when you turn it.

Austin