Thread: Cooking in a dutch oven

Originally Posted by Ketchn

I was amazed when I looked at dutch ovens the other day for my wife , there is about every kind of not a dutch oven out there for sale .
lots are not even for outdoor use and all pretty ceramic and just the sky is the limit .
many just looked like the old roasting pans with lids on them all dialed up .
my 2 cents

Depends on what and where she is going to use it. If in the house the enameled one is much nicer and easier to keep clean. Big question you need to ask is how big 4-6-8 quart and oval or oblong. Lodge is most prevelant but I understand that the cast sold by Sam’s is a pretty good product. Tramontina is name of it. They list a 2 piece set for 60.00 which is pretty good for more ran cast. Now if you really wanted to make some points look up le Crousant cast iron.

Originally Posted by Jamesdean

Maybe I'm wrong but I could have sworn They all could be used with charcoal,Or are you referring to the ones with the legs on them...

Yes. With legs and the rimmed lid to hood the coals

Well mine has neither the legs on the bottom,nor a lip on the lid. Matter of fact the lid is a frying pan that locks over the deeper bottom and makes an oven. use it with charcoal quite often and it works great

The ones without the legs work just as well. They just need a trivet or a stand to put them on

I have never used any thing to set it on. put the coals down, put dutch oven on it put product in oven, cover, put coals on top...It works...

I need to start using a dutch oven more.

made a mountain man breakfast this morning for the family. Sausage, bacon ham fried potatoes. !8 eggs over the top and onto the coals for 20 minutes. Add cheddar cheese then top with country gravy when it's on your plate. No pics of the final product, they ate it too fast.

Made two cobblers for the big family party. One peach and one blueberry. Both turned out awesome.