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ColdPie posted:We're going camping this weekend with our new Dutch oven. I'm definitely planning to make biscuits and we'll probably cook bacon and eggs. Anyone have any favorite camping Dutch oven recipes? https://youtu.be/p9g392de0NM
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Sep 7, 2016 14:53
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ColdPie posted:We're going camping this weekend with our new Dutch oven. I'm definitely planning to make biscuits and we'll probably cook bacon and eggs. Anyone have any favorite camping Dutch oven recipes? Camp Curry. curry paste, coconut milk/+stock, chicken thighs, rice + veg. Add in order listed with a minute or three between the first and second ingredients, and five between the third and fourth. Serve when rice is done. 15-20m.
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Sep 7, 2016 16:35
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ColdPie posted:We're going camping this weekend with our new Dutch oven. I'm definitely planning to make biscuits and we'll probably cook bacon and eggs. Anyone have any favorite camping Dutch oven recipes? I did this with a few changes: https://www.youtube.com/watch?v=d5LjJnazVuA I seared the outside of the chicken first and for veggies I just did yukon golds and carrots. Looked like this (cook it breast side down, I just flipped it for the photo): 
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Sep 8, 2016 08:15
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Leviathan Song posted:Dutch oven cobbler. Butter the bottom of the dutch oven. Pour in a big can or two small cans of pie filling. Pour a bag of cake mix on top in a layer of even depth. Slice up a stick of butter and put slices on top distributed roughly evenly. Cook until bubbly.
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Sep 8, 2016 08:41
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coyo7e posted:Don't eat this unless you're a loving 10 year-old kid in a boy scout camp-out. That poo poo is foul It's dump cake, and it tastes fine. Good way to feed a bunch of people something sweet in the woods.
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Sep 8, 2016 13:01
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I found my old, beat up, scratched up and poorly seasoned cast iron pan but my oven doesn't have a self cleaning option, would 550F be sufficient to remove the old seasoning or should I see if my BBQ is big enough to fit my cast iron pan, other option is steel wool and soap?
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Sep 9, 2016 13:05
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whatupdet posted:I found my old, beat up, scratched up and poorly seasoned cast iron pan but my oven doesn't have a self cleaning option, would 550F be sufficient to remove the old seasoning or should I see if my BBQ is big enough to fit my cast iron pan, other option is steel wool and soap? 550 won't cut it. I'd give it a go on the hottest your BBQ will get, let it cool down, rinse, then hit it with steel wool to clean it up.
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Sep 9, 2016 19:55
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Thanks, I've got it on the BBQ now, currently 650F and climbing. The temp gauge only goes to 700F but I'm guessing it can get hotter in there if I leave the cover closed, not sure if I have enough propane to keep it in there an hour but I'll leave it in for as long as I can then I'll go with soap followed by steel wool.
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Sep 9, 2016 21:58
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Amazon had a couple deals going on preseasoned skillte enameled dutch oven Don't know anything about them just thought id share
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Sep 10, 2016 23:38
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Leviathan Song posted:Beef burgundy We ended up doing beef burgundy for dinner, and then cooked bacon and eggs on the upturned lid the following morning. Now I've filed divorce papers so I can get married to this oven.
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Sep 11, 2016 23:40
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Bob Saget IRL posted:Amazon had a couple deals going on Those are made in china. They could be nice but most chinese cast iron is weak from the lovely metal used, has casting flaws, has rough spots that aren't cleaned up at yhe factory. Lodge pans are only a few bucks more and are a known quality. Also get at least a 5qt dutch oven if you want to fit even a small roast.
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Sep 11, 2016 23:50
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A specific question I know... anyone used a cast iron kettle? Example that caught my eye: Old Mountain 78226 Cast Iron Tea Kettle http://www.amazon.ca/dp/B001AT5CF8 I'll be using it for making tea mostly, and the awesome look on the stove. Anyone know if the water flavour is affected etc or are there other considerations? Wondering if rust might be one of the considerations...
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Sep 14, 2016 16:42
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read the reviews, it will rust
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Sep 14, 2016 16:53
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You just have to season the kettle by brewing some bacon tea every now and again.
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Sep 14, 2016 18:44
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Heners_UK posted:A specific question I know... anyone used a cast iron kettle? In my experience those are mostly used as humidifiers on top of wood buring stoves. They are thick and won't be damaged by the heat of being boiled dry. As a teapot I would imagine they would be impossible to keep from rusting and would effect the taste/color of your water.
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Sep 14, 2016 19:58
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If you're anemic you should get and use one, otherwise...
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Sep 14, 2016 20:07
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I think I'll pass on the kettle. New question though, is there a preferred non-enameled dutch oven for campfire use and home use? I've got a 6qt enameled one for home and I'm wondering if I go larger so I've got a large capacity pot and one I can take outside. Having said that, it's not like I'm feeding an army daily...
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Sep 14, 2016 22:50
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Heners_UK posted:I think I'll pass on the kettle. Cast iron seems awful for a kettle, since you'd spend so much energy (time) heating up the metal itself. You want something thin and conductive for a kettle since you're just bringing the water up to temp quickly and then taking it off the heat. Cast iron's heat retention isn't useful. We got the 12 inch shallow (6 qt) Lodge with the three legs. Should have enough room for generous servings for four-six.
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Sep 14, 2016 23:01
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I have the 6qt Lodge BSA dutch oven and it's great. I'm pretty sure it's the same dimensions as the one linked in the post above except it's $20 more. It did come with a nice recipe book though. https://www.amazon.com/Lodge-L12CO3BS-America-Pre-Seasoned-6-Quart/dp/B0009JKG92
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Sep 14, 2016 23:49
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Normally I would say make a CamelCamelCamel price watch and wait if you don't need the dutch oven today. http://camelcamelcamel.com/Lodge-Camp-Dutch-Oven-Qt/product/B00006JSUH But from the looks of it that's a great price. my turn in the barrel fucked around with this message at 23:59 on Sep 14, 2016 |
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Sep 14, 2016 23:56
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Tj maxx had a lodge cast iron pizza pan for $12 so it's in my oven getting seasoned right now
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Sep 18, 2016 00:07
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Simmering all day won't hurt my enameled cast iron, will it? I never really thought about it and don't see why it would, but then I'd hate to mess up something good because I overlooked something simple.
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Sep 18, 2016 20:29
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It shouldn't hurt it at all. I flipped through the book that came with mine and it didn't say anything about it.
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Sep 19, 2016 00:14
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QuarkMartial posted:Simmering all day won't hurt my enameled cast iron, will it? I never really thought about it and don't see why it would, but then I'd hate to mess up something good because I overlooked something simple.
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Sep 19, 2016 13:02
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Pubic Lair posted:If you use a good drying oil like flax or sunflower and follow the technique listed here to apply it you will have a good solid seasoning.  This comes up from time to time, and it brings up a question I've been meaning to ask. My two skillets look like the those to the left. I seasoned them a few times over with avocado oil and have since then, just made it a point to cook with them as much as possible. Is that texture eventually going to even out like on the right? Is the right that more stick resistant? Or is this just splitting hairs with cooking aficionados?
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Sep 19, 2016 18:48
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that's just like stovetop vs oven mannn
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Sep 19, 2016 18:59
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Quick q: what's the best way to remove crappy seasoning from cast iron? A while back I bought some cast iron skillets and they've got gross burned on oil blobs in parts and areas where there appears to be no seasoning. I spent 15 minutes earlier today aggressively scrubbing with dish soap and a scrubbing brush but got pretty much nowhere. My cast iron dutch oven is my favourite cooking vessel and really want to put these skillets to good use.
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Sep 19, 2016 19:50
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Theophany posted:Quick q: what's the best way to remove crappy seasoning from cast iron? A while back I bought some cast iron skillets and they've got gross burned on oil blobs in parts and areas where there appears to be no seasoning. I spent 15 minutes earlier today aggressively scrubbing with dish soap and a scrubbing brush but got pretty much nowhere. My cast iron dutch oven is my favourite cooking vessel and really want to put these skillets to good use. Soak it in oven cleaner or lye overnight.
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Sep 19, 2016 20:39
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SymmetryrtemmyS posted:Soak it in oven cleaner or lye overnight. Awesome, thanks! Should I be aiming to get any particular lye:water ratio?
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Sep 19, 2016 20:40
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Theophany posted:Awesome, thanks! Should I be aiming to get any particular lye:water ratio? One pound of crystals per five gallons of water is the ratio you want to go for - or the equivalent in liquid form, depending on concentration. It might take longer than overnight, depending on how badly encrusted it is. Apparently some need days 
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Sep 20, 2016 02:55
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Avocados posted:
Not a food scientist or a chemist but if you look over my posts in the thread I put up some info about seasoning. From what I understand the best oils to use are those that are drying oils. They have a higher iodine number which relates to amount of saturated fats. As mentioned before the best are probably Flax(aka food grade linseed) oil, poppy oil or sunflower oil. I have never heard of seasoning with avocado oil so I looked it up. Not on this table https://en.wikipedia.org/wiki/Iodine_value But some googling pointed me to this soap making guide http://www.northcountrymercantile.com/soapmakinglibrary/iodine-values-of-various-soap-making-oils/ Based on that info I would say Avacado isn't a great seasoning oil to get that type of finish. I would recommend either sunflower or flax as I haven't tried with poppy. Read the seasoning article and follow it exactly step by step. The better oils do seem to take longer to build up seasoning so you have to be patient and follow the preheat/oil/heat/cool cycle until it's thick enough. That said what you have is still ok to cook on, probably just not as nonstick or sturdy as the seasoning you would get from the article.
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Sep 20, 2016 06:35
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Theophany posted:Quick q: what's the best way to remove crappy seasoning from cast iron? A while back I bought some cast iron skillets and they've got gross burned on oil blobs in parts and areas where there appears to be no seasoning. I spent 15 minutes earlier today aggressively scrubbing with dish soap and a scrubbing brush but got pretty much nowhere. My cast iron dutch oven is my favourite cooking vessel and really want to put these skillets to good use. I've posted several times in this thread recommending stripping using the cleaning cycle on your oven. If you click to see my posts I even stripped two pieces and re seasoned them not that long ago. Bob Morales posted:Tj maxx had a lodge cast iron pizza pan for $12 so it's in my oven getting seasoned right now drat I've actually had a CamelCamelCamel price watch on one of those for a while. Almost snagged one last month for $26 but missed out. I'll have to check the local TJ Maxx/homegoods/ross/marshalls tomorrow. my turn in the barrel fucked around with this message at 06:46 on Sep 20, 2016 |
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Sep 20, 2016 06:38
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Pubic Lair posted:I've posted several times in this thread recommending stripping using the cleaning cycle on your oven. If you click to see my posts I even stripped two pieces and re seasoned them not that long ago. Unfortunately I don't have a self-cleaning oven so chemical warfare is my only option.
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Sep 20, 2016 09:36
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Bummer, just use easy off and a garbage bag.
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Sep 20, 2016 19:06
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Even in this wealthy hipster pro-organic town, not a single bottle of flaxseed oil is in sight. Sunflower oil it is.
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Sep 20, 2016 22:08
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Only place I found it was at while foods in the vitamin department in a cooler. It spoils on the the shelf. Sunflower works just as well and is cheaper/easier to find/won't spoil in your pantry.
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Sep 21, 2016 03:03
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yeah you need the refined kind iirc, and the "healthy" kind has all kinds of acids and stuff that you don't want
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Sep 21, 2016 07:27
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I actually have an apartment with an electric range for once - Boo! But on the upside, I now have an electric oven and access to a self clean cycle. I am wondering however - the electric oven has a heating element that covers the "floor" and I'm led to believe you have to remove the oven racks for the self clean cycle or they warp. So, uh, where do I put the cast iron I'm trying to strip?
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Sep 21, 2016 07:58
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The racks should be fine. It's baking sheets, which some people keep in the oven, that'll warp.
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Sep 21, 2016 11:39
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moller posted:I actually have an apartment with an electric range for once - Boo! But on the upside, I now have an electric oven and access to a self clean cycle. I am wondering however - the electric oven has a heating element that covers the "floor" and I'm led to believe you have to remove the oven racks for the self clean cycle or they warp. That's how I clean my racks!
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Sep 21, 2016 14:39
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