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I have recently become fascinated with Dutch Oven Cooking! I have a couple of questions.
Do you have to use a Dutch Oven with feet on it? I have a old cast iron DO that I use in the kitchen, it has no feet but it does have a flat lid. It has a wire handle with a notch in the center and it is well seasoned. Can this be used and placed on the coals???
The tripods that I see in the online catalogs, are they used only when using wood? You only set the DO on coals? You hang your DO over logs? Are wood fires harder to control the temp.?Which type of fire do most of you use? coal or wood to cook on?
And there seem to be a couple of companies that keep "popping up" in all the info I find on DO cooking....Lodge and Camp Chef (Lewis and Clark) Any opinions on which one is a better cookware?? I found out that you should really inspect the cookware carefully to see if texture,smoothness,color and pores(??) of metal in the piece you purchase.
As expensive as some of these pots can be, I guess you want to get the best so it will last a life time and then can be handed down. There's a ton of info on DO cooking on the web! There are even DO 'groups' that meet monthly for what they call a DOG.....dutch oven gathering!I think thats so neat! Nothing better than camping and eating wonderful food.
Hope this hasn't bored ya'll!!! Loved Howard's journal entry today. Nothing got us more 'fired up' than Auburn beating Florida!
Oh and do you use an aluminum liner inside your DO, just line it with alum.foil, or just cook right in it?
This topic was started a few months back with some great recipes, anyone have any new DO recipes to share?
As far as using the DO without feet, you can if you have a stand to put it on so that you can put coals under it. You also need to be able to put coals on the top (our DO's have a lip to hold the coals on the lid). Dick's Sporting Goods have some low stands (round) that work. We only use coals when we cook but I know you can use wood if you use one of those tripods. I have never cooked over wood so I don't know about temperature control, etc. We have Lodge Dutch Ovens. Our scouting friends have always preferred Lodge but again I don't know if they are really better. My impression is that Lodge is the top of the line.
As far as lining it with aluminum foil, that depends on the recipe. Under the other Durch Oven topic, I posted some recipes and we use foil for the meat loaf and the pineapple upside down cake. It helps with clean-up on the meat loaf and provides a way of lifting out the cake.
