How about a Cast Iron forum section???...

Ask questions about or share pics of your latest find...

How about a Cast Iron forum section???...

Postby Dean in Eureka, CA » Wed Jul 18, 2007 7:13 pm

Here's two of my newest Big Iron arrivals...

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This is the 16" x 12" Maca Elk... The artwork looks so much like where I live, I had HUMBOLDT COUNTY cast into the lid.

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This is the Maca Pioneer... 22" of just seasoned iron, moved with a pair of meat hooks.
The picture is kinda crappy, but that's FOGCRAWLER cast into the lid.
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Postby Ma3tt » Wed Jul 18, 2007 8:01 pm

That does it! I can no longer have that title above my avatar. I do not deserve it. Congrats Dean! lets see a stack picture!
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Postby mikeschn » Wed Jul 18, 2007 8:06 pm

We could have a cast iron section...

Do I see dualing cast iron stacks??? :o

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Postby cherokeegeorge » Wed Jul 18, 2007 8:51 pm

I really like the idea of a cast iron section :thumbsup:
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Postby Joanne » Wed Jul 18, 2007 8:59 pm

You don't even have to ask which way I'd vote!! :lol:

On the other hand, we already have a lot of specialized sections and I wonder if this one would be able to sustain itself over time. I'd hate for it to just sit there and not get any posts. Of course I could claim that cast iron is a thread killer and that would start a never-ending thread. :lol:

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Postby Miriam C. » Wed Jul 18, 2007 9:04 pm

;) Dean, just what kind of oven did you put the Maca's in to season?

I really like the oval. :thumbsup:

Thought this was a cast iron section.. ;)
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Postby WarPony » Wed Jul 18, 2007 9:57 pm

mikeschn wrote:We could have a cast iron section...


Call it the "Dean, Matt and Joanne Section"........ :lol: :lol: :lol:

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Forum Name

Postby The Teardrop Nanny » Wed Jul 18, 2007 11:02 pm

8) Nah, you should probably title it "DOG" for Dutch Oven Gathering, or Dutch Oven Gurus, or......look at what it spells backwards.....yes, the Dutch Oven Gods & Goddess has a nice ring to it (in my opinion), but it may cross the line for some, so I apologize in advance if it does. ;)

I'm sure this would become a well-used/referred to thread. And if a few individuals post more often than others, well just look at how some of the other threads are frequented by the same group of folks. When I've talked to people at gatherings many say they visit the same four or five spots over and over again. It seems like there are so many more posts each day, and when I'm away for a few days or a week, I can never seem to catch uP on ALL of 'em, so I tend to gravitate to my favorites, or to those posted by people I know and want to find out about more. So, sure, I'd say a cast iron spot has probably been earned on this forum by now.

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Postby Dean in Eureka, CA » Thu Jul 19, 2007 12:01 am

Matt,
You will always be The Dutch Oven Guru to me... I am the student you are the master. Maybe someday I too will fix peach cobbler in 30 ovens for 300+ people and maybe then I will have reached your degree of masterdom. You are the one who jump started my quest in the black iron by agreeing to part with one of yor prized IDOS 5"ers. :thumbsup:

Miriam C. wrote:;) Dean, just what kind of oven did you put the Maca's in to season?

Aunti M,
I'll tell yaa... I was never so bummed as I was when I was seasoning the big stuff...
The setup worked great, it's just I wanted to take a picture of it (#%*&! batteries in the camera died) and post a bocus thread about my new smoker, hoping to blow Ira's mind. :lol:

I used my crab cooker, an old portable firepit that TDN gave me and a beat up sheet of 4' x 10' aluminum that came with the abandoned project I aquired. Cut a couple of scraps of tube steel, tossed in a 16" pizza pan to act as a heat diffuser and poked a couple of thermometers in the side of my concoction and I ended up with what looked liked a 6' tall bullet smoker.
One neighbor asked if it was a still, another one wanted to know if I was smokin' a whole side of beef. :lol:
I did two rounds of seasoning on the Maca's and added a fresh coat on the 20" Cabella's oven.
I did five cycles in all, from 9 'o clock in the morning until 1:30 the next morning. I'm surprised no neighbors complained about my last cycle, 'cause to keep the oven at just below 500F on the final stage of a cycle that burner sounded like a jet. :lol:
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do section

Postby Eunice » Thu Jul 19, 2007 10:45 am

I agree, give Dean a section to show us all the do's he is collecting. How many do you have now Dean? It is rather contagious. Kenny brought home a DO chicken pot, nothing like Deans but still pretty cool. I enjoy DO cooking so I would read the section.
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Postby madjack » Thu Jul 19, 2007 10:52 am

...seems to me, that this IS the cast iron section...not much else gets put here that is not CI related...if we started a CI section, we might as well delete this forum because it won't get used much anymore......
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Postby bledsoe3 » Thu Jul 19, 2007 11:38 am

Here's my contribution to this thread. Only about 5 or 6 in the U.S. And only 1000 made.
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Postby Dean in Eureka, CA » Thu Jul 19, 2007 11:42 am

OMG... Put some seasoning on that!!!
Runnin' around with no seasoning... What's this world coming to?!!!
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Postby bledsoe3 » Thu Jul 19, 2007 11:46 am

That's yours. Mine is still new in the box. In fact I have a picture of two of your ovens before you even saw them. :lol:

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Postby Loader » Thu Jul 19, 2007 12:02 pm

Jim/Dean,

Is that the 5"er from Japan? How'd you guys manage to get those?
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