DO-Cast Iron ?? from Novice user
Posted: Wed Aug 15, 2007 1:37 pmI just recently acquired (inadvertently 
) a couple of No-Name dutch ovens. First an 8" (2qt ?) that appears to be unused, still has some of the wax preservative on it. Second a 10" (4qt ?) that has apparently had some use as it has some seasoning, with a few small (dime size) mild rust spots. Think I can get the rust off without having to resort to the electrolysis method 
. There're no, none, zip, nada, identifying marks, stamps, etc., on either of them so I'll assume (yeah, I know what that makes me 
) they're cheapies. Still, they appear to be pretty well made, walls are of even thickness, lids fit relatively tight & smooth with no rocking, & the bails are evenly curved where they fasten to the iron 'ears' so they raise & lower smoothly with no hang-ups. Question - The smaller one has legs that are approx 1 5/8" long (seems kinda tall?) & the legs on the larger one are barely 5/8" long. Anyone know of a reason for the disparity, & can these be used successfully with charcoal without using some sort of stand/support for the shorter legs? My first (and last) experience with DO cooking was as a teenager 50-some years ago. I cooked biscuits (from scratch) and cornbread (also from scratch) in a DO over/under campfire coals at hunting camp in the 1950's. Turned out pretty good as I remember, at least the other guys 'cleaned' 'em all up 
. I'm not really thinkin' of going 'all out' on this DO thing but I might just do a little experimenting when the spirit moves 
) a couple of No-Name dutch ovens. First an 8" (2qt ?) that appears to be unused, still has some of the wax preservative on it. Second a 10" (4qt ?) that has apparently had some use as it has some seasoning, with a few small (dime size) mild rust spots. Think I can get the rust off without having to resort to the electrolysis method . There're no, none, zip, nada, identifying marks, stamps, etc., on either of them so I'll assume (yeah, I know what that makes me ) they're cheapies. Still, they appear to be pretty well made, walls are of even thickness, lids fit relatively tight & smooth with no rocking, & the bails are evenly curved where they fasten to the iron 'ears' so they raise & lower smoothly with no hang-ups. Question - The smaller one has legs that are approx 1 5/8" long (seems kinda tall?) & the legs on the larger one are barely 5/8" long. Anyone know of a reason for the disparity, & can these be used successfully with charcoal without using some sort of stand/support for the shorter legs? My first (and last) experience with DO cooking was as a teenager 50-some years ago. I cooked biscuits (from scratch) and cornbread (also from scratch) in a DO over/under campfire coals at hunting camp in the 1950's. Turned out pretty good as I remember, at least the other guys 'cleaned' 'em all up . I'm not really thinkin' of going 'all out' on this DO thing but I might just do a little experimenting when the spirit moves 
Doug