14 inch Hard Anodized Dutch Oven

[Prem]

Bacon-Buffalo-Mango-Pineapple-Veggie stew in a 14-inch hard anodized Dutch oven

[Prem]

Scroll down for the video:

http://www.campchef.com/store/item/365/DOA12_aluminum_12_dutch_oven.html#ooid=92bXZxOrTlo2SeZonVS-_DCSuu_A__Mc

[halfdome, Danny]

Looks like a great meal.
Never heard of an anodized Dutch Oven so I did a search.
Do you get the aluminum flavor in the food? Danny

GSI's hard anodization process hardens the cooking surface to about twice as hard as stainless steel, which makes cleaning the GSI Dutch oven a breeze. The anodized coating also delivers non-stick performance, doesn't need to be seasoned like cast iron, and seals the aluminum away from your food.

[Prem]

Danny,

Anodized means there's no bare aluminum on the surface of the cookware, so there's no taste from any metal in the food. The coating is an inert compound of aluminum approaching the hardness of the gemstone GARNET (an inert aluminum compound).

Cast iron is high maintenance compared to these hard anodized aluminum Dutch ovens.

I should say that I've been using cast iron cookware since 1977 and own a small pile of the stuff (http://www.tnttt.com/viewtopic.php?t=36723). I now own two hard anodized Dutch ovens and love cooking in them more than anything else. I even have a stainless steel Dutch oven, but the hard anodized is as close to non-stick as you can get without a plastic Teflon-like coating.

Here's some info on a standard size (12 inch), hard anodized, camp Dutch oven:

http://tinyurl.com/GSIanodizedDO

I posted this stuff only to help everyone out who might be interested. I know that cast iron is a religion, but so is fine cooking. You can find what works best for you.

My two hard anodized camp Dutch ovens work great!

If you want hard anodized and titanium skillets / fry pans like one of my camping buddies swears by, here you go:

http://www.scanpancookware.com/scanpan-ctx-83/

Best wishes,

Prem

[Eunice]

Prem is this what you are making on Fathers Day at the Jefferson State gathering? People are starting to ask what side dishes they can bring.

[Prem]

I wondered how long it would take you to ask me that Eunice!

Sure.

This will feed about 8-10 people if there are no other main dishes. Other main dishes will be needed.

Prem

[Prem]

Dutch Oven Sale with free shipping over $100:

http://www.outdoorcooking.com/dutch-ovens.html

[Prem]

I experimented at a recent gathering.

The 14 inch hard anodized Dutch oven from GSI has the same interior volume as a 12 inch DEEP cast iron Dutch oven. Having more surface area top and bottom, and being heat-conductive aluminum, I used 8 less briquettes with the GSI Dutch oven than for the same dish and quantity of food (above) using my deep, 12 inch, cast iron Dutch oven.

I transfered the leftovers to a 10 inch hard anodized Dutch oven to store overnight on a block of ice in the cooler. (You can't leave food overnight in cast iron. Rust results.)

[Prem]

Poblano Chile/Anaheim Chile/Fresh Garlic/Ground Turkey/Diced Turkey Sausage Burgers...and a few raisins to sweeten them up.....all kneaded together raw. (I also added a half cup each of oat flakes and rye flakes to the 3 pounds of raw meat.)

Fry in coconut oil with the lid* on. Serve on lightly toasted, whole wheat English muffins with Dijon mustard and grape seed oil mayo with a leaf of lettuce. (Healthy heart food that's rich.)

*Dutch oven with lid (or skillet with lid) to steam the chili and garlic flavors into the burgers and plump the raisins. I don't have skillets with lids, so I used two Dutch ovens and put charcoal briquettes under them and on the lids.





14" GSI hard anodized DO and an early Lodge 10" DO (with a ring from a Chinese wok to keep the briquettes from rolling off the round lid).

[Prem]

Dutch Oven Burger

[Joanne]

Danny,

Anodized means there's no bare aluminum on the surface of the cookware, so there's no taste from any metal in the food. The coating is an inert compound of aluminum approaching the hardness of the gemstone GARNET (an inert aluminum compound).

Cast iron is high maintenance compared to these hard anodized aluminum Dutch ovens.

I should say that I've been using cast iron cookware since 1977 and own a small pile of the stuff (http://www.tnttt.com/viewtopic.php?t=36723). I now own two hard anodized Dutch ovens and love cooking in them more than anything else. I even have a stainless steel Dutch oven, but the hard anodized is as close to non-stick as you can get without a plastic Teflon-like coating.

Here's some info on a standard size (12 inch), hard anodized, camp Dutch oven:

http://tinyurl.com/GSIanodizedDO

I posted this stuff only to help everyone out who might be interested. I know that cast iron is a religion, but so is fine cooking. You can find what works best for you.

My two hard anodized camp Dutch ovens work great!

If you want hard anodized and titanium skillets / fry pans like one of my camping buddies swears by, here you go:

http://www.scanpancookware.com/scanpan-ctx-83/

Best wishes,
Prem

Prem,

Thanks for the info on the oven. I've been considering getting a couple of the anodized ovens just to see how I like them. I love my cast iron, but I'm not a cast iron bigot. I'll cook in about anything.

Joanne

[Prem]

Thanks for the info on the oven. I've been considering getting a couple of the anodized ovens just to see how I like them. I love my cast iron, but I'm not a cast iron bigot. I'll cook in about anything.

Joanne,

Thanks for the kind words and open mindedness. I really like cooking in them. They heat up fast, use less charcoal, and they clean up super easily WITH detergent. You don't even need to use a scraper as they are almost non-stick. I just use the bamboo serving spoon for what little is left in the bottom and it comes off easily.

Last weekend I met a fellow doing a cast iron demo at a city-wide party up in the mountains here. He had EVERYTHING. He was a cast iron "bigot." He bad-mouthed hard anodized DOs. He said they melt and that prior to melting they give off little rolling balls of metal that go into the food. (Has never happened to mine.) I didn't say anything. He was hard set. Then what did he do? He lined the bottom of his 14" DO with low-melting temperature aluminum foil for the cookies he was about to bake. Go figure.

GSI makes three hard anodized models with the rimed lids for charcoal (10" w/o legs and 12 & 14" with legs). They are all shallow.

Camp Chef makes a 12" hard anodized DO, but judging by the floor model they have at our local Sportman's Warehouse, the hard anodized coating is very thin and easily scratched off where the bail pivots. NG. This is not the case with my two GSI models. No damage after lots of use.

GSI also makes raw aluminum DOs in all three sizes. The acid in tomatoes erodes and pits the raw aluminum. Not true for the hard anodized models. If you've ever seen the inside of an old Club or Wagner Magnalite (raw aluminum) DO, the pitting is obvious and often extensive. The aluminum went into the food. NG.

See you in July,

Prem

[Prem]

Mountain Man Breakfast in the Grand Canyon cooked in a GSI brand, 14" Hard-anodized aluminum Dutch oven. (My friend Dave went on this river trip in late October.)

[Ratkity]

I can't use non-stick in the house because teflon coating will off gas toxic fumes that will kill a bird - I have a parrot. Granted, the off-gassing occurs at high temps, but it only will take one mistake to kill a family feathered-kid.

I had gotten some hard anodized caphalon pans about 10 years ago. Things do stick to those, however - not very impressed by them. I'm trying my hand with a little 8" CI wagner and an 11" CI wagner to see if I can get them seasoned well enough so they don't stick. I know the trick is to warm up the pan gradually.

Great food porn!! I luv pictures.

Hugs,
Ratkity

[Prem]

RK,

No. You don't understand. These GSI Dutch ovens are not Teflon coated. They are hard-anodized with garnet dust. Completely inert. They off-gas nothing.

http://www.gsioutdoors.com/products/cat/camp_cookware_dutch_ovens/

Prem