Two DO questions

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Two DO questions

Postby the other side » Sat Aug 11, 2012 8:16 pm

1- Is it an absolute, "no no" to use an oven DO (with the rounded off lid) while camping?

2- When seasoning a DO for camping... would there be any reason to season the OUTSIDE of the DO?

Thanks! I'm JUST starting my ventures with DO cooking.
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Re: Two DO questions

Postby GerryS » Sat Aug 11, 2012 8:28 pm

Sony know about question 1, but seasoning the outside will help prevent rust. Plus, it looks awesome!
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Re: Two DO questions

Postby the other side » Sat Aug 11, 2012 9:33 pm

Will it have to be seasoned after every use on the outside? Won't the fire and heat on the outside burn off the oil after every use?
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Re: Two DO questions

Postby ssrjim » Sat Aug 11, 2012 10:39 pm

I never do the outside, no rust issues yet.

The round lid is fine but the briquettes fall off and are a pain in the neck :?
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Re: Two DO questions

Postby the other side » Sat Aug 11, 2012 11:03 pm

Awesome! Well I guess a round lid is better than NO dutch oven at all!!!

Just finished washing and seasoning it (for the first time). Got it at a yard sale. Must have been stored in their basement, garage, barn, or shed for a million years. Hope I didn't get ripped off! I paid a total of $1.00 for it!!! 8)

You could tell it was seasoned before, but not REALLY seasoned a lot. It isn't REALLY dark like a really seasoned one looks. I hope it will be ready for use by next weekends camping trip.

I plan on cooking over a campfire for the first time. Any suggestions of easy first time dishes to try are welcome!!!
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Re: Two DO questions

Postby wagondude » Sun Aug 12, 2012 9:35 am

You can get som roll flashing from tha hardware store to make a ring to hold coles on the lid. Use a binder clip (those spring steel paper clips) to hold the ends together so it can be flattened out for storage. It can be one piece or two smaller pieces depending on how much storage area you have.
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Re: Two DO questions

Postby bc toys » Sun Aug 12, 2012 11:59 am

or you can use a aluminum pie pan cut out the center and coals will sit on lid or just cook chiles and stews in it and as for #2 you can get it seasoned and when you wash it [without soap] just spray it with pam and wipe it down inside and out top of lid bottom of pot and it will stay looking great but you don't have to its up to you
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Re: Two DO questions

Postby the other side » Mon Aug 13, 2012 8:44 am

The seasoning is coming along alot faster than I expected. Going camping Friday and we are going to try this DO out.

I bought some other cast iron pieces at the yard sale I got this DO at. Most of them are "sticky", almost like they have too much oil on them (like they were over seasoned?). Should I just plop these "over seasoned" pieces on the grill to de sticky them?
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Re: Two DO questions

Postby bobhenry » Mon Aug 13, 2012 10:34 am

The domed lids are great for larger meat cuts and the drip top features will help to keep the meat moist by sprinkling it with the evaporated moisture that reformes on the lid. I carry a 16" length of medium welded chain and use it to form a circle on the lid. This will retain the coals as long as you are reasonably careful when moving the lid off and on.

Tiny hint check the wind and move with it not against it. However a little charcoal is good for the system. :D

As to the sticky pots... I was given two D.O.'s from my brother-in-law and they had been in his basement a good 20+ years. They had been stored with a heavy coating of oil, Now rancid , actually rancid is a bit of an understatement. I did the unthinkable and scrubbed it thoroughly with soap and a scotchbrite pad 3 or 4 times. After each scrubbing I boiled clear water in the pot and the rinsed and repeated. This opened the pores in the cast and helped to release the odor and the rancid oil. I did not go crazy seasoning it as it was beautiful and black and I didn't want to undue 40 years of buildup. I simply cooked some bacon and got it smokin' hot after that use and left the bacon grease. The first time I actually used it to cook a real meal I picked up a tiny hint of the smell but the food was great.

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They are now part of the family and are used almost every outing with great results

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Re: Two DO questions

Postby the other side » Mon Aug 13, 2012 11:04 am

Why don't I see anyone cooking with a DO over a fire? Is that not good? I was also thinking about getting one of those tripod things that go over a fire pit. Am I thinking about this the wrong way?
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Re: Two DO questions

Postby bobhenry » Mon Aug 13, 2012 12:18 pm

Nope !

The campfire is fine for certain cooking functions. Frying and cooking soups and stews is great over the fire. I generally rake out a good supply of campfire coals and cook over them . It make control much easier. Setting the cast directly in the flame is very hard to control the cooking and you can run the risk of heat cracking the cast iron if over fired.

But Yep I have done it. :D

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Re: Two DO questions

Postby the other side » Mon Aug 13, 2012 1:54 pm

What do you think of the tripod stand things they sell? To far away from the fire to get the cooking done?
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Re: Two DO questions

Postby Cliffmeister2000 » Thu Aug 30, 2012 12:03 am

I've heard of chain in a loop on an indoor oven lid. holds the briquets just fine. :thumbsup:
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Re: Two DO questions

Postby the other side » Thu Aug 30, 2012 12:08 pm

Well I'm taking my stuff to Patapsco State Park for a tearjerkers gathering so we can play with my new toys! Cast iron stuff and my tri pod. I'll see where I'm lacking by trying it out!
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