What is the practical difference?

[citylights]

Between cast iron Dutch oven, enameled Dutch oven, and can cooker jr?

http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1391117013&sr=8-1&keywords=Dutch+oven

http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Handles-5-Quart/dp/B00063RWYI/ref=sr_1_2?ie=UTF8&qid=1391117013&sr=8-2&keywords=Dutch+oven

http://www.amazon.com/Can-Cooker-Junior-Silver/dp/B00B22G0PO/ref=sr_1_1?ie=UTF8&qid=1391117101&sr=8-1&keywords=Can+cooker+jr

And is a volcano stove a good way to heat these out camping?

http://www.amazon.com/Volcano-3-Collapsible-Cook-Stove/dp/B000FDKXN6/ref=sr_1_1?ie=UTF8&qid=1391116908&sr=8-1&keywords=Volcano+stove+propane

I have used a Cast DO a couple times to make chilli and stew at home. I want to learn more of that style cooking and use it more at home and camping. I am just looking at the others and wondering the difference.

[kayakdlk]

The first one is just a fancy looking version of the second one.

Both work fine inside on the stove but what you really want for camping and charcoal is this http://www.amazon.com/Lodge-L12DCO3-Pre-Seasoned-Cast-Iron-8-Quart/dp/B00008GKDW/ref=sr_1_4?ie=UTF8&qid=1391123024&sr=8-4&keywords=dutch+oven
so the coals stay on the lid and don't roll off. The also have a small legs to stand above the coals

Dan

[citylights]

The first one is just a fancy looking version of the second one.

Both work fine inside on the stove but what you really want for camping and charcoal is this http://www.amazon.com/Lodge-L12DCO3-Pre-Seasoned-Cast-Iron-8-Quart/dp/B00008GKDW/ref=sr_1_4?ie=UTF8&qid=1391123024&sr=8-4&keywords=dutch+oven
so the coals stay on the lid and don't roll off. The also have a small legs to stand above the coals

Dan

What you posted is actually what my cast DO looks like. I have never cooked in coals though. Just the oven or cook top. I have a lot to learn.

Fancy version? What does the enamel do? Just make it easier to clean?

[wagondude]

Mostly, the enamel just makes it prettier to look at. It also protects it from rust so you don't have to season it.

[kayakdlk]

Sounds like you got the right dutch oven for campground cooking, now just get you one of these http://www.amazon.com/Little-Giant13-Quart-Galvanized-GP13/dp/B000FJX8C8. They help contain the charcoal, provide some wind break (for the bottom coals) and make cleanup easy (Just let it cool and dump ashed into fire pit or trash).

Just watch what you put it on as it can scorch the ground. They are light weight and you don't need to carry around a heavy dutch oven table. I have used them everywhere. You can put it in the fire pit area if the campground provides one, or on the gravel, or dirt and they work great. I also carry a wire grate that I lay over the feed pan to grill steaks, cook foil dinners etc. It gets the coals a lot closer to the food that many of the campground setups. We even roast marshmallows of the remaining coals after dinner. Cooking with Charcoal is easy. Stick with items what cook under a hour and you do not have to keep refueling the charcoal, or stay stuck watching the fire too long. Desserts are real easy. With the fire restrictions that occur in Colorado I always make sure whatever I am planning to cook that I can also cook it over the propane stove in large pot.

The others type Dutch oven's you listed are good for the house oven. And as Bill said the enamel colored one are mostly for looks and easy clean up without having to season it. Although I think the seasoning of cast iron is what makes the food taste better, especially while camping.

Try this link http://tnttt.com/images/2012/TnTTTCookbook1.pdf for recipes. Search in this forum and and you will find there is also a second edition.

Try this link http://www.tnttt.com/viewtopic.php?f=44&t=57160 for CRA Dutch oven training seminar by Bob Henry

After that you should be well on your way

Dan

[citylights]

Sounds like you got the right dutch oven for campground cooking, now just get you one of these http://www.amazon.com/Little-Giant13-Quart-Galvanized-GP13/dp/B000FJX8C8. They help contain the charcoal, provide some wind break (for the bottom coals) and make cleanup easy (Just let it cool and dump ashed into fire pit or trash).

Just watch what you put it on as it can scorch the ground. They are light weight and you don't need to carry around a heavy dutch oven table. I have used them everywhere. You can put it in the fire pit area if the campground provides one, or on the gravel, or dirt and they work great. I also carry a wire grate that I lay over the feed pan to grill steaks, cook foil dinners etc. It gets the coals a lot closer to the food that many of the campground setups. We even roast marshmallows of the remaining coals after dinner. Cooking with Charcoal is easy. Stick with items what cook under a hour and you do not have to keep refueling the charcoal, or stay stuck watching the fire too long. Desserts are real easy. With the fire restrictions that occur in Colorado I always make sure whatever I am planning to cook that I can also cook it over the propane stove in large pot.

The others type Dutch oven's you listed are good for the house oven. And as Bill said the enamel colored one are mostly for looks and easy clean up without having to season it. Although I think the seasoning of cast iron is what makes the food taste better, especially while camping.

Try this link http://tnttt.com/images/2012/TnTTTCookbook1.pdf for recipes. Search in this forum and and you will find there is also a second edition.

Try this link http://www.tnttt.com/viewtopic.php?f=44&t=57160 for CRA Dutch oven training seminar by Bob Henry

After that you should be well on your way

Dan

Wow, thanks! I appreciate the tips and links. The charcoal pan looks like the way to go!

[KCStudly]

Another purpose for the enamel is to make the pot inert; you can cook acidic foods in them without the meal turning gray.

I should add that the can thing appears to be a pressure cooker (clamp on lid, silicone gasket, and steam method). Not a roaster or oven.

[citylights]

I hope it's not sacraligous to DO in a regular oven. I am trying out two recipes tonight.

Chicken with rice. Apple spice dump cake.

Oh, and I bought a 10 inch DO to go with my 12 inch. I figure I need one for main course and one for desert.

[citylights]

I think I overloaded my oven with all that cast iron. The recipe called for 60 min cook time, but I ended up with it good and cooked at 90 minutes.

[jseyfert3]

Did the recipe specify using cast iron?

[Corwin C]

I'm not a fan of the enameled cast iron ... my better half has a enamel cast iron frying pan and I hate the thing ... stuff sticks to it and it seems like the tiniest bump puts chips in it. Typically if a pan/lid has legs and a rim it's for use with coals, no rim or legs use in the house. However, with a few exceptions, they do cross from house to campfire and back very well.
BTW - it is absolutely NOT sacrilege to use cast iron when at home ... most things just can't be cooked properly any other way. I also preheat my cast iron when using it in an oven ... that keeps the timing closer to a regular recipe.

[bobhenry]

I designed a table top dutch oven table...............





Then you can move up ....

[bobhenry]

I think I overloaded my oven with all that cast iron. The recipe called for 60 min cook time, but I ended up with it good and cooked at 90 minutes.

Cast iron takes the first 5 - 8 minutes to come up to temperature. There is a lot of mass to warm up there.
But remember it will also continue to cook for that same amount of time after removing it from the heat. So removing the cooking food a bit early will work for you, as it will continue to cook. As it cools it will also continue to keep the food warm so what you lose on the front end you gain on the back end. Just learn to use that feature to your benefit.

[citylights]

I also preheat my cast iron when using it in an oven ... that keeps the timing closer to a regular recipe.

Thanks for all the tips! I will definitely preheat next time.