Difference between DO Brands?

[bobhenry-TNT]

Oh the rising bread ...............???


it came out just fine.

Oh you are so gonna ruin my reputation as a dutch oven cook.

 

[ae6black]

I never would of thought of that! I'd say you are a cook that many of us on this site would do well to emulate.

Art

 

[felixx]

I am a DO virgin, but I was wondering
Cheap and cheerful DO plus some sandpaper to smooth it up before seasoning?

Would that help or should I go back to sitting in the corner.

I am in New Zealand and GOOD Ductch ovens are easily 2-400 dollars here, cheap ones are $79 -100

 

[KennethW]

{{I am in New Zealand and GOOD Dutch ovens are easily 2-400 dollars here, cheap ones are $79 -100))
Felixx, Can you order directly from lodge or is shipping crazy expensive?

 

[lrrowe]

I am a DO newbie and recently purchased mine from Amazon. Free shipping.

 

[KCStudly]

Sanding has been recommended before. I don't see any good reason not to. Just make sure you clean it well afterwards, and perhaps send it through a couple of heat cycles before seasoning it (to help free up any particles that get smeared into the grain).

 

[dales133]

Briscos had some pretty decent ones when I was in nz.
Be worth checking out one of thier sales

 

[felixx]

do you use your DO in the oven inside too? Or just cook over charcoal?
Currently in a fire ban here (even in our yards) so thinking using it a bit inside could help get a good pattina on it

 

[dales133]

I use my cast iron pan inside all the time but Yea you could use and I have done a DO inside.
I use 2 all the time but they are enameled. I left my cast one in nz.
Check Briscoe like I said they had American ones and I think they were lodge0

 

[Patti-TNT]

I have three cast iron skillets that were passed down in my family, and a chicken fryer that was my grandmother's, and a DO without legs, stovetop, that was my great-grandmother's. It's over 100 years old.

I don't think any of these were ever used outside over an open fire until I inherited them and started using them camping in the 1980s. So yes, you can certainly use these for your everyday cooking. That's what they were made for.

When it comes to seasoning and/or keeping them seasoned, my grandmother always recommended frying in them. Fry bacon, or fry something with Crisco, especially. The 'hard greases' do a great job of coating. I found an organic shortening that I've been using to wipe onto my cast iron from time to time.

I see other people now recommending bees wax. I'll have to get some!

 

[bobhenry-TNT]

Go Patti Go !

I picked up a big bar of 100% bees wax and started using it on mine two years ago. It never goes rancid, is so easy to apply just warm to liquid and mop it ALL over inside and out. I leave it a bit heavy when storing and warm and mop it with a paper towel just before cooking. Eggs will slide around like a skater on ice. You will be impressed.

 

[ae6black]

Am I correct in reading your latest post Bob that you're not always seasoning the ci with beeswax but just coating it with it for storage and then wiping off the residual excess when you use it?

Art

 

[bobhenry-TNT]

Am I correct in reading your latest post Bob that you're not always seasoning the ci with beeswax
but just coating it with it for storage and then wiping off the residual excess when you use it?

Art

Until I found the bee's wax treatment ( thanks Gerry) I simple cooked lots of bacon
and pork and coated after cleanup with shortning or vegetable oil.
I have close to 200 pieces of cast iron and have never "baked" a single one of them.
( if you don't count the one I threw into a bonfire)
Seasoning happens with use and the more you use them the better they get.
So if you are asking have I baked my cast iron, no I have not. I stove top seasoned each and every one.
After sanding wire brushing or simply scrubbing the **** out of an unloved piece I place it on the stove
and get it as near white hot as the stove will allow. Then with the fire off, apply the wax to the inside.
The excess inside is then wiped over the outside and handle. That's it , just heat and coat.
They are now seasoned and cook like a dream.

 

[ae6black]

No taste or smell of the wax?

Art

 

[bobhenry-TNT]

none what so ever !

 

[GerryS-TNT]

You're welcome Bob. I got it from the camp-inn forum. Pass it along!

We do new and old alike....fresh iron, or re-season. Season just like you would with oil. Between reseasoning, when we wash and dry, we keep a block of wax in the drawer....when it's hot after drying the water with heat,, give it a quick coat and wipe it down. No stress...easy. Let it smoke for a minute, turn I off the flame and let it cool.

Just use 100% beeswax, preferably from a beekeeper at your local farmers market. 1 lb will last about a year...NO SOY OR PARAFFIN.

No sticky, nasty buildup. No taste change in the food. Just a delightful hint of honey when the wax first hits the pan. Yum. It's all good.

Now, when we camp it's not uncommon to give a show and tell of our camper. Camp-inn 560. Two summers ago a woman said how much she hated cast iron. Everything sticks she said.

My wife pulled out the griddle, heated it well, dropped a pat of butter and then an egg. When it came time to flip the egg, she literally had to chase it with the spatula. Slicker then Teflon. Safer too. The person who hated cast irons jaw dropped and she said "I must be doing it all wrong". Another convert from DuPont poisoning.

As the Ol' mad told me as a kid. Try it, you'll like it.

 

[ae6black]

Hey thanks, I have some new to me stuff that I haven't treated with bees wax because I didn't want to smoke up the house before I had the family out of here and I could season in the oven. This is a game changer! Thanks!

Art