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Japanese Dutch Oven

PostPosted: Tue Nov 30, 2010 3:29 pm
by Prem
Check this out. Ageless found this online store.

http://www.mrslinskitchen.com/6158.html

PostPosted: Tue Nov 30, 2010 5:01 pm
by jimqpublic
Thinking that lid wouldn't hold up to being piled with charcoal! :?

PostPosted: Wed Dec 01, 2010 1:15 am
by Prem
Thinking that lid would be the charcoal in short order.

PostPosted: Wed Dec 01, 2010 1:47 am
by madjack
Prem wrote:Thinking that lid would be the charcoal in short order.


...BUT think :thinking: ...wouldn't that mean you would never havvta add charcoal :scratchthinking:
madjack 8)

PostPosted: Wed Dec 01, 2010 2:42 pm
by Prem
MJ,

8) Propane has its place, and there's no law in the universe that says we have to cook from the top, even at gatherings. :no: :lips: :beer:

Ouu, Ouu! You could leave food in this DO overnight in the cooler! Just spray the outside with WD40 first!
:drofl:

P.S. Hard-anodized aluminum is looking better and better! :D And look! Smiley is right on top of one!

PostPosted: Thu Dec 02, 2010 9:34 am
by Mike B
When one of my cooking buddies in this area got this cauldron, it had no lid. He made the one shown and it works very well.

Image

He made the tripod himself, as he is also a blacksmith. The picture was taken at a new Coeur d'Alene park, where we cooked and fed visitors all day as they celebrated the opening of the park.

That cauldron holds a lot of stew, but the full cauldron did not last us the whole day. We figured we fed about 1,000 people that day. I made about 5 pineapple upside down cakes - got sick of doing that. :)

Mike
Hayden Lake, ID

PostPosted: Thu Dec 02, 2010 1:53 pm
by Prem
Mike,

Heck yeah! That works. :thumbsup:

Don't know why I didn't put 2 + 2 together on my own post, but now, thanks to your photo, I am going to get the next lid-less CI cauldron I see at the swap meet and make a wooden lid for it!

Looks like that cauldron holds six to ten gallons!

Prem

Wooden Lids

PostPosted: Sat Dec 04, 2010 12:23 pm
by ELCHILEON
For whatever its worth .. I've watched several episodes of the original " Iron Chef " series.. Whenever they used a traditional " Japanese Cast Iron Rice Cooker ", it had a wooden lid.

I've also watched several " Old Black & White Samuria Movies ", depicting someone (Servant/Poor Farmer) cooking over an open flame (Hearth), using what appears to be a large " Cast Iron Pot & Tripod ", with a " Woodend Lid ".

L.M.

PostPosted: Sat Dec 04, 2010 1:07 pm
by ELCHILEON
Here's another " Japanese " Cast Iron item..but it's a bit expensive $$$$ + a few dollars $$ more for Accessories :o

Snow Peak Japanese Iron Dutch Oven:
http://www.expeditionexchange.com/cart/ ... 286&page=3

Lot's of other cool items, again on the $$$$$$$$$ :shock:

PostPosted: Sat Dec 04, 2010 2:38 pm
by WarPony
Mike, I'd love to find a big cauldron like that but people around here think they are worth a bunch of money :lol: :lol: :lol:

Jeff

Japanese Cast Iron

PostPosted: Sat Dec 04, 2010 8:03 pm
by ELCHILEON
Hey,

Just peaked my interest & did a little " Google Search ".. found some interesting info, from a " Japanese Foundry ".

" Oigen Foundry Cast Iron Cookware
Since 1852 Oigen has been making Nambu ironware in Mizusawa City. Their range of traditional ironware is said to last over 100 years if properly cared for."

http://www.chefsarmoury.com/cast-iron-c ... t_118.html

http://blog.chefsarmoury.com/2010/11/ca ... n-foundry/

Here's the Traditional " Cast Iron Rice Cooker ", with wooden lid.
Image
http://www.chefsarmoury.com/cast-iron-c ... d_580.html

L.M.

PostPosted: Mon Dec 27, 2010 9:17 am
by joey_ingram
look at these pots. 4 gallons up to 30 gallons. with or without lid.+ they come with a stand. http://www.rockysbigandtalldiscountstor ... 98383.html best prices that i have found.

PostPosted: Mon Dec 27, 2010 1:25 pm
by bledsoe3
Here's a real Japanese dutch oven.

Image

PostPosted: Mon Dec 27, 2010 1:49 pm
by asianflava
Yeah rub it in Jim!

PostPosted: Mon Dec 27, 2010 3:14 pm
by Ageless
Ok, as he is prone to do; Prem gets a tad carried away.

I spent most of my 4 years in the Navy in the Far East and acquired a taste for Oriental foods. These pots are not meant for cooking, but serving.

Dining is more of a ceremony than a meal and portions are many and smaller than what we are accustomed to. Meat that we make a single meal out of, may well last a family a week over there. What we consider 'Chinese' here; is never seen in such a serving quantity in the Orient.

these 'serving pots' as more decorative than cooktop items. My intent was searching for affordable sushi presses and the pot was juat too cute to pass up.