Dutch Ovens? - Mountain Buzz
 



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Old 01-06-2015   #1
 
InflatableSteve's Avatar
 
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Dutch Ovens?

I have never cooked with one before, but I hear they are pretty popular for cooking on the river. What do you guys use? Steal or aluminum? Size preference?

Thanks

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Old 01-07-2015   #2
 
Pagosa Springs, Colorado
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14inch Cast Iron heavy but well seasoned
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Old 01-07-2015   #3
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For the river, anodized aluminum. Light, easy clean up and you don't have to worry about someone using soap on your cast iron and screwing up your seasoning.
I use cast iron pans at home were I don't have someone "helping" me.
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Old 01-07-2015   #4
 
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I love cast iron.....BUT I am really starting to fall in love with our anodized alum one. Easy to clean, maintain and carry but yet I can still get a good sear in it if I need one. Picked it up at a garage sale for $5.
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Old 01-07-2015   #5
 
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I use cast iron on the river and at home, but would love anodized aluminum on the river...I just can't get my self to spend $100 on river cookware though. Maybe someday.
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Old 01-07-2015   #6
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"Seasoning" is old, rancid food. Even cast iron should be cleaned thoroughly, heated until it's 100% dry, and then coated with a light layer of oil to prevent rust (I use coconut oil for this). I like aluminum for the river, but cook breakfast every morning on a 100 year old Griswold skillet and clean it with soap and steel wool. I know Granny just let the "seasoning" build up, but in my opinion it's pretty gross to cook on a layer of old food...
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Old 01-07-2015   #7
 
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Quote:
Originally Posted by Randaddy View Post
"Seasoning" is old, rancid food. Even cast iron should be cleaned thoroughly, heated until it's 100% dry, and then coated with a light layer of oil to prevent rust (I use coconut oil for this). I like aluminum for the river, but cook breakfast every morning on a 100 year old Griswold skillet and clean it with soap and steel wool. I know Granny just let the "seasoning" build up, but in my opinion it's pretty gross to cook on a layer of old food...
You can have a well seasoned pan that is not old rancid food. In fact, if you do it correctly your seasoning is polymerized fats and oils that are essentially layers of bonded carbon molecules. Correctly seasoned and maintained they will be much easier to clean than raw iron and will likely contain less old, rancid food (due to a dense polymer coating within and over the porous cast iron) than iron that is scrubbed clean and coated with liquid oil. There are as many ways to care for cast iron as there are ways to skin a cat and each to their own. I just prefer a nice, glass smooth flaxseed oil seasoning and have found it lasts longer if not washed with soap.
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Old 01-07-2015   #8
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Originally Posted by elkhaven View Post
You can have a well seasoned pan that is not old rancid food. In fact, if you do it correctly your seasoning is polymerized fats and oils that are essentially layers of bonded carbon molecules. Correctly seasoned and maintained they will be much easier to clean than raw iron and will likely contain less old, rancid food (due to a dense polymer coating within and over the porous cast iron) than iron that is scrubbed clean and coated with liquid oil. There are as many ways to care for cast iron as there are ways to skin a cat and each to their own. I just prefer a nice, glass smooth flaxseed oil seasoning and have found it lasts longer if not washed with soap.
Sorry Randaddy, I have to agree with elkhaven on the care of cast iron.
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Old 01-07-2015   #9
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Perhaps I was being too general. I've just seen so much black, gross cast iron that people claim "makes everything taste better". I do love a skillet or D.O. that has a good coat of shelf stable oil cooked "into" it but often people just scrape the chunks off and leave it. Pork fat, butter, etc. shouldn't be part of the cookware for more than that meal, IMO.

Also to the O.P.: Dutch oven cookery is amazing. Get a good one (or three!) and enjoy making really great food simply in camp! I recommend a nesting set with a good soft case.
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Old 01-07-2015   #10
 
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Originally Posted by della View Post
I used to use cast iron. because of the durable
Does that mean you are using aluminum now, or not using a DO anymore? From what I have heard, the aluminum ovens are just as durable as the cast iron ones.
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