One topic that consistently is of interest to four wheelers is the Dutch oven. No matter how much is written or spoken about this handy camp stove, people just EAT up the information.
Our net this week is on Dutch Oven cooking.
Some topics we hope to cover:
Kingsford Charcoal professional vs original
Field experience with CampMaid system
Use of an Aluminum camp Dutch oven
Stacking Dutch Ovens
Camp chef Dome
Equipment
Rough vs smooth finish
Oils for seasoning
OAUSA Net July 21, 2022 - Camp Dutch Ovens
-
toms
- OAUSA Board Member
- Posts: 951
- Joined: Wed Mar 12, 2008 11:50 am
- Call Sign: KI6FHA
- Location: Redondo Beach CA (5 miles south of LAX)
- Contact:
OAUSA Net July 21, 2022 - Camp Dutch Ovens
See you on the Trail!
TomS
KI6FHA / WPZW486
Badlands Off-Road
tom@4x4training.com
http://www.4x4training.com
TomS
KI6FHA / WPZW486
Badlands Off-Road
tom@4x4training.com
http://www.4x4training.com
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
Kingsford Original vs. Professional
https://www.kingsford.com/products/char ... -charcoal/
https://www.kingsford.com/products/char ... -briquets/
When I first came across Kingsford Professional charcoal, I thought that if Kingsford Original charcoal is good for Dutch oven cooking, Kingsford Professional must of course somehow be better, so got a few bags to try it out.
I forget what I was cooking, but followed the usual chart for numbers of coals on top and bottom to achieve a particular temperature.
I was surprised that not only did the Professional coals seem to burn out rather quickly, but my meal was burned. They clearly burned hotter (just as the package stated) but burned out much more quickly. (Note: The Professional was called Competition before 2016, and was sometimes called Professional Competition.)
My conclusion is that for Dutch oven cooking, where recipes either tell you the number of coals on top and bottom or the temperature, Kingsford Original (aka standard charcoal) will yield the expected result. Perhaps the Professionals would be nice if you "calibrated" by taking the time to gain experience with them.
The Professionals do have some advantages: they are ready for use faster, smell more like wood, give off a clean white smoke, and leave about half the ash of Originals. They're probably superior for grilling.
Following is a series of pictures comparing Original to Professional burn times. The Originals burn about 50% longer than the Professionals. I was unable to find any quantitative information on how hot the Professionals burn.
Kingsford also makes a "Long Burning" charcoal, but the following testing discovered that they burn no longer than the Original.
https://www.virtualweberbullet.com/king ... test-2017/
https://www.kingsford.com/products/char ... -charcoal/
- KingsfordOriginal.png (178.25 KiB) Viewed 944 times
https://www.kingsford.com/products/char ... -briquets/
- KingsfordProfessional.png (143.28 KiB) Viewed 944 times
When I first came across Kingsford Professional charcoal, I thought that if Kingsford Original charcoal is good for Dutch oven cooking, Kingsford Professional must of course somehow be better, so got a few bags to try it out.
I forget what I was cooking, but followed the usual chart for numbers of coals on top and bottom to achieve a particular temperature.
I was surprised that not only did the Professional coals seem to burn out rather quickly, but my meal was burned. They clearly burned hotter (just as the package stated) but burned out much more quickly. (Note: The Professional was called Competition before 2016, and was sometimes called Professional Competition.)
My conclusion is that for Dutch oven cooking, where recipes either tell you the number of coals on top and bottom or the temperature, Kingsford Original (aka standard charcoal) will yield the expected result. Perhaps the Professionals would be nice if you "calibrated" by taking the time to gain experience with them.
The Professionals do have some advantages: they are ready for use faster, smell more like wood, give off a clean white smoke, and leave about half the ash of Originals. They're probably superior for grilling.
Following is a series of pictures comparing Original to Professional burn times. The Originals burn about 50% longer than the Professionals. I was unable to find any quantitative information on how hot the Professionals burn.
- OriginalVProfessional-800.png (927.86 KiB) Viewed 944 times
Kingsford also makes a "Long Burning" charcoal, but the following testing discovered that they burn no longer than the Original.
https://www.virtualweberbullet.com/king ... test-2017/
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
SPUN STEAL VS CAST IRON VS ALUMINUM DUTCH OVENS
The origins of the Dutch oven come from the Netherlands (as you might expect from something with the word “Dutch” in its name) probably dating to the 17th century. For hundreds of years, the most valued cookware was made of expensive materials such as copper and brass. For more common usage cast iron was popular and the standard for fire cooking.
As back woods travelers open fires, and the coal they produce, are excellent sources of heat for Camp oven cooking. Today there are many types of Dutch ovens from electrically controlled, cast and coated aluminum, enamel coated cast iron to simple cast iron and spun steel. The fancier home oven style Dutch ovens are not really appropriate for camping use and are best left in your household kitchen. The types most popular for outdoor fire cooking, commonly called camp ovens, are cast iron, cast aluminum and spun steel. Beside the finish the most significant difference between the home Dutch oven and the Camp oven is the lid. While Dutch oven lids are often domed and typically have drippers for self-basting, a camp oven's lid is thick, mostly flat, smooth-bottomed and has a ridge around the top edge. The massive lid helps maximize heat retention and allows you to put coals on top of the Camp oven for even cooking.
Camp ovens come in various sizes, often designated by the diameter of the pot (i.e. 10”, 12”, etc.) and are excellent for everything from stews, to whole chickens, meat roasts, soups, deserts (cakes, cobblers, puddings, etc.). In fact virtually anything you can cook in a convention home oven can be done over an open fire in a Camp oven.
The traditional cast iron Camp oven is a tried and true companion to outdoor chiefs while the newer spun steel and aluminum ovens have a number of advantages, and some differences to the traditional camp oven. The big advantages to spun steel and aluminum ovens, for overland travelers, are that they are lighter (about 1/3 the weight of a comparable cast iron oven), stronger, and less brittle than their cast iron counterparts, and will not crack or break if dropped. That said, they are much thinner than the cast iron option, and so don't retain heat as well, or offer as even heat distribution.
CAST IRON:
Available from Amazon for about $80, order the Trivet separately (about $15, see below) and you’ll want a Lodge Lid Lifter (also available on Amazon) for about $15.
CAST IRON PROS:
• Exceptional heat retention; perfect for slow cooking
• Even heat distribution – easier to get the ‘oven’ effect from them and a touch easier to cook with for first-timers chasing the traditional camp-oven roast.
• Longevity – look after your oven, they’ll last a very long time.
CONS
• They’re a heavy bit of kit for what they are.
• If they do begin to rust, it can be hard to bring them back to a usable state. Although a good wire brush and some effort will usually restore all but the most badly rusted.
• They’re brittle. If you drop a cast iron oven, there’s a good chance it will crack which renders it just about useless.
SPUN STEEL
The Dr. Livingstone's spun steel camp oven, also known as the Aussie Camp Oven can be used as a frypan, boiler, hanging pot and of course a camp oven. It has two solid wire handles on the pot and two on the lid to make it easy and stable to move, unlike some single wire systems which can be wobbly. Available from Mule Expedition Outfitters for about $65.
The spun steel camp oven is said to be an Australian adaption of the cast iron camp oven. Originally, drovers working on cattle stations in western Queensland used cast iron camp ovens which would break if they fell from their pack horses. A mild steel camp oven was created in response to this problem. The spun steel ovens are lighter, stronger, and less brittle than their cast iron counterparts, and will not crack or break if dropped. All advantageous to us back country overland travelers.
That said, spun steel is much thinner than the cast iron option, and so doesn’t retain heat as well, or offer as even heat distribution. When cooking with them, extra care must be taken to keep an eye on the amount of coals added at the base, more coals should be added to the top of the oven, to have the heat dissipate downwards, compared to a traditional cast iron oven. Most chiefs recommend about 70% of the coals on top and 30% under a spun steel oven.
SPUN STEEL PROS
• Lightweight – they’re usually a third of the weight of a cast iron camp oven
• Much more robust than their cast iron counterpart
• They heat up and begin cooking much quicker; so the lid can be used separately on a fire as a skillet or frying pan.
• Can be used easily on either coals or a gas cook top.
CONS
• They do not retain the heat as well or as evenly as cast iron, so more care is needed when cooking.
• Much harder to get a solid slow-cooked roast from spun steel. More practice is needed to keep an even temperature and get your roasts spot on but using a trivet helps.
ALUMINUM CAMP OVENS
There are many people who use aluminum pots, pans and skillets at home and there probably isn’t any good reason not to use them in the bush. Aluminum can be more fragile than spun steel but a good cast aluminum camp oven should be OK. Personally, I’ve never used one but they seem to have pretty much the same advantages, and disadvantages, as spun steel (i.e. heat easily, don’t hold heat as well as cast iron, can get hot spots, etc.). There is some controversy about using aluminum camp ovens and high heat or cooking acidic foods damaging coating and causing leaching of aluminum into the food. There is a ton of debate on this issue, with both sides saying they are right. And since I’m not a doctor or scientist of any kind, I’m not going to give you a definitive answer, as I doubt there really is one.
What I will do is provide you with the views of each side. Then I suggest you make a decision you are comfortable with.
First off, here is a problem with aluminum. It doesn’t react well with acidic foods. The acid causes the metal to leach into whatever you are cooking. So most cookware will have some sort of non-stick layer or it will be anodized.
Anodization is an electrochemical process that forms a layer over naturally occurring aluminum oxide which happens when aluminum is exposed to the air.
Having said all that, even if aluminum is coated with a nonstick layer or anodized, it will still leach a small amount of aluminum content in your food. According to the National Center for Biotechnology Information (NCBI), “Cooking in aluminum utensils often results in statistically significant, but relatively small, increases in aluminum content of food.”
In September 1985, the then-current issue of the Journal of Food Protection estimated that food that had been in contact with either aluminum pots or foil added an average of 3.5 mg of aluminum to the diet. However, most adults are already ingesting 7 to 9 mg of aluminum from food daily, not including the 3.5 mentioned above.
The bottom line is that if you do choose aluminum, anodized is probably your best option, but don’t cook acidic foods in it. And if your pots and pans are damaged in any way, get rid of them. Acidity and damage will increase the amount of leaching.
INTERNAL POT TRIVET
For any type of camp oven I recommend you buy an internal oven trivet (an 8-inch cast-iron designed for the inside of Dutch ovens 4 quarts (10”) or larger). Lodge iron trivets are available on Amazon for about $15. The Dr. Livingston spun steel camp oven comes with a trivet. The trivet raise meats, pies, and other foods off the pan bottom to help prevent scorching and make even heating much easier.
SUMMARY
I’ve used, and have, both cast iron and spun steel ovens and for outdoor travel recommend the spun steel. Cast iron has some appeal, and certainly is more traditional, but to save weight and provide a more robust pot for me the spun steel has the edge. As for aluminum I use an aluminum skillet and pots but prefer the spun steel camp oven. At the end of the day, the choice is yours. Do whatever you feel comfortable with.
The origins of the Dutch oven come from the Netherlands (as you might expect from something with the word “Dutch” in its name) probably dating to the 17th century. For hundreds of years, the most valued cookware was made of expensive materials such as copper and brass. For more common usage cast iron was popular and the standard for fire cooking.
As back woods travelers open fires, and the coal they produce, are excellent sources of heat for Camp oven cooking. Today there are many types of Dutch ovens from electrically controlled, cast and coated aluminum, enamel coated cast iron to simple cast iron and spun steel. The fancier home oven style Dutch ovens are not really appropriate for camping use and are best left in your household kitchen. The types most popular for outdoor fire cooking, commonly called camp ovens, are cast iron, cast aluminum and spun steel. Beside the finish the most significant difference between the home Dutch oven and the Camp oven is the lid. While Dutch oven lids are often domed and typically have drippers for self-basting, a camp oven's lid is thick, mostly flat, smooth-bottomed and has a ridge around the top edge. The massive lid helps maximize heat retention and allows you to put coals on top of the Camp oven for even cooking.
Camp ovens come in various sizes, often designated by the diameter of the pot (i.e. 10”, 12”, etc.) and are excellent for everything from stews, to whole chickens, meat roasts, soups, deserts (cakes, cobblers, puddings, etc.). In fact virtually anything you can cook in a convention home oven can be done over an open fire in a Camp oven.
The traditional cast iron Camp oven is a tried and true companion to outdoor chiefs while the newer spun steel and aluminum ovens have a number of advantages, and some differences to the traditional camp oven. The big advantages to spun steel and aluminum ovens, for overland travelers, are that they are lighter (about 1/3 the weight of a comparable cast iron oven), stronger, and less brittle than their cast iron counterparts, and will not crack or break if dropped. That said, they are much thinner than the cast iron option, and so don't retain heat as well, or offer as even heat distribution.
CAST IRON:
- Lodge Cast Iron Dutch Oven
- lodge DO.jpg (36.23 KiB) Viewed 935 times
CAST IRON PROS:
• Exceptional heat retention; perfect for slow cooking
• Even heat distribution – easier to get the ‘oven’ effect from them and a touch easier to cook with for first-timers chasing the traditional camp-oven roast.
• Longevity – look after your oven, they’ll last a very long time.
CONS
• They’re a heavy bit of kit for what they are.
• If they do begin to rust, it can be hard to bring them back to a usable state. Although a good wire brush and some effort will usually restore all but the most badly rusted.
• They’re brittle. If you drop a cast iron oven, there’s a good chance it will crack which renders it just about useless.
SPUN STEEL
- Aussi - Dr. Livingston Spun Steel DO
- Dr-Livingston DO.jpg (26.87 KiB) Viewed 935 times
- Spun Steel Trivet
- Dr-Livingston with trivel.jpg (31.79 KiB) Viewed 935 times
The spun steel camp oven is said to be an Australian adaption of the cast iron camp oven. Originally, drovers working on cattle stations in western Queensland used cast iron camp ovens which would break if they fell from their pack horses. A mild steel camp oven was created in response to this problem. The spun steel ovens are lighter, stronger, and less brittle than their cast iron counterparts, and will not crack or break if dropped. All advantageous to us back country overland travelers.
That said, spun steel is much thinner than the cast iron option, and so doesn’t retain heat as well, or offer as even heat distribution. When cooking with them, extra care must be taken to keep an eye on the amount of coals added at the base, more coals should be added to the top of the oven, to have the heat dissipate downwards, compared to a traditional cast iron oven. Most chiefs recommend about 70% of the coals on top and 30% under a spun steel oven.
SPUN STEEL PROS
• Lightweight – they’re usually a third of the weight of a cast iron camp oven
• Much more robust than their cast iron counterpart
• They heat up and begin cooking much quicker; so the lid can be used separately on a fire as a skillet or frying pan.
• Can be used easily on either coals or a gas cook top.
CONS
• They do not retain the heat as well or as evenly as cast iron, so more care is needed when cooking.
• Much harder to get a solid slow-cooked roast from spun steel. More practice is needed to keep an even temperature and get your roasts spot on but using a trivet helps.
ALUMINUM CAMP OVENS
There are many people who use aluminum pots, pans and skillets at home and there probably isn’t any good reason not to use them in the bush. Aluminum can be more fragile than spun steel but a good cast aluminum camp oven should be OK. Personally, I’ve never used one but they seem to have pretty much the same advantages, and disadvantages, as spun steel (i.e. heat easily, don’t hold heat as well as cast iron, can get hot spots, etc.). There is some controversy about using aluminum camp ovens and high heat or cooking acidic foods damaging coating and causing leaching of aluminum into the food. There is a ton of debate on this issue, with both sides saying they are right. And since I’m not a doctor or scientist of any kind, I’m not going to give you a definitive answer, as I doubt there really is one.
What I will do is provide you with the views of each side. Then I suggest you make a decision you are comfortable with.
First off, here is a problem with aluminum. It doesn’t react well with acidic foods. The acid causes the metal to leach into whatever you are cooking. So most cookware will have some sort of non-stick layer or it will be anodized.
Anodization is an electrochemical process that forms a layer over naturally occurring aluminum oxide which happens when aluminum is exposed to the air.
Having said all that, even if aluminum is coated with a nonstick layer or anodized, it will still leach a small amount of aluminum content in your food. According to the National Center for Biotechnology Information (NCBI), “Cooking in aluminum utensils often results in statistically significant, but relatively small, increases in aluminum content of food.”
In September 1985, the then-current issue of the Journal of Food Protection estimated that food that had been in contact with either aluminum pots or foil added an average of 3.5 mg of aluminum to the diet. However, most adults are already ingesting 7 to 9 mg of aluminum from food daily, not including the 3.5 mentioned above.
The bottom line is that if you do choose aluminum, anodized is probably your best option, but don’t cook acidic foods in it. And if your pots and pans are damaged in any way, get rid of them. Acidity and damage will increase the amount of leaching.
INTERNAL POT TRIVET
For any type of camp oven I recommend you buy an internal oven trivet (an 8-inch cast-iron designed for the inside of Dutch ovens 4 quarts (10”) or larger). Lodge iron trivets are available on Amazon for about $15. The Dr. Livingston spun steel camp oven comes with a trivet. The trivet raise meats, pies, and other foods off the pan bottom to help prevent scorching and make even heating much easier.
- Trivet insert
- trivet.jpg (29.51 KiB) Viewed 933 times
- Roast in cast iron do with trivet
- roast on trivet.jpg (64.05 KiB) Viewed 933 times
I’ve used, and have, both cast iron and spun steel ovens and for outdoor travel recommend the spun steel. Cast iron has some appeal, and certainly is more traditional, but to save weight and provide a more robust pot for me the spun steel has the edge. As for aluminum I use an aluminum skillet and pots but prefer the spun steel camp oven. At the end of the day, the choice is yours. Do whatever you feel comfortable with.
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
Seasoning
The smoke point is the temperature at which an oil smokes and oxidizes, tasting burnt and bitter, and releasing unhealthful compounds.
Polymerization leaves a hard, black, non-stick surface on your cast iron. The temperature must exceed smoke point for polymerization to occur,
Typically to season, heat to open cast iron pores, coat the entire surface of your cast iron with a thin layer of oil, heat at 500 degrees F for an hour, repeat twice more.
https://theflattopking.com/how-to-seaso ... n-skillet/
High smoke point plus unsaturated fats for optimal polymerization. (Didn't find any reference as to whether polyunsaturated or monounsaturated was better.) The smoke point of your seasoning oil should be higher than typical coking temperatures.
Many cast iron manufacturers recommend grapeseed oil. Lodge recommends their own canola spray.
https://theflattopking.com/best-oil-for ... cast-iron/
100% canola oil in convenient spray
Buzzy Wax
I tried Buzzy Wax after seeing many positive reviews. It's a combination of grapeseed oil, canola oil, and beeswax. Grapeseed and canola are popular seasoning oils. Beeswax is added to solidify the mixture.
Applies easily and uniformly. Doesn't run down sides to pool at the bottom. Smells like beeswax while seasoning; smokes less and doesn't have a stinky, gagging smoke.
https://buzzywaxx.com/pages/how-to-use
Can also be used on wood cooking utensils.
The smoke point is the temperature at which an oil smokes and oxidizes, tasting burnt and bitter, and releasing unhealthful compounds.
- Smoke-Point-of-Cooking-Oils.jpg (80.26 KiB) Viewed 924 times
Polymerization leaves a hard, black, non-stick surface on your cast iron. The temperature must exceed smoke point for polymerization to occur,
Typically to season, heat to open cast iron pores, coat the entire surface of your cast iron with a thin layer of oil, heat at 500 degrees F for an hour, repeat twice more.
https://theflattopking.com/how-to-seaso ... n-skillet/
- CookingOils.png (407.14 KiB) Viewed 921 times
High smoke point plus unsaturated fats for optimal polymerization. (Didn't find any reference as to whether polyunsaturated or monounsaturated was better.) The smoke point of your seasoning oil should be higher than typical coking temperatures.
Many cast iron manufacturers recommend grapeseed oil. Lodge recommends their own canola spray.
https://theflattopking.com/best-oil-for ... cast-iron/
100% canola oil in convenient spray
- LodgeSeasoningSpray.png (76.91 KiB) Viewed 924 times
- GrapeseedOil.png (264.56 KiB) Viewed 924 times
Buzzy Wax
I tried Buzzy Wax after seeing many positive reviews. It's a combination of grapeseed oil, canola oil, and beeswax. Grapeseed and canola are popular seasoning oils. Beeswax is added to solidify the mixture.
Applies easily and uniformly. Doesn't run down sides to pool at the bottom. Smells like beeswax while seasoning; smokes less and doesn't have a stinky, gagging smoke.
https://buzzywaxx.com/pages/how-to-use
- BuzzyWax.png (340.13 KiB) Viewed 924 times
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
KK6CTT for the online check-in and information pool (07/21/22)
o Stacked Dutch oven cooking, simple but effective for that several course meal:
o Keep it simple:
- Eating good provides comfort and well being out in the field!
- Cast Iron Collage 01.jpg (712.27 KiB) Viewed 891 times
o Stacked Dutch oven cooking, simple but effective for that several course meal:
- 01 (L-R) A large water heater tray has come in handy for starting and cooking with charcoal. Brown your choice of ground meat and saute onions.
- Dutch Oven Stacking 01.jpg (924.8 KiB) Viewed 892 times
- 02 (L-R) Pull ingredients out and prepare to layer with a row of meat, enchilada sauce, cheese, black olives and corn tortilla. Repeat until layers are complete with final sauce and cheese to finish the top off.
- Dutch Oven Stacking 02.jpg (1.04 MiB) Viewed 892 times
- 03 (L-R) 12" Dutch oven; 12-14 coals on the bottom with 8-12 on the rim of the lid; this cooked first until ready to put the Grand Biscuits with icing on bottom/top w/chocolate chips sprinkled on top in an aluminum foil lined 10" oven with 6-8 coals (coal count will depend on how big and efficient the coals appear to be.
- Dutch Oven Stacking 03.jpg (1.12 MiB) Viewed 892 times
- 04 (L-R) This technique allows for a hot meal with different courses in each layer. You still have to rotate bottoms and lids every 10-15 minutes. This helps to insure all the food is hot/warm when served and managing heat and sit-up time is an art form and not a science.
- Dutch Oven Stacking 04.jpg (965.17 KiB) Viewed 892 times
o Keep it simple:
- 05 Traditional and great idea I got from Tom to use a pie tin to protect the coals and be safer when winds are blowing.
- Dutch Oven 01.jpg (422.87 KiB) Viewed 891 times
- 06 Another technique easily used for a grill with charcoal.
- Dutch Oven 02.jpg (944.53 KiB) Viewed 891 times
- Another example of putting a layered desert together. Cherry Crisp.
- Cherry Crisp 01.jpg (1.36 MiB) Viewed 840 times
- The finish and desert is on!
- Cherry Crisp 02.jpg (809.23 KiB) Viewed 840 times
Last edited by lrsrngr on Thu Jul 21, 2022 8:29 pm, edited 5 times in total.
H-U-A or "Hooah!" = Heard Understood & Acknowledged. In context: "Roger that sir, HUA!"
-
toms
- OAUSA Board Member
- Posts: 951
- Joined: Wed Mar 12, 2008 11:50 am
- Call Sign: KI6FHA
- Location: Redondo Beach CA (5 miles south of LAX)
- Contact:
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
Camp Chef Dutch Oven Dome
With the fire regulations going to place in California and other part of the west, I have been experimenting with the Camp Chef Dome to extend the use of the Dutch Oven for Summer camping.
The Dutch Oven Dome allow you to place the Dutch Oven on the top of a camp stove. The Dutch Oven Dome then traps, diverts and circulates heat creating a convection oven.
From Camp Chef web site:
Results to Date
So far, I have tried Cinnabon’s, my triple chocolate cake and a batch of biscuits.
None of the items were burned. They all had slightly more crust on the bottom then I prefer but not necessary to trim off. The tops of the biscuits and the Cinnabon’s were done but did not brown up.
Not the blue ribbon results I would like so far and need more experimenting.
Need tips!
Cinnabon's
Triple chocolate cake
HEAT
- Dutch Oven next to the Dome
- DO next to Dome.jpg (50.8 KiB) Viewed 907 times
The Dutch Oven Dome allow you to place the Dutch Oven on the top of a camp stove. The Dutch Oven Dome then traps, diverts and circulates heat creating a convection oven.
- Cinnabon's
- 20220706_161654.jpg (2.93 MiB) Viewed 906 times
https://www.campchef.com/black-dutch-ov ... OVERB.html“Cook delicious Dutch oven meals right on your Camp Chef cooking system. From slow roasted Dutch oven dinners, to a family favorite peach cobbler, make it all on the back patio or campsite. This Dutch Oven Dome traps, diverts and circulates heat creating a convection oven that is very effective when cooking with a Dutch oven. Cooking over a cooking system with a heat diffuser plate (included) reduces the cost and mess of charcoal. This Dutch Oven Dome can also be used with charcoal or on a gas grill.
Don't let fire restrictions shrink your camp menu. A Dutch Oven Dome used with your Camp Chef cooking system will allow you to enjoy your favorite meals without the use of charcoal.”
Results to Date
So far, I have tried Cinnabon’s, my triple chocolate cake and a batch of biscuits.
None of the items were burned. They all had slightly more crust on the bottom then I prefer but not necessary to trim off. The tops of the biscuits and the Cinnabon’s were done but did not brown up.
Not the blue ribbon results I would like so far and need more experimenting.
Need tips!
- Layers of protection.jpg (44.43 KiB) Viewed 906 times
Cinnabon's
- Cinnabon's
- 20220706_161654.jpg (2.93 MiB) Viewed 906 times
Triple chocolate cake
- Cake pan just after taking cake out
- 20220712_161219.jpg (2.87 MiB) Viewed 906 times
- Triple chocolate cake
- 20220712_161215.jpg (2.28 MiB) Viewed 906 times
- After neighbors smelled the cooking
- 20220712_164800.jpg (3.52 MiB) Viewed 906 times
- Heat on bottom
- 20220712_160655.jpg (3.17 MiB) Viewed 906 times
- Heat on lid
- 20220712_160606.jpg (2.39 MiB) Viewed 906 times
- Attachments
-
- The box
- Box-s.jpg (34.03 KiB) Viewed 907 times
See you on the Trail!
TomS
KI6FHA / WPZW486
Badlands Off-Road
tom@4x4training.com
http://www.4x4training.com
TomS
KI6FHA / WPZW486
Badlands Off-Road
tom@4x4training.com
http://www.4x4training.com
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
Smooth or Rough cooking surface.
I have done some extensive test on various types of cast iron cooking surfaces. This includes very old pans that were made with a smooth surface and also newer pans that I resurfaced myself.
The results and my thoughts are below.
I have done some extensive test on various types of cast iron cooking surfaces. This includes very old pans that were made with a smooth surface and also newer pans that I resurfaced myself.
The results and my thoughts are below.
“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects”.
Robert A. Heinlein
Robert A. Heinlein
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
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“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects”.
Robert A. Heinlein
Robert A. Heinlein
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
Types of oil used for seasoning.
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“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects”.
Robert A. Heinlein
Robert A. Heinlein
Re: OAUSA Net July 21, 2022 - Camp Dutch Ovens
There are a variety of unique cast iron pans available.
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“A human being should be able to change a diaper, plan an invasion, butcher a hog, conn a ship, design a building, write a sonnet, balance accounts, build a wall, set a bone, comfort the dying, take orders, give orders, cooperate, act alone, solve equations, analyze a new problem, pitch manure, program a computer, cook a tasty meal, fight efficiently, die gallantly. Specialization is for insects”.
Robert A. Heinlein
Robert A. Heinlein
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