smokinhusker
Legendary Pitmaster
Yep I used the tube up (it worked pretty good) I had and bought flax seed oil. That stuff is dynamite! Only takes 3 coats and it's a slick shiny surface that nothing sticks too!
Dutch Oven Restore and Beef Stew
- Thread starter sqwib
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
tank
Smoke Blower
Do you happen to know or have a link to them? I searched around but couldn't find it.
Damn, I shoulda went with my gut and refinished with Flax Seed Oil.
The conditioner works better than anything else I Have tried so far, but the general consensus is as you have suggested Dirtsailor.
Copy this Chemistry of Cast Iron Seasoning: A Science-Based How-To and paste it in the Google search
[h2] [/h2]
The conditioner works better than anything else I Have tried so far, but the general consensus is as you have suggested Dirtsailor.
Copy this Chemistry of Cast Iron Seasoning: A Science-Based How-To and paste it in the Google search
[h2] [/h2]
Copy this Galvanized Feed Pan 13 Qt. and paste it in your Google search engine, prices vary and look for free shipping!
tank
Smoke Blower
exromenyer
Meat Mopper
If you have a Tractor Supply Store they sell them there. They are hog feed pans that are big enough to fit a 12 qt dutch oven. They are about $5 for each and I will tell you they will speed up the cooking process and retain the heat even more so be careful, you can burn your meal. I had to back off on the coals due to the heat being retained so well.
rmenasco
Newbie
exromenyer
Meat Mopper
I replied to your PM but it doesn't show up??
Anyhow its a Lodge Original Finish 8-Quart Deep Camp Dutch Oven 13.7 x 13 x 8.2 inches for the deep (mine) I'm pretty sure this is wrong I will measure tonight, I'm pretty sure it's not 8" deep and they usualy run 12" diameter or 14" diameter
I don't even know if they sell it with original finish anymore, it looks like the ones being sold now have been seasoned already, Lodge Logic L12DCO3 Pre-Seasoned Cast-Iron Camp Dutch Oven, 8-Quart $56.00
If you want to go bigger try the Lodge Logic L14DCO3 Pre-Seasoned Deep Camp Dutch Oven with Iron Lid, 10-Quart
L14DC03 - 14" round X 5" depth
Lodges website only shows the 8 quart in two sizes;
L12DC03 - 12" round x 5" depth
L14C03 - 14" round X 3-3/4" depth
[h3]Hope this helps[/h3]
Last edited:
is it a camp oven or dutch oven? I thought the biggest lodge made was a camp oven @ 10 quarts 14" diameter 5" deep
Great info and tutorial for those a little afraid of using a DO and the seasoning process. Fall is noticeably approaching up here in the NW so looking forward to cranking out some tough shanks in my DO. That setup you exposed for using one in the Summer was neat and will be remembered...thx Squib
exromenyer
Meat Mopper
It is a Lodge Dutch Oven... Just looked and it is a 8 quart 12 inch Diameter with the 3 peg legs. I misspoke earlier.
I also inherited a 20 quart Tex-sport dutch oven that I use for large outings with the Boy Scouts when we do a chili or stew......
Thanks...
ondarox
Newbie
Very nice write-up on the restore of your Dutch Ovens, they look fantastic. Cast iron is very forgiving if you treat it nicely. :) I used the grill instead of the self-cleaning cycle of my oven only to keep the fumes outdoors. I simply put the grill on high and let it go for about an hour, it was well over 650 degrees which worked ok for my needs. I beleive the self-cleaning cycle of an oven gets to 900 degrees. I've also heard of people putting their DO in a nice hardwood campfire rather than an oven or grill.
The stew looks fantastic! I love cooking in my Dutch Ovens and cast iron skillets, and also use the feed containers, found them for around $5 at the local feed store (Tractor Supply or Farm and Fleet). I get the same reactions from the neighbors when I have the smoker going and making the sides in the DO's...they come over and drool.
Great pictures and write-up! Appreciate you sharing.
Tom
The stew looks fantastic! I love cooking in my Dutch Ovens and cast iron skillets, and also use the feed containers, found them for around $5 at the local feed store (Tractor Supply or Farm and Fleet). I get the same reactions from the neighbors when I have the smoker going and making the sides in the DO's...they come over and drool.
Great pictures and write-up! Appreciate you sharing.
Tom
A guy was throwing out three CI pans that were neglected, having build up on the side walls and a little rust. I took them off his hands and straight to my buddy's sand blasting booth which made quick time of the work. After rinsing in water and drying I seasoned it with lard @ 450* for a couple of hours kind of basting it occasionally. After cooking in it I clean it with a plastic scraper for the crusty parts. It has never touched soap and is only soaked if needed and lightly scrubbed with a plastic bristled brush. Mostly it's wiped clean after use and sterilized during the preheating for the next cook.
packmanjim
Newbie
Looks great! What kind of sausage did you use? Care to share the link where you got those "Feed pans"?
Thanks,
Thanks,
In regards to the feed pans any farm or ranch supply is going to have them. Another good alternative is carried at the auto parts stores. Metal oil drip pan, and yes they still make metal ones.
The Camp Dutch Ovens (which have legs) and the regular Dutch Ovens (no legs) do cook better than Crock Pots....think of the "air space around the crock inside the metal crock pot". The temp for CP's even on high is not going to be as high as you can get the temps with the cast iron....and the cast iron will be more conductive of the heat. Now...with the steam issue....there are "drip drops" (meaning dimples...some are ridges and some are little spikes...depends on the Manufacturer) made into the lids of all DO's. These will help keep the steam inside (not 100%) and help speed the cooking process too.
I have an older one that I have my eye on at a local Antique store. They want $25 for it...and it's bigger than the one I am borrowing from my Brother....which would be my Grandmother's DO.
Kat
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 55
- General Discussion
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 36
- Blowing Smoke Around the Smoker.
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
