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What to look for buying a good quality dutch oven?
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Dingeryote
Posted 11/21/2012 03:49 (#2708713 - in reply to #2708597)
Subject: Re: What to look for buying a good quality dutch oven?


Michigan.
Yes Coals.
There is no other way for it to function as an oven, and no, what Chimel thinking of is not a Dutch oven, but some sort of French itteration of a similar concept, that is too shallow on the lid to be effective as a true oven, and designed solely for modern stove use.
The purpose of a dutch oven here, is directly related to it's use when wood fire cooking was standard, and not the exception, and the tradition remained once stoves replaced the fireplace and fire pit.
It's a "Dutch Oven" because of the Dutch process of sand casting the Iron, bieng superior, and adopted here as a standard. If you only have a fireplace to cook on, your "Oven" was in fact a "Dutch Oven". Cast Iron Pots are cast Iron pots...or Cocotte as Chimel mentioned.

Cast Iron from Lodge is the way to go for new, or finding an old Wagner or Griswold at yard sales, estate sales, and antique shops, is even better. Already broken in and polished for 100 years is hard to beat.

If you do go new with Cast iron, take the time to prep the thing, and work the machine marks out as best you can, or turn the hubby loose in the shop to do it. Just tell him to polish it smooth like a gasket surface using 100grit abrasive cloth, or a fine wire rope wheel and a light touch.
Lodge has been slipping with thier final polishing for several years now, and in comparison, they suck compared to the old stuff untill they get smoothed out.
OH!! And don't bother with the "Pre-seasoned" line from Lodge. All they do is season them with the rough machine finish intact, so you still have to smooth them out and ruin the paid for seasoning anyhow.

I'll take a well seasoned cast Iron DUTCH OVEN, over any of the overpriced imported enamel junk any day. Much more flexible in utility, dosn't chip or end up with abraded steel marks on the finish from stirring, are a much better non-stick finish than enamel, you can use them in/on the dadgum charcoal grill/wood stove/fireplace if needed, and will last a couple centurys unless you take a cutting torch to 'em.

One of ours was Grannys old Wagner. It was her Moms, and was one of the few posessions she had when she was forced to leave Ohio in the 1880's.
Some of the carbon that leaches out of the thing is left over from dinner served to ancestors 100+ years ago.
It's a neat way to pass on tradition, and make sure the great grandkids get Iron in thier diet long after we are gone.LOL!!







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