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Calling all Cast Iron Chefs


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#1 Pepperfreak

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Posted 11 May 2010 - 09:19 PM

I have recently remembered that we have a 10 1/2 Lodge Dutch Oven in the basement and I have just dusted it off and taken it out of the original box. Yes, it is a USA made Lodge Dutch Oven and it has never been used. I will be cleaning and seasoning it tomorrow, even though it is "pre-seasoned". My question for all of you Cast Iron lovers is this: Can I use this dutch oven on the stove even though it is a camp dutch oven? I checked and the legs fit though my gas burner grates. I know this is probably a very stupid question, so thanks for bearing with me.

Oh and I almost forgot, I just got done seasoning a 10 1/2 CI skillet that I found down there (in the basement) that I didn't even know we owned. I literally have no idea where that piece came from. :) However, I know I didn't buy it because it is a Taiwan piece of junk. But, I think it is old because it is real heavy and seasoned real nice so I think it will due until I can get my 15" Lodge skillet.
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Lately I have found my meat intake creeping up a bit though..........


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#2 Nova

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Posted 11 May 2010 - 09:27 PM

It should be alright to use i would imagine.
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#3 nubster

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Posted 11 May 2010 - 09:45 PM

I love cast iron. I use it almost exclusively. I guess if nothing else some grinder action could take care of those legs pretty quickly if they cause you stove top problems.

#4 Pepperfreak

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Posted 11 May 2010 - 09:48 PM

I was thinking that it wouldn't be a problem. The legs clear the burning just fine and I think some southern fried chicken is in my immediate future.
Life's too short to hate...So, lets all eat, drink and feel the heat...

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........


The brats....I can only lust for


#5 boutros

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Posted 11 May 2010 - 09:49 PM

As long as the dutch oven legs ain't sittin' on the enamal/whatever the finish surface is, I'd say f'n do it!

Made some lamb stew in mine today, love it for black eyed peas and ham hocks too

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#6 Pepperfreak

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Posted 11 May 2010 - 09:53 PM

As long as the dutch oven legs ain't sittin' on the enamal/whatever the finish surface is, I'd say f'n do it!

Made some lamb stew in mine today, love it for black eyed peas and ham hocks too

Posted Image


That looks really good! I can't wait to start using mine.
Life's too short to hate...So, lets all eat, drink and feel the heat...

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........


The brats....I can only lust for


#7 JayT

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Posted 11 May 2010 - 09:53 PM

Looking forward to the fried chicken pics PF! God looking stew too Boutros.
 

That's it, say goodbye to your precious bunnies....

 

#8 Pepperfreak

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Posted 11 May 2010 - 09:56 PM

Just checked and it looks like I'm good to go. The 3 little legs are just hanging there is space not touching anything. :)
Life's too short to hate...So, lets all eat, drink and feel the heat...

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........


The brats....I can only lust for


#9 nubster

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Posted 11 May 2010 - 10:00 PM

Awesome...I have an 8 qt monster and I love it. Fantastic for beef stew and chili. I also baked a pineapple upside down cake in mine a couple months ago that was to die for.

#10 salsalady

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Posted 12 May 2010 - 12:46 AM

This just gave me an idea~~~~

#11 Noshownate

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Posted 12 May 2010 - 12:51 AM

Awesome...I have an 8 qt monster and I love it. Fantastic for beef stew and chili. I also baked a pineapple upside down cake in mine a couple months ago that was to die for.


sounds hella good nubs.

i have no cooking means except mic oe weber soo cast iron weber sounds nice future.
paul u can def use on stove.
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#12 boutros

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Posted 12 May 2010 - 01:36 PM

Thanks PF and JayT, I love my dutch oven. Somebody gave me a bigger enameled one, haven't used her yet.

#13 Pepperfreak

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Posted 12 May 2010 - 05:41 PM

I just got back from Walmart and they do have Lodge, made in the USA Cast iron skillets there. I was looking at the 12 inch for $20. However, I was thinking about getting the 15 inch, which is about $30. So is the extra 3 inches worth $10?
Life's too short to hate...So, lets all eat, drink and feel the heat...

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........


The brats....I can only lust for


#14 texas blues

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Posted 12 May 2010 - 05:49 PM

So is the extra 3 inches worth $10?



:?:

#15 Pepperfreak

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Posted 12 May 2010 - 06:19 PM

Brawahahaha.......:?:

:oops:

Seriously though, is it worth the extra $$?
Life's too short to hate...So, lets all eat, drink and feel the heat...

2010 Grow List

Lately I have found my meat intake creeping up a bit though..........


The brats....I can only lust for


#16 texas blues

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Posted 12 May 2010 - 07:23 PM

Yes! If you're feeding more than a few people, definitely. And it works great for big pot roasts, hams, even small turkeys! Forget that aluminum turkey pan crap you buy that leaks.

#17 AjarnV

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Posted 19 June 2010 - 12:46 AM

Properly seasoned CI is the original non-stick cookware! :dance:
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#18 richoso12

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Posted 22 June 2010 - 08:15 PM

I have recently remembered that we have a 10 1/2 Lodge Dutch Oven in the basement and I have just dusted it off and taken it out of the original box. Yes, it is a USA made Lodge Dutch Oven and it has never been used. I will be cleaning and seasoning it tomorrow, even though it is "pre-seasoned". My question for all of you Cast Iron lovers is this: Can I use this dutch oven on the stove even though it is a camp dutch oven? I checked and the legs fit though my gas burner grates. I know this is probably a very stupid question, so thanks for bearing with me.

Oh and I almost forgot, I just got done seasoning a 10 1/2 CI skillet that I found down there (in the basement) that I didn't even know we owned. I literally have no idea where that piece came from. :) However, I know I didn't buy it because it is a Taiwan piece of junk. But, I think it is old because it is real heavy and seasoned real nice so I think it will due until I can get my 15" Lodge skillet.


As long as you have enough clearance, you should be good to go. I have also used my Lodge in the oven, and also in my smoker. Hard to beat a DO with pintos, cooked over coals or smoked with a little mesquite.
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#19 gosnmic

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Posted 29 December 2010 - 09:45 PM

Brawahahaha.......:?:

:oops:

Seriously though, is it worth the extra $$?


Sorry for posting on such an old thread (I'm new here so all the threads are new to me) -- did you end up picking up a 15" Lodge?? I've personally found mine rarely gets used (though I also live alone so not many mouths to feed). For reference, you can do a home made turkey pot pie in a 12" and feed 6-8 people with only that and some salad on the side. The 15" is great if you're looking to bulk up (those extra 3" also adds quite a bit of extra weight!) or if you want to brown 5# of hamburger at once ;) I'm also not totally convinced my puny stove burners can adequately handle my 15 incher!

I've heard they have a cast iron for pies but I haven't had a chance to pick up one of those.

#20 DaQatz

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Posted 29 December 2010 - 10:06 PM

Sorry for posting on such an old thread (I'm new here so all the threads are new to me) -- did you end up picking up a 15" Lodge?? I've personally found mine rarely gets used (though I also live alone so not many mouths to feed). For reference, you can do a home made turkey pot pie in a 12" and feed 6-8 people with only that and some salad on the side. The 15" is great if you're looking to bulk up (those extra 3" also adds quite a bit of extra weight!) or if you want to brown 5# of hamburger at once ;) I'm also not totally convinced my puny stove burners can adequately handle my 15 incher!

I've heard they have a cast iron for pies but I haven't had a chance to pick up one of those.


A few inches on a pan makes a big difference. As to burner size, Cast iron spreads heat well. For example, my aluminium pans on one of my burners has a hard time even getting canola oil to "smoke" makes it hard to really sear things. However my cast iron pan on the same burner can get the canola oil to ignite. Basically The cast iron uses the heat better(And a hell of lot more evenly), instead of dissipating it into the air the pan actually gets hotter.
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