Calling all Cast Iron Chefs

Pepperfreak

Pepperfreak

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. :lol: 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.
 
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.
 
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.
 
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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boutros said:
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

IMG_5531.jpg
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That looks really good! I can't wait to start using mine.
 
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.
 
This just gave me an idea~~~~
 
nubster said:
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.
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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.
 
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?
 
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.
 
Pepperfreak said:
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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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.
 
Pepperfreak said:
Brawahahaha.......:?:

:oops:

Seriously though, is it worth the extra $$?
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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.
 
gosnmic said:
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.
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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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