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Show off your Dutch Ovens/Cast Iron Cooking utensils!

Discussion in 'Food' started by Shnick, Apr 5, 2013.

  1. Keyser Söze

    Keyser Söze Usual Suspecto Supporter Lifetime Supporter

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    full Vegan meal in my Vegan Griswold pan , yuca frozen - half red pepper , half onion, 1 small ocra, salt,pepper,oregano - $5.00 meal for 2
    dont be lazy cook and clean the pan o_O

    [​IMG]185_1406 by gagapesc, on Flickr


    [​IMG]185_1405 by gagapesc, on Flickr
     
  2. Danno

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    Frozen Yucca? Never heard of it before but will have to give it a try. What does it taste like?
     
  3. pipehand

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    14" Lodge with a loaf of no knead artisan bread. Fuel for fire was cut with an axe (not storebought charcoal).
     

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  4. Tangotag

    Tangotag Field Gear Junkie Supporter Bushclass I

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    Using cast iron every day. Lodge sometimes gets a rework then reseason.
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  5. TWill

    TWill Guide

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    So you have a grocery store that sells frozen yucca root? I have seen it fresh at our local and at ethnic specialty markets and enjoyed it in countries south of the USA. That stuff is good but what is nice is when they boil it first then slice it into wedges and deep fry it....so good and that along with tostones or fried plantain is a great way to eat carbs and grease topped with salt. Park some Dominican beans and rice next to either one and I could seriously hurt my ribs and I got dibs on the con con.
     
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  6. Keyser Söze

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  7. hashbrown

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    sr4.jpg sr5.jpg sr6.jpg

    Made a little cinnamon roll over the fire in my Lodge for Sunday morning Breakfast.
     
  8. Keyser Söze

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  10. gene stoner

    gene stoner Scout

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    Here's a little 5 inch pan I got at Goodwill this summer. I haven't had time to do anything with it yet.

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  11. duncan1371

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    Some bannock I made last night. First time I used a recipe with powdered milk in it. Tasted great.
     
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  12. Sealbilly

    Sealbilly Guide

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    Sent from my SM-G920V using Tapatalk
     
  13. Hank McMauser

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    Currently have 7 camp dutch ovens, and 2 that I call bean pots. camp ovens from bottom up 15" Maca, 14"deep Asian with no markings.,14 camp chef, 12 "lodge x2, 12"sportsman warehouse 30th anniversary (camp chef). and 10"deep century(BS&R) not shown are my ward way bean pot with self basting lid, and a 10"stansport pot. the 10" stansport spends a lot of time on my Traeger grill making smoked baked beans.
     

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  14. hashbrown

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    Beautiful morning for a fireside breakfast! Bacon, eggs, hash browns and a stack of pancakes served on a white oak slab. pcake.jpg pcake1.jpg
     
  15. dmoo

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    steak, potatoes, peppers, onions over the fire in rocky Mountain National Park.
     
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  16. Bad Moon

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    Just got this today from a friend at work who knows I am a big fan of cast iron. Cornbread /Cornpone/French Roll Pan?
    It says Patent on one handle and Applied on the other and has two gate marks on the bottom. Not sure of manufacturer or age. I think it will clean up and be a good user.
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  17. hashbrown

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    Tonight we reverse seared two 18oz T-bones, 45 minutes in the smoker over wild cherry at 250 degrees and finished in a screaming hot, lard laced #14 Griswold. (1 minute on each side) With fire roasted peppers and new potatoes on the side.



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  18. hashbrown

    hashbrown Tracker

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    We did some work with a 14 and a #9 Griswold tonight.

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  19. MohaveGreen

    MohaveGreen Guide

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    Red beans and rice in my Lodge 5 qt. D.O. The Jeff White Bush One pulled chopping duty.

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    I ended up going with shredded, seasoned chicken instead of sausage. I think it was a good choice.
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  20. Tangotag

    Tangotag Field Gear Junkie Supporter Bushclass I

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    I did a little reseasoning on my 12" last night. Made eggs with pan fried ham, spinach, cheddar, mozzarella topped with cream cheese. Meal for two eating low carb. The reseasoning worked as the eggs slid right out.
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    Made a pot of no-bean Chili in my 5 quart Dutch Oven after I browned the meat and sautéd the vegetables in my 12" skillet.
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    Last edited: Dec 12, 2016
  21. MohaveGreen

    MohaveGreen Guide

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    Spatchcocked this guy, then hit him with some EVOO, salt, fresh cracked pepper, and smoked paprika.

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    Preheated the Lodge 12 inch deep D.O. to screaming hot, with a couple tablespoons of oil on the bottom.
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    Bird went in breast side down for the first 15 minutes to sear the meat and get the skin on its way to a crispy golden brown. Then he was flipped over, raised up on a rack a bit, and extra coals were piled on top to finish cooking and brown him up. Overall cooking time was about an hour. The skin was crispy, and the bird was juicy and delicious

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  22. Keyser Söze

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  23. Keyser Söze

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  24. Merk3030

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  25. Keyser Söze

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    English Biscuits !
     
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  26. Tangotag

    Tangotag Field Gear Junkie Supporter Bushclass I

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    Another low carb meal Keto friendly meal.
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    Topped with Bleu Cheese.
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  27. dmoo

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    cold outside in northern MN. Had to make an up north staple. Tator tot/wild rice hot dish. Decided to bake it in my cast iron rather than the standard casserole dish. Pan even cleaned up nice, excuse my dated rental house kitchen
     
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  28. kamagong

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    Luckier than some, not as lucky as others. I found 6, 7, and 8 Griswolds in a local antique store. Unfortunately the owner knew exactly what he had so I wasn't able to score a great deal like the ones you so often read about. Still, these three cost me less than the price of one of the new artisanal pans like Finex or Butter Pat, so I can't complain too much.

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  29. kamagong

    kamagong Scout

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    All cleaned up. I had little problem with removing the old crud, but I need to improve my seasoning process as the pans ended up a bit splotchy. It'll even out with use though.

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  30. Keyser Söze

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    Those are super nice ! man
     
  31. kamagong

    kamagong Scout

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    They are now. The were a bit icky before.

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  32. Shnick

    Shnick Bushwhacker Bushclass II

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    With steady use, the splotchiness goes away. That's a very nice set of skillets you ended up with. I got almost a full set, but I keep forgetting which ones I'm missing when I do come across one. So I have a few multiples...

    LOL
     
  33. Jakuka

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    Griswold cast iron waffle maker I cleaned up and re-seasoned. It's 100 years old but I think it's time it was put back to use!
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    Rotate the iron to cook the other side and voila!
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    Crispy on the outside and chewy on the inside...
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    Last edited: Feb 11, 2017
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  34. Keyser Söze

    Keyser Söze Usual Suspecto Supporter Lifetime Supporter

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    @Jakuka ....that's waffle Pimpin' right there ...all them irons i find are cracked or broke
     
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  35. Jakuka

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    Thanks, Gabe. A lot times the stuff I see is broke too, or they want too much for it. Anyway, was part of a big lot of cast iron I scored off of Craigslist. The guy also had an ebelskiver. Will post that up tomorrow! By the way, those english biscuits look killer!
     
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  36. Jakuka

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    Restored this old Griswold Ebelskiver and now I'm going to make some.
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    I love putting old things back into service. Preheating the pan. Gonna make some ebelskivers in 3....2....1....
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    Pour in the batter, and then put on any filling of your choice. This time I used some homemade blueberry preserves. When you put on the filling you'll see it start to sink down inside.
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    Afterwards immediately top it all off with another layer of batter.
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    Let cook for a couple minutes then flip them over and cook the other side.
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    Done!
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    Top it with some powdered sugar or maple syrup....
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    ....and enjoy!
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  37. MohaveGreen

    MohaveGreen Guide

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    Outstanding! Love the waffle maker too.
     
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  38. Brew-Jitsu

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    This is the worst thread to look at when you're hungry! :)

    We have some fine cooks on this forum, that's for sure.

    Here's from last night:

    1. Brine the chicken

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    2. Grill it up

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    3. Make a heavy cream creole cream sauce

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    4. Use the enamel-coated Lodge for sauteing some veggies.

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    5. Yep. Better get some thick-cut bacon in that mixture.

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    6. Lard the pan, put in the crust. Top that baby off to the brim!

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    7. Oh yeah. That's lookin' real nice. Time loosen up the belt and chow.

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  39. Keyser Söze

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  40. Brew-Jitsu

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    ^ I'm not sure that I've seen that cast iron press before, but I'm loving all of that nice char you got on the top of the meat and tortillas.
     
  41. Flint_2016

    Flint_2016 Guide

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    I have two Dutch ovens,and three cast iron frying pans.One Dutch oven has the lid for the coals with feet for a campfire,the other is for the stove.The frying pan used the most is my largest size.I also have a frying pan with ridges on the bottom that's great for cooking steals and chops.I've yet to use the 10" Dutch oven at camp,as it's so heavy to bring along,and to cook a meal in it would be too much food for me alone.I can't seem to get friends to join me on trips,let's say they either back out at the last minute,or just won't commit themselves.Hope to get my wife on a trip,but that would have to be at a campground that has electric for her oxygen treatment.
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  42. FourAcreFarm

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    Dang, I haven't been to this thread since October. What in the world is wrong with me?!

    Should have a #12 Lodge arriving today to complete my collection of camp DO's ... I think ...
     
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  43. hashbrown

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    The boy had a hankering for hot wings and waffle fries, didn't sound like a bad idea.



    hw1.jpg hw2.jpg hw2.jpg hw3.jpg hw4.jpg hw5.jpg
     
  44. cpshelb17

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  45. hashbrown

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  46. hashbrown

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    Built me a little fire and broke out the Griswold. wi1.jpg wi2.jpg wi3.jpg
     
  47. MohaveGreen

    MohaveGreen Guide

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    Man, look at the mirror finish on those skillet walls! Very nice!
     
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  48. Tangotag

    Tangotag Field Gear Junkie Supporter Bushclass I

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    My stack O' Camp Dutch Ovens.
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  49. jswi2374

    jswi2374 Scout Bushclass I

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    I buy, restore and then resell cast iron. Amazing how many people will sell their rusty cast iron dirt cheap. Here are some of my recent finds:
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  50. Kinggoat

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    Man all of these pictures are making me hungry and I just ate.
     

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