Dad came through big time!!

Rinngrizz · Posted: Sun Mar 31 13 1:06 am Post subject: Dad came through big time!!

Well starting to have some warmer weather here as of late (40-50F) and starting to pull everything outta the garage for outdoor cooking season. Mom and dad came up for the holiday this weekend and dad brought me 2 new camp ovens. 1 10in 4 qt and then 1 12 in 6 qt. both are new lodge pieces. Gonna pump out a cobbler here in a bit to break it in.
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Jason

Modified ECB
UDS

flyin-lowe · BBQ Pro Joined: 23 Sep 2010 Posts: 501

Most people treasure the older pieces when it comes to most cast iron cookware. However the Lodge camp ovens are top of the line. There are not many older camp ovens with the features that the lodge stuff has. Congrats on getting your hands on them. I buy tons of CI and in the past three years I have only ran across one Lodge camp oven. People get them and don't seem to sell them.

Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx

nothing better to cook in than cast iron. use it, love it, it only gets better.
roasts, stews, gumbo, and frying...
I have at least a dozen pieces from skilletts, pots and ovens....
we even have a couple of big wash-pots that we still use.
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extra vinegar caint hurt

Rinngrizz · Posted: Mon Apr 01 13 12:12 pm Post subject:

Been cooking in cast for about 6 mo now. Love it and swear I can taste a distinct difference compared to a Teflon pan. The buddy who got me into it has a nice collection of vintage pieces his family has had for 2-3 generations. I have managed to pick up some vintage skillets but no camp ovens or Dutch ovens. They seem more expensive even when in terrible condition. I'm sure glad dad bought these and look forward to passing them on to future generations in my own family. Cobbler and biscuits on the way just as soon as I get some time to cook.
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Jason

Modified ECB
UDS

ckone · Posted: Tue Apr 02 13 12:27 am Post subject:

I love my camp ovens. I have a 10 and a 12 plus a bunch of small skillets (6"), a 14" skillet and a cornbread pan. I also have a couple of jumbo cheapo camp ovens without legs, but they are for mass quantities.

I defiantly use the two camp ovens the most. Usually stove top, sometimes in the oven, and outdoors every now and then. Glad i have a gas range or the feet would be a problem, which in the oven can be tricky, but very doable.
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22.5 Weber Kettle
OK Joe
The Bubba Keg

Kurt_W · BBQ Fan Joined: 27 Apr 2011 Posts: 165 Location: SWTx

the smooth-top/bottom ovens can be used the same as a footed-bottom and flanged top dutch oven.
for campfire cooking, just use 3 broken fire-brick pieces instead of the cast-in legs.
on top a welded ring laid on the smooth cover will hold coals just like the flanged lid. even twisted bailing wire looped into a circle just smaller than the lid dia. will hold coals/bricketts.
with a little practice and burning up a few things Laughing

you'll get a feel for the right amt of heat top and bottom to do outdoor baking. rule of thumb is 1/3 heat bottom...2/3 on top.
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extra vinegar caint hurt