Re: Dutch Oven Cooking
Bob Haar (rhaar@ALBERT.CS.GMR.COM)
Wed, 19 Apr 1995 08:09:22 -0400
> From @uga.cc.uga.edu:owner-scouts-l@TCUBVM.IS.TCU.EDU Tue Apr 18 18:24 EDT 19p
> Aluminum Dutch Ovens are available from (with a business license) the
> So either season, season, season, lug, lug, lug, those Cast Iron DO or go
> for the easy care, lighter weight aluminum ones! <big g> BTW the cast
> aluminum is about as thick as the cast iron DO when you are picturing it in
> your head.
I strongly recommend using *cast iron* Dutch ovens. Aluminum ones
are lighter, but not as durable. We have managed to burn(melt?)
holes in some just using the coals from a burned down campfire.
Cast iron holds heat much better than aluminum, thus leveling out
any temperature fluctuations and giving a more oven-like effect.
In the long run, cast iron is easier to care for. You do have to
season them properly at first, but then they are very easy to
clean and maintain as long as you keep them well oiled. If the
scouts do manage to burn something onto the cast iron, just fill
with water, bring it to a boil and scrape out the grunge. Then
oil again and you are back in business.
Bob Haar (email: firstname.lastname@example.org )
Chartered Organization Representative, Troop and Pack 188
BSA, Clinton Valley Council, Pontiac, Michigan, USA.
Chippewa Lodge #29, WWW
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City