Dutch Oven cooking
Robert Harrold (rharrold@OMNIFEST.UWM.EDU)
Tue, 25 Apr 1995 18:52:48 -0500
I wanted to add my thoughts on the discussion concerning using aluminum or
Cast Iron Dutch Ovens. We purchased two Dutch Ovens for each of out patrols
in 1969. After working with both and knowing kids, we decided on aluminum
ovens. We never regretted that decision. I retired from the troop three
years ago, and the troop still had all but one (that one was lost, not
damaged) and are still using them. The patrols seldom cook in anything else.
A few observations about aluminum.
They are very simple to clean and maintain. Aluminum DO's can be cleaned with
soap and water, especially after a particularily greasy pot roast or meat
loaf. Don't every try putting soap in a Cast Iron DO as the porous cast iron
will absorb the soap and will reappear with each using.
On the rare occasion where the DO became hopelessly burned on, it was very
simple to take one hope and place in a self-cleaning oven. I have personally
done it several times. The DO's look brand new when they come out. I have
never had a problem with the DO or the Self-cleaning oven.
Aluminum does not require any seasoning, oiling, or special storage to prevent
rusting. In short, it's "scout friendly".
Having said all this, I will also say that I personally own two Dutch Ovens my
self. They are both Cast Iron!
Potawatomi Area Council Wisconsin
... and a good old Bob White Too!
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City