Re: Dutch Oven (Aluminum "vs" Cast Iron)
Greg L. Gough (ggough@OZARKS.SGCL.LIB.MO.US)
Thu, 27 Apr 1995 07:12:43 -0500
I have used both types for over 18 years. I have cooked everything from
Jambalaya to chocolate moose and in my opinion cast iron is the best. It
hold heat better and is easier to clean up if you know how. Our Scouts
are trained in the proper cleaning of cast iron and have no problem
dealing with the nastiest mess. Here is our method: scrape all possible
food from the DO. Add 1 to 2" of clean water and bring to a boil
(uncovered) this will open the cast iron pores and allow the food to
release. Scrape again, if the water is very dirty repeat with fresh
water and after boiling pour off 1/2 the water. (trick) wad up a foot
long piece of aluminum foil and use it to scrub the DO. For all of you
who now protest, I encourage you to try this because it has never harmed
our seasoned DO's. The foil is soft enough that it actually self
destructs as it removes the toughest particles. Rinse the DO and add 1"
water and boil. Discard water, dry with paper towels and oil interior
with 1T vegetable oil, same for lid. We trasport-our-ovens-in-our-wash
buckets so they are protected and do not dirty other gear.
Hopes this helps.
Scoutmaster Troop 201, Ozark, MO
I used to be an Owl
Once an Eagle always an Eagle
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City