Re: Aluminum Dutch Ovens
Daniel Gille (dgille@ULTRACOM.COM)
Tue, 18 Jun 1996 08:16:30 -0500
Ron Fox recently asked for replies from Souters who have used aluminum Dutch
Ovens.( I am a bit behind in reading the Scouts-L Digests) I certainly
qualify. During the five years I spent as Scoutmaster our troop used both
aluminum and cast iron Dutch Ovens. They both have their good points and bad
points. I have never experienced a "meltdown as describe in another post.
IMO a person would have to be trying to melt an aluminum Dutch Oven. It
doesn't seem to me to be an accidental occurance.
Aluminum Dutch Ovens are lighter and therefore easier to get to camp. When
properly used they are easy to keep clean. We often lined the oven with
aluminum foil if we were cooking cobblers or other foods prone to sticking
and burning. The aluminum Dutch ovens are also less expensive to purchase
and won't rust if left out in the rain.
Cast iron Dutch Ovens, when properly maintained are easier to keep clean and
to cook in. they hold their heat longer and tend to heat up more evenly.
they are very heavy to carry a long distance and will rust if left in the
rain. More then once I have had to steel wool and reseason cast iron Dutch
ovens that have not been thouroughly dried before storing for the next campout.
There are strong reasons for using bothe aluminum and cast iron. It is
really up to individual preferance and experience.
Terry Howerton Sakima Group, Inc. SCOUTER Magazine Kansas City