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Boundary Waters Quetico Forum BWCA Food and Recipes Dutch Ovens |
Author
Text
09/09/2013 10:05AM
The first thing I did with mine was season it three times with a really thin coat of flaxseed oil and 400F oven for 45min. Stinky process. Makes it somewhat nonstick just like seasoning a cast iron pot. I'm not the expert on seasoning, and so I'm not sure what the best method is or if you have to do it or if you should do it. But, I found it effective for baking in the dutch oven - I can usually get a clean release on bread or pizza with a thin coat of oil under the dough before baking, plus a little flour or corn meal.
09/11/2013 11:26AM
An aluminum Dutch Oven does not need to be seasoned like a cast iron dutch oven. Two good books to read on dutch oven cooking are the following:
The Complete Book of Dutch Oven Cooking by J. Wayne Fears
Cooking the Dutch Oven Way by Woody Woodruff
Also you can get some info from this group: International Dutch Oven Society
The Complete Book of Dutch Oven Cooking by J. Wayne Fears
Cooking the Dutch Oven Way by Woody Woodruff
Also you can get some info from this group: International Dutch Oven Society
"Rivers know this: there is no hurry. We shall get there someday.” ~A.A. Milne
10/08/2013 06:58AM
I have used one for years.
light.
doesn't rust.
can clean with soap and water
don't have to season....
doesn't get that rancid oil taste in your cake.
baking
14-15 coals on top
7-8 on bottom
buy a box cake and try it first
meat dishes... just the opposite
drbob
light.
doesn't rust.
can clean with soap and water
don't have to season....
doesn't get that rancid oil taste in your cake.
baking
14-15 coals on top
7-8 on bottom
buy a box cake and try it first
meat dishes... just the opposite
drbob
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