Re:CO's / Seasoning

[Roger Barfield]

Dwayne, I just got a Lodge preseasoned camp oven.  I haven't cooked in it yet, but hope to this weekend.  I'll let you know how it turns out.  You just can't beat cast iron.  I've got a whole set of Analon cookware boxed up in the garage that we received as a wedding gift to prove it. LOL  ;)

[Dwayne Henson]

Roger  I'd be very interested to see how the pre-seasoned ones do as compared to the "home-seasoned"

[Roger Barfield]

Roger  I'd be very interested to see how the pre-seasoned ones do as compared to the "home-seasoned"

Well, wait no more.  I like it.  All I did was wash it with hot water and wipe some oil on it.  It worked just great.  I'm going to post some photos for you and Marty.  This is the number 8 and the number 12 I have.  Can you tell which is the pre seasoned from the photos?

[Roger Barfield]

banana nut bread

[Roger Barfield]

Baked chicken over onions, bell peppers, and potatoes in chicken broth.

[Roger Barfield]

The little number 8 is the new one and this is the first time I've used it.  The number 12 is at least a year and a half old and has been used many times.  I give the lodge logic a big  [smiley=biggthumpup.gif]

[Dwayne Henson]

Roger, do you require reservations at your place?  You really must give us more prior warning when you're "firing up" the Dutch Ovens, how else are we going to know when to drop by? Those look great. I am glad to know that Lodge Logic works, I'll have to consider it on my next buy.

[Greg Stahl]

Roger, wow, the more I see you guys using these chuckwagon pieces, the more I want to buy them and use them.  Not good for you chuckwagon collectors [smiley=00000179.gif]

[Mark Ritter]

I was never very interested in the chuckwagon pieces either but after seeing them in action, I think you may have a convert here. Thanks for sharing the pictures. I think I will have to look into getting a couple of these for outdoor cooking. Just one more question, where did you get the base under the big chuckwagon? Is it something that is bought or is it home made? If purchased, where could I get one?

[Roger Barfield]

where did you get the base under the big chuckwagon? Is it something that is bought or is it home made? If purchased, where could I get one?

Mark, that is the base for a Chimenea (sp) outdour ceramic fireplace I had that busted and the metal disc is off a cultivator I believe.  I got it at a flea market for $5.  It's definitely homemade. LOL

Roger, wow, the more I see you guys using these chuckwagon pieces, the more I want to buy them and use them.  Not good for you chuckwagon collectors

Now Greg, let's not rush to judgment. LOL  We can always start collecting Savery.


These are alot of fun though.  It takes some getting used to how they cook.  You have to experiment to an extent with the heat coming from top and bottom.  It's like a pressure cooker that bakes.  

[Troy_Hockensmith]

I highly recommned everyone go out and buy a camp oven and use them. Having hunted and fished all my life and spending much time in the woods I will attest there is no better tool in the woods.

Great pictures. If that doesn't win over any converts nothing will.

Greg,
 I got a ton of camp ovens that I use once and awhile but if your gonna get into it I recommend Lodge all the way. Just a good versatile oven that can easily be replaced if broken. Now some folks disagree as they get them seasoned and find them hard to replace but I would much rather start over with a new Lodge than an old Martin or Griswold.


 Grills, campstoves etc. Nothing beats a camp oven!!! It only takes a little while to figure out heat regulation and it's all down hill from there.

[Troy_Hockensmith]

Oh and it is one good way to support the last remaining american cookware foundries. You can complain about their castings all you want but I'm here to tell you there is something to be said for a "clunky" camp oven. They just seem to regulate the heat better. We're not talking stove top and Clunky works better in the field IMO. For users the Griswolds are stinkers. By far the worst design for practical use. Not user friendly at all and the walls are to thin to properly regulate heat.

[Greg Stahl]

LOL, I was just kidding/ribbing you guys.  If I was going to buy these, I'd get the new Lodge, as I don't find the older ones attract to collect and have no place to store them to boot.

[Troy_Hockensmith]

Yeah, Storage is an issue. Why do you think I had to build my new cast iron cabinet?

No kidding, you've got to try one of these things. You'll kick yourself for not getting one sooner. Wives like them too as tends to act like the grill. By that I mean they can sit back and watch you do your thing and they don't have to cook. No offense Marty because SOME women like them too.

[Roger Barfield]

Yeah, Storage is an issue. Why do you think I had to build my new cast iron cabinet?

Man ain't that the truth.  I had to clean out some space as well, but it was well worth it.  Greg, I agree, you should definitely give these a try.  They cook things faster because of the steam than what I expected when I first got them.  There are several good cookbooks available for them as well.    For me, I don't get to go camping much at all, so this is my way to go camping in the back yard.

[C. Perry Rapier]

Troy, now you give all this testimonial about the Lodge camp oven, and how good it is, and how long you been using it, and how if you was gonna buy one to use you would buy a Lodge. Well, if you was gonna buy one to use, which one would you buy? I got some older ones that I would not use but you all got me thinkin about using one to cook in, isn't that an original thought?

[Greg Stahl]

great question Perry!

What size should we buy to test these boys out?  Should I say size or SIZES

[Troy_Hockensmith]

Use them all. Just don't throw the high heat to them and then cool them quickly. I use a few of my Griswold's but don't take them in the woods. Back yard is fine. By all means clean one up and there is no better place to practice than in the backyard. That way if you screw up there is always McDonalds. LOL. I recommend something easy to start like apple Crisp or pineapple upsidedown cake. Try it once an I garantee you'll be hooked. Then experiment with more challanging things. Just have fun and eat well.

You know one thing that probably turns folks off is the convienience of cooking. I use coals from an oak or hickory fire but have used charcoal as well as roger shows in his set up. Either works well but for a beginner I recommend charcoal as it's easier to get the heat regulation down.  I gave up on gas grills many moons ago and never regretted it so firing up some charcoal is not a big deal for me.

Rule # 1. To much heat bad!
Rule #2. While not enough heat is not good it only means it will take longer to cook. Which in turn makes everyone think it tastes better because they have to smell it longer and are much hungrier.
Rule #3. Never condemn your neighbors for peaking over your fence to see what your cooking because they have to smell it too.


 There are little tricks you learn like when I'm roasting a chicken, when I have about a half hour to go I will dump all the ashes off the lid (acts as and insulator) and throw some extra coal to it to really brown the skin. MMMM I might do one this weekend.  

[Troy_Hockensmith]

#12 is the most used with a 10 being second.

[Duke Gilleland]

Bought me a # 12 Lodge this winter and I have swore off baking bisquits in the kitchen! With the easy light charcoal and Bisquick Mix, it's EASY and lots of fun. Cobblers will be soon coming! My first try was a can of them ol "POP!" bisquits to get the feel for the heat. Turn out perfect ;)
The camp ovens is what brought me to the iron, but I got sidetracked with them danged skillets!! ;D Lodge makes a great piece of iron to "camp" with!
The disc rig that Roger shows is great or you can get a few fire brick @$1.00 each and set them right on top of the patio concrete.