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Any Dutch Oven fanatics out here?
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<blockquote data-quote="ppine" data-source="post: 438053" data-attributes="member: 22555"><p>Glad you asked. I have been cooking with cast iron for almost 40 years. I learned from some horse packers. We have tent parties in the cooler months, often in winter and cook everything on a fire. I have cooked for up to 50 people with an average sized campfire. It is more fun and less work to cook for around 25-30. By now I have a stack of DOs, but one is an original I got from my great uncle in Wyoming. It is from the 1930s. We sank a canoe on the John Day River many years ago in a friend's boat. I threw a rescue line to the boat and dragged the oven and the lid across the bottom of the river to get it back. </p><p></p><p>We are going on a raft trip next week in Oregon. I will be cooking in a Dutch a lot of the time. One night I will bake a cake or a cobbler. Cooking with Dutch Ovens is not that hard. Some people seem to collect the equipment without using it. Like CW Welch says: "If you can't smell it, it is not done. If you can smell it, it is done. If it smells burnt, you over cooked it."</p></blockquote><p></p>
[QUOTE="ppine, post: 438053, member: 22555"] Glad you asked. I have been cooking with cast iron for almost 40 years. I learned from some horse packers. We have tent parties in the cooler months, often in winter and cook everything on a fire. I have cooked for up to 50 people with an average sized campfire. It is more fun and less work to cook for around 25-30. By now I have a stack of DOs, but one is an original I got from my great uncle in Wyoming. It is from the 1930s. We sank a canoe on the John Day River many years ago in a friend's boat. I threw a rescue line to the boat and dragged the oven and the lid across the bottom of the river to get it back. We are going on a raft trip next week in Oregon. I will be cooking in a Dutch a lot of the time. One night I will bake a cake or a cobbler. Cooking with Dutch Ovens is not that hard. Some people seem to collect the equipment without using it. Like CW Welch says: "If you can't smell it, it is not done. If you can smell it, it is done. If it smells burnt, you over cooked it." [/QUOTE]
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