Cast iron Dutch oven

I think it is on topic, you can't cook without implements of destruction. The only reason I gave my DO's away was the fact that every time I was prepared to use them exclusively or on a pot luck, they'd proclaim a 'no fire/charcoal/open flame' bans because of the draught. I went with my Green Mountain Grill - portable pellet smoker/oven. Rangers blessed it and signed my fire permit that it was ok, no issues for last two years.

 

Cool product, but the editing on that video gave me Tourette's.

 

Back story on this cookbook. It was a web page but the owner (Byron) just disappeared, the recipes were saved and a cookbook created from it. This has the best Blueberry cobbler recipe EVAR. As my wife is fond of saying "you eat so many blueberry I bet that you probably have smurf poop" and my reply is 'yeppers, it was blue again this morning'. I know TIM but that's just me being honest.
http://blogicalthoughts.com/zips/byrons_dutch_oven_recipes.pdf

 

First you need to "season" that cast iron so it will cook properly. then you can google or You Tube some different meals to make. I use mine to make chili and to fry fish and chicken.

 

Lite weights... A real pot of beans takes two to lift..

 

Although everyone has their "best" way to season... I found this and did my pans and OMG they are slick and non-stick to the point of loosing food as things slide out so easily. It did take 6 times to get them all done but was worth it. And never cook acid food like tomato based sauces in them, it will kill the seasoning.

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

 

thats a lot of gas...

 

this is how ATK tells you to do it. and how i did it. but to season a vintage Griswold and a new Lodge is different animal altogether. a vintage pan is easier since it is smoother to begin with. i have two and even abused they are slick as snot.

 

I found that a few years back too and that's now how I do all mine. its a pretty darn good technique! I like the science behind it.