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Post by kenh on Jan 9, 2005 5:52:00 GMT 12.75
1. This Christmas I was gifted with a Lodge 5 qt. flat-bottomed, domed-lid Dutch oven with a bail handle. Anybody know of a "conversion kit" - iron ring with legs - that I can get to use it for cooking over coals? I can, of course use it with a tripod, but would prefer to set the pot in the coals.
2. The Dutch Oven mentioned above has a pattern of metal "tits" inside the domed lid - any ideas what they're for?
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Post by Paws on Jan 9, 2005 7:07:07 GMT 12.75
Ken I have never seen a conversion such as you have described. I'm sure there are at least three folk here who can "pound out" one for you though. The "dimples" in the your lid are designed to collect steam and reintroduce it into the food more or less as an automatic basting. I believe Griswold at one time held the patent for this design called although the name for the design escapes me for the moment. I will post it when I remember it unless DaGriz can help refresh my memory. (Drip Drop Lid, maybe?) This type of oven is traditionally used out of doors on an "A" frame, "S" hook or sat upon a grate or near an open fire for warming. They are terrific used inside a conventional oven. If you wish to use it out of doors as an oven you can set it on three balls of tightly rolled aluminum foil of equal size large enough to suspend it above coals or briquettes. Fashion a "snake like" aluminum foil barrier for the top of the lid to rpermit coals or briquettes to be added to the lid providing "top heat". How about it Pawpaw, Christopher, DaGriz, Neal, Shilo, any of you guys ever think about knocking out a a three legged stand for a Dutch Oven?
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Post by Two Tales on Feb 5, 2005 5:22:38 GMT 12.75
I have seen these things..they are a steel ring with three and sometimes with four legs welded to it..the DO sits in the ring and leaves about 1 inch of ground clearence..they also make a "coal ring" for the lids..this looks like a real shallow spring form pan that fits over the lip of the DO and is snapped together with a toggel...I don't have a clue as where to get these items but have seen them in my travles and adventures with the Boy Scouts..I just normally use 3 stones of the same size and shape to hold it up and heavy duty foil as the lid ring...when i cook outdoors with these DOs...
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Post by Paws on Feb 5, 2005 8:04:40 GMT 12.75
Two Tales do they appear to be "home made" or manufactured commercially? What is a toggle?
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Post by Two Tales on Mar 18, 2005 19:31:14 GMT 12.75
Paws,
Sorry I missed this...some looked home made some looked like they were manufactured (store bought) the ring looks like a real shallow spring form pan with that thingy you push over to snap it together (the toggel) some even had a rim that fit the edge of the lid so it wouldn't slide...
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Post by Paws on Mar 19, 2005 2:39:35 GMT 12.75
That rim or ridge shown on the picture of the Griswold spider is called a smoke ring or fire ring. Hane not a clue what it is supposed to accomplish. Lots of fry pans and skillets have them.
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Post by Two Tales on Mar 19, 2005 7:26:13 GMT 12.75
Paws,
I was talking about a ring (the spring form) that fits onto the lid to keep wind off the coals and the coals and ash on the lid...neat gadget if you have a dome type lid...like the one in the picture in your posts
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Post by Paws on Mar 19, 2005 11:09:03 GMT 12.75
Yes I gotcha!l I'm still wondering if ourillustrious black smithy jpersons might be able to kick out something for Ken though. Say, wonder what happened to Ken!
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K-Bob
Fire Builder
Posts: 27
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Post by K-Bob on Mar 20, 2005 20:24:33 GMT 12.75
I have seen the top rings like that. They were designed to hold the coals on dome top lids as well as to offer wind protection on flat tops. The name of the manufacturer escapes me, but you might inquire on the IDOS forums.
Being a lazy cook, I normallly just use bottom coals unless forced to do otherwise. When using top coals I have a knack of getting ashes in the food.
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Post by Paws on Mar 21, 2005 4:33:16 GMT 12.75
I just might do that!! ;D Hey are you using a lid lifter to rotate your lids or remove them? They solve the ash problems generally.
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 21, 2005 11:23:41 GMT 12.75
Phil, Griz or whoever LOL. I have never been involved with the Cast cookwear and like most do not know the good from the bad, however I did get some great pointers on onther threads. My question is; were the Amish big users of this type of cookwear ? the reason im asking, several of the farms up here are Amish and I have seen numerous pieces of cast cookwear hanging in the barns. Most of the stuff is either rusted over or completely black from God knows what. If it's worthwhile, next time I get to one of these places and see that cookwear I will attempt to buy it
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K-Bob
Fire Builder
Posts: 27
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Post by K-Bob on Mar 21, 2005 13:44:22 GMT 12.75
I've always used a lid lifter, but appently not all are created egual. Today I have a different lid lifter and use a natural fiber whisk broom, this combo works quite well. I have to work much harder now to get ash in the food.
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Post by Paws on Mar 22, 2005 17:04:23 GMT 12.75
At the CW encampment we have to be really careful about the whisk broom. The closest thing I found that is period correct is a sissel pot scrubber. Man they are great for dishwashing too! I buy every one I see! (With Confederate money of course!) Yes one needs a lid lifter that has at least three firm contact points and controls the lid handle.
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Post by Paws on Mar 22, 2005 17:07:29 GMT 12.75
If you can get the Amish to part with their iron Jerry I will be impressed! This stuff lasts forever and these guys don't waste nothing. If you do find some for sale let me know. I need a couple mid 19th century bean pots, mess pans, and wrought iron skillets.
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 22, 2005 23:34:09 GMT 12.75
Ok phil, Turkey season is May 1st here. I will be going around to the farms in early to mid april to get permission. I will see what I can do, given the fact this stuff was seen either piled on the floor, or hanging on a wall I take it they don't use it any longer. Since they don't use computers Im sure they think E-Bay is that little spot on there pond where they picnic ;D ;D.
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Post by Two Tales on Mar 23, 2005 1:10:56 GMT 12.75
Not to sound rude or anything..but don't get your hopes up on getting that iron for a song..I grew up around and even worked for some Amish farms in my youth..I'll tell ya this much they can squeeze a nickle till the buffalo poops...if it's in the barn there is a good chance that it is unservicable (cracked, broken or burnt through) and is there to be smelted into something else...good luck on your quest...oh, and don't think for a pair of seconds that they wont know exactly what it's worth and ask for that price...expecting to get no more or no less... Lid lifters...I agree 3 contact points..I have had the hook type and if there is any out of ballance to the lid...you are gona get ash and cinders..no 2 ways about it.... Here's one to ponder..you're cooking away it's cold and there is snow on the frozen ground...you check and the corn bread is perfect..in your hand is the lid lifter and lid...what do you do....what do you do? I have seen them break right in half when they were set on the ground or propped against a rock... we usually put them right on the inside of the fire ring but away from the flame
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Post by Paws on Mar 23, 2005 2:10:07 GMT 12.75
I have a five inch thick by 2 foot by 1 foot slab of cherry that was split out by axe which I use for a cutting board and lid stand. It doubles as my ground catcher for tools and utensils while cooking. Beats the heck out of oil cloth!
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Post by Paws on Mar 23, 2005 2:13:49 GMT 12.75
Jerry I learned the hard way. When you deal wisth a man wearing a straw hat, smoking a corn cob pipe and driving a buggy; get a real tight grip on your wallet!
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Post by Rich on Mar 23, 2005 4:50:25 GMT 12.75
Hey, I've got a question. Why do they call them "Dutch" ovens? Is that term actually from the Dutch or does it mean something else?
Rich
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Post by Paws on Mar 23, 2005 6:22:44 GMT 12.75
When the first Dutch settlers arrived they did indeed bring similar lidded pots they used to bake bread, make their stews, cook their meat, etc out of doors. The name just sort of stuck.
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