Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 23, 2005 8:29:46 GMT 12.75
Your both right Phil & TT. Most of them are tighter than two coats of lead paint. Two of the familys up here ( 3 farms total ) are pretty good. I hunt there land and always give them part of what I take, and buy produce from them in the summer. The condition of the pieces I saw remains to be seen. If there not cracked or damaged beyond repair I will see what I can do for "just something to hang on my wall" At any rate I will let you know
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Post by Paws on Mar 23, 2005 9:25:38 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 ...and if you are referring to the slang for German prostitutes and the peculiar act of diving under the covers well...; this just ain't that kind of web site! Man,why is it so hard to keep you in line? ;D
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Post by Two Tales on Mar 23, 2005 9:39:59 GMT 12.75
Here we go folks..I read this some time ago and it makes about as much sense as anything else I've heard:
History of Dutch Ovens...
The Dutch oven, as we know it today, was developed in the early eighteenth century in England and Holland. It is characterized by three legs designed to straddle live coals, a flat-bottomed bowl with flared sides, a rimmed lid to cradle coals on top, and a bail for lifting. This basic design has remained unchanged for centuries, due, no doubt, to the delectable, tender food it produces. There is no need to alter the perfect pot.
The name, however, has had many variations. The functional titles "bake oven," "bake kettle," and "camp oven" all describe how or when the pot is used; baking and camping. The origin of the more common term "Dutch oven" is more elusive. Some writers have argued that the name originated with German and /or Dutch peddlers who sold the cast iron pots from their wagons. Others have credited the Pilgrims with introducing both the pot and the name to this country as a tribute to their former hosts in Holland. A more likely scenario attributes the origin of the name to cast iron cookware made in Holland and imported in to England in the early eighteenth century, or to a Dutch casting technique patented in England in 1708.
Actually, these cast iron kettles might have been more appropriately titled "American ovens," for it was in the great wilderness of the new nation where the pots found their widest use.
Paws that plank sounds like just the ticket...In my Moms garage loft are some wide, thick (hand sawen) oak, maple and cherry planks about 20 foot long and some short stuff also i might just have to get me a chunk of it...
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Post by Rich on Mar 23, 2005 13:16:34 GMT 12.75
Thanks TT. That makes sense to me.
Phil,
My mom and all my ex-wives and my current wife always ask the same question. By the way what did you mean by "that peculiar act of diving under the covers?" I thought that was in regard to French ovens ;D
Rich
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Post by Paws on Mar 23, 2005 18:11:15 GMT 12.75
Actually the term Dutch Oven began in Europe where the English were buying the cast products from the Dutch and just kind of transported itself to the Colonies along with the English and Dutch Immigrants. The under the cover term includes holding the covers over her head while farting profusely Richard! ;D America is morel responsible for the term Dutch having used it like other slang picked up by the transplants. The Irish, English, and Italians were all really good at using slang. (Usually in an insulting manner.) Somehow managed to become a purely American thing.
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Rtdcop
Pan Wrangler
Posts: 102
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Post by Rtdcop on Mar 24, 2005 8:11:18 GMT 12.75
Well I went and saw my Amish farmers today, curiosity got the best of me. Ya'all were 100% right about them knowing the value of things. Seems last fall they brought a load of home made household items to a large antique fair in our area. While there, one of the Amish brothers saw a dealer there with cast iron for sale and low and behold the next day they brought there Cast with them and sold it all. Funny thing is that the farmer told me I could have had it last year for nothing if i asked, as it was just sitting there rusting.
Dollar late as usual - now i know what to look for at least
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Post by Paws on Mar 24, 2005 17:44:04 GMT 12.75
Double ouch!!
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Post by chefduff on Mar 27, 2005 8:03:49 GMT 12.75
1. 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. KenH, how about 3 or 4 spikes or nails. You an get them at any hardware store. You can get them between 6"-12" if you were to get 6 you could pound 3 down to the height you want and then the other 3 on the side of the pot to prevent it from falling over. Works pretty good as we did this on a few of our scout outings
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Post by Two Tales on Mar 27, 2005 23:09:22 GMT 12.75
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Post by Paws on Mar 28, 2005 3:08:30 GMT 12.75
Is that a lid stand TT? Looks like it ought to work though.
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Post by Two Tales on Mar 28, 2005 4:19:18 GMT 12.75
From the info I gethered it can be used either as a stand for putting you leggless DO on the coals or as a rest for your lid..it looks like something I should have ;D
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Post by Paws on Mar 28, 2005 6:25:34 GMT 12.75
What I do not like about it is the lack of fit. I have something much better in mind I think; don't you Christopher?
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Post by Two Tales on Mar 28, 2005 13:25:17 GMT 12.75
Being as I don't have it must mean I need it..right? I am going to get some rings made for my 8" legless DOs as I discribed in another post...I love making stuff to use for cooking outdoors...looking right now for a 20-24 inch wrought skellet for doing big fry jobs any ideas?
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Post by chefduff on Mar 28, 2005 13:35:04 GMT 12.75
I got won of Ebay last year fairly cheap. Don't knoe if you have a Gander Mnt near you but saw them there.
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Post by Two Tales on Mar 28, 2005 13:51:02 GMT 12.75
I've seen them in the catalogs but those are pretty cheap looking...and not big enough..as far as a GM not in NE...the closest we have to a sporting goods store is a dick's..and if it doesn't concern golf, batmitten or stylish preppy clothing, they aint got it and wont even discuss it with you...
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Post by Paws on Mar 28, 2005 15:26:28 GMT 12.75
Uhhh do you want a fry pan" or a "skillet" ? What are you going to do with it bud? The biggest cast I have is a 14.5 inch bottom 15 inch top number 14 with a lid gifted to me by DaGriz about 5 yaren ago! I'll have to tell the truth. For one dish meals, frying a ton of eggs, frying sausage links, or patties it can not be beat. Does a respectable job on a 3x corn bread recipe too or pan decampo. For everything else I can think of a rectangular grill with a grease trap is a whole lot more practical. But Iwill keep an eye out for one for you.
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Post by Paws on Mar 28, 2005 15:54:13 GMT 12.75
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Post by Two Tales on Mar 28, 2005 17:10:16 GMT 12.75
I have a 17 1/2" Heavy aluminum now and it just aint big enough...A cast skillet or fry pan (remember Dave couldn't make an exact distingsion) of that size would be a drop and cook..cause it'd be to danged heavy to lug around... ;D I'm actually looking for one in wrought or black steel, of the size I mentioned. I know they (who ever they are) made them sometime ago as I've used one at cooking demos..it is just not avalible to me anymore...so I need one of my own...
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Post by Paws on Mar 28, 2005 17:48:43 GMT 12.75
Wellnow maybe I can help Dave out a little here. The folk that make the 17 3/4 black steel pan call it a fry pan and pretty well say it is for searing, setting, and scrambling. Everybody I'm looking at in iron calltheir gizmos a skillet and I notice one other thing as well. Skillets seem to be demonstrably larger in the top dimension over the bottom of the pan. They also seem to have a much more round appearance. With regard to your pan not being big enough you sir must be in error because it certainly has no plans to grow!!
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Post by hhusvar on Mar 31, 2005 1:53:03 GMT 12.75
If I want to use a flat bottomed DO like a camp DO I put it on a trivet/lid holder. I'll have to post a picture sometime in the future. My father-in-law is a blacksmith and he makes these for me. If you have one a little smaller made you can use them inside the DO with dishes to cook a small family meal (meatloaf, cornbread and cobbler)! For larger families or groups, two or three pies in a DO makes cooking pretty darned efficient!
Heather
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