Dutch oven question

[aw738]

I don't have a DO but I've been thinking about getting one. When you remove the lid, how do you keep from getting ashes in the food or do the ones that get in there just add to the flavor?   :p  If anyone likes their hotdogs burnt black when cooked over a fire you know what I mean.

[griffsmom]

We bought an actual dutch oven lid lifter which grips the lid under the handle and is very sercure. You can see sort of what it looks like in the lower left corner of this picture: (It's the thing with the red handle. The thing to the right that looks like a "x" is a lid holder, for when you take the lid off to stir your recipe.  I would recommend getting one of those too.  It can also be used as a trivet when serving from the DO.)
 
http://community.webshots.com/photo/148680239/148683539oTlfiO
 
We are very careful when removing and replacing the lid while cooking. To serve, we remove all charcoal briquets from the lid, take it off carefully and wipe off any remaining ashes with a wet paper towel far away from the uncovered dish.
 
Don't let a little ash scare you--we love our DOs (8", 10" x2, 12" and 14") and the delicious foods they turn out!! And they really couldn't be any easier to cook in. Depending on how many people are in your family, or how many people you'll be cooking for, I would suggest starting with a 12" DO. It's a pretty versatile size.
 
HTH!

[mike4947]

Definitely gotta go with Lori on this one. The lid lifters are worth their weight in gold. A little ash is good flavoring, a couple of briquettes falling in (if anyone's around to see you fishing them out) can change dinner plans. Once I got a good lifter all I've added is a little flavoring.

[brainpause]

Our DO has a lip around the edge to hold the coals and their ashes pretty much in place. The lid lifters do work well.

As an added piece of unsolicited advice, don't get cheap aluminum DO's, or even cheap cast iron ones. They will have thin spots in the metal, and will tend to have more uneven cooking.

Be sure you season them properly. We were turned off at the mess, until I started over and got them seasoned right. Now it is like cleaning teflon!

Larry

[garym053]

I agree with the others- A lid lifter and rest are great. AND make sure you get a CAMP dutch oven with legs and a lip around the lid. The only other comment I would make is that in the past I have had trouble seasoning C.I. Fry Pans properly so when shopping for a C.I. Dutch Oven, I pretty much ONLY looked at Lodge PRESEASONED ovens. I haven't regretted the choice!

[oldmoose]

Oh my :ori, I didn't realize you had so many dutch ovens's. Are you trying to compete with all of mine?

Moose

[griffsmom]

Oh my :ori, I didn't realize you had so many dutch ovens's. Are you trying to compete with all of mine?
 
Moose

Not competing, Moose.  Just imitating--Dave and I want to cook just like you.
 
 
Besides, NO ONE could even come close to having as much gear as you and Paula do, although Dave and I do run a distant second!
:J

[calstate360]

Where can you get those lid lifters that you squeeze and they grip the lid?
We have looked all over for them and have not been able to find them.:mad:
We even tried two stores last week on a camping trip that carry just
about any thing you would want in cast iron and struck out. We have one
of the tri foot ones but don't care for it.
Thanks,
Sal

[griffsmom]

Where can you get those lid lifters that you squeeze and they grip the lid?
We have looked all over for them and have not been able to find them.:mad:
We even tried two stores last week on a camping trip that carry just
about any thing you would want in cast iron and struck out. We have one
of the tri foot ones but don't care for it.
Thanks,
Sal

I'll check with my DH and see where he got ours.  I'll have to post it later tho.  Right now I have a 3 y/o screaming to go swimming.  At least swimming'll wear him out so he goes to sleep quickly!

[birol]

I gotta get one; one  day !  These things sound good the way you guys are talking about them !