cooking with D.O without legs and round lid

Baileys Buddies wrote:
Bummer...... I had a round lid DO given to me and didn't realize it is a stove top/oven type. I suppose it would be hard to cook with that type DO over an open fire..... harder to regulate temperature ??

Cooking with a flat bottom & flat top DO isn't all that much more difficult.

You just have to make sure the bottom layer of coals are level (hot ashes are often sufficient on bottom).

The lip-less lid will do fine job of holding coals. You just need to be a little more careful if/when you peak inside because the ashes may slide off the lid. I typically brush my ashes off before peaking inside & I use a DO lid lifter so i can lift the lid straight up. Or you could make a lid lip out of foil (or nest a frying pan down in there)

Baileys it will challenge you to keep the coals on the top. The bottom is easy, just set it on a lid rack or anything from rocks to conduit couplings, anything heat proof that will allow air to the coals. The top is another thing though. I have a friend who brings one on float trips and he just inverts the lid. This works fine because he cooks things that don't require a visual check during the cooking. You can make a ring from sheet metal or even AL foil to hold coals.
It isn't impossible to cook with coals in an indoor DO, just a little harder.

Baileys Buddies wrote:
Bummer...... I had a round lid DO given to me and didn't realize it is a stove top/oven type. I suppose it would be hard to cook with that type DO over an open fire..... harder to regulate temperature ??

Might be ok to use for soups & stews....pretty hard to regulate temps for any baking, though.

Bummer...... I had a round lid DO given to me and didn't realize it is a stove top/oven type. I suppose it would be hard to cook with that type DO over an open fire..... harder to regulate temperature ??

garmp1 wrote:
Also if you get a chance visit one of the DOGs (Dutch Oven Gatherings) for a ton of info and good food. The N(National)DOG this year is in Iowa in Sept. If you do go, tell the people that you're new to DO cooking and they will bend over backwards to help in any way they can. They really help give us good direction, tips and advice. A great time in all.

Enjoy the story telling members too. Some very good humor at those DOGs.

The deep DOs make a better bread such as rolls or biscuits IMO because the hot lid is not as close to the bread top. We were able to fit a 5lb ham in our deep 12".

We have a regular, for lack of a better term, domed lid DO for home cooking and inherited a 12" with the lip lid & legs for camping. Being recently retired, we now have the time to kick back and enjoy DO cooking. Two retired old fogies and a 12" is over kill. Just bought a 10" DO, but a deep one. Offers a lot more latitude as to what you can put in. We are just starting to get hooked and really enjoying it. Cobblers are great, but prime rib, which I'm doing this weekend, and a whole host of other things that are not only fun to cook, but excellent to eat.
I mean there's something about charcoal and a can or two of adult beverages just prior to a full meal and all outdoors that makes it all worth while.
But do think about the deep DO. Good food for thought. Also if you get a chance visit one of the DOGs (Dutch Oven Gatherings) for a ton of info and good food. The N(National)DOG this year is in Iowa in Sept. If you do go, tell the people that you're new to DO cooking and they will bend over backwards to help in any way they can. They really help give us good direction, tips and advice. A great time in all.

catmancando wrote:
thanks to all who replied I would like to find an old one but GF says I don't need one so I guess i'll get a new lodge and be happy. never cooked in a do but will give it a try love peach cobbler made in one:B

Be careful what size you buy. If you don't use a 12" pot at home, you don't need one in a DO either.

thanks to all who replied I would like to find an old one but GF says I don't need one so I guess i'll get a new lodge and be happy. never cooked in a do but will give it a try love peach cobbler made in one:B

SWMO wrote:

catmancando wrote:
ok thanks again i'll check out griswold will be looking for a DO for camping we have enjoyed some fine cobblers with friends who cook with do's

For reasons I suppose are obvious I have seen very few outdoor DO's in various markets that have a lot of CI. You may have to buy new.

In one aspect a new Lodge may be a safer option as you know it doesn't have hairline cracks. Often Walmart's camping section carries Lodge camp dutch ovens. Lodge without enamel is still USA made.

Be aware that DOs from other countries have been having problems with toxins in the metals and inferior casting causing structural problems. Among cast iron chefs their choice cast iron is Lodge as #1; Camp Chef as #2. Not many will bring their prize antique Griswolds or Wagners to a D.O.G. unless its for exhibition.

Do a search for "camp dutch oven" if you buy online. Amazon will offer free shipping on some.

catmancando wrote:
ok thanks again i'll check out griswold will be looking for a DO for camping we have enjoyed some fine cobblers with friends who cook with do's

For reasons I suppose are obvious I have seen very few outdoor DO's in various markets that have a lot of CI. You may have to buy new.