cooking with D.O without legs and round lid

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

catmancando wrote:
Thanks magnusfide I just tried to pm you trying to find out where my do was made . It has the number 8 on bottom and number 8 and letter z on inside of lid no other markings thanks again jim

Jim, my recommendation is to contact someone who specializes in identifying older pieces. I cook in them but haven't delved too far into studying the provenance of such old pieces. I can tell you the three largest manufacturing names are Griswold, Wagner, and now Lodge. Prior to 1960s there were literally dozens of smaller manufacturers. Try the links at this URL below to locate an expert in mfgr. Herself told me I have enough hobbies ;)
http://www.griswoldcookware.com/related_web_page_links.htm

Thanks magnusfide I just tried to pm you trying to find out where my do was made . It has the number 8 on bottom and number 8 and letter z on inside of lid no other markings thanks again jim

With legs and a rimmed lid: campfire cooking. The rim on the lid holds the coals/charcoal in place and the legs allow coals to be placed underneath. This is the kind you will see at the Dutch Oven Gatherings.

Cast iron DOs with a flat bottom and domed lid are used on stove tops and kitchen ovens. The lids will have ridges or nibs on the underside to allow meats to self baste. The campfire DOs do not have self-basting lids.

Hope that's useful info for you.