[Sca-cooks] Re: Dutch oven question

[Elaine Koogler]

I do know that a lady from our Barony cooked an entire meal for our encampment a
couple of years ago.  She did everything from stews to breads to dessert (a
wonderful apple cobbler) in these dutch ovens...footed, putting coals on the
lids just as you all have been describing.

Kiri

Vincent Cuenca wrote:

> >Would this work in a 3-legged cast iron Dutch oven? I
> >have one, well seasoned, which I intend to take to
> >Pennsic, and I was thinking it might be fun to try one
> >of these recipes, if my equipment would work. My
> >concern would be that the differing shape (the Dutch
> >oven being flat-bottomed, the potjie being rounded)
> >might affect the heating characteristics sufficiently
> >to either burn or otherwise improperly cook the food.
> >
> >Thanks,
> >
> >Phlip
>
> It shouldn't make that much of a difference.  Cast iron pots and long-cooked
> stews can be pretty forgiving things.  I've found that the greater danger of
> burning can come from the lid, as these coals get more exposure to air and
> burn a little hotter.  Only one thing to do of course... try it out and let
> us know what happens!
>
> Vicente
>
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