[Sca-cooks] Dutch oven question

[ruadh]

A dome would be used in an oven where the heat is already "around" the pot.
As opposed to a flat lid that has the heat "applied".  A good dome should
have little points from which the 'condensed steam' can drip and self baste
the contents. Also the points should mostly be in the centre of the lid, for
their extra mass will hold more heat towards the mid-section of the pot.
Also try using a lift plate in the bottom of the Dutch, much like the plate
in the bottom of a pressure cooker. I've even used a veggie basket, with
very short legs. When changing the hardware on such, use *only* stainless
steel.  The plating on some nuts and bolts is poison , , , i.e. cadmium.
?? what's the "timeline" [ and places] for a pressure cooker ??
Ru

>
> > Subject: Re: [Sca-cooks] Dutch oven question
> > From: Kirrily Robert <skud at infotrope.net>
>
> .....Cast iron is generally better than cast aluminum if you are willing
to
> go to the trouble of maintaining it.
>
>.... Does anyone here know why some dutch ovens have domed lids,
> is there any practical reason for a lid shaped like that?
>
> .......convincing people that you can't have a camp bonfire if you want to
cook on it.
> -M