[Sca-cooks] trivets and dutch ovens

[Stefan li Rous]

Lyse asked me:
> I take it that the "bring soapy water to boil to loosen the burned on
> stuff" didn't work?
> Growing up I watched my Grandma use the Ol' dutch. That is where I
> learned to "season" it and lessen the chance of food sticking.

Well, that was about 35 years ago, but I seem to remember asking that 
question. I wasn't the one who took it home after the campout to clean 
it. The troop used cast aluminum dutch ovens rather than cast iron, so 
that might have affected things as well. From then on, I've always 
created an airspace in the dutch oven under the food.

Another thing I remember learning was that you really do need to stir 
spagetti when you are boiling it. Otherwise you get crunchy spagetti on 
top and mushy spagetti on the bottom. :-)

> -----Original Message-----
> The bottoms however were burned solidly to the dutch oven. It took a
> hammer and chisel back in town to finally get the last of the burned 
> on crust
> off.

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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