[Sca-cooks] Dutch Oven Cooking - OOP
Stefan li Rous
StefanliRous at austin.rr.com
Thu Jun 18 15:38:55 PDT 2009
Bear replied to me with:
<<< This was an cast aluminum Dutch oven, rather than cast iron Dutch
oven,
but I doubt it makes a difference in this.
Stefan >>>
> A properly seasoned cast iron dutch oven is easier to clean than a
cast
> aluminum one.
Yes. I was talking about that I wasn't sure that aluminum vs. iron
affecting the need for an air gap or not.
> Cast aluminum spreads the heat like cast iron and used to be
> less expensive, but it doesn't build up the coating that cast iron
does.
> When I was a staff cook, I went to the cast iron and left the
aluminum in
> the supply chests.
The difficulty with 11-18 year old boys is the extra maintenance and
care needed with the cast iron versions. As we've discussed here, it
is all too easy to destroy a good coating which has been built up on
iron ware through many uses. This has been a problem with *adults*.
The other reason my troop chose aluminum Dutch ovens was because,
while not light, were still considerably lighter than the cast iron
ones. You mentioned backpacking one for ten miles. I only had to carry
an iron one over a mountain ridge and down at Philmont, but I remember
it all too well. I was having to carry it in my hands though, not on
my back.
Stefan
Much older now
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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