[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  
but I doubt it makes a difference in  this.

Stefan >>>

 > A properly seasoned cast iron dutch oven is easier to clean than a  
 > 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  
 > 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.

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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