I'm new to the forum, and am looking forward to learning from all of the experienced folks that participate.
I'm a retired fellow who, along with my wife, are full time RV'ers traveling this great country. I've taken up dutch oven cooking and am really getting into it. The last time I was involved in dutch oven cooking was when I was a Scoutmaster back in the late 80's. and even then, I didn't too much of it. Other than eating the product!
But now I've got myself a 12" - 6qt. Lodge dutch and a 10" Lodge skillet. I made a simple 4' X 2' table out of 10 gauge steel that I clamp to 2 aluminum saw horses so that I don't have to get down on the ground. I welded a piece of 1" angle iron on each long side to keep the coals or the dutch from getting knocked off. All of this stuff has to be able to be broken so that I can store in the storage bay of my motorhome.
So far it's working great. But I've discovered that a 12" dutch is bit large for the two of us. I'm fortunate that we usually have a few friends around so that when I want to cook something, I won't have to worry about wasting anything. But I definitely want to pick up some smaller cast iron pieces.
This leads me to my question. The vast majority of the recipes that I've been finding and saving in my recipe file are for 12" dutch ovens. What would be the proper way to reduce the ingredients to be used in a 10" dutch or even smaller? I've searched all over but have not been able to find anything that tells how to do this.
Thanks for any assistance that might be provided.