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Old 07-09-2016, 02:28 PM   #1
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Need a new Dutch Oven

So I've done mainly backpacking, or parks with no open fire available for the past two years, unfortunately. As such I just realized that my dutch oven probably got left in Tulsa in the last move (loaned it out to someone, as is my wont). Anyone know of a good sale, inexpensive dutch oven, or have one you want to unload? Going on a big car camping trip, Chincoteague Island, end of the month.

Anyway, I thought I'd post here, before I started to look on Craig's List. You got one, and I'll give you a fair price, and pick it up or pay for shipping (depending on where you are).

TBS

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Old 07-09-2016, 02:34 PM   #2
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Are you looking for cast iron for campfire cooking? With or without feet?
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Old 07-09-2016, 03:20 PM   #3
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If no luck here, start hitting the second hand, Salvation Army and Goodwill Stores.
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Old 07-09-2016, 03:44 PM   #4
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Campfire, don't care if it has feet.

Yeah hit up the second hands this morning, no luck.
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Old 07-09-2016, 06:01 PM   #5
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I'd look at Lodge. They have good CI cookware at reasonable prices.
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Old 07-09-2016, 07:13 PM   #6
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Lodge is fine, but best to get it ceramic-coated, so you can also make slow and/or acidic dishes.

The very cheap Chinese clones of Le Creuset (available at Target and suchlike) work very well. They are less durable and less pretty than Le Creuset, but perhaps those are also good reasons to use them for camping.
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Old 07-09-2016, 07:39 PM   #7
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Never heard of using enameled CI on/over a campfire. plus I would never buy any CI of any kind made in China. Remember "Chinese Junk" doesn't just refer to a boat anymore.
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Old 07-09-2016, 07:54 PM   #8
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Quote:
Originally Posted by CraigC View Post
Never heard of using enameled CI on/over a campfire. plus I would never buy any CI of any kind made in China. Remember "Chinese Junk" doesn't just refer to a boat anymore.
My 6 quart enameled dutch oven is made in China, and it's been going strong for 10 years with regular use. Since it cost about 1/5 what a similar Le Creuset would be, if I had to buy 2 more over the next 20 years (and I see no reason why that should be), I'd still be ahead of the game. My 9 quart oval one was marketed under Mario Batali's signature, and it cost more than 3 times what the smaller one did, but it doesn't say where it's from. Both have done everything I've asked of them, and done it well.

To the OP: Lodge makes some very good non-enameled ones that are preseasoned. My stovetop grill/griddle is a Lodge and I love it.
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Old 07-09-2016, 10:05 PM   #9
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Quote:
Originally Posted by RPCookin View Post
My 6 quart enameled dutch oven is made in China, and it's been going strong for 10 years with regular use. Since it cost about 1/5 what a similar Le Creuset would be, if I had to buy 2 more over the next 20 years (and I see no reason why that should be), I'd still be ahead of the game. My 9 quart oval one was marketed under Mario Batali's signature, and it cost more than 3 times what the smaller one did, but it doesn't say where it's from. Both have done everything I've asked of them, and done it well.

To the OP: Lodge makes some very good non-enameled ones that are preseasoned. My stovetop grill/griddle is a Lodge and I love it.
Glad you're happy with the Chinese products, but I'll stay away.
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Old 07-09-2016, 10:32 PM   #10
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Quote:
Originally Posted by RPCookin View Post
My 6 quart enameled dutch oven is made in China, and it's been going strong for 10 years with regular use. Since it cost about 1/5 what a similar Le Creuset would be, if I had to buy 2 more over the next 20 years (and I see no reason why that should be), I'd still be ahead of the game. .
That is obviously a very good answer :-) I do have one genuine Le Creuset. It cost me $400 on sale, with no buyer's regret. It's almost unknown in America, and called a Doufeu. Here it is on Amazon, but they have limited availability.

One of its tricks is that it is so well-machined that steam escape is zero. If you've ever made one of those recipes that call for sealing the pot with flour paste, the Doufeu takes complete care of that mess. Its other trick is in its name, which my limited French translates to "douse-fire." Which is exactly what it does: there's a deep indentation in the lid to hold ice, so that the steam immediately liquefies and drips back down onto the food. (Being a complete cooking fool, I've taken to filling the lid with water and freezing all of it.)

That allows the cookbook it comes with to contain seemingly-impossible recipes. One for Poulet aux Olives calls for 2 tbs white wine and the juice of one lemon, NO OTHER FLUID. I had to grit my teeth the first time I tried it, because of course you cannot open it, but the result was eye-opening.

I've translated its lack of need for fluid into my Asian recipes, to great effect.
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