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Old 09-18-2010, 02:24 PM   #31
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Quote:
Originally Posted by Hondopatrick View Post
Been meaning to tell you... I picked up a vintage Lodge 10" Dutch oven and 3 Griswold CI skillets... 2ea 10" and 1ea 8". Today I'm going bird hunting but tomorrow is Pineapple upside down cake in the DO... man I can't wait!
are you dove hunting? Its been pretty good this year in IL
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Old 09-18-2010, 10:29 PM   #32
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Yep, my son and I went dove hunting. Rained all afternoon but the birds kept moving and we were able to put 17 in the bag...
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Old 09-19-2010, 07:46 AM   #33
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Good luck on the cake.
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Old 09-19-2010, 09:57 AM   #34
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Hey barrelslime,

I just pulled my old 8 inch dutch oven from the garage. It's been sitting around unused for over 30 years and it got kind of rusty. Any tips on how to season it? Should I sand off all the rust first? (the inside is more rusty than the outside)



Does the "twice as many briquettes as the width, 1/3 under, 2/3 over" rule apply to everything you cook in a dutch oven, or do some foods need more or less charcoal briquettes? Is wind or weather a factor when using your DO?

Thanks,
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Old 09-19-2010, 10:48 AM   #35
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Bill, is that an old Lodge dutch oven?
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Old 09-19-2010, 12:29 PM   #36
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I wish. No, it's just an old no-name dutch oven. Only markings are an 8 on the top and the bottom, and a little "3". Lid seems to fit well, so it should be ok.
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Old 09-19-2010, 01:04 PM   #37
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Bill use a scotch pad and LIGHTLY rub the oven inside and out. Fill the oven in Coke a cola. Let it set half hour. then pur the soda and some fresh soda in a vessel to submerge the lid and outside of the oven. The soda will remove the loosened rust.
Remove and wash with a little mild soap and water to remove any rust particles. Now wearine rubber gloves, remove from the water, rinse and IMMEDENTALLY wipe down with mineral oil. or vegetabel oil. Mineral oil is best. Completly lightly oil the oven inside and out and the lid inside and out. Remember to wear rubber gloves so you done contaminate the clean metal with sweat and oil from your hands that will cause rust. Now Heat up your oven to 400 degrees. Put the UNCOVERED oven and lid into your stove for an hour. After that remove and let it cool, for 15 minuets. then reoil ithe lid and oven. Its hot so this can be hard to do and a little messy. Let it completly cool, add another light coat of oil and bake again at 400 for an hour. When done let it completely cool and its seasoned. You can add another light oil, but I find if it sets it will get smelly and sticky if you use spray oil like PAM. Dont use that stuff, like I said I prefer Mineral Oil. If kept in a dry enviroment It shouldnt need any additional oil.
HEre is a chart for temperature control. http://www.socaldos.org/dutch_oven_chart.htm
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Old 09-19-2010, 01:15 PM   #38
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Here's my cornbread from yesterday. I used a parchment paper liner and it worked great. NO CLEANUP



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Old 09-19-2010, 02:24 PM   #39
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Thanks for the tips! I never considered using mineral oil, but it makes sense. It wouldn't go rancid like vegetable oil can.

Cornbread looks great, too. Parchment paper looks like the way to go. Did you use that with the upside down cake too?

Have a good one,
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Old 09-19-2010, 02:40 PM   #40
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negative on the cake. Didnt need it for the cornbread, it would have slid right out, I just wanted to try the liner, it was a gift from a friend.
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