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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Perverse Luxury Beef

Started by Ruth Anthony-Gardner. Last reply by Grinning Cat Feb 13. 1 Reply

High Altitude Cooking

Started by Idaho Spud. Last reply by Plinius Jan 12. 6 Replies

Guillain-Barre Syndrome from Undercooked Chicken

Started by Ruth Anthony-Gardner. Last reply by The Flying Atheist Dec 12, 2016. 2 Replies

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Comment by Daniel W on March 8, 2017 at 3:13pm

Chris - "A Dutch oven could be a fart under the blankets".  That's hilarious!  Ronald Reagan's nickname was also "Dutch".   I don't know why  I'm guessing it's a reference to frugality.

Where i grew up in Illinois the land was swampy.  In order to farm it, the land needed ditches dug with tile drains installed.  They used to say that in order to get the ditches dug, they lined up all of the local German farmers (including some of my ancestors) and dropped a penny into a gopher hole.  The farmers dug the ditches looking for the penny.

Spud, I still need to get one of those.  Ning wants me to sand his skillet smooth now too.

Comment by Idaho Spud on March 8, 2017 at 1:58pm

Daniel, today I purchased 2 of those Avanti Pro Quick-Strip Disks that the guy in your video recommended for smoothing Cast Iron Skillets.  $6.47+tax each from Home Depot.

Even if I don't use them on my skillet for a long time, or never, I've often wanted something like those for other things.  They look like heavy-duty, partially flexible grinders for removing rust, corrosion, scale, paint, epoxy, and metal.  They are also good for wood, plastics, and fiberglass.

Comment by Randall Smith on March 5, 2017 at 7:15am
Thanks, Spud. Just as I thought. Alas, I've never have nor ever will use mine. It's just for decorative purposes--a potted plant sits in one.
Comment by Idaho Spud on March 4, 2017 at 11:44am

Carl, there are differing opinions about smooth vs rough cast iron pans, but most people prefer smooth.  They seem to stick less, are easier to clean, don't tear little bits off your paper towels as much, and using metal tools works better on smooth finishes.  In my experience, metal tools scrapes the seasoning off the bumps.

Comment by Idaho Spud on March 4, 2017 at 11:39am

Thanks for the videos Daniel.

Comment by Idaho Spud on March 4, 2017 at 10:43am

There's all kinds of dutch ovens, made with all kinds of materials, but I think they all have this basic shape, some with flat bottoms and some with legs to keep them off the fire.

Comment by Idaho Spud on March 4, 2017 at 10:40am

Yes, it has a lid of cast iron.  The hot coals help cook food from the top while the fire cooks from the bottom

Comment by The Flying Atheist on March 4, 2017 at 10:38am

My familiarity of Dutch ovens includes both cast iron and non-cast iron, always with a lid, and used on the stove top or in the oven.

Spud, your photo looks like the typical cooking arrangement used outside or in a fireplace before modern indoor kitchens.  I'm a little confused about the hot coals on top.  Are they resting on some sort of lid? 


Comment by Idaho Spud on March 4, 2017 at 10:22am

Here's the kind of dutch oven I'm familiar with.  They're usually used on an open fire with hot coals on top.  Cast iron of course.

Comment by The Flying Atheist on March 4, 2017 at 10:01am

Chris, your reply reminded me of the American saying, "Now you're cooking with gas!".


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