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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.
Yes, it has a lid of cast iron. The hot coals help cook food from the top while the fire cooks from the bottom
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?
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.
Chris, your reply reminded me of the American saying, "Now you're cooking with gas!".
A Dutch oven could be a fart under the blankets... I found the description in an introduction to the Netherlands for foreigners.
Stupid question: What exactly is a Dutch oven? Is it an oversized cast iron skillet? I think I have two of them, but never ever use them.
Spud, I seldom take offense to anything anybody says. I'm too old to care! The chess pie, by the way, was/is the richest pie I have ever eaten. Of course, I added almond bark and choc. chips to enhance to chocolate charge. Nuts, too. It nearly killed me yesterday not to have a slice since I'm back on my every odd calender day resisting sugar. I was a good boy on March 3rd. But today.....!!!
Carl, Ning is happy with his orange-peel type surface on his newer type Cast Iron Skillet. I have too much trouble with stuff sticking on it. He doesn't mind, because I wash his. I like my older one, with the smooth surface, much better. Some oven spray, Pam or the generic for that, helps a lot too.
By the way, the old Chicago Hardware Foundry cast iron skillets are some of the coolest to look at, for their "peened" outer surface.
Randy, I googled on "chocolate chess pie". That looks / sounds very good! Something else to try!
I've never heard of chocolate chess pie until you mentioned it here, Randy. In my quick internet search, it sounds very similar to French Silk pie. Is that a proper comparison in your opinion?
Regarding bumpy cast iron cookware, is that enough of a problem that you'd want to exert the energy to fix it? What cooking problems do the rough surfaces cause for cooking. I ask this as someone who doesn't own any cast iron cookware.
Spud, here's another guy doing about the same thing, with some other comments about prep.
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