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and you intend to use it in the great outdoors make sure it has legs on the bottom and a plate shaped top. This is essential for cooking with briquetts. The legs give you a space to put the briquetts under and the flat top allows for briquetts to sit on the top. I like Wagner cast iron cooking stuff. I think it is all high quality and they stand behind their products. They have instructions for seasoning their cast iron cook pots, pans & the Dutch ovens. They are never cleaned with soap and water. You scrape them out and then heat them for a while. Then you slather some cooking oil on them for storage. I have been useing the spray on stuff for a while with good results. for around 24 people with Dutch ovens. 5 adults and 19 Boy Scouts. I had 4 #12 Dutch ovens which are on the large side. I filled the bottom of each with chicken legs and thighs (prewashed at home). I doused the chicken with lemon-pepper seasoning and started the briquetts in the starter can. then I put 6 on a flat pan placed the first oven on those then put 6 on the lid and then put the second oven on top of the first placing 6 more briquetts on the top of the 2nd one. I repeated this untill all four were stacked, one on the other. Oh yeah, I sprayed all of the ovens well to prevent sticking as much as was possible. The chicken actually came out like it had been deep fried (sorry I like that stuff)as it cooked in its own fat/oil. this process took about 20 minutes. I also had french bread rolls wrapped in foil that I heated up by placing them around the ovens. That with pasta cooked on the camp stove which had melted butter with garlic applied upon serving proved to be a wonderfull meal! Very simple, very easy. |
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