Alternative to cast iron?

[animules]

I recently found out I cannot use cast iron cookware due to health reasons. (My farrier was very happy with all the cast iron cookware he got.     ) Are there any good alternatives for dutch oven cooking?  I've seen some aluminum talked about but haven't read enough to know if that's worthwhile.   

[philip]

What about the cast iron that is coated with enamel.  Some of it is pricey but there are some reasonable ones too.  The Le Crueset brand (think that is the spelling) is the pricey one but Walmart had a model that was rated quite high by Consumer Reports.  That is of course ok in the oven at home and on the stove but not sure about using over open fire.  Don't think you would absorb any iron from that type of ovenware. 

[Hal]

I recently found out I cannot use cast iron cookware due to health reasons. (My farrier was very happy with all the cast iron cookware he got.     ) Are there any good alternatives for dutch oven cooking?  I've seen some aluminum talked about but haven't read enough to know if that's worthwhile. 

    Boy Tina, I dunno, I think I'd be more worried about teflon and aluminum rather than iron. But what do I know

[Grey Eagle]

Tina,
As Phillip mentioned, try using the enameled cast iron.  I have a small Le Creuset (2 qt) that works very well both on the stove top and in the stove oven.  I think that the charcoal/coals would slide off the lid and though iI haven't tried it, you could remove the knob/screw, invert the lid and replace it using a metal knob (available at some places that sell Le Creuset).  You would loose the lip seal but now the shape of the lid would hold the coals albeit they would likely slide to the center instead of staying on the perimeter.  You might also try using a stainless steel pot & lid.  You would have to experiement to find the right combo of charcoal top/bottom.  Try this web site:  http://www.cooking.com/products/shprodli.asp?DeptNo=0052&Classno=0043&CurDept=0052&CurClass=0043&CurSubClass=0657 for ideas that might work for you.

[Black Iron Cook]

I have recently found Bush Ovens from Austrialia. They are made from Spun Steel, but you season them the same as you would a Dutch Oven. They are cooked with coals the same as you would a DO as well, but are a loat lighter wieght than the traditional Dutch Oven. They maybe an alternative for you, here is a link to a supplier in Austrialia. http://www.southern-metal-spinners.com.au/
You may have to adjust your cooking times and watch the ovens for a while until you get used tyo how they handle.

[wildonewest]

Hi Tina
    I use to have a clay dutch oven years ago. It was the same color as those red clay flower pots and it cooked wonderfully and it was hard to burn anything if I remember correctly. I used it for a year or so and I used it a lot like almost every week end, Every day when I would go camping in the west deserts of Utah for weeks at a time during the fall, winter and spring when I wasn't working. Of course it being made of clay It broke and I remember it well. It was a sad day.
    Now that you reminded me of that time with my clay dutch oven I'm going to eBay and see if I can find another one, better I buy two. One for back up!

[wildonewest]

Because of this topic I wrote that I once had a clay dutch oven years ago and how well it cooked  ..........and then I broke it.
     
   I found on eBay and won the auction.
   This is what I found searching eBay for prospects of buying one Or two.
   
      Terra Cotta is man’s earliest cookware dating back to the early   
      Romans. It continues to be a preferred item in Europe and is
      becoming increasingly popular in the United States.

      Terra cotta is porous clay, when heated; the moisture is released
      from the lid. This allows the food to cook with minimal or no
      liquid or fat, providing for healthier food with increased flavor.
      Great for moist and juicy meats, vegetables and even desserts.
      Simply prepare your favorite recipe and bake.
      Before FIRST use, soak the lid in water for 30-60 minutes. There
      after, soak for 10 minutes before each use. (Simply invert the lid
      in your sink and fill with water. Prepare
      your recipe in the bottom pot while the lid is soaking.)
      Can be used in microwave or oven.
       Avoid placing on burner, sudden temperature changes could crack
       pot.
       Place in a cold oven. DO NOT pre- heat oven. 
       Ceramic glazed bottom makes for easy clean up.
       Not dishwasher safe. Use baking soda for added cleaning on the
       lid.
       Cookware will darken with use, but does not affect the
       performance.
       This terra cotta, clay baker will become one of your favorite
       pieces in the kitchen!

   
    When I used mine I didn't know that you are suppose to soak the lid in water and I used mine like a cast iron dutch oven and would bury it in the ground with hot coals from a fire and it worked great!
    This time I buy one I'm going to make a wood box for it and see how long it last. I'll even pack it in on mules in one of my hard panniers.

    Has anybody tried using clay dutch ovens? and if so how long did it last? and did you pack it in? and how did you protect it?
   
This is the one I bought on eBay   190343481351  While your at eBay you can check out my manties and ropes I have on auction. My user ID is       wild_one_west

[animules]

Neat information.   I will have to look into these.  Thanks!