Dutch oven advise??

[KILLERBEE]

my wifes grandma gave me an old dutch oven. it looks like it's in great shape, no rust  or scratches.  it hasn't been used in yrs.  i've been wanting to try this out and i'm going for it next week!

so my questions are:  under the lid , in the metal it says  10 1/4
                                                                                8     
and on the bottom of the pan it just has an    8
               
what does that mean?

also  it hasn't been used in forever so do i need to "season" it?  and can i do that at home on are glass cooktop?

what is the best way to season it?

and we are going camping next week, i would like to cook the 2  meals on this forum ,  chile and   Camp stu.    can they both be done on a dutch oven? and are there any things i need to know?

i went to a friend camp a couple weeks ago and he had 2 A-frame poles with a ridge pole across them to hang to dutch oven from a chain, so he could raise and lower the oven.  is this  the best way?  he also said it would work better if i used charcoal bricketts to regulate the temp. -  is that the better way or can i just watch my fire closely?

thanks for the info-- brian

[flcracker]

I HAVE A TON OF CASR IRON . I GUESS I'M THE LOCAL CAMP COOK IN MY GROUP OF HUNTING BUDDIES.
 I WOULD RESEASON IT JUST TO BE SAFE.
  I DO IT BY FIRST CLEAN IT BY RINSING IT OUT THEN FILL IT WITH WATER AND BOIL IT. NEVER USE SOAP. IT WILL RUIN IT. THEN DRY IT OUT GOOD. NEXT , I TAKE SOME VEGGY OIL PUT A LIGHT FILM ON THE SURFACE OF THE DUTCH OVEN. THEN WITH A CLEAN RAG WIPE OFF THE OIL. THIS WILL LEAVE A LITE FILM. THEN BAKE IT IN YOUR OVEN AT HOME AT 300 DEGREES FOR A WHILE UNTILL YOU CAN SEE THE OIL SOAK INTO THE IRON.
 REPEAT IF NESSESARY AFTER IT HAS COOLED.

[flcracker]

I would recomend cooking with brickets. here are some tips:

For food you wish to simmer such as soups, stews, and chili's; place 1/3 of the total briquettes on the lid and 2/3 under the oven.

For food you wish to bake such as breads and rolls, biscuits, cakes, pies and cobblers (rising); place 2/3 of the total briquettes on the lid and 1/3 underneath the oven.

For food you wish to roast such as meats, poultry, casseroles, quiche, vegetables, and cobblers (non-rising); use an even distribution of briquettes on the lid and underneath the oven.

use kigsford charcoal its the best for this type of thing. They last the longest.

here is a link on how many coals to use
http://papadutch.home.comcast.net/~papadutch/LodgeBakingTempChart.doc

here is another link for a site that has helped me a bunch

http://papadutch.home.comcast.net/~papadutch/

I hope I was a help.

[KILLERBEE]

thats great! thanks flcracker!!

[flcracker]

P.S.
Sorry for my first post. Misspelled words and sloppy. I did it at 4:30 am.

Your dutch oven is probly a Lodge 10 1/4 diameter 5 quart

[KILLERBEE]

P.S.
Sorry for my first post. Misspelled words and sloppy. I did it at 4:30 am.

Your dutch oven is probly a Lodge 10 1/4 diameter 5 quart

have you ever read my posts?  it doesn't matter what time it is, i screw up my spelling all the time    but i'm going to season it tonight!

[SeabeeCook]

<snip>

also it hasn't been used in forever so do i need to "season" it?  and can i do that at home on are glass cooktop?

It wouldn't hurt to re-season the oven, considering it's sat unused for a long time.

what is the best way to season it?

Clean the oven with a wet rag (no soap or any other cleaner), dry it over a medium-low burner, spread a light coating of shortening (like Crisco) over all surfaces and bake in a pre-heated 450-degree oven for one hour. The oven and lid should be turned upside down in the oven. After the hour is over, turn it off and let the Dutch oven cool inside the oven. Be ready to vent smoke in the house.

i went to a friend camp a couple weeks ago and he had 2 A-frame poles with a ridge pole across them to hang to dutch oven from a chain, so he could raise and lower the oven.  is this  the best way?  he also said it would work better if i used charcoal bricketts to regulate the temp. -  is that the better way or can i just watch my fire closely?

I'd use charcoal briquettes until you get a feel for temperature control. There are any number of charcoal charts available on the Internet. When you're comfortable with heat control, you can transition to campfire coals as I often do.

I have a friend who's a professional BBQ and Dutch oven caterer. He doesn't use briquettes any more. Leonard preferes to use a lump charcoal, like Lazzari briand, because it replicates campfire coals like a cowboy cook used.