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Preppers' Corner
Camp Dutch Oven for SHTF cooking? Anyone have experience?
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<blockquote data-quote="BadgeBunny" data-source="post: 2099916" data-attributes="member: 1242"><p>The trick is to remember that you are, for all intents and purposes, <strong>baking</strong> whatever is in your dutch oven. Try to distribute the coals evenly (top and bottom) so the heat inside the oven is distributed (no hot spots) and a little bit too cool is better than a little bit too hot. You can always cook a little longer if you need to. It's kinda hard to get rid of that burnt taste, even if it's only burnt in a spot. That taste just permeates the whole pot of food.</p><p></p><p>Follow DeerSlayer's advice on care of your pots and lids. Cast iron is wonderful. It is also finicky about soap and water ... Do not ask me how I know this as it wasn't from reading and it was traumatic. Took me forever to get that pan seasoned back the way it was before I cleaned it "real good"! <img src="/images/smilies/frown.png" class="smilie" loading="lazy" alt=":(" title="Frown :(" data-shortname=":(" /></p></blockquote><p></p>
[QUOTE="BadgeBunny, post: 2099916, member: 1242"] The trick is to remember that you are, for all intents and purposes, [B]baking[/B] whatever is in your dutch oven. Try to distribute the coals evenly (top and bottom) so the heat inside the oven is distributed (no hot spots) and a little bit too cool is better than a little bit too hot. You can always cook a little longer if you need to. It's kinda hard to get rid of that burnt taste, even if it's only burnt in a spot. That taste just permeates the whole pot of food. Follow DeerSlayer's advice on care of your pots and lids. Cast iron is wonderful. It is also finicky about soap and water ... Do not ask me how I know this as it wasn't from reading and it was traumatic. Took me forever to get that pan seasoned back the way it was before I cleaned it "real good"! :( [/QUOTE]
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