Teardrops n Tiny Travel Trailers

I was reading the instructions that came with my Dutch Oven, and it mentions ensure there is good air flow in/around the oven. That makes it sound like the lid should be kept off, or at least partially off. So, right now I have it in my kitchen oven, lid off, but I was wondering how others store their dutch ovens.

Thanks

I put a peice of rag between the lid and the pot and that works just fine


For my pans I have a Griswold pan rack you can see it on the table

They should changer your avatar title to "God of Cast Iron". You have quite the collection there. I have a feeling you use every piece of it.

I think if Dean took a picture of his whole collection he would beat me!

I guess in order of most used to least:
12" deep DO main course-camping every meal- home twice a month
10" bean pot breakfasts/side dish - camping nearly every meal - home twice a week
10" deep pan fry the stuff - once a week
waffle Iron surprisingly enough Waffles - twice a month
5" pan single serving reheats
10' DO camping desserts

They say... You should wipe 'em down with oil after each use.
I tried that for a while and found out that oil is a great magnet for dust and other things, like CAT HAIR.
I quit oiling the outside and just oiled the inside for a while too.
Quit doing that after a while, 'cause the oil on the inside tended to gravitate to the bottom of the oven and would sometimes get "sticky".
Now I just make sure they are clean and DRY before stowing them. I also take one or two paper towles, fold or roll them up and use as a moisture wick, with the end sticking out between the lid and the oven.
Right or wrong, this works for me. I do wet the inside with olive oil, just prior to use.
No fancy carrying bags or storage boxes yet on the horizon or forseeable future... (Sorry Rock)

BTW Matt,
I only have 15 DOs at the present time...

I have noticed that there is a smell if I don't use an oven in a while (couple weeks). This doesn't happen to the ovens that I don't oil (cause I forgot). Just last night, I was thinking about not oiling them after cleaning. How do you get the ashes off the lids? If I don't oil the lid, it stays ashy looking.

I usually scrape out the big chunks with a plastic scraper, then brush the insides with a bristle brush and hot water. Afterwards, I heat them up on the stove to evaporate the water off. after they cool off, I put them in traveling bags for lack of anywhere else to put them. The bags are great for keeping the cat hair off. The cat loves climbing on the ovens for some reason.

I'm oiling them inside and out, per the instructions (at least for now), don't have any bags, don't have any cats, so not sure that I'll get any bags.

I do like the paper towel idea, I think I'll do that, and the shelf that you have Ma3tt is really nice! Really shows them off.

Rock,
I just scrub in hot water with a stiff natural bristle brush. Once in a great while on some of the deserts, I do have to employ the plastic scraper.
On the lid, I just scrub the ash residue off with hot water and the natural bristle brush.
I've noticed that the exterior of the lid is the first place that shows signs of needing a reseasoning, especially when I do pizzas... (40 briquettes on a lid does take a toll)

BTW- I know what I'm getting you for Christmas...
Gonna get around to mailing you your IRG trophy... Really.

15 ovens beats me by about 5! Do you count 18 pans 3 corn bread pans and 3 waffle makers, Maybe we should compete by weight!

I think I've only got about 7 or 8 skillets... You win.
Someday I'm gonna get into the Maca line, then we'll be talkin' some serious weight.

I only have 9 ovens (does a 5in really count?) 2 skillets and a griddle.

I used 3 ovens to cook dinner last night. A Caribbean pork roast with a pineapple curry chutney (Dream Dinners), Saffron Rice (bagged rice) and, the old standby Peach Cobbler (I already had the ingredients).

5" all the way up to 22" counts in my book.
You know... I even have some 3"ers, but they have been converted into salt and pepper shakers, so they don't count.

I wash it with hot water and a brush....let it dry and put it in this box.
Lid goes in first, then oven with legs sitting on top of lid.
Yin Yang logo is a bunch of holes for ventilation.
This is for my 8" oven which I use the most.
The 10" is kept in the cardboard box cuz I ran out of scraps to build a box for it.



Walter

I used to oil my iron after use and then store but I agree that sometimes you can get the "smell" if they have been stored for a while. Now I put them away un-oiled after cleaning. Before using them next time I will start to preheat as usual before cooking. Before adding ingredients, I will spray a diluted mix of cider vinegar and water to "sanitize" the oven, wipe the inside dry and then coat with oil before cooking. This is after some good initial seasoning to get the patina started. That does take time to develop and requires oiling after use, after cleaning and while the oven is still quite warm, then allowed to cool before storing.



My problem is having more iron than the TD can carry.

Jack

Jack J wrote: I will spray a diluted mix of cider vinegar and water to "sanitize" the oven, wipe the inside dry and then coat with oil before cooking.

Do you do this while it is hot?