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picked up a dutch oven (my first) this morning at a swapmeet. its a 12" wide by 4 1/2; deep camp chef, brand new it has the whole Lewis and clark thing on the lid plus 3 legs on the lid, it came with the carring bag and the hook plus it came in a great hard wood box that was branded with the L & C promo. The whole thing $25 what do you think. be honest

cherokeegeorge wrote:picked up a dutch oven (my first) this morning at a swapmeet. its a 12" wide by 4 1/2; deep camp chef, brand new it has the whole Lewis and clark thing on the lid plus 3 legs on the lid, it came with the carring bag and the hook plus it came in a great hard wood box that was branded with the L & C promo. The whole thing $25 what do you think. be honest

Hey CherokeeGeorge,

I think you got a good deal. I was looking at a 10" deep lodge this weekend and it was about $36. Camp Chef makes a quality oven and a 12" is an ideal size to start with since most recipes are sized for one. Be sure to season it well, then get cooking. A great DO list is available on Yahoogroups and it named Dutchovencooking. Lots of great folks (just like here) and plenty of recipes and advice. I would suggest practicing a little at home before heading out camping.

Keep your coals hot!

Joanne

Sounds like a bargain.

I'm still looking for a good set at a good price. If anyone sees a good sale on these, please let me know.

I have that oven its nice. I made peach dump cake in it for 35 people on Easter. if you look at the rim it has a little slot that lines up with one on the lid so you can put a remote thermometer in it.

I got a great little book about how to cook with dutch ovens.

The best tip in the book is to use an aluminum cake pan inside the dutch oven. That way, cake cooks evenly and beans are a snap to clean up, as you just pull out the pan and wash it. I have heard that dishes like chili are pretty hard on a dutch oven's seasoning.

-Ben

Thanks guys all I keep thinking about is cobbler

You really got a good deal. For you looking: Harbor Freight usually has the 12" for 19.99 to 24.99, plus they always have coupons e-mailed. These are foreign made, but still good. I had to teach 12 boys to use one, so I bought 4 and did teams of 3. Also academy'd prices aren't bad. Flea markets and antique stores really think some of these are worth something, but do some research before you pay over $60 for any cast iron oven or cast iron casserole dish.

[quote="bennelson"]I got a great little book about how to cook with dutch ovens.

. I have heard that dishes like chili are pretty hard on a dutch oven's seasoning.

-Ben[/quote
Anything acidic Is a bad thing, but not the end of the world. You should reseason after each use anyway. Not the whole nine yards, but clean, dry then coat lightly with lard while its still warm. Yes I said lard. I will use crisco in a pinch, but I try not to.

Y'all need to check out the
"LONE STAR DUTCH OVEN SOCIETY"
http://www.lsdos.com/

Question: How do I season a Dutch Oven?
http://www.lsdos.com/faq.html

The cast iron Dutch oven as the official TEXAS State Cooking Implement.

In the fall of 1994, the Lone Star Dutch Oven Society was established to form a Texas Society for people who are interested in cooking outdoors in Dutch Ovens. Dutch Ovens are cast iron cooking pots that originated in Europe many hundreds of years ago. In the 18th century they were manufactured in England, and brought to this country by Dutch Traders... thus the name "Dutch" ovens. These wood fired cooking utensils were of paramount importance to the pioneers who settled this continent. The great Texas cattle drives could not have happened without them.

Societies of Dutch oven cooking have existed in Utah and surrounding states for over ten years. The LSDOS was patterned after the Dutch oven societies in these areas, but we are truly Texas unique. Since that time our society has grown to include chapters in a dozen areas around the state. Each chapter hosts their local DOGS on their own schedule. Our society boasts some extremely competent cooks who are always willing to share their knowledge and experience. Some of our members have been cooking with these black pots for more than 40 years. Join LSDOS, whether you like to cook around a campfire or on your patio with charcoal, and make future history in Texas style cooking... with us!

Also in Kansas, Tenneessee, North Carolina, Mississippi, Alabama, Louisiana and California.

I picked up a little experience with dutch ovens from doing black powder buckskinnin'. First, If'n yer gunna do it, do it right! Get quality, an that aint from harbour freight . Wash it good in hot soapy water and then rinse it well. To season, Give it a coating of vegetable oil and allow to drip dry for a few minutes(if you don't the oil will drip in oven....smoke..nuff said), then put in in a 300 degree oven for an hour. When makin' a cobbler or any other similar food its best you line 'er with foil. Fer cookin' I use the 3 up 3 down rule. Take the number of inches in diameter and add three to it and that is the number of charcoal briquettes to put on the top, and then subtract three from the diameter and put them under the pot and that should give ya purt neer 325 degrees and should last long enough for a cobbler. Ya can also just put it on the coals of a fire and shovel some more on top but it tougher to gauge temperature.
Everything taste better comin' out of a dutch oven! Give 'er a try!
Rog...

I think you got ripped off, big time. And as I hate for people to get ripped off, I will send you the $25 for the DO and take it off your hands.
Brwbier