I really like the way you explained the proper way to start and cook with cast iron cookware. So many folks give up after their first bad encounter with ruining a meal in a new non-stick lodge pre seasoned skillet and it ends up in the trash. I'll check out some more on your channel. Thanks again. Fred.
Excellent video - thank you. My wife wants to go camping this fall as part of a canoe trip. We will be purchasing a cast iron camp oven to do some of our cooking. Thank you again for all the time you put into making this video. You could have been a news anchor or journalist - you seem very comfortable in front of the camera.
Thanks for checking out the channel. Where will you be canoeing? A lot of folks that have to do any portage work will carry aluminum ones that work pretty well in warmer weather. Ones like the GSI anodized would be a decent choice for that type of trip. What will you be cooking?
@@dickinaroundoutdoors8609 We will be canoeing the Chippewa River in the vicinity of the Dunnville Bottoms, near its confluence with the Red Cedar River. One of the dishes we plan on cooking is wild duck. My wife enjoys the challenge of campfire cooking to see if she can replicate the dishes she can produce in more controlled environments. Thank you again for fine content.
Yep, there is always a solution if you have the time or skills. Some people have turned the lid upside down but that, to me, just lowers the capacity of the pot. Have a Happy New Year.
Thanks for the kind words. I absolutely still have the INEOS but, believe it or not, it remains at the dealership in San Diego being repaired from the mishap in Baja! I am hoping to go get it in January.
@@dickinaroundoutdoors8609 Wow, NINE MONTHS! You must have: • blown the engine • rolled the INEOS • broken all axles • destroyed the “Toot” You are a far more patient man than I.
@@tdsmith Hahah-the Toot was the real killer! Everything took time, I am going to do a video about it once everything sorted and I have the insurance money in my hand to go over everything. I have not done any videos yet until the process is complete.
Good stuff, thanks. I personally think there is a place for porcelain enamel while camping. Mainly burn bans and acidic ingredients. If you have to rely on propane or butane they are a go to for me.
I love porcelain coated pans and use them at home extensively. For camping I rely on (here is the secret) well seasoned cast iron which can take the acidic foods-these are the area where the flat bottom works well. I actually like anodized aluminum on the stoves as well. That being said if you are able to protect the enamel coating I agree, no reason not to use them. I actually have an old Le Creuset skillet that we bought at Goodwill for 5 bucks that is in my camping kit, it came pre-beat up! Thanks for dropping by the channel and leaving the excellent comment.
@@dickinaroundoutdoors8609 You're welcome. Goodwill and Home Goods are great places to scoop up quality cookware! I got a 14" Spanish Paella pan (carbon steel) for $9.00 and an 8 quart Staub for $29.00 at Home Goods. Went in the cart without batting an eye.
I use my 5qt Lodge bail handle for bread most other the time. I normally don't cook it that hot and have used my enamel as well but the Lodge is my go to. Have a Happy New Year!
So nice to see you back! Great information as always!
Great information for a lot of people, Dick. Thank you. Stay safe and stay warm
Good to see you-same to you and Happy Holidays
I really like the way you explained the proper way to start and cook with cast iron cookware. So many folks give up after their first bad encounter with ruining a meal in a new non-stick lodge pre seasoned skillet and it ends up in the trash. I'll check out some more on your channel. Thanks again. Fred.
Thanks for the kind words and for checking out the channel. I hope you have a great day!
Nice video,have a great xmas!
Thanks. The same to you and yours!
Very good explanation, keep on Dickin'Around! 👍 🎄
As long as they let me I will definitely do that! Happy Holiday Season
Excellent video - thank you. My wife wants to go camping this fall as part of a canoe trip. We will be purchasing a cast iron camp oven to do some of our cooking. Thank you again for all the time you put into making this video. You could have been a news anchor or journalist - you seem very comfortable in front of the camera.
Thanks for checking out the channel. Where will you be canoeing? A lot of folks that have to do any portage work will carry aluminum ones that work pretty well in warmer weather. Ones like the GSI anodized would be a decent choice for that type of trip.
What will you be cooking?
@@dickinaroundoutdoors8609 We will be canoeing the Chippewa River in the vicinity of the Dunnville Bottoms, near its confluence with the Red Cedar River. One of the dishes we plan on cooking is wild duck. My wife enjoys the challenge of campfire cooking to see if she can replicate the dishes she can produce in more controlled environments. Thank you again for fine content.
@@richarddean3154 Great area, we lived in St. Paul suburb for a couple years 35 years ago and did a lot of river canoeing in the area. Have fun!
You can make a 1” steel ring that JUST nests into pot ( along with stand/trivet ) so you can put on top of lid of Dutch oven to keep coals
Yep, there is always a solution if you have the time or skills. Some people have turned the lid upside down but that, to me, just lowers the capacity of the pot. Have a Happy New Year.
another nice video THANKS
I appreciate it-cheers
Another great video, Dick! Heaven knows how much camping you have done to learn these techniques!
Do you still have your Ineos?
Thanks for the kind words. I absolutely still have the INEOS but, believe it or not, it remains at the dealership in San Diego being repaired from the mishap in Baja! I am hoping to go get it in January.
@@dickinaroundoutdoors8609 If I remember correctly, it has been in San Diego for months?
@@tdsmith Since May
@@dickinaroundoutdoors8609
Wow, NINE MONTHS!
You must have:
• blown the engine
• rolled the INEOS
• broken all axles
• destroyed the “Toot”
You are a far more patient man than I.
@@tdsmith Hahah-the Toot was the real killer! Everything took time, I am going to do a video about it once everything sorted and I have the insurance money in my hand to go over everything. I have not done any videos yet until the process is complete.
Greetings Dick, Well done video! Thank you!
Good stuff, thanks.
I personally think there is a place for porcelain enamel while camping. Mainly burn bans and acidic ingredients. If you have to rely on propane or butane they are a go to for me.
I love porcelain coated pans and use them at home extensively. For camping I rely on (here is the secret) well seasoned cast iron which can take the acidic foods-these are the area where the flat bottom works well. I actually like anodized aluminum on the stoves as well.
That being said if you are able to protect the enamel coating I agree, no reason not to use them. I actually have an old Le Creuset skillet that we bought at Goodwill for 5 bucks that is in my camping kit, it came pre-beat up!
Thanks for dropping by the channel and leaving the excellent comment.
@@dickinaroundoutdoors8609 You're welcome. Goodwill and Home Goods are great places to scoop up quality cookware! I got a 14" Spanish Paella pan (carbon steel) for $9.00 and an 8 quart Staub for $29.00 at Home Goods. Went in the cart without batting an eye.
Awesome video
Thank you!
You didn't link that video
@@spmrosepi1 Not sure why it didn’t pop up for you but you can see it here ua-cam.com/video/mKPrtzt5Q-g/v-deo.htmlsi=FA_S8Xj6b1MT96CI
@dickinaroundoutdoors8609 thank you
This is best for bread. People using enameled cast iron, your Dutch oven will be damaged from the heat (550 F). Lodge.....it is ready to go.
I use my 5qt Lodge bail handle for bread most other the time. I normally don't cook it that hot and have used my enamel as well but the Lodge is my go to. Have a Happy New Year!