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Cooking With Iron If You Cook It With Dutch Ovens Or Cast Iron Pans, Here's Where You Want To Show It.

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  #20  
Old 03-21-2017, 01:34 PM
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Quote:
Originally Posted by Jailer View Post
Might be a decent alternative to Lodge at similar prices, especially if it truly does have a better finish.
Keep using the Lodge...it will get smoother and smoother over time.
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  #21  
Old 03-21-2017, 01:49 PM
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When coating with oil at the end, do you do it over a hot stove as to prevent the oil from becoming rancid between uses?
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Old 03-21-2017, 02:06 PM
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A few years ago, I needed a cast iron Dutch Oven. This was back when I was assistant Scout Master for my sons scout troop. Come to think of it that was quite a few years ago. Anyway, I didn't have money for a really nice one, so I found a Chinese one that was pretty rough. However, it was only $14.00 as I recall, footed, dished lid and all. I took it home and took a 4" random orbit sander to it. Smoothed it up with 60 grit and finally finished it off with 240. Seasoned it and that thing is with me still. Have no idea how many great meals have come out of that el cheapo Dutch Oven.
With all that said, I am going to order one of the De Buyer units.
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