I have 2 i picked up for $10 that were in pretty bad shape. I used a wire wheel on my drill to clean them up.
Btw, It was a nasty nasty job. Who knows how many years of grease and rust combined together....
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let me first start this post by saying, this. BARNFARLE, your collection of griswolds in that earlier post makes me very very jelous. well, now to the next part, all the earlier christmas baking and cooking forced me to run out of propane to early this week, so i have had to take to cooking on my woodstove, (thank god its been cold outside) so i have been using my cast quite a bit, and i find that on the wood stove, cast makes all things feel right in the world, lololl.
I have a cousin in Baton Rouge who put me onto the mineral oil idea. A few years back we were down there and you will not believe the variety of "black iron" pots available there. Common Lodge dutch ovens and skillets, plus all kind of pots form little 1 gal up to some that run 40-50 gal, huge. We saw a lot made in china but can still get better grades made in USA.
I picked up a 5 gal round bottom with legs and lid in a little hardware store in a small town called Piere Part, somewhere between $50-60. We have been using it about 5 years now making some fantastic soups, gumbos and chile. The first time I used it everything stuck, but I scrubbed it clean with a nylon scrubber, no soap. and started treating with cooking oil and quickly found that no more often than we used it that the oil was oxidizing and getting sticky and hard, requiring a cleaning and re oil before use. That's when I learned about wiping down with mineral after cleaning, inside and out and no more sitckey problems. I just wipe it out before use and after use turn it on its side and spray clean with water hose, maybe a quick wipe with a nylon scrubber or rag, but never any soap or detergent. Nothing ever sticks now. It's my favorite pot, the only problem is that I can only use it outdoors, we have a glasstop stove and the wife refuses to use cast iron on it being afraid it will scratch her stovetop.. That one is too large for an interior stove anyway so I have a banjo type propane burner for it and a diskus.
I also have quite a bit of other cast iron, dutch ovens, skillets that I occasionally use outdoors for smaller cook jobs.
For some top notch new manufacture Dutch Ovens, try this site: MACA Supply Deep Dutch Ovens
I dont have any yet but want the big one 22"! You can also get them personalized. I have about 9 DO's, six skillets and a griddle. Nothing collectable.
Baked Strawberry, cream cheese french toast
http://i135.photobucket.com/albums/q...eakfast002.jpg
Mountain man breakfast (pre cooked some taters on the bottom)
http://i135.photobucket.com/albums/q...eakfast005.jpg
Finished with homemade strawberry syrup
http://i135.photobucket.com/albums/q...eakfast006.jpg
So I'm looking for a dutch oven with NO LEGS,4-5 quart,UNSEASONED,with lid NOT ON E-BAY but an outlet somewhere that ships. I hate that preseasoned stuff(abomination) . Oh...and not something that costs a kings ransom.Yeah...I know I'm asking for the world here.:banghead: Stupid modern world and it's pre-seasoned ways :shrug:
Go to Lehmans.com
and look under cookware. Mine is called a sugaring pot, 6 gal but has legs. They have a large selection of cast iron as well as Lodge.
All Lehmans sells is the pre seasoned stuff.and I need no legs.thanks though.And Lodge only makes pre seasoned anymore now as well.
Even the import stuff is showing up pre seasoned these days. I thought I saw that lodge did a line up unseasoned, have you contacted them?
This is the wrong time of year to want this, the reason I say that is the Flea market would be a good place to start. I dont remember what antique stores are in the Denver area and yard sales can sometimes turn these up. Would not hurt to do a craigslist search. You might be able to get some more info on the IDOS site (international dutch oven society) They may have a local chapter: IDOS Home