Oroblanco
Gold Member
- Jan 21, 2005
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Hola mi amigos!
I would like to hear from people that have or have used cast aluminum Dutch ovens for camp baking.
For most of my life I used an old style folding aluminum reflector oven for all of my camp baking. It worked great, but the big drawback was that it required a rather big fire (flames reaching at least half the height of the reflector to be effective) and thus used quite a bit more firewood. Plus although it was light weight enough, over time and repeated usage over the years, it was slowly getting warped out of shape and got badly damaged by a windstorm to the point that it practically needed to be rebuilt - <you can not buy this kind any more> so I ended up buying a cast iron Dutch oven. Not useful for packing in to remote sites, but still works very well for camp baking (and other things you use a large pot for) so much so that I got a second one in a smaller size. I am pretty happy with both of them however neither one is useful for backpacking. Too heavy! So I am curious about these cast aluminum Dutch ovens, will they work as well for baking bisquits, cornbread, etc? Do they need to be seasoned like cast iron, how are they to clean up after use etc? Any and all opinions on this question are invited. Thank you in advance,
Oroblanco
I would like to hear from people that have or have used cast aluminum Dutch ovens for camp baking.
For most of my life I used an old style folding aluminum reflector oven for all of my camp baking. It worked great, but the big drawback was that it required a rather big fire (flames reaching at least half the height of the reflector to be effective) and thus used quite a bit more firewood. Plus although it was light weight enough, over time and repeated usage over the years, it was slowly getting warped out of shape and got badly damaged by a windstorm to the point that it practically needed to be rebuilt - <you can not buy this kind any more> so I ended up buying a cast iron Dutch oven. Not useful for packing in to remote sites, but still works very well for camp baking (and other things you use a large pot for) so much so that I got a second one in a smaller size. I am pretty happy with both of them however neither one is useful for backpacking. Too heavy! So I am curious about these cast aluminum Dutch ovens, will they work as well for baking bisquits, cornbread, etc? Do they need to be seasoned like cast iron, how are they to clean up after use etc? Any and all opinions on this question are invited. Thank you in advance,
Oroblanco
