I seasoned it some time back...but never used it ......so Last night we did a beef stew in it..being 10" one....seemed quite deep....it looked deeper than the 4.5qt cast iron ones we have.

For stability as covered by Derek and LG in another thread....I riveted a saddle to the lid....worked great using CO lid lifter........the white inside isnt ash its GF flour

Dave

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Great work that stew looks very nice  :)

I'd love to be dipping some crusty bread into that gravy !

The 'saddle' on the lid was a good idea. 

What kind of racks have you got over the heat beads?
Are they recycled from an old stove or something like that, or specifically made for the job?

LG.....They are shop shelving....from junk shop..I cut in halves and cut bit off turned it over and welded it back on to make legs..was a flook.as it just right size for heat beads under it

Dave

Pretty good Dave. Still use my old Bedourie and it is over 30 years old now.

Shop shelves - of course!  I thought the racks looked familiar but couldn't quite place them.
Brilliant bit of recycling.  I'll keep my eye on the shopping complexes next time we have hardwaste   ;)

Nice looking stew there DK and if i may say so looks like its time for a lemon tart judging by the lemon tree in the background of the first pic.
I have had a bedourie for ages but don't use it that much, might be time for a stew ;) ;)
Mook
[smiley=thumbsup.gif]

Nice one Dave.
What's the dimensions of that oven, please?

Aart

Its been a wet winter here.......and the lemon tree is loaded.......we are running out of ideas.....done lemon morang..lemon tart to death........Might have to do that lemon chicken one......now was that 24 lemons??

[smiley=chef.gif] [smiley=drool5.gif]

Dave

Aart........I measured my cast iron 4.5qt
the base is 9.3/4" wide at top ..8" wide at bottom...4" high

The Bedourie is 10" wide straight sides....and 5" high

I'm still so unmetric.....so I was right...the Bedourie is slightly bigger........Rosie said she used same amount of food as she used in CO.....and said it didnt look like much  ::)

Dave

Dave, just noticed that you use heat beads on top for doing a stew. I do the same and have often been quizzed about it by people saying if you did it on the stove at home you only have heat under.

To me it gives a better all round heat.

Cheers

Derek wrote on Oct 19^th, 2012 at 9:44am:

Dave, just noticed that you use heat beads on top for doing a stew

Same here, for all wet dishes.
Curries etc
Not many beads, for a 12" CO, maybe 4 -6 heatbeads.

Aart

Probably used more heat beads than needed.....most were recycled from previous meal.....we have always put heat beads on lid of our cast iron COs....been told the SMS ones being thin metal dont need much heat..as I said...was first time I use Bedourie...I'm sure I will improve with experience

Dave

I grew up more or less on a Bedourie. The middle photo at the top of the forum is over 20 years old and is a scan of a photo of one of my first efforts at cooking muffins in a Bedourie. You can see it in the background covered in coals. How we did fit before Heatbeads  ;D

Being 12 inches all the way down they hold a 6 cup muffin pan well.

Speaking of muffin pans, I found a recipe recently that I am going to adapt for a muffin pan. It is for individual mini meat loaves. Will cook them in the Bedourie. Watch this space :)


Derek [smiley=chef.gif]

how can it be made Gluten free??

Dave

Dave, there are heaps of recipes on the Net for gluten free meatloaf. Just do a Google search.

Just adapt them to your own taste.

My problem will be keeping them moist. Might line the cups with streaky bacon :)

sounds pretty good to me

Dave

Amazingly I have a mate in Illinois near Chicago with a 12" Bedourie.  He is an experienced Lodge camp oven cook - but he just loves the Bedourie!
He just ordered a 10" Bedourie for his Volcano Stove which fits it very nicely from my own experience.

David