Maggie wrote on Jul 11^th, 2009 at 1:51pm:



Hey Maggie

I never have. But I will say yes you can. I would use normal cooking temps according to what you are cooking and see how it goes. I also would use the camp oven with lid on and maybe you could take it off towards the end if you wanted to brown up some roast veggies, breads etc.

Let us know how you get on?

Cheers
Jono

Maggie, it's really just like using a flat bottomed cast iron (ci) pot.  I've been using that sort for some 45 years now.  & yes, lid for some things and not others.    I don't tend to cook veggies in with meat unless it's a sort of stew type dish. 

I think a rule would be  Mostly liquid - baked beans, stew, pot roast - lid off.

Just a large piece of meat - lid on.

I've attached a pic of my latest flat bottomed ci acquisition (pre-seasoned).  I've used it 2x.  once with duck and once with chicken.  Of course this is a lid on item.  Oh, and it's so new using it for a chicken beats outside right now.

But you could do this with a camp oven in the house stove.

Maggie you have me worried now, we have an enamel lined CI oval dish the lid handle is a plastic of sorts, I have baked in this for 12 months at all sorts of temps.

Lady_Joanella wrote on Jul 14^th, 2009 at 8:09am:


Maggie, appologies, I didn 't think I'd be hijacking your thread.

LJW,  I've been told, 'not seen in Oz' for oval roasters. 

Depth of sides is 4.5"/11.4 cm

Domed lidded oval roasters come only in 'no longer made' ci.  Wagner, then Wagner-Ware, Griswold, McClary, & maybe Findlay.

That's the only McClary I've ever seen  (     )

Camp Chef used to have a flat topped one, but they've discontinued that because of the weight.

Prices for listed ones vary. Some sellers list them at the price of a car payment others start low.  Usually, they fetch over $200.00 US$.   Plus there would be freight.

I got very lucky and very eagle eyed for the McClary.

This Topic was moved here from New Members by Derek.