Salvaging the worst-case scenario Dutch Oven

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nice work.

I'da gone sulpheric acid on that bio-hazard, but your method was much more zen.

Congrats on the rehab!

My most memorable DO experience is holding one end of a tarp sheltering our cooking area from a sudden downpour during the last night of a rafting trip. A shorter fellow paddler alternated feeding bites of dinner between me and the other (taller) tarp holder until dessert -peach cobbler- was finally done cooking.
 
sirenmoses said:
nice work.

I'da gone sulpheric acid on that bio-hazard, but your method was much more zen.

Congrats on the rehab!

My most memorable DO experience is holding one end of a tarp sheltering our cooking area from a sudden downpour during the last night of a rafting trip. A shorter fellow paddler alternated feeding bites of dinner between me and the other (taller) tarp holder until dessert -peach cobbler- was finally done cooking.
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she's still a ways out, but thanks for the kind words!
Sulphuric acid you say? Hmmm:hhmm:
On second thought, that's a bad idea for me, since I'm so accident-prone, I'd have a tough time explaining to guests at the hotel I work for why I look like Two-Face.

Aren't those memories the best? Cobbler's best when you've earned it; hiking, holding tarps up in the rain, digging snow caves...
 
A couple of years ago my wife and I were talking about past camping trips around the camp fire. We have over 30 years of camping behind us so there was a lot to talk about.

The re-occurring theme was we remembered trips that were eventful. The trips that went off with out incident we didn't remember very well.
 
rusty_tlc said:
The re-occurring theme was we remembered trips that were eventful. The trips that went off with out incident we didn't remember very well.
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I agree! It's always the "interesting" trips that stick around, and the ones that have a few frustrations to overcome that seem the most rewarding.
 
Nice save on the camp oven CC. How's it smell now? If you're not pleased with how it's come out, try heating it up again and adding a few scoops of kitty litter or fullers earth - should help suck up any fatty decomposed/charred chicken residue.

I hope that the PO of the camp oven isn't pissed at you for messing up his science experiment.
 
Heh, the PO's out of the picture, I traded my babied DO over for it straight up... though the thought of similar experiments taking place in that one makes me shudder, I think I'd rather lick a chalkboard than learn what manner of frankenroadkill he's brewing up in my baby!

I will definitely look into the kitty litter/fuller's earth solution, if needed. I'm thinking about sewing up a muslin cloth bag filled with mesquite or applewood chips to stuff in there in storage to keep the seasoning from going rancid. That sound like a decent idea to anyone?
 
Good save.

I have rehabbed one nasty cast iron piece-I found it at a thrift store complete with remains of the last meal cooked in it. Just put it through the self cleaning oven cycle. Came out like brand new cast iron. Reseasoned, and it's still going strong. It's my grilled cheese pan, kind of an odd square skillet that is about twice as thick as normal cast iron.
 
Updates.

Well, Has some time this afternoon, so I thought I'd get the DO rolling again.

Another scrub-down and thorough rinsing to get the new surface rust off, and beginning the madness.

first thing to note:
We didn't have nearly as much Crisco as I thought, but I had a big jug of corn oil, so I'm trying that as the base for the seasoning. All I need is for the stuff to smoke off and leave behind carbon, so I think it'll work fine. To be honest, Ive never cared for Crisco, so if this works well I may just phase out the white stuff altogether. We'll see.


Some pics:
1. after the first round in the oven, and a quick brushing-down with Corn Oil. Bottoms up!
2. speaking of bottoms up...
- yeah, that's a Sake barrel and not a Tumbler glass. I don't have tumblers yet, and I didn't feel like dusting off a half-pint Mason Jar.
- and yeah, Glenlivet's not the best, but that's a 25-dollar bottle, as opposed to Chivas 21 (my personal favorite) with is around 70 a bottle, I'll save the good stuff for special occasions.

More info as it presents itself.
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Assassin said:
good job on the rescue............she looks great
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Thanks!
Just finished up around 1800 today.

1. Brushed down with oil before a return to the oven
2. After that layer of oil's been smoked off
3. Another brushing down
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round four (I didn't take pictures of round three)

1. fresh off the heat
2. Lid just greased again, up close
3. Body, same as lid.
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after the fifth stint in the oven, greased down just before cooling on the stove prior to storage.


I'm feeling the need to do some cooking, anybody else?

Tuesday Morning's my Friday night, so I think I may get some bread dough fermenting in the fridge in anticipation if this DO's maiden voyage post-refitting.

Thanks for tuning in, everybody and thanks, for all the feedback and conversations.
By the way, I may have started this thread, but by no means should it be relegated to my own one project, so if anybody else has their own unique process documented, please share!
My hope is that some poor schmuck somewhere down the line needed pointers on this level of catastrophe may find this useful.

I'll share my bread process when it happens, too.
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titanpat57 said:
Great CC!

Will have to tune in Tues. night after work and see what Martha's up to then!

Great ressurection!

Pat
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Thanks!


oh, and:
Tonight on "Martha's Kitchen":
Fresh-baked bread,
Designer table settings on a dime,
and Insider Trading 101.
Stay Tuned!

:lol:
 
Nice work, CC. The final result looks great. Thanks for posting all the pictures too.
 
I'll be tuning in for the "how to clean your oven After Rehabbing a DO".

Cast Iron looks great. Yr stove looks like it earned it's keep. ;)
 
sirenmoses said:
Cast Iron looks great. Yr stove looks like it earned it's keep. ;)
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We bought it new when my family moved in almost 11 years ago, and I'm still wondering on why my folks chose white. granted, we've got the white counter tops, but everything shows the slightest stains. (and why did they put the oven vents under the plastic knobs? 'Cause melted knobs are fun, that's why.)
It's funny, too, because my dad swore up and down on a stack of Bibles about the quality of the Amanna junk, and the fridge we bought at the same time went belly-up three summers ago during a heat wave (lost alot of good quail in the resulting thaw, too!) and this stove's ECU's on the fritz half the time, too.

If I had a dollar every time we had to tear into that thing to fix some of the screwed-up electrical, I wouldn't be typing this from work...

Nonetheless, it's earned it's keep, it gets things cooked, so what do I have to complain over?

I will leave off with one brief note to anybody planning on getting a range or stove. This is something I learned from culinary school:
brushed stainless steel. 'nuff said.
 
Excellent
 
update:
yeah, I haven't actually made the bread dough yet. I forgot to Sunday morning after work, and Monday I got off at 0700, went straight to the gym, worked out until 10000, school until 1500, went home and slept until 2215 (my alarm clock somehow gained two hours, and shut the alarm mode off on its own, I'm lucky I made it to work last night at all) got home this morning at about 0800, and crashed while watching Batmman Begins on my laptop.
Anywho, I'm on my way into town to grab some supplies for making some sort of Udon, or Soba dish (I'm kinda obsessed with anything you can eat with chop-sticks, FYI.) While the broth is going, I'll throw down on that bread and make it on the fast-side, or just make biscuits, all depending on how saucey I feel.
 
hungrily looking forward to your results.

and I was picking cuz the PO of my place also sourced a white stove, altho w/black upright thingy, but I do feel yr pain.
 
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