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The legs make it easier to sit on an open fire. How deep is the fry pan? I had a combo like that years ago and the pan was about 4-5" deep. It was called a chicken fryer with the lid.
 
Looking forward to y'all's posts re: cast iron cooking seasoning recipes etc

Love all things cast iron.
 
FYI the dutch oven has legs on it....in case that matters to anyone.


Most stoves have raised burner grates and this shouldn't pose a problem for most.

Our Wolf stoves have 2 inch burner grates and they fit comfortably to the dutch oven. I realize not everyone has these in their home, but if the legs are a problem they can be trimmed down with common angle grinder.

They don't have to be completely removed if you don't want to, just trimmed so the Dutch oven sits on the grate.
 
So I pulled the trigger and it is a nice set. I was reading the literature and they suggest a cast iron conditioner. I looked it up on Amazon and it gets good reviews. I have always used lard or vegetable oil. Anyone use this and can let us know how it compares?

[ame="http://www.amazon.com/Camp-Chef-CSC-8-Cast-Iron-Conditioner/dp/B000H86C9I/ref=sr_1_1?ie=UTF8&qid=1452046189&sr=8-1&keywords=cast-iron+conditioner"]Amazon.com: Camp Chef CSC-8 6-Ounce Bottle of Cast-Iron Conditioner: Kitchen & Dining@@AMEPARAM@@http://ecx.images-amazon.com/images/I/414Iu-ESkML.@@AMEPARAM@@414Iu-ESkML[/ame]
 
now its 49.99? and out of stock

oh well i missed another one
 
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