Dutch Oven Chef: Dutch Oven Recipes & Cooking

Dutch Oven Cooking => Equipment => Topic started by: DeShawn on July 13, 2011, 06:36:19 am

Title: Ever tried aluminum?
Post by: DeShawn on July 13, 2011, 06:36:19 am
Have any of you ever tried cooking with aluminum dutch ovens?  What's your experience?
Title: Re: Ever tried aluminum?
Post by: IdBlackPotPat on July 14, 2011, 10:58:16 am
Have any of you ever tried cooking with aluminum dutch ovens?  What's your experience?
I love both CI and Aluminum ovens.  It is on my wishlist of things to own, but I just have not got one yet.  I have used them several times.  They cook slightly hotter as aluminum conducts heat quicker than CI but they cool down quicker too.  That can be a real advantage sometimes - especially with some deserts such as Cheese  Cake.  You can actually take an Aluminum oven off of the fire and put it directly into Ice to cool even quicker.  That would crack a CI oven.

I have friends that have the GSI and the CampChef Aluminum ovens.  I think I like the deep lid of the CampChef best.

Another advantage is that they are about 1/3 of the weight of CI.
Title: Re: Ever tried aluminum?
Post by: Eggman on August 02, 2011, 09:08:29 am
I have cooked turkeys in the Maca Cast Iron and in the Maca Aluminum ovens. I found them both consistent and I used the same amount of coals on each. If I was cooking on a stove I think I would prefer the cast but for charcoal both have worked well.