cast iron cook ware

I picked up 6 pieces of cast iron cook ware. Several pans and a couple pots. One of the pots has a wire handle and a dome lid with a insert in the bottom to hold things off the the bottom I think. Anybody know what this pot is called. Sorry I don't know how to post pictures

sounds like a real nice dutch oven

yup,,dutch oven

Ok I didn't think it was a dutch oven because the lid isn't flat to put coals on it's a dome (lid raised up)

some of them are. you can still bake in it. put stuff on that rack. suspend it over a fire with the bail. heat dutch ovens up slowly. they crack easy.

I'm cooking gumbo in this Picture. A chain and a tripod is pretty nice for cooking outdoors


https://www.amazon.com/Stansport-15...re+Cooking&qid=1609510123&sr=8-1

I need to clean and refinish them . I was going to use our self cleaning oven to clean the rust and stuff off. I cleaned and refinished the 14" pan by hand and it is a pleasure to cook with. I paid $40 for the 6 pieces. they have mild rust. Any advise on cleaning

Self cleaning oven is good. If there is a lot of rust buy several gallons of vinegar. Soak them in the vinegar for a few days. Rinse and dry. Then the self cleaning oven. After they come out of the oven they need seasoned. A good season helps prevent rust. I use lard but flax seed or olive oil is good. Warm the pan up a little. Put on a real thin coat of lard. Cover the whole thing. Put it in a 400 degree oven for an hour. Remover and let it cool down. Repeat. If you dont put the oil/lard on real thin it will get sticky. If it does get sticky put it back in the oven till its not. 3-4 coats is great.

I used lard and heat and repeat four times with lard. Thanks for the advise

I have the same one. Remember not all cast iron was designed for cooking in a fire. I've used it outside but it's better in an oven.

That dome shape and rack helps make a real nice roast.

Pike River, I always thought any with a bail were designed to be suspended over a fire?

Yep, Dutch oven. The piece inside is a trivet. I much prefer a lye bath to high heat cleaning, less risk of cracks or warping. One can lye to five gallons water, soaking gets most of it but really baked on cup may need a scrubbing and longer soak.

I'm of the flaxseed oil school for initial seasoning, three coats.

That's what I figure too but even 50 years ago I think producers knew that a bail looked nice to the house wife.

Here's mine (Sans Bail)


And then I bought one with a bail and flat lid. The round one stays at home now. Still does a great job but just works better inside

Domed lid pots with trivets are also know as roasters.

Thief.

Vinegar will get the rust off, 500+ deg multi hour cook (clean cycle in oven or put on grill) will clean them up and my current experiment is electrolysis

Cleaned up a No 8 "Good Health" branded Griswold and gave it to my son.

Flaxseed oil is about the best, followed closely by grapeseed oil

I have a pile of old cast iron in the garage that I am working through

A roaster to me is the oval ones like BSR made.