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Dutch ovens for trail cooking - anyone else try it?
I used to take those on long white water rafting trips back in the day. We would make casseroles and cobblers. Spent 28 days rafting down the Grand Canyon in 1999.
Stand was extra. Pretty handy, keeps lid out of the dirt with coals on top or you can flip lid to use as frying pan and use stand to keep it above the coals.
Thom Cheney is the dutch oven cooking master. I mainly use mine to cook biscuits. I use the lid (underside) to fry eggs, make tortillas, make flat bread and pizza on my gas grill.
A word of caution: The lid stays hot long after you think it's cooled off enough.
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