Cast iron dutch ovens

[Hank Mcmauser]

Good evening all, new here , wanting to see if anyone else is into cast iron cooking. Living in Florida I don't use them as much as I did whem I lived in Idaho. However I kept and few and still occasionally use them. I have a couple of the standard 12" lodge and camp chef dutch ovens, and a 14" camp chef with the elk on the lid. I also have a 15" deep MACA with the fishing scene.
One thing I've always wanted to try was one of the African Potjie's had anyone got any experience with these type pots?
Shown is my 15" Maca with a 14 lb turkey I made a few years back.

 

[Beaverman2]

Yea Ive been cooking with DO's for 50 years, have taught a few thousand Scouts and leaders over that time period, I have currently thinned out the heard of 13 DO's down to 2, a 10" deep and standard 12, sold my lodge 24 deep a few years ago, I would still buy 1 more if I could find that oval MACA with the divider wall in it, I have never tried those caldron things from Africa.

 

[pilot]

I have one of the African pots I inherited from my mother, but have never used it. Probably 2 gallon capacity. Not sure what I could cook in it. Chili, maybe, but I only eat meat and eggs nowadays.

 

[Hank Mcmauser]

Yea Ive been cooking with DO's for 50 years, have taught a few thousand Scouts and leaders over that time period, I have currently thinned out the heard of 13 DO's down to 2, a 10" deep and standard 12, sold my lodge 24 deep a few years ago, I would still buy 1 more if I could find that oval MACA with the divider wall in it, I have never tried those caldron things from Africa.

There's a shop in Twin Falls that still carries a few Maca ovens I believe it's called "happy camper" . From what I understand they were doing pre- orders, and then going into production. They're made in India now instead of Utah, so not as desirable.

 

[Hank Mcmauser]

I have one of the African pots I inherited from my mother, but have never used it. Probably 2 gallon capacity. Not sure what I could cook in it. Chili, maybe, but I only eat meat and eggs nowadays.

I'm thinking about the 6 ,or 8 qt Potjie it would be great for chili, and stew, at bushcraft campout weekends.

 

[Loyalist Dave]

Good evening all, new here , wanting to see if anyone else is into cast iron cooking. Living in Florida I don't use them as much as I did whem I lived in Idaho. However I kept and few and still occasionally use them. I have a couple of the standard 12" lodge and camp chef dutch ovens, and a 14" camp chef with the elk on the lid. I also have a 15" deep MACA with the fishing scene.
One thing I've always wanted to try was one of the African Potjie's had anyone got any experience with these type pots?
Shown is my 15" Maca with a 14 lb turkey I made a few years back.

That's a good looking bird.

I don't think the potje caught on here like they have in Africa, and a few other places around the globe, because they are more limited than the Dutch Oven. They require more fuel. While you can bake a whole turkey in a very large one like your Maca, it's tricky to get it out, and they are not meant for breads, nor pies, etc., though one could probably make one work in some capacity. I've baked a whole chicken in my standard D.O. by simply using an old technique called spatchcocking. While not as pretty as a whole turkey, one can get a very moist bird with crispy skin. For stewing or boiling, or heating water for cleaning, one can save many pounds in weight by getting a copper pot.

LD

 

[Hank Mcmauser]

That's a good looking bird.

I don't think the potje caught on here like they have in Africa, and a few other places around the globe, because they are more limited than the Dutch Oven. They require more fuel. While you can bake a whole turkey in a very large one like your Maca, it's tricky to get it out, and they are not meant for breads, nor pies, etc., though one could probably make one work in some capacity. I've baked a whole chicken in my standard D.O. by simply using an old technique called spatchcocking. While not as pretty as a whole turkey, one can get a very moist bird with crispy skin. For stewing or boiling, or heating water for cleaning, one can save many pounds in weight by getting a copper pot.

LD

Thank you,I you're coreect , they are definitely more versatile. I think I'll keep my dutch ovens and spend my money on other blackpowder accessories.