Baked Apples?

[RobertN]

My wife does this in a camp Dutch oven, when we're out camping.

She puts a dollop of butter in the bottom of the dutch oven. Then arranges cored apples, and sprinkles Red Hots in them. Throw some coals top and bottom of the Dutch oven, and cook till tender.

Love doing this kind of stuff stuff around the campfire, campfire cooking etc.Have 10", 12", and 14" camp Dutch ovens.

Um, Um good! If you're up for something a little different, core the apple, fill with RedHots and bake. Better than it sounds.

Amazon.com : Original Red Hots cinnamon candy .9 oz each 24 count : Hard Candy : Grocery & Gourmet Food

 

[goeduck]

My wife does this in a camp Dutch oven, when we're out camping.

She puts a dollop of butter in the bottom of the dutch oven. Then arranges cored apples, and sprinkles Red Hots in them. Throw some coals top and bottom of the Dutch oven, and cook till tender.

Love doing this kind of stuff stuff around the campfire, campfire cooking etc.Have 10", 12", and 14" camp Dutch ovens.

Any pictures of your Dutch ovens? Cast iron cookware nut here.

 

[Sawyer Rob]

We have so many apples here,

that we hardly do anything with them anymore.

I usually just feed them to the deer when winter comes...

SR

 

[om21braz]

Any pictures of your Dutch ovens? Cast iron cookware nut here.

Not Dutch oven, but here is something for you to check out:

Butter Pat Industries | Butter Pat Industries Polished Cast Iron Cookware

 

[om21braz]

My wife does this in a camp Dutch oven, when we're out camping.

She puts a dollop of butter in the bottom of the dutch oven. Then arranges cored apples, and sprinkles Red Hots in them. Throw some coals top and bottom of the Dutch oven, and cook till tender.

Love doing this kind of stuff stuff around the campfire, campfire cooking etc.Have 10", 12", and 14" camp Dutch ovens.

That sounds like an excellent apple dish!

 

[Diggin It]

We have so many apples here,

that we hardly do anything with them anymore.

I usually just feed them to the deer when winter comes...

SR

Sell'em. Even if just by the bushel as deer feed.

 

[2LaneCruzer]

My Mom used to fix fried apples. I loved them; but it's been a looooong time!

Mom's Fried Apples Recipe | Taste of Home

 

[Sawyer Rob]

Sell'em. Even if just by the bushel as deer feed.

With over a thousand acres of apple orchards around here, there's so much of that going on around here you wouldn't even believe it, it's happening EVERYWHERE, so not much use of me getting into that. Along the road, you see big bags of apples for 2 bucks...

A neighbor asked if I had any extra apples he could get, I said sure, they are FREE, just come pick some. He never showed up, later I asked what happen to him, he said it was just easier to buy some.

I guess he wanted me to pick them for him too!!!

SR

 

[JPRambo]

I just ordered another apple tree for my (some day to be) orchard. A heritage apple called "Summer Rambo".

 

[RobertN]

I'll dig some up this weekend.

I got the 14" DO from a friend; it needed help. It spent time in both Lye bath and electrolytic bath...

Any pictures of your Dutch ovens? Cast iron cookware nut here.

 

[Molalla1]

My Mom used to fix fried apples. I loved them; but it's been a looooong time!

Mom's Fried Apples Recipe | Taste of Home

I hear ya 2Lane . . .

 

[goeduck]

Not Dutch oven, but here is something for you to check out:

Butter Pat Industries | Butter Pat Industries Polished Cast Iron Cookware

Thank you. I have seen pictures of those but never the website. They are making them old school like they used to way back when. The Lodge pans you buy these days are as rough as a cobb and twice as heavy. My 100+ year old Griswold set (I have probably 30 pieces) is made like those in your post. The sides are thin to reduce weight and the surface is polished. They are non-stick if you know how to use them and cleanup is easy.

 

[om21braz]

Thank you. I have seen pictures of those but never the website. They are making them old school like they used to way back when. The Lodge pans you buy these days are as rough as a cobb and twice as heavy. My 100+ year old Griswold set (I have probably 30 pieces) is made like those in your post. The sides are thin to reduce weight and the surface is polished. They are non-stick if you know how to use them and cleanup is easy.

I've been hoping to score a nice Griswold via local channels to no avail. I may have to break down and order a Butter Pat.

 

[goeduck]

I've been hoping to score a nice Griswold via local channels to no avail. I may have to break down and order a Butter Pat.

You can find Griswolds on eBay, but you have to be very careful and make sure they have close up, detail pictures. Make sure they are not spinners (warped bottoms), etc.

Looking at the Butter Pat site, they are priced at (or less than) what you would pay for a top condition Griswold.

 

[Sawyer Rob]

I've been hoping to score a nice Griswold via local channels to no avail. I may have to break down and order a Butter Pat.

"Fields" is another newly made, very smooth brand CI skillet, and there a couple others too.

Griswold isn't the only smooth high quality CI, they just have the most recognizable name. Wagoner is another, I have a ton of CI in many brands, and many lessor known brands that are just as good as Griswold. I even have two that say "made in Korea" on the bottom, that are thin and just as smooth and just as anti stick as the high priced old American CI.

SR

 

[goeduck]

I have a lot of Wagner, they are just as smooth as Griswold but generally heavier. Also, many of the Wagner pieces are spinners with slightly warped bottoms. Just not the same quality. That is okay on an induction cooktop or gas, but not so good on a ceramic electric cooktop which really needs direct contact with the heat. Induction can bridge a gap and of course gas does.

 

[om21braz]

I have a lot of Wagner, they are just as smooth as Griswold but generally heavier. Also, many of the Wagner pieces are spinners with slightly warped bottoms. Just not the same quality. That is okay on an induction cooktop or gas, but not so good on a ceramic electric cooktop which really needs direct contact with the heat. Induction can bridge a gap and of course gas does.

Maybe I need to go gas so I won't have to be picky about having a flat bottom pan LOL!

 

[gsganzer]

Thank you. I have seen pictures of those but never the website. They are making them old school like they used to way back when. The Lodge pans you buy these days are as rough as a cobb and twice as heavy. My 100+ year old Griswold set (I have probably 30 pieces) is made like those in your post. The sides are thin to reduce weight and the surface is polished. They are non-stick if you know how to use them and cleanup is easy.

I've always wondered if you could polish a Lodge skillet and get good results (I still agree that they're hefty though, although that's not necessarily bad). Seems like you could use a combination of rubbing compounds to get it to the smoothness you'd like, before seasoning it.

 

[Sawyer Rob]

I've always wondered if you could polish a Lodge skillet and get good results (I still agree that they're hefty though, although that's not necessarily bad).

People do it all the time...

SR

 

[goeduck]

I've always wondered if you could polish a Lodge skillet and get good results (I still agree that they're hefty though, although that's not necessarily bad). Seems like you could use a combination of rubbing compounds to get it to the smoothness you'd like, before seasoning it.

Oh, I am sure you can and get a GREAT cooking surface. The downside would be that you still have a heavy skillet due to the thicker sidewalls etc. That said, I would still use it (or any Korean or Japanese, etc. CI skillet) over any non stick pan out there. I like old school and CI has been shown to be superior in many ways to other pans.