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Quick Question About Frying

 
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gavinsco



Joined: 29 Nov 2016
Posts: 2

PostPosted: Thursday 12-1-2016 12:21 pm    Post subject: Quick Question About Frying Reply with quote

To avoid lugging a separate skillet and dutch oven to camp, I've been told most dutch ovens come with a lid that doubles as a frying pan, but how would you even fry with something that heavy that doesn't have a proper handle? I need it to be shallow so I can't just use the main bit of the oven, but how would you suspend/hold the lid over an open fire and cook up a mean breakfast of fried eggs, sausage and bacon??

Yours sincerely,

a hungry camper.
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PhulesAu



Joined: 19 Dec 2010
Posts: 78
Location: Pearland, TX

PostPosted: Thursday 12-1-2016 3:03 pm    Post subject: Reply with quote

Trivet is what we use.
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cphubert



Joined: 01 Jun 2016
Posts: 71
Location: CT

PostPosted: Thursday 12-1-2016 6:03 pm    Post subject: Reply with quote

I use a trivet (welded horseshoes) or the lodge lid holder with the cover inverted on it, coals placed under lid. I have seen other trivets but I liked and made ones by borrowing the idea from Kent Rollins Cooking Cowboy you can find his on you tube or his web site. they where easy to make but don't fold flat like the lid holder.
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ChadVKealey



Joined: 16 Nov 2015
Posts: 42
Location: SE PA

PostPosted: Thursday 12-1-2016 7:30 pm    Post subject: Reply with quote

Assuming you have a DO with legs, just invert it, put the charcoal on the bottom (now top) and then perch the lid on top of the legs. That's the way Alton Brown does it.
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DG TX



Joined: 21 Dec 2007
Posts: 1177
Location: Central Texas

PostPosted: Friday 12-2-2016 2:59 am    Post subject: Reply with quote

ChadVKealey wrote:
Assuming you have a DO with legs, just invert it, put the charcoal on the bottom (now top) and then perch the lid on top of the legs. That's the way Alton Brown does it.


Thumbs Up That would be my route
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CWallyD
Pied Piper of Cast Iron


Joined: 30 Sep 2009
Posts: 622

PostPosted: Friday 12-2-2016 9:13 am    Post subject: Reply with quote

I use a deep lid hard anodized oven lid made by Camp Chef turned upside down on a propane stove. Works great (If you have a propane stove) You can use the oven inverted for a lid if needed.
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Darwin



Joined: 25 Nov 2012
Posts: 186
Location: Arizona

PostPosted: Friday 12-2-2016 5:14 pm    Post subject: Reply with quote

Do as Chad said or consider one of these. Always nice to have on hand.

http://midhardware.com/hardware/product_info.php/products_id/1301936?gclid=CjwKEAiA1ITCBRDO-oLA-q_n8xYSJADjBQfGvaXBEOm54KoYxeoW9VCQD6cTWXpQmpCj0NaJkM9OvRoCeiPw_wcB
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SeabeeCook



Joined: 02 Dec 2007
Posts: 606
Location: Diamond Springs, Calif.

PostPosted: Saturday 12-3-2016 9:36 am    Post subject: Reply with quote

Unless you have extremely limited space in your vehicle, I'd take the Dutch oven and skillet. Yes, you can use the lid as a skillet (and I've done it many times), but depending on what you're cooking, the results can be imperfect.

I prefer a to use a skillet. Its flat bottom lets me cook more than one hotcake at a time without the batter running toward the middle with the slopped lid. And the skillet sides let me contain the food while allowing me to use a spatula.
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wolfy



Joined: 01 Dec 2007
Posts: 835
Location: NE Nebraska

PostPosted: Sunday 12-4-2016 6:46 am    Post subject: Reply with quote

If you can't invert the oven because it's being used for something else, just pound 3 metal tentpegs or bridge spikes in the ground next to the main fire. Dump a shovelful of coals in the center and you're good to go. Thumbs Up
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gavinsco



Joined: 29 Nov 2016
Posts: 2

PostPosted: Tuesday 12-13-2016 2:03 pm    Post subject: Reply with quote

Thanks guys! I was hoping to cut down weight by using the lid as a skillet, but if the results will be that different, I suppose the extra few pounds won't matter too much. Though, the trivet seems like an idea....
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ChadVKealey



Joined: 16 Nov 2015
Posts: 42
Location: SE PA

PostPosted: Thursday 12-15-2016 8:41 am    Post subject: Reply with quote

gavinsco wrote:
Thanks guys! I was hoping to cut down weight by using the lid as a skillet, but if the results will be that different, I suppose the extra few pounds won't matter too much. Though, the trivet seems like an idea....


Some camp DOs (Cabela's brand and possibly others) have a lid that's more like a skillet than others. Most of them have a slightly concave lid that may be perfectly fine for a lot of things you'd normally cook in a skillet, but may not be great for things like pancakes (unless you have a really thick batter).

If weight is a concern, you could invest in some vintage iron. I have two 10" skillets handed down from my wife's grandmother that are between 60-100 years old. They're about 1/2 the weight of my "modern" Lodge 10" (actually, the lid part of the Lodge Combo Cooker) and have a much smoother surface, making them great for pancakes (with proper pre-heating).
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