I've been eyeing aluminum DO's for awhile and even tripped with folks that used them (lots of guides use them) but until now have never owned one. My new one is getting broken in with thick cut pork chops, potatoes au gratin, SW style with a cheddar/jalapeno cream sauce and pablano chili's, it got dark on me before I could take a pic of the finished product, but it was tasty :- )
I like the size of the oven for one or two folks, but I think it would be too small cooking for any more. It's called a "10" but that 10 inches is outside diameter including the handle haha and it's a little over 3" deep from the inside of the oven below the lid. It doesn't quite hold 2 quarts of water and weighs 3.8lbs
Cooking wise it works fine. I've done done the SW chops recipe a bunch of times cooking it for parties of up to 16 river trippers and couldn't tell any difference between it and how one of our cast iron DO's cooks. I've got it hanging in my front yard fire pit 'test kitchen' because I was too lazy (it was getting dark haha) to dig out a DO lid stand. The 10" GSI DO doesn't have legs, so that it will nest in a GSI 12" DO. The Lodge DO stand is 'technically' designed to support a DO lid so it can be as a griddle. I often use it with a cast iron DO to get it farther off the coals. The lid fit on the GSI was good and the anodized finish was very nonstick and cleaned up easily.
On the upper and lower Colorado, Yampa, San Juan and other SW big river group trips we use charcoal (traditionally gets stored in the empty groover rocket cans) for the DO and grill work, but when I do trips of only a couple-three or solo I burn wood (if I can) and that's what I was doing in the yard. I think there's going to be enough room inside the DO to nest my1 quart GSI kettle. That's going to be this years solo canoe kitchen.
I save weight where I can on chow, but I still pack lots of fresh (real) food on solo canoe trips, including a small soft cooler that has kept well frozen and packaged meat for up to two weeks of spring/fall trips. I'm going to use it tonight again for a pad thai noodles and chicken in a spicy peanut sauce recipe I do on trips to give it some stir fry action. I also need to do a pineapple upside down cake for the ultimate DO test venue before I call it fit for duty :- )
My wife likes it when I'm testing kitchen gear haha
I like the size of the oven for one or two folks, but I think it would be too small cooking for any more. It's called a "10" but that 10 inches is outside diameter including the handle haha and it's a little over 3" deep from the inside of the oven below the lid. It doesn't quite hold 2 quarts of water and weighs 3.8lbs
Cooking wise it works fine. I've done done the SW chops recipe a bunch of times cooking it for parties of up to 16 river trippers and couldn't tell any difference between it and how one of our cast iron DO's cooks. I've got it hanging in my front yard fire pit 'test kitchen' because I was too lazy (it was getting dark haha) to dig out a DO lid stand. The 10" GSI DO doesn't have legs, so that it will nest in a GSI 12" DO. The Lodge DO stand is 'technically' designed to support a DO lid so it can be as a griddle. I often use it with a cast iron DO to get it farther off the coals. The lid fit on the GSI was good and the anodized finish was very nonstick and cleaned up easily.
On the upper and lower Colorado, Yampa, San Juan and other SW big river group trips we use charcoal (traditionally gets stored in the empty groover rocket cans) for the DO and grill work, but when I do trips of only a couple-three or solo I burn wood (if I can) and that's what I was doing in the yard. I think there's going to be enough room inside the DO to nest my1 quart GSI kettle. That's going to be this years solo canoe kitchen.
I save weight where I can on chow, but I still pack lots of fresh (real) food on solo canoe trips, including a small soft cooler that has kept well frozen and packaged meat for up to two weeks of spring/fall trips. I'm going to use it tonight again for a pad thai noodles and chicken in a spicy peanut sauce recipe I do on trips to give it some stir fry action. I also need to do a pineapple upside down cake for the ultimate DO test venue before I call it fit for duty :- )
My wife likes it when I'm testing kitchen gear haha
