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GSI "10" Hard Anodized Dutch Oven

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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




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I like the flat bottom and dutch oven stand. That way I can use it on a stove or over coals. I often cook with charcoal briquettes and use a pizza pan under the dutch oven. A lid lifter is a handy item, which can often be home made.
 
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Looking for DO ideas. Picked up the GSI this winter without legs. Want to take it out this week on trip. Any more recipe ideas? I’d like to try the pineapple cake. But the pad tai sounds great.
 
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Here's an idea for a 'sort of' dutch oven. The NOLS people swear by these! The deeper versions of these will handle sizable baked items, and the lids can have a small amount of fire/coals on top to heat from both sides. They double as durable frypans as well. I haven't purchased one yet, but it's on my list of gear to try- I'd like to expand my cooking repertoire....

 
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Here's an idea for a 'sort of' dutch oven. The NOLS people swear by these! The deeper versions of these will handle sizable baked items, and the lids can have a small amount of fire/coals on top to heat from both sides. They double as durable frypans as well. I haven't purchased one yet, but it's on my list of gear to try- I'd like to expand my cooking repertoire....

I bought the 10 inch one. Love it!
 
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I bought a 2qt Petromax from Lehman’s. Fair warning it is made in China, which I wasn’t sure about when I bought it. It’s got no legs (they sell them either way), the lid accommodates coals, and flipped over the lid is flat and works as a skillet. I like that the bail has a notch to centralize it while hanging. It fits neatly inside my Lodge no. 12 8qt, my little grill fits inside it. It’s big enough for me and a kid to make a stew/soup, or I can make a nice little loaf of bread. That’s half my standard 3-cup DO no-knead bread recipe.

The interior finish was a little rougher than I like, certainly rougher than my vintage Griswolds, so a few minutes with some 80-grit and a random orbital sander smoothed it right up, both the inside of the pot and the lid. A couple / few trips through the oven at 400 with grape seed oil and she was ready for use.

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Thanks folks, testing it out today in my yard before tripping with it. I do like those charcoal chimneys that fold. But I’ll hold off on that for now.
 
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Looking for DO ideas. Picked up the GSI this winter without legs. Want to take it out this week on trip. Any more recipe ideas? I’d like to try the pineapple cake. But the pad tai sounds great.
Here you go. I always find that recipes skimp on coals, so I add extra.

 
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I was a bit impatient and flipped it over at 20 min mark. Should have waited 5 more min. Also 1/2 cup brown sugar to much. Will try 3-4 tablespoons. Was fun. Chicken Pad Tai tomorrow on New Jersey Mullica trip. Appreciate the ideas. Thanks
 

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It fits neatly inside my Lodge no. 12 8qt, my little grill fits inside it. It’s big enough for me and a kid to make a stew/soup, or I can make a nice little loaf of bread. That’s half my standard 3-cup DO no-knead bread recipe.
Could you please share this recipe? Thanks, Erica
 
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Could you please share this recipe? Thanks, Erica

Happy to, though to be clear it’s the recipe I use, not “mine” per say:


I dispense with the parchment paper, while it makes loading the hot DO easier and reduces the risk of burns, it’s extra stuff to buy and it’s pretty straightforward to oil my hands, pick up the dough, and plop it in. For a tasty variation, add 2 Tablespoons of “everything but the bagel” seasoning!

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Jenny’s website also has no-knead whole wheat and rye recipes.
 
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