X2.NO FOIL!!!! it takes from the whole purpose of using cast iron!
Not when you are baking..
I have cooked hundreds of meals outdoors in dutch ovens.
Lining with foil is a good thing with some recipes.
It also makes sense when you are in the woods with small amounts of water and cleaning stuff.
When I saw this in your re-seasoning post I lost interest. <<<Step one was to fill both chimneys to overflow with briquettes, soak 'em down, and light 'em up. >>>>
I have all Lodge pots now, my only Camp Chef was stolen but it was very well made. I didn't like the Camp Chef lid as well as the deeper lipped Lid of the Lodge, it was rounded and the briquettes could roll of it too easily so when it got stolen I replaced it with a Lodge.
I think for a starter one should get a 12 inch pot. Get the one with the three legs if your planning on using it outdoors otherwise get a flat bottomed one for use in the oven or stovetop. I have never found an DO at a yard sale or at an auction ( and believe me I have looked ) except once but the auctioneer put an incredibly stupidly high reserve on it saying it was Priceless. Heck it was just an ordinary 12 inch Lodge and not really old at all. He wanted to start the bidding at $90.00 for a pot that retailed for $69.00
I use parchment paper for cobblers and desserts with lots of sugar in them , it makes it easier to scoop out the goodies and you get less burning on the bottom.
Anyone that uses lighter fluid to start a chimney of coals just doesn't get "the whole purpose of chimneys"..
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