Hi Doc Mars, One will come your way when the time is right. The saying 'practice make perfect' applies to camping ovens IMHO. I don't use the oven much so I rely on luck and I am not showing the burnt stuff. If you plan to use folding oven with your 533 you will need some type of stand like others have shown. Knowing the true temp inside oven helps out. Your question about harmful by products is a legitimate one. Probably best to assume all the bad is burnt off! Here are some pictures of my lucky bakes. Daryl sunny Hot SoCal
John - beautiful pics!!!! I love the table for the coleman suitcase and the kettle you have is beautiful! Your right about larger pans reflecting heat back at the stove - I never considered that those brass stoves with the higher pan stand were to solve that problem!!!!!! I was also looking at with stoves - a Beatrice? Its funny as I was beginning to think of a way to rise anything from the stove like you all have been doing! Daryl - your pics are amazing! Some real cooking skills including ices cookies!!! I love it! You have my mouth watering, especially with the white sausage gravy and Im guessing biscuits but could also be corn bread? I am after a Lodge corn shaped cornbread pan! My parents always told me as a kid that the best quality stuff was made in America - so we had out fair share of America made stuff in the house - including my inherited 40 year old Lawnmower! LOL I must say I love Coleman equipment - its not as fancy as the MSI et al but its really good quality I think - even the new stuff!
Yes, a twin-wick paraffin stove, the British equivalent of the German wick stove I used here to simmer the contents of my Dutch oven, a lamb tagine. Hours simmering is the key and the combination of a cast iron pot and gentle, wide spread of flame ensures no localised sticking/burning without the need to regularly watch and stir. A wick stove sips fuel too, especially at a simmer setting, so is very economical. Neither does it require the re-pressurising a pressure stove would have to have over a lengthy cooking session, or re-fuelling either if the cooking was over a period of hours. I agree, a Coleman ‘suitcase’ stove is a great contrivance and the oven to go on it a perfect combination, but the right fuel (not pump petrol) is quite a bit costlier than paraffin in the UK.
I also, like @Daryl, tend not to show my burnt baked goods. Great pictures Daryl! I will add though, my dogs love it when I burn stuff.
The food isn't steamed, it's roasted. The water catches the drips and creates humidity so the food doesn't dry out. My wife thought I'd gone mad when I bought two (for $25) from a local market The seller had it working on a small camping stove. If I hadn't seen it with my own eyes I would have walked right past. I couldn't wait to get home and try it. I cooked pork chops for lunch for her and she couldn't believe how quick it heated up and how moist the food was. The fat just dripped down into the water, so it was easy to clean. It really was smoke free. She doesn't cook roast vegies any other way now, even if she's heated up the regular oven for something else We bought another one at a yard sale for our boat. Definitely the best way of roasting something without mess or smoke on a gas flame.
Ok Simon, now my wife is looking for one of those grills. Can't seem to find that one, found some that are similar though.
Made by Ewel in Brazil CHURRASQUEIRA P/ FOGÃO - Ewel - Esmaltados Werner The only potential issue is that the food is directly exposed to the flame fumes. Butane, propane is no problem. Meths/ethanol and methanol are good. White gas/Coleman fuel is fine, but I'd be a bit wary of petrol/gasoline (due to additives) or kero (due to smell)
The ones I have are 33cm diameter edge to edge. I'm not aware of any other sizes. I should add that I've also used it over a charcoal burner, which adds a great taste to meat.
@Kiwi NZ here is a photo of the front of the oven. The oven is stored away in a shipping container, along with all my cookers, as we’ve just had our shed rebuilt. If I can locate it I’ll get the measurements for you.
Hello @Brass monkey, thank you for the photo, it will be a big help in making mine look authentic, I have started making one out of flat brass bar but will try and find some brass that I can shape more like what you have. I have purchased some round bakelite knobs, I had to buy 10 at a time so am happy so send you one if you need it.
I think a Dutch oven would work on a 533, but stovetop use would be better on a two- or three-burner. The DO for the stove is as a pot-meal cooker, rather than a roaster as such. Here's an example of a pot roast in winter camp: I'd be a little leery myself of that on a 533...
Have two small DO that are suitable for 533. 2Qt. size 7-8 inch dia. Could use stove for bottom heat and coals for lid heat like John did. Without top heat DO is only pan with lid not a oven. The sour dough bread was baked inside a indoor kitchen oven.
As remarked, you can use a Dutch oven on a stove as a true oven, but the best use, I think, is with wood fire, where you can use large DOs and roast meats and bake large loaves:
The genius of the Dutch oven is being able to heat from above as well as below. I usually have more coals on the lid than under the oven. ….Arch
I've got a 16" Dutch Oven because I'm always cooking for a crowd. I've made scones, apricot cobbler, corned beef and cabbage, lamb shanks, standing rib roast, turducken, pies, and lamb stew that I can think of off the top of my head. I too use more coals on top than on the bottom and control the temperature by how many charcoal briquets I use. My favorite thing about dutch oven cooking is that you can have a cocktail while dinner is cooking. For tougher cuts of meat, like lamb shanks I add another batch of coals after the first burn out for a total cooking time of about 2 hours. My dutch oven in its box weighs 35 lbs. that's the only downside. Ben
Speaking of scones, I've tried this DO recipe, and it has to be the easiest and quickest way to make light fluffy scones. 3 cups of self-raising flour, 1 cup of lemonade and 1 cup of cream. Mix quickly, mould into tennis ball sized lumps and place in a flour-dusted DO. Hot coals top and bottom and cook until golden brown on top.
