Should you use the 1 quart camp oven on the stovetop?

I used to think that you couldn't use a camp oven that has legs on the stovetop at all.

Which, for an electric stove, is mostly true.

It's not impossible, as the pot will heat up, but it is an inefficient use of fuel.

But then I got a gas stove, and discovered that if you take off the burner grate, you can indeed use a camp oven on the stovetop.

So, I figured the Lodge one quart camp oven would not be an exception; I was going to use it tonight, for the first time.

First, due to the legs being so close together, balancing it on the burner without it tipping, was "iffy". You can see how the center of the burner is raised a little.

Second, the flame from the burner rose up the sides of the pot, which would have burned me if I wasn't careful.

So, while not impossible, I don't recommend it. I ended up transferring the broth to another pot.

the volcano jr.

This is a volcano jr. I don't have one, and they're discontinued so there's no way to get one.

The company is talking about bringing them back, if they think it will sell.

It's meant for smaller pots. It can fit a 6 inch camp oven, or an 8 inch.

Note the support brackets in place to fit the 6 inch oven; For an 8 inch, you don't use the brackets.

It does not use propane; It only uses charcoal or wood.

It came with a grill top, to use as a tiny grill or stove.

It sure is cute. I'm not sure if I'd have use for one or not.

I wonder if you can use a 6 inch camp oven on the regular volcano.

I imagine you can. I guess I better try it sometime and find out.

So that's what you do with the 5 inch camp oven

I never sought out a 5 inch camp oven, because I couldn't imagine it being useful for much, except as an outdoor melting pot.

I'm still not going to pay $300 for one, which is the going rate for a Lodge. It's a very hot collector's item.

But after reading this recipe in "101 things to do with a dutch oven", I now understand why it can be useful.

On the other hand, the Lodge 6 inch camp oven is just as useful for the same purpose, and a lot cheaper!

I don't have that one either. So, what is this purpose I discovered?

Making cinnamon rolls. You make your bread in the regular camp oven, and the cinnamon frosting in the tiny camp oven.

In other words, it's an outdoor melting pot.

There are recipes out there specifically for this pot, and eventually I will try them in my 1 quart pot.

I've never made cinnamon rolls, so my first attempt would almost certainly be in the kitchen instead of outdoors, but this recipe looks good.

It calls for a 12 inch camp oven AND a 5 inch camp oven (or 6 inch, if you'd rather save money):

In a bowl, combine 2 cups flour, 1 tsp salt, and 2 tsp baking powder.* Cut in 3/4 cups of shortening.

*Or just use self rising flour.

Add 1/2 cup of milk and mix until dough forms. Roll out to 12 x 16 inches, about 1/4 inch thick.

Grate 3 or 4 apples and place evenly over the top; Sprinkle with cinnamon.

Roll the dough like a jelly roll, and cut into 12 rolls. Place in the large camp oven.

In the small camp oven, melt 1/4 cup butter. Add 2 cups water, 1 cup sugar, 1 cup brown sugar, and cinnamon.

Melt together until smooth. Brush over rolls.

Bake rolls for 30 minutes at 350. If doing this outside, that means 8 coals on bottom, 16 on top.

Similarly, you can make hot buttered rolls by melting butter in the tiny skillet and then brushing over your favorite rolls.

Quick and easy french onion soup

French onion soup is best cooked in cast iron.

Today I cooked a quick and easy version, since I had Campbell's french onion soup already.

Finally, a use for my 1 quart pot! (I like a lot of french onion soup).

Put the can of soup in a small cast iron pot, along with a slice of french bread or artesian bread*.

*Plain sliced bread will work, but better quality bread is, well, better.

Top with provolone or mozzarella cheese; I also like to add parmesan cheese.

Into the oven at 400, OR place under the broiler*, until the cheese is melted.

*Don't forget to move the top rack to its highest setting before using the broiler.

I haven't made french onion soup from scratch yet.

To make the base from scratch, slice some onions, then heat butter in a cast iron skillet to foaming.

Add onions* and cook until they caramelize.

*Some recipes call for adding sugar and flour to the onions.

While you're cooking the onions, have some beef stock simmering on medium heat.

Add the caramelized onions to the stock and continue simmering.

Then when it's done, proceed with adding bread and cheese and finishing in the oven.

You can find some tips here and here.

The famous Lodge 5 inch camp oven

This 5 inch camp oven is made by Camp Chef. I couldn't find a picture of a Lodge.

Lodge discontinued theirs in 2000, and since then, it's become a very hot item.

When there is one available for sale, the price is quite high.

It's only one pint. It was meant for melting butter, making sauce, or individual desserts.

It has few uses, but it's cute and a collector's item.

Lodge claims that it was discontinued for lack of demand, but evidence shows the contrary.

Or perhaps it didn't sell at the time, and now everybody wants one because it's discontinued.

It's rumored that the real reason was, it had to be cast by hand due to being so small, and it was no longer cost effective.

Due to so many people contacting the company asking for their return, Lodge compromised by offering a 6 inch camp oven, which was 1 quart.

That camp oven can be cast by automated means.

Lodge is the only cast iron foundry still in the USA, and unfortunately to compete with other companies while still remaining here, it's had to discontinue a lot of products.

Rumor also has it that it's only on the "temporarily discontinued" list, and not the permanent list, which indicates that at some point it may return.

The garlic prawn pot

This is a cast iron garlic prawn pot. It's an Australian thing.

It's a BBQ accessory, meant for cooking and serving "garlic prawn", a delicacy in Australia.

It's similar to shrimp scampi, except it's prawns cooked in a sauce, served with bread, or over rice.

Apparently it's also used for a dish called "sizzling chicken hot pot."

The volume is approximately one quart.

There are many recipes, and they all looked so delicious I couldn't pick one.

You can do a search on the following websites, which had quite a few:

http://www.bestrecipes.com.au

http://www.exclusivelyfood.com.au

http://www.taste.com.au/

http://allrecipes.com.au/

Or you can try the sample recipes here and here.

Basically, you mix the marinade, soak the prawns for hours, grill the prawns on a skewer, heat up the marinade in the tiny pot, and serve the prawns in the pot with the marinade.

I finally found a 1 quart cast iron stovetop pot!

In a previous post, I wrote about a 1 quart camp oven, and said that I WISH they made a 1 quart pot suitable for indoor use.

I finally struck gold during a routine stop at a hardware store today.

Mind you, I went directly against what I preach; This pot was not made by a brand I trust.

But there were none other to be found, and I really wanted a 1 quart pot.

Did I NEED one? Absolutely not.

Have I figured out exactly what I'm going to do with it yet? Absolutely not*.

*I finally made french onion soup in it.

The brand was "Cajun Classic", which I'd never heard of; its quality appeared to be slightly better than Bayou Classic.

Nevertheless, it was the only 1 quart cast iron pot I could find. It's cute!

Normally, though, I would not buy cast iron unless I knew and trusted the brand.

The 1 quart camp oven

This is the Lodge 1 quart camp oven. Because of the legs, it's suitable for outdoor use only*.

*Unless you have a gas stove, and take off the burner grate. Or put it in the oven.

Lodge doesn't make a regular 1 quart pot*-- I wish!

*An employee of Lodge told me that the idea is "currently being reviewed."

I'm currently researching to see if Griswold or Wagner ever made them, and if so, how difficult it is to get one.

It's used to make smaller portions of your favorites. The lid can be inverted and used as a very tiny griddle.

One major complaint I've found: Look very closely at the lid. The handle is not looped; It's solid, which means you can't pick it up with a dutch oven lid lifter. Which makes it very awkward to lift the lid with hot coals on it!

I'm guessing you could use channel lock pliers, but many people drill a hole through the solid handle and install a ring, in order to use a lifter.

Here's a recipe for this pot that someone posted on Amazon: Cut leftover steak into strips, add cabbage, onion (and whatever other veggies you want), garlic and steak seasoning. 1 cup water or broth. 9 coals on bottom, 6 on top. Cook 1 hour.

I'm sure that same recipe can be cooked on the stovetop, and I'd like to try it!

Another consumer reported using this pot to make Irish soda bread for 4 people.

Apparently Lodge used to make a 1 pint camp oven as well, but that was discontinued, and is now a very hot item, selling for around $300.

Lodge tiny serving kettles

These are Lodge tiny serving kettles. They're meant for, well, serving.

One is a pint, and one is a half pint. The Lodge 5 inch lid fits the pint kettle.

You can't use them on the stove or in the oven due to their feet. Just serving.

Product info states, "This is the way soup, stew, and chili should always be served!"

The pint kettle used to be sold in sets of four, as "cajun gumbo bowls."

They have "hundreds of uses, hot or cold". Salsa, dips, stews, nuts, dessert, condiments or snacks.

I agree that these kettles are useful for their stated purposes, but, the Lodge melting pot serves the same purposes, with the additional benefit of being able to use on the stove or in the oven.

I would say the same for the Sante Cabin cobbler pots, but those are discontinued.

So if you want a small cast iron bowl for serving purposes, the Lodge melting pot, which is just under one pint, is the way to go.

Unless aesthetics matter to you, and you like the little feet.

The cobbler pots are discontinued!

Pictured above are the Sante Cabin cobbler pots, which were sold in pairs and included a pack of cobbler mix. They only came out last year, and I'm surprised to find that they're discontinued already!

These cute little pots are just under 6 inches wide, and hold about 2 1/2 cups. One can comfortably hold a standard can of Campbell's soup.

The cobbler mix was not great, frankly. But here's an easy cobbler recipe. If you don't have these pots, not to worry-- any cast iron skillet will do!

Mix 1 cup bisquick with 1/2 cup of milk (more if needed),1/2 cup of sugar, and 2 tbsp melted butter. Put your fruit in the cast iron skillet or cobbler pot. Pour the mixture over the fruit. Into the oven at 375.

I went back and forth over whether I should get these pots or not.

After all, I REALLY didn't need them-- I could make cobbler in a skillet! But they were so cute, and I could heat up soup or make hot dip in them.

Not to mention they're perfect for french onion soup, or for fondue. Bring them back!

Product info states that "Kids will love having their own dish to eat out of!"

So how about a couple of hot dip recipes?

1. Mix light cream cheese and undrained artichoke hearts in a blender. Add paprika and parmesan cheese. Heat up on the stove, in cast iron.

Heat up some frozen spinach and mix it in; It becomes spinach artichoke dip.

OR, my favorite:

2. Cube some velveeta, melt in a skillet, add in salsa*, stir, and serve with corn chips!

*Once you've tried homemade salsa, you'll never go back to the jar. Grape tomatoes, onion, minced garlic, cilantro, and 1/2 jalepeno. Mix in a blender.

You can upgrade this dip by adding cooked ground beef, cream of chicken soup, and chili powder.

Thinking outside the box - melting pot

This is a Lodge melting pot, which at first glance, doesn't seem like it would be useful for much. The volume is 14 oz, just under 2 cups or 1 pint.

The Lodge "sauce kit" is this same pot, along with a small brush and booklet.

The Lodge 5 inch lid fits this pot.

I found that a standard can of Campbell's soup just barely fits in it (filled to the rim; I'd rather have a little room left over with hot soup!)

It's meant for melting butter and cheese, heating pancake syrup, scalding milk, reheating sauces and gravies, making hot dip.

And it is great for that purpose! It goes from stove to table, and the contents stay hot longer than in a dish. Use it on the BBQ grill for sauce.

But, I always like to think outside the box and see what else I can do with it!

This melting pot solved a specific problem for me. I love malt-o-meal, but every time I tried to cook a single serving in the microwave, it ALWAYS spilled over and made a big mess. This pot is just the right size for a single serving of malt-o-meal, and now I don't have to clean out my microwave each time!

A standard box of muffin mix does not all fit in my aebleskiver pan, which I normally use to make muffins. So, use the melting pot for the remaining batter, to make one big muffin!

I've also used it to reheat a single biscuit in the oven. Do be careful using this pot in the oven though; make sure it's balanced adequately on the grates, or it will tip over.

Others have reported using it for poached eggs, eggnog, oatmeal, and browning onions/garlic. You could certainly reheat a single serving of soup in it; It just doesn't quite hold a full can.

Just for the record... no, I do not sell cast iron. I just have a passion for it, that's all!