A donation to TheDutchOvenCook.com today. (A big Thank You to Ed McCormick of Las Vegas)
This came short notice….the way things like this often do. In hindsight had I had more time to think about this, and known some of my contacts would not be as interested as I had hoped. I may have passed.
The timing was good for me to do the pick-up. It was an adventure none the less.
We shuttled broken and torn bags of charcoal, from the back of a semi-trailer for a good two hours.
Moving all the charcoal onto my (Tri-axle) dump trailer. Pallet after pallet of boxed up ripped bags. Each pallet and cardboard container was wrapped in shipping shrink plastic. There was two layers of pallets so the cardboard containers on the bottom were crushed. (Thank you John/ with Ed) for helping dig through all of that and for slinging lots of charcoal.
Somewhere about a quarter of the way into the semi-trailer the bee’s showed up. I took three hits. Two Benadryl later I was back in there. I hate those little buggers. They left stingers so they were some kind of bee and not yellow jackets. We never did figure out were we stirred them up. We thought maybe they were under the trailer?
What do you do with several thousand pounds of charcoal? That was an initial eye ball estimate. After unloading much of it in buckets and garbage cans later in the day, I believe it may have been in excess of 4000lbs.
What started out as a gifting idea to supply 3 state parks we attend Dutch Oven Cook Off events at, with free charcoal. Turned into they either didn’t want any. Or they only want a mere couple hundred pounds.
I needed to get the majority of this off the trailer before I drive a load up to Cathedral Gorge State Park. Too much weight, and they didn’t want the volume I have anyway.
The Old Mormon Fort SP in Las Vegas took as much as they wanted. We had hoped double or triple of what they took. LOL
We put the word out to our Dutch Oven friends, FB Market Place and Craigslist. Thankfully enough people showed up at my house to get this down to a manageable load. I think 3000 lbs or so was off loaded. We stopped at 6:30pm and put the trailer to bed. Thanks to all that toted some away!
The remainder of the charcoal I am hauling up to Cathedral Gorge SP next week (165 mile on way). Perhaps tent camp a night while I am there to give this adventure an ending bright spot.
ELIGIBILITY: The contest is open to individuals or group cook/teams. Anyone under the age of 16 entering individually must have a parent or guardian’s signature.
ENTRY FEE: $5 per team, cash only. Fee waived with pre-registration. Participants are allowed unlimited dishes. The entry fee will be used to help fund future cook-offs, demonstrations, and other interpretive park programs. Participants have until the start of the competition to enter.
PROCEDURE: Entries fall under one of the three categories:
Entrants are responsible for providing all food items and supplies required for preparation of the entry. Entrants are also responsible for cleanup of their immediate area after cooking. Charcoal will not be provided. Participants may set up their own hot water stations if desired.
All individuals and teams participating will be required to display a sign (no larger than 8-1/2” by 11”) that states the name of their dish. If the dish is especially spicy or contains foods that many people are allergic to (such as peanuts) that information should also be included on the sign.
All cooking must be done in a Dutch oven and everything must be cooked on-site (i.e. no pre-cooked items or ingredients may be used). Participants are responsible for keeping refrigerated items cool prior to serving or mixing into the recipe.
For public health reasons, pets will not be allowed in the cooking area during the cook-off. Only those involved in preparing dishes will be allowed in the cooking area. Participants must follow proper sanitary procedures when handling food and cleaning cutting boards, mixing bowls, and any other utensils used during the preparation of the dish. Tasting of dishes (for adjusting of seasonings) should be done only with a disposable spoon.
SCHEDULE: The event schedule will be as follows:
8:00am: Park opens, participants may enter and begin setting up.
12:30pm: Tasting and voting begins
1:00 – 1:30pm: Winners will be announced
4:30pm: Park closes.
AWARDS PROCESS: Awards will be given to the top three dishes in each of the three categories. Award winners will be decided by a panel of three judges. Each category will also have a popular vote winner. Event attendees will have one vote to cast per dish category.
While this is a competition, everyone’s goal should be to have fun and learn some new recipes and techniques!
Contact us using one of the following, to obtain an Entry Form.Entry forms may be submitted one of three ways:
A special notice to our email subscriber list. Especially those that collect or are trying to identify a piece of cast iron, or a foundry.
By multiple request. We are adding a link to our old TOPONAUTIC Blog that contains numerous webpages on collecting and identifying cast iron. We continue to reconstruct our old blog pages over here on TheDutchOvenCook. But progress is slow. Nearly non-existent during the warmer months of the year.
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Axford Cast Iron. It never ceases to amaze me. Stumbling into a piece of cast iron at a garage sale or flea market. Something that looks so commonplace you think it has no value. We often see worthless knock-offs that are mass produced.
Then unfortunately passing the piece due to lack of knowledge. Leaving the few dollar item lay.
Later becoming curious when you get home and start sifting through obscure information on the internet.
So is the case, with a recent cast iron broiler skillet. AXFORD was on the bottom. Not being particularly fond of the raised rib skillets (broiler) for use in actual cooking, this became a “pass” situation. For me the “broilers” are not often given a second look. Though I collect, I like to also use my finds for cooking from time to time. Even well seasoned, the raised ribs of a broiler skillet make them hard to clean.
In hindsight, I found some interesting reading and photos of an existing Axford Mansion in San Francisco. A registered Landmark #133. Built in 1877.
Some vague information connected to William Axford and two metalworks companies from the 1800’s. Is this information and person connected to the Axford Cast Iron Cookware? The skillet bears a raised Pat 1931 on the handle.
We would like Axford photos and copies of any documents readers are willing to share on our site. Most of what we attempt to track down leads us to sites you have to have a paid membership. Or to sources like eBay or Worthpoint that often do not provide any accurate historic information.
At lease some of these open sources have provided some photos of pieces that exist out there. So if you have your own information or images that are not copyright, please use our CONTACT US information. Please help us provide more historical background and images.
The story does have somewhat of a happy ending. My wife went back and the skillet was still there. I guess we aren’t the only ignorant collectors. For $4 it followed us home.
While I enjoy Dutch Oven cooking/baking often. I don’t shy away from other forms of cast iron. Even while camping.
While on a recent “car camping” outing I put to use a modern piece of Cast Iron. A modern Lodge 6 muffin cast iron pan. It fits perfectly in a fold up Coleman Oven. I use the oven on my camp stove. Both the Oven and Pan pack in a small space and permanently ride in my “camp box”.
Shown above serving hot corn bread muffins with a bowl of chili. Which incidentally, the chili was done in a Dutch Oven.
Also shown is a 4 burner LP Partner Stove.
If you think this combo doesn’t make warm muffins for a side with coffee…..on a brisk fall morning. You better reconsider!
The BLACKLOCK skillet is a keeper! You certainly want to read through this review for all the details. We will also provide the link to the info on the LODGE website.
The Dutch Oven Cook is happy to present our personal evaluation of the new cookware line from LODGE.
The BLACKLOCK line of cookware is redesigned, lighter weight, smoother surface, and comes factory triple seasoned.
When UPS delivered our skillet, we were attending an event in the Redwoods of Northern California. We were camping, cooking, and enjoying the outdoors. We could hardly wait to return and put the skillet through some cooking tests. In hindsight, we wished the skillet had arrived before we left. We could have put it to use the 10 days we were camping and cooking.
Back home to the real world again we found the skillet, double boxed, delivered by UPS. The packaging was excellent. Someone would really have to mess up in the delivery system to have it arrive damaged.
Our test piece is a 10.25 inch skillet. We used the skillet straight out of the box, after giving it a wash in hot soapy water. We applied no additional seasoning. It comes tripled seasoned.
You will appreciate the thinner, and lighter, design. We love the handle style. It stays cooler longer when cooking. You will also like the smoother finish. More smooth than their traditional modern cookware. Though not machined to a glass like finish, they have found the perfect balance to achieve great seasoning properties. Seasoning that even right out of the box is virtually a non-stick cooking surface.
EDITORS NOTE: For those new to cooking with Cast Iron, or having trouble with food sticking when cooking with Cast Iron, please take note. Cast Iron Cookware, regardless of the finish or seasoning, is not for someone in a big hurry that may be used to cooking with Teflon or other manufactured non-stick materials, at medium high or high. For the most part, slow things down and you will be amazed. Though there are times you may have to sear meat at higher temperatures.
During our testing we apply a light coat of spray canola oil and cook on medium low. We use the same technique when using other Cast Iron cookware for comparison.
We cooked 3 items in the skillet that might normally give even the average experienced Cast Iron cook problems with sticking. We did Sausage Links, Fried Eggs, and Scrambled Eggs.
Again we sprayed a thin coat of canola oil on the interior cooking surface of the skillet. We then cooked the 3 items on Medium Low.
The sausage did not stick and browned nicely.
The over easy eggs did not stick. In fact they easily slid around. We were even able to accomplish a chef flip without the use of a spatula.
Scrambled eggs are always a tough food to avoid sticking when cooking in cast iron. No problem in the BLACKLOCK. As shown in the video nothing is adhering.
Cleanup was simple with hot water.
In the opinion of The Dutch Oven Cook: If you are an occasional Cast Iron Cook, or the more experienced daily user. Have had trouble in the past with sticking and have given up on cast iron. We can only say you will want one or more of the BLACKLOCK line of cookware from LODGE. They cook great right out of the box!
We hope to come back to this review from time to time with additional information of foods we cook.
For more information on the BLACKLOCK line of cast iron cookware, LODGE, LODGE Products, and some of the fascinating history they provide.
Disclaimer: LODGE provided us this 10.25 inch skillet for testing since we were unable to find them locally yet. In no way is our review a paid testimonial, solicited advertisement, or were we at any time even asked to provide anything other than an honest review.
We are excited to announce our Blacklock skillet arrived. A new product line from Lodge. We have yet to find this line in any local sporting goods stores or places we normally find Lodge products.
Be watching for our product review/evaluation coming soon. We are already liking the look of the factory triple seasoning! Definitely lighter weight! For sure, though not machined, a more smoother surface.
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