Potjie Anyone???

Brian Andrews

Brian Andrews

Joined
Dec 11, 2006
Messages
1,659
Has anyone had any first hand experience using one of these things?

They look very interesting.

I love to cook, especially outdoor cooking. I already own 2 Lodge Dutch Ovens, which I use all the time. I already own a 12 inch and a 10 inch that I use regularly. However, I have been looking for something larger, for a bigger group of people, and with a round bottom. That is how I came across these.

I also saw that Bayou Classics makes a large Jambalaya Pot in cast iron, and while it would do what I want, I have seen their cast iron in person I am not impressed. I would bet that they are Chinese made, and I have had bad, bad experiences with Chinese cast iron.

I thought I had seen people mentioning the Potjie here, that is why I asked. Searches did nothing, so I might be imagining that :D

Here are a couple pics of my dutch ovens in action.

IMG_9002.jpg


IMG_8794.jpg


Thanks in advance,
Brian
 
cooking_lunch_dutchoven.jpg


I love cooking with a Dutch oven when I go car camping. They are so versatile.

Have you ever used your lid as a frying pan? I haven't tried that yet.
 
psy-ops said:
Have you ever used your lid as a frying pan? I haven't tried that yet.
Click to expand...

Yes, I have. I use the lodge lid stand for that:

lid_stand.jpg


Put coals underneath it and it works great.

Pictured as is, the lid stand allows you to have a place to put your lid down. If you want to use it as a skillet, you have to flip the lid stand over from the way it is pictured so that the handle does not interfere with the stand.

I also use the lid stand to warm the lid for keeping pancakes and other things warm as long as possible.
 
Briangandrews, I have six D.Os., and have been using them in camp and on the patio for many, many years. I have not used a Potjie, but have been in an elk camp (Colorado) where the cook did use one, in addition to a couple of standard D.Os. He made a fantastic beef stew in the Potjie one night, and a couple nights later, made a very delicious dish of turkey and dumplings.

He used charcoal for both his D.Os., and his Potjie. So do I. Although I learned D.O. cooking many years ago using limb wood coals, when I started using charcoal and saw how convenient it was, plus how easily it was to control the heat, I never went back to limb wood coals. ( I still know how.)

If you want a round bottom "d.o," I believe you would be well served with the Potjie.

Good luck and Good eats!

L.W.
 
PSY-OPS, the pot you have in your picture is not a Dutch Oven, as a Dutch Oven has three legs to stand over the coals, and the lid has a raised edge or flange in order to hold the coals on the top. This then creates a true "oven." Also, the bottom of the lid will NOT have the basting, or "drip" nipples, but will be flat.

Your pot is what is usually called a "roasting pot," or "stewing pot," or "frying pot." The bottom of the lid ordinarily has the basting nipples in order to baste the roast, etc.

With the nipples on the bottom of the lid, it would be impossible to use the lid as a "frying pan" or "griddle." The lid of a real D.O. does not have the basting nipples and is a bit flatter in shape, therefore it can be used as a frying griddle, using a stand as pictured in Briangandrews' picture.

Note the difference in how they're made in his picture of the real D.Os., and your pot.

Nothing wrong whatsoever with the type you have, either, as I have three of those and use them often. But my D.Os., have three legs, flanged lids, etc., and my cast iron pots do not.

FWIW.

L.W.
 
Leanwolf said:
He used charcoal for both his D.Os., and his Potjie. So do I. Although I learned D.O. cooking many years ago using limb wood coals, when I started using charcoal and saw how convenient it was, plus how easily it was to control the heat, I never went back to limb wood coals. ( I still know how.)
Click to expand...

Hey Leanwolf,

Obviously from the picture, I use charcoal too. I have played around with coals quite a bit, and feel comfortable doing it. However, when I use one, I am usually feeding a 5 year old and a 2 year old. I wouldn't want dinner to be late or anything :eek: so the charcoal gives me consistency and I know when everything will be done. Plus, some of the things that require 2/3 timing are just easier and such I don't even have to think about it anymore.

It was funny, on our last camping trip, my wife wanted biscuits with dinner. I cooked some up in my 10" oven and when they were done I pull them out without even looking and said "look honey.....perfectly done bottoms." She said "how come your mom can't even do that in a normal oven?" :D
 
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