Do you need a jackhammer to get the bottom tortilla out, does it turn to ash, or does it turn into a big carbon disc?
-Biscuits

No problem, enjoy your shopping.

ps
One can never have too many Esbit Tabs. <img src="images/graemlins/laugh.gif" alt="" />

It will just be scortched. Once you get a feel for using coals they can be discarded.

Thanks.
-Biscuits

Since the subject on Dutch oven cooking has come once more, I feel more comfortable in asking the following question, although not completely survival in nature. My family has been participating in pre-Revolution War reenacting for sometime now. We have been searching the reference books, without much success for what design Dutch oven would be historically correct for the time period around 1760. Does anyone have a written or photo reference for a Dutch oven of this time period? Thanks Pete

Try dropping a line to Boston National Historical Park at [email]BOST_Email@nps.gov.[/email] Their properties cover the period you are interested in, and if the NPS doesn't know, they will find out for you....

Thanks! Pete

Here's another link where one can order ovens, assesories and cook books, Cee Dub's. He also offers clinics, mostly in the mountain states, and has had a week-long cooking/camping trip in Utah. Although I see no mention of it on his site for this year. Be sure to check out his recipes!

I almost forgot to tell you guys until this thread popped up again...

I was in WalMart* the other day and actually saw that they carried a Lodge dutch oven. I'm not into the dutch oven thing, but remembering this conversation and I looked at it a little closer. It was 12" and, if memory serves, it was rated for 7 quarts. So I would assume that a "#12 standard height" refers to a 7 quart oven.

Just thought you guys would like to know. <img src="images/graemlins/smile.gif" alt="" />

*This one was in Simpsonville, SC... just south of Greenville.