I like this CI, but it's a bit pricy:
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A nice CI baker for bread
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Competition Pitmaster & Moderator
- Jul 2014
- 2036
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Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering!
Interesting! Great shape and handles.
Made me think that I could turn over my Lodge and get a similar setup (without the handles). I have the set where the lid is a frying pan.
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Yes you can. I use the one below upside down:
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This is the one I have. https://www.lodgecastiron.com/produc...ooker?sku=LCC3
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Club Member
- Nov 2017
- 7153
- Huntsville, Alabama
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Jim Morris
Cookers- Slow 'N Sear Deluxe Kamado (2021)
- Camp Chef FTG900 Flat Top Grill (2020)
- Weber Genesis II E-410 w/ GrillGrates (2019)
- Weber Performer Deluxe 22.5" w/ GrillGrates & Slow 'N Sear & Drip N Griddle & Vortex & Party Q & Rotisserie (2007)
- Custom Built Offset Smoker (304SS, 22"x34" grate, circa 1985)
- King Kooker 94/90TKD 105K/60K dual burner patio stove
- Lodge L8D03 5 quart dutch oven
- Lodge L10SK3 12" skillet
- Anova
- Thermoworks Smoke w/ Wifi Gateway
- Thermoworks Dot
- Thermoworks Thermapen Classic
- Thermoworks RT600C
- Weber Connect
- Whatever I brewed and have on tap!
Too rich for my blood! I will keep using my much cheaper Lodge dutch oven! . Or a $5 bread pan...
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Price always enters in the fray…
I think it’s worth a look…
The shallow bottom with a deep top, may trap more moisture… but it may not contain settling doughs of certain volumes…
It’s probably a good baker…
For those who do not use CI, I suggest you consider it…
Nothing is cheap these days… but it doesn’t stop us from improvising…
Years ago, when I was looking for Griswold CI pieces, I found an auction for a #5 Oval Roaster…
I knew something was wrong when it had been up a few days and nobody was bidding… Peaking my interest, I read it had a crack…
I kept watch, made a bid… and bought it for a baker…
I assumed I might later buy a lid-less roaster or sell the lid to someone who needs it…
It bakes a mean loaf… and makes me look cool…
I don’t advertise it’s defect at serving time… so ya’ll don’t rat me out for this confession…
My roaster is just as specialty a piece as this new model… and probably takes more storage room… but my cracked roaster is stored on the fireplace hearth…
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I'm with you Oak Smoke on putting together a collection that covers my wishes but has been limited by practicality...
I did go a little overboard with #10 campfire DO's... I was paying $75 to $150 at auction... and I was paying $5 to $15 for skillets...
Oval roasters were already pricey as I was adding to my iron... So, I didn't jump into that arena to get others...
As for the Old Hickory... they stay on the board and are used all the time... #lovethem...
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Oooh !! That is a beautiful piece !! I'm a addict of old ironware and I admit it. I have a collection that I'm finally cleaning up from the old days of having an antique shop with my Mama and Daddy but not one of these.
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I still think a baking steel is the best “basic” option for bread, there are a few learning curves maybe, but more versatile, or so I think. I looked at the challenger, it’s expensive, it’s heavy, and big to store. The baking steel is heavy, not sure on pricing anymore, and I leave it in my oven 95 percent of all indoor cooking. So it self stores, and is only heavy once a month or so when I season it.
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jfmorris exactly, I use a pizza peel to load bread and pizza, and any pans I may bake with for meals just get set on top of it.
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