Consider this answer to possibly not be the best. I would use a cutoff wheel on my angle grinder. Then smooth up it with successively finer grinding wheels then sanding pad.
I have some with the plain flat bottoms, but I wanted to make the 12" Deep and 10" Deep easier to use. My world famous Buffalo Gulch Cowboy Beans won't fit in a regular 10" and 14' flat is also to heavy. I have 10 cast iron Dutch Ovens, 8" thru 14", 3 aluminum Dutch Ovens, 6 skillets and a 13" square Double Dutch oven on order. Other than the new square D.O. I'd like to reduce my inventory, instead of adding, I just don't use them. Many of my friends don't live in my area or have 'gone up the trail', I don't think it wasn't my cooking.
That sounds really good, is it a recipe that you would share?
I'll tell you the danger of Buffalo Gulch beans. People have chased me for many miles with guns out trying to get the recipe. If they take it to a 'pot luck' or church social they are doomed forever. "Bring it or else" . But if you aren't afraid of eternal intrusion and constantly being invited to pot lucks, I'll share it. PM a phone number so I can try to photograph, then text the recipe. If you would send a new CZ American (w/nice wood) 17HMR I'll wave my usual fee. You will need a deep 10" or a 12" regular Dutch Oven. It's cooks easily in the stove oven. It's easy, and everyone enjoys them.
3 horseshoe’s welded together plus some feet underneath are commonly used for the trivets.
Check out Cowboy Kent Rollins YouTube site. 3 horseshoes, nuts and 'all thread', he has them different heights. Lots of good information from a 'chuck wagon' cook and I have a lot of good local Dutch Oven cooks, , many featured in cook books. Put a package of "Triple Berries" from Costco in a Dutch Oven, stir in a couple tablespoons of tapioca, cover with a white cake mix, smooth it out, poor 7UP over the that, try to get it over all the cake mix (makes it brown nicely) bake at 350. When it smells done its done. May need more coals on top to brown. Very simple, very easy, ENJOY
I like this idea. I have a new Lodge skillet (well I call it a frying pan), and it is a tad rough inside.
Exactly ^^^^^
I used a sanding pad on a flex back disc. No fear of gouging it with this setup. I season using grapeseed oil. It has a very high smoke point.
There is quite a bit of stuff on YouTube about smoothing cast iron cooking surfaces. I would encourage you to look at them, much about different types sanding products, sanding discs and then seasoning the smooth surface. Take the time to watch them, it will save you a lot in the long run. Cast iron is pretty easy to work with, it's not an all day project.
