Just came back from a 3 day 2 night canoe trip down the Suwannee River (had a great time). Cooked beef stew in a thin pot, got a little burn on the bottom. Would love to have a cast iron dutch oven along, but I don't want to pay the weight penalty for cast iron. Looking at the GSI Aluminum Dutch Oven in 12 inch. The catch: the 12 inch has legs to be used in a coal bed. Not what I want on my coleman stove. Has anyone ever cut off the legs on a aluminum dutch oven? I'm thinking I can cut them off and grind down the remnants to make it flat.
Or, any suggestions for another dutch oven/pot to use that is similar in weight to aluminum?
Or, any suggestions for another dutch oven/pot to use that is similar in weight to aluminum?
Comment