How to Season, Care and Cleaning Cast Iron Cookware
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@TxsChef wrote:
If you are cooking with wood/charcoal on the lid, the points create a space for air flow. Invert the lid and place the wood/charcoal in the lid.
Lost me on this one TxsChef! This is just a small dutch oven, not a real big one. Probably around 8 inches in diameter. 😳
Did a little research, they are called self basting spikes. Not really quite sure what purpose they serve.
AH HA! Okay, steam condenses on the underside of the lids and drips back down the spikes onto the food, instead of on the sides inside the pots or pans. Supposed to make it self basting. What are y’alls thoughts?
All my lids large and small have them. We turn them upside down when cooking outside and place the charcoal on the lid. They create great places for air!~! Hmmmmmmmmm I think I learned something new today!! 😀 😀
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