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  1. #1
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    Where to buy a cast iron Dutch oven in Pattaya?

    They have some nice smoked ham hocks at Foodland & I've been making some pretty good black-eyed peas with them.

    My mom used a cast iron pot back in Florida & the iron seemed to enhance the flavor of the peas.

    Also have been hankering for a pot roast, but need the same pot for cooking it the way I want to.

    Does anybody know where to find one around Pattaya?

    Thanks,
    Jay

  2. #2
    Thailand Expat superman's Avatar
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    I did a bit of Google-ing for ya and I struggled. The best that I could get was Cast Iron Pot Or Pan - Thailand Forum

  3. #3
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    I know that Amazon.com is a far cry from being in Patters but try this: Amazon.com: Dutch Ovens

    or

    Lodge Cast Iron Cookware - America's Original Cookware - South Pittsburg, TN USA

  4. #4
    Member Dick's Avatar
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    try Central , the have a good section with kitchenware
    think 4th floor

  5. #5
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    Ive seen them around, not sure where though but it was either the smelly market on NernPlubWan or True Value Hardware or the Kitchen supply place next to Foodland.

  6. #6
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    Quote Originally Posted by Fondles View Post
    Ive seen them around, not sure where though but it was either the smelly market on NernPlubWan or True Value Hardware or the Kitchen supply place next to Foodland.

    Kitchen Supply Store next to Foodland??? good catch. I'll be there soon just to look around and see what gadgits they have for the kitchen. after all, we all need our little toys.

  7. #7
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    You'll never be able to replace your mum's home cooking, however much you spend.

  8. #8
    Member zeusbheld's Avatar
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    True Value carry Lodge cast iron. there are several True Value locations; one at CDC in Bangkok for sure, but i think there's one in Pattaya too.

    Also, Emporium and Paragon carry Lodge stuff. not sure if they can special order, didn't ask yet, but i've seen Dutch ovens at both. i'm going to get a Dutch oven in the not-too-distant future when i gear up for deep frying. a cast iron Dutch oven with an induction burner will be ideal for it in my opinion, and versatile enough to use for other things (unlike dedicated deep fryers, which all look cheaply made anyway).

    both also carry Lodge skillets.

  9. #9
    Member zeusbheld's Avatar
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    this old thread didn't get much attention the first time around, but maybe someone knows where to find a cast iron takoyaki pan? the Thai dessert pans are too shallow, takoyaki needs spherical indents.

  10. #10
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    Quote Originally Posted by jaywalker
    Where to enjoy a Dutch oven in Pattaya?
    There are a few posters who have expertise with regard to Dutch Ovens: Somtamslap, Withnallstoke and Kwang; if you PM them, I'm sure they'd be happy to sort you out. Good luck.

  11. #11
    Member zeusbheld's Avatar
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    that went over initially and i was all set to PM them until i realized i could enjoy a Dutch oven at home, by myself or with a partner.

  12. #12
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    ^

    You could still PM them and I'm sure they'd help you out.

  13. #13
    Member zeusbheld's Avatar
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    or just experiment a little and change my diet ever so slightly.

  14. #14
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    I'm amazed that there is actually a kitchen appliance called a Dutch Oven.

  15. #15
    ENT
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    Finally got my set of cast iron pans and pot back in NZ.
    I hunted everywhere in Thailand and couldn't find one.
    Funnily enough, the cast iron pans(set of 3 and a griller) were made in China!

    I've still got the original dutch oven I scored in the '70s. It was an antique then, but the best cooking pot I ever had.

    Bakes a bread or a roast or stew or anything. Has three legs, a domed lid with a ring on top and a decent hooped handle to hang it up by. A two gallon pot.

    I'll look around for a supplier for you.
    Last edited by ENT; 10-04-2012 at 09:42 AM.

  16. #16
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    A Dutch Oven:






  17. #17
    Member zeusbheld's Avatar
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    Quote Originally Posted by ENT
    I'll look around for a supplier for you.
    the Lodge available around Bangkok are made in the US. Le Creuset, etc are all enameled and not as versatile. (is there a double entendre for enameled Dutch oven? how about cast-iron Dutch oven?)

    most people prefer the antique ones, particularly Griswold, and these are all over eBay but no one will ship here. shipping would be very expensive, also. i'd be keen on finding a Japanese pot of similar dimensions; they've made some nice ones.

    ENT, did you bring your cast iron on the plane? if so how much did they charge you for excess weight?

  18. #18
    ENT
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    I didn't bring the dutch oven over, it being so old it's thinned.
    The pans were easy enough as I carried only those packed with some clothes and they were all within the 20 kilo + limit.

    Next trip I'll get the dutch oven over the same way, but a new one.
    I can pick up a new one for around $50 but shipping rates are ridiculous!!!

  19. #19
    Member zeusbheld's Avatar
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    i want to get one before my next trip back to the states, so i'll probably have to pay 4k baht + for one of the lodge cast iron they have on sale here. the interior surfaces aren't smooth and there are a lot of cast iron snobs on foodie forums who say that only the old fashioned, smooth-interior ones are any good. i'd use it mainly for deep frying so not sure i'd care, but if i get a skillet i may get it milled.

    alternatively, next trip back to the US i may get on eBay and get some antique cast iron, or maybe hope to find it at a yard sale or flea market. people will tend to stay away from rusted cast iron but if it's ok structurally it'll clean up rather nicely.

  20. #20
    ENT
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    That's the best bet, especially an antique one, well annealed.
    They're smoother inside too, so stuff doesn't stick so easy as the heat is more evenly distributed.

  21. #21
    Member zeusbheld's Avatar
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    Quote Originally Posted by ENT
    They're smoother inside too, so stuff doesn't stick so easy as the heat is more evenly distributed.
    seen a lot of claims and counter-claims on foodie forums as to whether this makes a difference, as both will develop carbonized coatings over time. some claim one's better for that others, the other but it's pretty obvious that a skillet with a bumpy surface will be a pain in the ass to make 'classic' French omelets in.

    i'll prob get the Lodge Dutch here and use it to deep fry as it'll be a while before i go back to the states. and i want f***in' tempura and fried chicken NOW.

  22. #22
    ENT
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    I can understand that! Cast iron and stainless steel, or plain salt glazed earthenware are what I use. I don't use enamel because of the potentially high lead cotent contained in some cheap enamel frits used to coat a lot of especially Asian enamel ware.

  23. #23
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    I came across a pretty good article about seasoning cast iron here -

    Perfected Man Articles - How to Seaon a Cast Iron Pan

  24. #24
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    Betty saved me a job in this thread, a bit surprised it took til post #10 to get there though.

  25. #25
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    Quote Originally Posted by alwarner View Post
    Betty saved me a job in this thread, a bit surprised it took til post #10 to get there though.
    How is that?

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