How To Use A Dutch Oven

The following informative and interesting article and photos are by Eileen Troemel of Janesville, Wisconsin (near Madison).

Camping usually means you eat hot dogs on a stick, cold sandwiches and not a lot of appetizing food. But what if it didn’t mean that? What if you could have Salisbury steak, mashed potatoes, steamed vegetables, and cherry cobbler? Or any other meal you would normally cook at home? Would campfire food be more appealing? Well it can be if you utilize a very old and versatile tool; something your grandmother probably had more than one of – a Dutch oven. Learn more about restoring and seasoning Cast-Iron Pots and Pans and check out the large selection of Cast-Iron Cooking Recipes.

History of Dutch Ovens: The Dutch oven is believed to date back to the early 1700s in Holland. How and when it came to the U.S. is unknown but supposedly Paul Revere created the flanged lid and the final design of the oven. Some reports indicate that George Washington used Dutch ovens to feed his troops during the Revolutionary war. As Americans moved west and expanded into the new world, the Dutch oven became a valuable commodity being a popular trade item with mountain men and Native Americans. As the United States expanded, this tool was taken along. When pioneers, homesteaders, miners, and ranchers moved west, the Dutch oven was one of their most valuable items especially since entire meals could be cooked in them. Records show that Lewis and Clark cooked wild game as well as dog and horse during their trek to the west coast. Another common use was during cattle drives, drive cooks fed the famous beans and stew to the cowboys during the long cattle drives. The famous 49ers in California commonly used the Dutch oven to make sourdough bread. Likewise soldiers used it for cooking during the Civil War. In 1896 Joseph Lodge built a cast iron foundry in Tennessee. The best known product from this foundry was the Dutch oven. Lodge still produces this well known product today and is currently the leading producer of the cast iron Dutch ovens. Another place the Dutch oven appeared is in the work camps following World War I. However, the popularity of the product waned. A renewed interest began in the 70s and 80s with a cook off contest. In fact, the Dutch oven became popular enough that the International Dutch Oven Society formed in 1984 and Utah made the Dutch oven the cook pot of the state in 1997. All very interesting but grandma doesn’t go camping anymore and you have no idea how to work with Dutch ovens. A search on the web or through the cooking aisle only offers a multitude of products and a lot of confusion. So where do you start? Type of Dutch Ovens: Standing in the aisle with Dutch ovens you are likely to be bombarded with choices. Do you get aluminum or cast iron? What is the difference between a kitchen or camp oven? Where do bean pots fit in? Should you get a pre-seasoned pot or not? Aluminum Dutch Ovens – Most traditionalists will tell you that cast iron is the way to go, but there are advantages to both aluminum and cast iron. Aluminum is a light weight alternative for those hiking in to their campsite or for cooks with physical limitations. For a 12-inch pan, aluminum pans weigh about 7 pounds rather than the 18 pounds for a cast iron pot. Aluminum is also easier to care for as it won’t rust and can just be washed as any other pan is washed in soap and water. It also doesn’t require seasoning like a cast iron pan. Some of the newer models even come with a non-stick surface. Aluminum will not discolor the food like cast iron does. It also heats faster; however, there are also two disadvantages to this. On windy days the pan will have more fluctuations than cast iron and if you get an aluminum pan too hot, it will melt. Two areas aluminum excels at are baking bread and making gravy. Cast-Iron Dutch Oven – While some of the newer aluminum pans come close to cast iron, cast iron is still the preferred material for a Dutch oven. Good quality cast iron can be passed down through generations because the material is so long lasting. A cast iron pot distributes the heat evenly and less heat is needed to cook the food. It will also retain heat longer, often a pan can be removed from the heat before the food is done cooking and the heat retained in the pan will finish the cooking process. Since the cast iron will retain heat, there is less fuel needed for cooking. The heavy lid seals the pot and steams the food, which keeps it moist and tender. Unlike the aluminum pan, cast iron tolerates the higher temperatures better and is not likely to melt. It reacts more slowly to the heat changes so is less affected by windy weather. Food can sit in a closed cast iron oven for longer and retain the heat needed for serving. Since the cast iron Dutch oven cools slowly, if food has to be a certain temperature then remove it from the oven. There is the added benefit that cooking in a cast iron pan adds iron to the food cooked in it. Dutch ovens come with a variety of stove names. Camp, outdoor, kitchen, or bean pots are the most common names. As you are standing in the aisle at the store, don’t let all the names confuse you. First camp or outdoor Dutch oven are the same type of oven. Likewise the bean pot or kitchen Dutch oven are the same. The name bean pot dates back to a colonial cooking technique described under Types of Cooking in this article. Camp or outdoor Dutch ovens have the following features: The camp or outdoor cast iron Dutch oven is the preferred oven for outdoor and campfire cooking. Flat bottom Three short legs which allows the oven to be above the ground to allow the circulation of air onto the coals. Strong wire handle which may have the option to stand up at a 45 degree angle. By having the handle stand up it will give better access when positioning or removing the oven from the fire. Flat lid with a lip of 1 to 2 inches; the lip allows you to place hot coals on top of the oven1 or can be used as a frying pan. Small loop handle on lid, make sure it is attached at both ends to make it easier to lift off with a hook. Skillet type handle attached to the lid which helps when using the lid as a griddle or fry pan. Size of ovens range from 5 to 22 inches in diameter for the rim. Depth is around 3 inches but some can be as deep as 9 inches with the larger diameters. Remember that the larger the oven the heavier it will be when it is full of food. A 12-inch Dutch oven full of food can weigh as much as 25 pounds.

Kitchen, stove, or bean pots have these features: Flat bottom with no legs which are good for using on wood burning stoves. Lid may be domed or have spiked nodes for basting Generally the kitchen (stove/bean pot) version of the Dutch oven works best on the stove at home, on a propane burner, or hanging from a tripod. However if you have a couple of bricks, you can place the oven on them and coals underneath. Purchasing A Dutch Oven: New, the cast iron Dutch oven can be very costly. If you check junk shops, rummage sales, or thrift stores you might be able to save yourself a lot of money. However, make sure you are getting a good quality Dutch oven. If buying a used Dutch oven here are a few things to look for: Cracks, chips, casting imperfections and rust spots Examine the pot and lid both inside and out Make sure the lid fits properly Make sure there is no rocking motion when the lid is on the pot Make sure the lid does not fit too tightly on the pot Check the wire bail for strength and that it moves easily If looking for a camping pot, then only buy a Dutch oven with legs and determine that these are in good condition Check the thickness of the metal – inconsistencies will mean inconsistencies when cooking Make sure there is a loop handle which makes it easier to pick up with a hook Avoid Dutch Ovens with riveted tabs If you have purchased a ready to use Dutch oven follow these steps: Before using for the first time rinse with hot water but no soap, and towel dry Before each time cooking, prepare the cooking surface by wiping it down with vegetable oil After each time cooking, clean with a stiff brush under hot water with no soap and towel dry After it is dry and while still warm, wipe all surfaces down with oil Allow the oven to cool and then store in a cool dry place, do not store with the lid on top How To Use and Care For A Dutch Oven: You have conquered the cooking aisle or the rummage sale and come home with the prized Dutch oven. So what’s next? Well whether you purchased an aluminum or cast iron oven most manufacturers put a protective coat on the item. Before you begin cooking, this coating needs to be removed. Also if you inherited or purchased a used Dutch oven it will need to be seasoned. If your oven is aluminum you only have to do one simple step – wash the oven in soap and water. This should remove any coating. However, if you treat the aluminum pan like a cast iron and season it (see steps below) then the oven will have almost a non-stick surface. Prior to seasoning, wash the Dutch oven with warm water. Some experts suggest that when an oven is new is the only time you should use soap. Most experts; however, suggest only using a good scrubbing with steel wool and some elbow grease. For a cast iron oven, you need to follow a seasoning process. Aside from removing the protective coating, there are many reasons to season your cast iron Dutch oven. Here are a few important reasons: Creates a patina which helps prevent food from sticking Makes cleaning easier Prevents rusting Add flavor Oil forms a carbon non-stick coating when heated

There are four methods to season a cast iron Dutch oven, one indoor and three outdoor methods: Indoor method: Preheat oven to 350 F. Open windows and turn off the smoke alarm Place pot and lid in oven and heat until they are almost too hot to handle Remove pot and lid from oven Use paper towel to rub a thin layer of oil (can use olive or vegetable oil or solid shortening – do not use margarine or butter. Avoid using spray oil as it may leave a sticky residue Cover all surfaces including legs Place pot and lid on top rack of oven Put a cookie sheet on the lower rack to catch any run off and prevent oven from catching fire Bake for one hour Turn off the oven and let pot and lid cool in the oven Repeat the process Remove the pot and lid from oven and wipe with clean dry cloth Note: If you have a fireplace in your home, you can use this to season your oven. Its best to have a hook in the fireplace. If the chimney flue has a good draw, it can minimize the grease smoke in the house. Outdoor method A: Use your oven as a deep fryer to fry fish, hush puppies and fries Once done cooking pour oil out and wipe pot with paper towel Outdoor method B: Fry thick sliced unsalted bacon on the lid and in the pot Outdoor method C:

Using a propane gas grill with a cover turn grill on to low and place the Dutch oven in the grill to preheat

When warm wipe on a thin layer of oil

Place lid and oven in the grill and lower the lid

Cook for one hour

Repeat the process

Remove and wipe with clean dry cloth

Note: this can be done with a charcoal grill as well but be careful not to overheat the Dutch oven

Regardless of the methods used to season the oven, it will darken with use. This is preferred as it is an indication of a well seasoned oven. Also these seasoning techniques work for any cast iron cookware hiding in the back of your cabinet. When seasoning an oven do not use butter, margarine, or salad oil. Additionally for the first few meals after seasoning avoid cooking high acid content dishes or high sugar content after seasoning. The acid and sugars can break down the seasoning before it has a chance to properly harden. If you don’t want to go through the steps of seasoning your pot then you can usually buy one which is pre-seasoned. Bear in mind though, these are usually more expensive. Here is one additional method which is a bit different that uses hay and water to season the Dutch Oven: Fill Dutch oven with water and a handful of clean hay Boil for 20 minutes Rinse Rub with oil Accessories for Dutch Ovens: In addition to a cast iron Dutch oven, there are a variety of tools which can help when cooking with a Dutch oven. Here is a list of accessories you might consider having accessible. If you are interested in purchasing any of the below items, just click on the green links: Steel table can put coals around and on the oven and it is at a comfortable height for cooking Cake racks and pans – racks allow good circulation and eliminates hot spots – the Dutch oven becomes an oven rather than a pot; pans prevent the need for re-seasoning after cooking high acid or sticky foods. Lid lifter– is a long sturdy tool with a hook on the end and is used to lift the lid. Charcoal Chimney Starter – gets charcoal to cooking temp and does not require starter fluid; simply wad newspaper in the bottom and then stack charcoal on top, light the paper. Dutch Oven Lid Stand – gives cook clean stand to set the lid on, can put charcoal around stand, then turn over the lid to use as a griddle; can be used to preheat the lid. Heavy Leather Gloves – welders gloves or Dutch oven gloves helps prevent burns. Campfire Tripod – sturdy and for use over a camp fire – recommend one made with at least 1/2-inch bar stock to hold the weight of a hanging Dutch oven filled with food. Hot Coal Shovel – long handled to move coals from campfire to heat the Dutch oven. Whisk broom – small size, helps brush off the ash from the lid. Wooden utensils – protects the seasoning of the Dutch oven – longer is better – use wood, plastic or Teflon tools as these will not scrape away the curing of the Dutch oven. Care of Wooden Utensils: Hand wash with regular dish soap, rinse and dry Lightly sand if they get the fuzzies Rub with mineral oil or beeswax, do not use vegetable oil Do not soak Matches – to light the fire Hot Pot Pliers – special jaws grip the oven lid securely Dust covers – for use during storage, also protects clothing from getting oil from oven, look for ones with holes for the legs, canvas is a good material for use with the ovens Volcano Cook Stoves – allows you to cook your favorite dishes using fewer briquettes – ventilated design helps keep the outside cool to the touch even when loaded with coals Dutch Oven Cooking – Dutch Oven Recipes: Now you have a seasoned Dutch oven ready to go on your next camping trip. Hurray – no more hot dogs on a stick! But what exactly can you make in a Dutch oven? The Dutch oven can be used to create an entire meal from appetizers to desserts. If you are cooking a full meal then you may want to have several Dutch ovens to cook with or in. You might even consider having racks and smaller pans to use inside the ovens. Almost any recipe you love at home can be done in a Dutch oven. You may need to adapt the amount of liquid since the closed lid creates a steaming affect on the food. Rather than trying to adapt your own recipe there are cookbooks available. If you are a novice and trying a recipe from a Dutch oven cookbook, you might want to follow the directions exactly for the best results. Only make adjustments after you have tried it at least once. Also make sure your Dutch oven matches the size in the recipe or you could have an unintended overflow. There are several methods for cooking with a Dutch oven including Bean Hole and Crock Pot cooking (see directions below). In general, there are two broad techniques. You can cook with it or in it. When you cook with the Dutch oven, the food is placed directly into the oven. When you cook in the Dutch oven, food is placed in a secondary pan and then on a trivet in the oven, usually this is done to prevent burning on the bottom. This is one technique where the Dutch oven actually acts as an oven. Recipe and photo tutorial for

Dutch Oven Scrambled Eggs and Biscuits.

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Recipe and photo tutorial for Dutch Oven Swiss Steak.

Recipe and photo tutorial for

Dutch Oven Baked Pizza.