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Dutch
Oven Basics:
A
Dutch oven is traditionally a cast iron pot that uses the
heat of coals to roast, fry, stew, boil, steam and yes, bake.
There
are a few different kinds of Dutch ovens on the market. The
majority of people seem to think that the cast iron ovens
cook more evenly then the aluminum ovens. The aluminum Dutch
ovens are lighter to carry but seem to have hot spots that
need to be watched more closely when cooking.
There
are also flat-bottomed ovens and those that stand on three
legs. The flat-bottom ovens work well in a convental oven,
but usually need a little propping up on the hot coals of
a camp fire.
The three
legged Dutch oven needs very little help in hot coals. The
legs help the oven to stand over the coals more evenly.
After
purchasing a Dutch oven of any kind you need to ‘season’
it. This ‘seasoning’ will prevent the oven from
rusting.
To ‘season’
a Dutch oven correctly the lid and oven must be heated until
it is too hot to touch. Then apply cooking oil or fat with
a brush, or thick cloth. Apply this oil or fat to the inside
and outside of the oven and lid while they are still hot.
After applying the oil or fat, the oven is ready to go.
To keep
the Dutch oven in good condition, DO NOT wash it with detergents
or soap pads. This will ruin the ‘seasoning’.
When not
in use, store the Dutch oven in a warm, dry place with the
lid slightly open to provide air circulation.
If the
Dutch oven does become rusty for any reason, soaking it in
Coca Cola will get rid of the rust.
To safely
use a Dutch oven, cook over hot coals and not a roaring fire.
The dangers of being burned by the flame is greater and it
is a lot harder to control the heat. For the best results
cook over hot coals from the fire or from charcoal briquettes.
To roast
in a Dutch oven the heat source needs to be on the top and
the bottom, equally. This means that you would need to put
hot coals on the lid of the oven as well as sit the oven in
the coals.
To bake
in a Dutch oven the heat source should be mainly on the top.
There should be three times as many coals on the lid as on
the bottom.
To boil,
fry, or stew in a Dutch oven the heat source is all from the
bottom.
Always
keep the lid of the Dutch oven on to keep ashes out of your
meal. When lifting the lid from the oven when hot, use a strong
stick, a hammer claw or a very thick hot pad. Lift the lid
straight up so the ashes don’t spill into the food.
For easier
clean up in the Dutch oven, consider lining it with tin foil
before cooking.
For more
information on Dutch ovens go to the International Dutch Oven
Society at idos.com. There is lots of great information and
recipes.
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