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Welcome to:
dutchovenspecialties.com
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Information about Dutch Oven's |
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Bruce's Favorite Links |
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What is a Dutch Oven? |
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There are several types of Dutch Ovens that are available today. The most commonly used Dutch Oven is made of cast iron, has three short legs on the bottom to hold it up off of the coals and has a lid with a raised rim to hold the coals on top. The bail handle is affixed so it can be used in two positions. Flat for storage and raised to keep it out of the fire when the oven is being used in a pit.
If you plan to do a lot of cooking in your kitchen range you can buy the type with no legs and a doomed lid, which will slide in and out of the shelf easier. This type of oven cannot be used with charcoals.
It is said that the Dutch Oven got it's name from the Dutch traders who went from door to door in the early colonies selling household wares.
The early settlers, mountain men, trappers and chuck wagon cooks on cattle drives cherished this unique cooking vessel.
Today Dutch Ovens are being used more than ever. They cook anything you would bake, boil, or fry, and it will taste bettter than conventional cooking. Take the lid off and turn it over on a grill or campfire and you have a griddle to fry bacon and eggs, french toast, or hotcakes, etc.
The World Championship Dutch Oven Cookoff each year at the Festival of The American West in Logan, Utah has helped to make Utah the Dutch Oven Capital of the World. People are finding that you can cook many more dishes than the standard potatoes and bacon and fried chicken.
As for cleanup, once you have properly seasoned your Dutch Oven, it acts much like a Teflon coated surface and food will not stick to the surface. |
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How do I season My Dutch Oven? |
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When you first get your Dutch Oven, wash it with a mild detergent to remove the protective coating put on by the manufacturer. Dry completely, and then coat both inside and out with vegetable oil. Coat the lid also. Place the Dutch Oven upside down in your kitchen oven. Put the lid in on top of the legs. Set the temperature at 300 degrees and cook for one hour. I like to do this just before going to bed, and then just leave the Dutch Oven in the Kitchen Range overnight to completely cool down. After you have done this: (it is called seasoning) your Dutch Oven is now ready for years of service. If you neglect it, or it becomes rancid or rusty, you must then reseason it. It is best not to cook an acidic (tomato) dish for several times until your Dutch Oven is fully seasoned by usage. |
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How do I clean my Dutch Oven? |
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To clean your oven after you have cooked a meal, just use hot water and a cloth or bristle brush if necessary. I like to use a green Scotch bright pad myself. Never wash with soap unless you plan to "reseason" your Dutch Oven. If you are camping you can use your campfire to help clean your Dutch Oven. Remove food, if there's any left, and wipe your oven down. Then place it on the fire with the lid on. After a few minutes crack the lid so the moisture can escape. Leave it on the fire until everything is dried and black. You may want to rotate you oven several times to avoid hot spots. Remove from fire and scrape out the insides. Wipe a light coat of vegetable oil both inside and out while the oven is still hot. Now you are ready to use your oven for the next delicious meal.
To store my Dutch Ovens, I like to use a barlap bag which will allow air flow and keep them from going rancid. Never put the lid on lightly when you store your Dutch Ovens. A little gentle care will help keep your ovens in top condition. Remember, they are made of cast iron and can break if handled roughly. Also, never put cold water in a holt oven as it could crack the oven. |
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What kind of fuel can I use? |
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If you are out camping you can use whatever wood is available. Hardwoods make the best embers and don't have to be changed as often as soft woods such as pine. It takes a little more time and experimenting with woods to learn just what is needed but is is worth it. The most predictable fuel to us is Kingsford Charcoal briquets. You can use one oven at a time or conveniently stack them for best fuel usage. There are several holders that can be purchased which will help hold you coals in one place and make cooking easier. |
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What size of oven do I want? |
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Most popular ovens today are 10" - 12" - 14" - 16". Lodge, the largest manufacturer of Dutch Ovens, sells more 12" ovens than any other size. The number of people you plan to serve will determine which size is best and how many ovens you will need. The following chart may help you in deciding wha you want to have.
Oven Capacity Persons Served
10" 4 qts. 4 - 7
12" 6 qts. 12 - 14
12" deep 8 qts. 16 - 20
14" 8 qts 16 - 20
14" deep 10 qts. 22 - 28
16" 12 qts. 24 - 30
When serving soups and stews, figure on 12 to 16 oz. per person. For meats figure on 3 to 6 oz. per person, one or two pieces of chicken per person, or 3 to 4 ribs per person. For side dishes figure on 6 to 8 oz. per person. A #14 oven of cobbler will serve 12 to 15 if yo serve ice cream on top. It is better to have enough for "seconds" than to run out of "firsts" before everyone is served
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