Dutch Oven Cooking

My thanks to Sue Moore of Frontier GSC for her training outline which I adapted to develop this course.

Self-Introduction/Trainee Introductions

Course Objectives (By the end of the course participants will be able to:)

1. Compare aluminum with cast iron Dutch ovens by naming 1 advantage and 1 disadvantage for each.
2. Know how to season a Dutch oven.
3. Know the care and cleaning of a Dutch oven
4. Name 3 accessories needed for Dutch oven cooking
5. Cook a simple Dutch oven recipe.
6. Identify 3 resources for Dutch Oven cooking.

History of the Dutch Oven

1.    Dutch Ovens have been in use for hundreds of years - especially useful when the country was expanding and families were on the move.
2. Unable to bring their large cook stoves with them, women learned how to cook entire meals, from stews and soups to bread and desserts, in their Dutch Ovens.
3. Utah's Official State Cooking Pot
4. Regular versus Camp Dutch oven
   • Camp D.O. has short legs to hold it above coals
   • Camp D.O. has rim on lid to hold coals
   • Regular can be utilized for camp cooking by placing bricks underneath on sides and using heavy duty foil for coals on top.

Selection of Dutch oven  

1. Cast Iron Advantages
   • More even heat distribution
   • Holds heat longer
   • Well seasoned pot is non-stick
2. Cast Iron Disadvantages
   • Heavy
   • Rusts easily if not cared for properly
3. Aluminum Advantages
   • Lightweight in comparison
   • No special cleaning
4. Aluminum Disadvantages
   • Has hot spots
   • Loses heat quicker
5. Size
   • Most popular is 12-inch
     • Holds about 6 quarts and will feed about 10 people a main meal.
   • Most common sizes available are 10", 12", 14", 16"
6. New versus used?
   • Check used one for chips and cracks
   • Make sure lid fits securely
   • Look at surface condition (for rust, pits, etc.)
   • Common brand easily found for new is Lodge

Dutch Oven Cooking Equipment (**starred items are required for Dutch oven cooking**)

• **Hot Pads or Leather Gloves**
• **Long-handled Tongs**
• **Lid Lifter (or Claw Hammer)**
• **Lid Stand (or something to set lid on)**
• **Charcoal Briquettes**
• **Matches**
• Camp shovel
• Charcoal Chimney (can be made out of large can) or fire starters
• Whisk Broom - to clean charcoal dust off top of lid
• Solid Shortening (such as Crisco)
• Putty Knife
• Plastic scrubby

Prepare Dutch oOven Recipes and put on to cook

• See Recipes

Regulating temperature

• Average for 12” oven = 15 on top, 9 on bottom
• Generally 1/3 on top and 2/3 below
• Bruiquettes are different - Kingsford = approx. 25 degrees per coal
• Need to add more in cold or windy weather
• When baking, generally remove from bottom heat about 2/3 way through cooking time to prevent burning food
• Good chart for regulating temperatures at

Seasoning the Dutch oven

• Seasoning
  1. Season before using
  2. Remove the coating of machine oil the manufacturer coats the oven with prior to shipping with hot water and a scrubby.
  3. Some people recommend using hot soapy water, but this is the ONLY time you would ever go near your Dutch Oven with soap.
  4. Dry D.O. completely
  5. Grease inside and out lightly with olive or vegetable oil (or solid shortning)
  6. Place upside down on oven rack with lid separate and put aluminum foil underneath to catch oil
  7. Bake 300-350 degrees for 1 hour.
  8. Cool
  9. Can be repeated

Care of your Dutch Oven

1. The number one rule of cleaning cast iron - NO SOAP!!!
2. It is a good idea not to cook tomato-based food in a new Dutch Oven as the acid will remove the seasoning
3. After cooking remove lid - do not use as food storage vessle
4. Store with lid ajar in a warm dry place & leave a paper towel inside
5. Transport with care & don’t drop or bounce them
6. Never pour cold water into a hot pot or you can permanently dammage your oven

Cleaning the Dutch Oven

1. With water -
   • Use hot water and a plastic scrubby
   • Steel wool will require reseasoning
   • Rinse with clear warm water
   • Return Dutch Oven to the heat.
   • Let Dutch Oven dry
   • Apply a thin coat of solid shortening with a paper towel
   • Let cool.
   • If any oil has pooled in the bottom, wipe it out before storing.
2. Without water
   • Heat Dutch Oven and burn off any leftover food.
   • Scrape well and remove scraps.
   • Using a large wad of paper towels with solid shortening, wipe the inside, paying close attention to any stubborn areas. You may have to replace the paper towels and do this several times.
   • When clean, apply thin coat of shortening and let cool. e.If any oil has pooled in the bottom, wipe it out before storing.

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WEB SITE RESOURCES FOR DUTCH OVEN COOKING

MacScouter  - follow cooking links to Dutch Oven section

International Dutch Oven Society home page

Chuck's Cooking Tips - Excellent resource on care & cooking tips. Includes some recipes as well.Very thorough.

Marv's Dutch Oven Ideas Page - Good general info page, but not nearly as informative as the above site.

Chuck Wagon Supply

A Happy Camper

Larsen Dutch Ovens

Kampers Kettle  - Aluminum Dutch Ovens

To Training Outlines

Recipes

Dutch Oven Pizza

• 1 pkg refrigerated pizza dough
• 1 small container squeeze pizza sauce
• 2 cups shredded pizza cheese
• Pizza toppings as desired

Spread pizza crust in bottom of well seasoned Dutch oven. Squeeze pizza sauce over the top or dough and spread. Cover with cheese and toppings as desired. Cover and cook with 8 coals below and 16 coals on top for about 10 minutes.

Dutch Oven Brownies

• 1 package Brownie mix for 8x8 pan
• eggs per package directions

Prepare Brownie mix per package directions. Place in bottom of Dutch oven (or in round aluminum baking pan in oven). Cover and cook with 8 coals below and 16 coals on top for 20-30 minutes (do not overbake). Remove from bottom coals after 15 minutes.

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