Dutch Oven Cooking
An Important Skill to Learn!
If you like to cook, even as a beginner, you will enjoy Dutch oven cooking! It is fun! Stack three Dutch ovens, and you can have a full meal cooking without relying on electricity. To top it all, you can enjoy good company, a campfire, and good scenery all at the same time!
Pay Attention to the Make of a Dutch Oven
Look for these requirements:
Bail – must be long and sturdy, and could stand up on its opposite side at a 45º angle, to allow you easier access when positioning and repositioning a hot oven
Heat control – for better control of the heat when cooking foods at lower temperatures, select a deep oven. For faster heat to the center, select shorter standard ovens.
Legs – avoid short ones, as well as those that are very thin.
Lid – should fit snugly to prevent steam from escaping
Lid handle – looped, as opposed to a cast one, for easy lid lifting
Size – most Dutch oven recipes are for 12” ovens. If you are a beginning user, opt for 12” ovens.
Tangs – look for molded ones
Wall thickness – must be the same all around
Aluminum vs. Cast Iron
Cast iron is about two-and-one-half times heavier than cast aluminum. Cast aluminum does not rust, so you can easily wash it. Use mild soap and water. Cast iron needs to be seasoned as a protection from rust. Melting point of cast aluminum is 1200º; cast iron is 2000º.
Ready-to-Use Cast Iron Dutch Ovens
These ready-to-use cast iron ovens come to you already pre-seasoned. For first time use, rinse with hot water. Do not use soap. Towel dry and air dry. For each use, either spray with a non-stick cooking spray or wipe with Canola oil using a clean white cotton rag. After each cooking, clean with a rough sponge and hot water. Dry thoroughly. While still warm, wipe all surfaces inside and outside with Canola oil or spray with nonstick coating spray.
What to Watch Out For When Cooking With Dutch Ovens
- Watch out for steam coming out of the Dutch oven. It can be that the lid is not a snug fit, or the temperature is too hot. Do not ignore it, as the turnout of your food will be unsatisfactory. In the case of too hot a temperature, either the top or the bottom of your food will be burnt.
- When not using the buried Dutch oven method, rotate the oven about 90º every quarter of the hour. First lift the lid, turn the oven clockwise, and put the lid back on facing the same direction when you first lifted it. Make sure that the lid number is in the same position during the cooking duration. This system will help prevent uneven browning or burnt spots. It also gives you the opportunity to check your food. The looks of the food will let you know if you need to adjust your oven temperature.
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