Dutch Oven Cooking Basics
by:
Robin Shortt
Pioneer Cooking
When you think of a cast iron Dutch oven,
what comes to your mind? Pioneer cooking?
Stews over the open fire?
Of coarse both are true, but they are still
very much in use today and as for the Dutch
oven, the possibilities are endless.
Dutch ovens can be used for frying, baking,
boiling, and steaming as well.
Purchasing Your Dutch Oven
When purchasing your Dutch oven, make sure
the lid has a raised ridge.
This is to hold your heat source, which
will be briquettes.
This will help you to reach the proper
temperature needed for whatever cooking you
are wanting to do , with the exception of
boiling or frying.
In which case you would want all the heat
on the bottom.
Heating Fundimentals
If you are planning on baking, you need
more heat on the top than on the bottom.
Put one briquette on the bottom for every 3
on the top of the lid.
For preparing stews, use one on the top for
every 4 on the bottom. When roasting, put
briquettes on the top and bottom evenly.
Best Temperature
To understand the temperature and number of
briquettes needed takes a little math.
Each briquette adds about 25 degrees of
heat.
A good starting temperature is 350 degrees
F.
To figure out how many briquettes to use,
take the size of the oven in inches, and
subract three to get the number of briquettes
for under it, and add three to get the number
of briquettes for the top.
Preparing To Cure Your Dutch Oven
Now that you understand the basics of using
your Dutch oven you need to prepare or cure
your oven before using it.
Some cast iron ovens have a protective
covering which you will need to remove .
You will need to do some scrubbing with a
non-abrasive scubber.
Once the covering is removed, rinse and dry
the oven and then let it air dry.
Curing It
To cure your oven, pre-heat your kitchen
stove to 350 degrees. Place the Dutch oven on
the center rack, with the lid open slightly.
Allow it to heat slowly until it is too hot
to handle. Apply a thin layer of salt free
cooking oil with a clean cloth to the Dutch
oven inside and out.
Place your oven back inside the stove with
the lid slightly open. Bake your oven for
about an hour.
.Repeat
After baking , allow the Dutch oven to cool
slowly.
When it is cool enough to handle, repeat
the oil again the same as before and bake
again.
When cool enough apply a third layer of
oil, but this time it is ready for use.
Preparing your Dutch oven in this way
prevents rust and makes for much easier
cleaning as well
Cleaning
To clean your oven after use, scrape it
out, add warm water, without soap, and heat it
in the oven until the water is almost boiling.
For any food that sticks a little, use a
non-abrasive scrubber.
Protect your Dutch oven again by warming it
in the stove, applying a thin coating of oil
and letting it cool. Its now ready for
storage.
