How to Operate a Dutch Oven

A true Dutch oven is made of cast iron, has three legs, a wire bail or handle and a lid that has both a handle and a large lip around the edge of the top. Dutch ovens were made for campfires and fireplace hearth cooking. Dutch ovens can cook anything from a pot of beans to cornbread and pies. Numerous accessories, such as a hanging tripod and various trivets, are available for Dutch-oven cooking.

Difficulty: Moderate

Instructions

Things You'll Need:

• Charcoal or wood embers
• 3 small, flat rocks (or 1 trivet)
• Hot pads
• Camp shovel
• Vegetable oil, shortening or lard

1. Wash and season both the pot and the lid if needed. If the pot is slightly rusty, use a metal scrubby and hot, soapy water to remove the rust. Season the pot and lid by liberally coating the pot and lid inside and out with vegetable oil, shortening or lard, and placing the pot in a preheated oven at 400 degrees. Turn the heat off and let the pot and lid sit overnight. Wipe any excess oil off and the pot should be ready to use.

2. Prepare the recipe you wish to cook in the Dutch oven. Put the lid on the pot.

3. Place the pot over hot coals.

4. Use the shovel to scoop hot coals over the lid of the pot. For a typical 350-degree oven, put approximately 1/3 of the coals beneath the Dutch oven and 2/3 over the top.

5. Replenish the coals as needed until the recipe has cooked the necessary length of time. Remove the lid and check on the contents after approximately 45 to 60 minutes. Roasted potatoes take less time than a roasted chicken. Beans may take several hours.

6. Place three small, flat stones or a trivet in the bottom of the Dutch oven. Set a pie plate or other baking dish on top of the stones to cook pies or breads. Cover and cook with coals on both the bottom and top of the pan.

Tips & Warnings

• You can also hang a Dutch oven over the fire using the wire bail. This makes the oven useful for cooking chili, soups or other dishes without the lid. Dutch-oven cooking is so popular that there are many cook-offs around the United States every year. Some are specialized to one type of meal, such as chili, while others allow the cook to show off her skill with any dish. Dutch ovens come in various sizes from 1 to 2 qt. up to several gallons. Modified Dutch ovens are available that do not have the feet and have a rounded top. These are perfect for soups and stews over a fire, and can be used indoors on the stove top or oven. Always use hot pads or a lid lifter when opening or moving a Dutch oven.