How to Learn Dutch Oven Cooking

Dutch oven cooking is a traditional technique using a cast iron or aluminum lidded pot and a heat source such as barbecue coals or a campfire. Dutch oven cooks can prepare soups or stews, meat courses, breads and desserts. From cowboys riding the range to covered wagon pioneers to today's outdoor enthusiasts, Dutch oven cooking provides a proven method for preparing well-cooked food at home or along the trail. The best way to learn is to practice.

Things You'll Need

• Dutch oven
• Solid shortening
• Conventional oven
• Barbecue, campfire, or stove
• Charcoal tongs
• Bacon or other practice food

Instructions

Preparations

1. Obtain a Dutch oven. While cast iron is the traditional choice, Dutch ovens also are available in aluminum. Dutch ovens come in a range of sizes but experts recommend starting out with a 12-inch oven.

2. Season the Dutch oven. This should be done prior to the first time you use the oven, and is essential to performance and longevity. First, wash the unit in soapy water, scrubbing with a non-abrasive, plastic scrubber. Thoroughly dry it while you heat your conventional oven to 350 degrees. Place a sheet of foil in the bottom of the oven to catch drips. Now, rub shortening over the entire surface and lid of the Dutch oven, being sure to coat it completely inside and out. Place it upside down on the rack and let it heat for an hour or so. Remove with pot holders, and when it is cool enough, clean off any excess shortening. Repeat the process, this time turning off the oven after an hour and allowing the Dutch oven to completely cool before removing.

3. Learn to regulate the cooking temperatures for preparing different types of food in your Dutch oven by taking it outside to a charcoal barbecue or campsite fire pit.

Practice Cooking

1. Create a bed of coals. The uniform size of purchased briquettes will make it easier to regulate the cooking temperature. When the coals are red hot, use tongs to arrange them in a base for your Dutch oven. For frying or boiling, all coals can be placed under the oven. For stewing, leave most of the coals under the oven and place just a few on top of the inverted lid. For roasting meats and poultry, use an equal number of coals under the oven and on top. For most baking, you will use twice the amount of coals on top of the Dutch oven as on the bottom.

2. Practice cooking. Start with bacon or sausage, leaving the coals under the Dutch oven. The fat from these meats also is good for continuing the pan seasoning process. Simply scrape and wipe the oven clean. Progress to cooking a simple stew; then try roasting meat. Finally, when you have gained some experience, try baking such items as biscuits and desserts.

3. The more you practice, the better you will know your Dutch oven and the more expertise you will gain.

References

• Dutch Oven Dude
• Free Camping Recipes
• Cowboy Showcase