How to Use Tinfoil for Dutch Oven Cooking

Tinfoil makes it easier to lift baked goods from a dutch oven.

Tinfoil is commonly used to refer to aluminum foil, which is the less expensive and more durable alternative that has almost completely replaced the thin sheets of tin in the commercial market. The ability of the thin aluminum sheet to be formed and maintain its shape makes it ideal for use with any size dutch oven. Tinfoil stands up to the high temperatures of dutch oven cooking to make the experience much less of a hassle.

Things You'll Need

• Liner:
• Aluminum foil (heavy strength or nonstick)
• Moisture seal:
• Fire ring:
• Aluminum foil (heavy strength or super strength)

Instructions

Liner

1. Slide about a 2 inches of the front edge of the foil under the rim of an upside down empty dutch oven. Pull the foil out of the box as you run it up the side, over the base and down to the rim on the other side.

2. Tear off the piece of foil that has been pulled out and turn the dutch oven 45 degrees to repeat the process and measure out a second piece.

3. Turn over the dutch oven and press the foil strips down inside to create two offset liners that cover each side and double over at the base.

4. Fold down any edges of the foil that rise above the rim of the dutch oven and press them flat against the sides. Leaving pieces of foil above the rim makes it difficult for the dutch oven's lid to rest evenly. The extra length of folded foil can be unfolded and used as a handle to lift the cooked food from the dutch oven.

5. Pour the raw foods into the foil-lined dutch oven and bake or fire roast as normal. Cleanup time will be cut in half and less food will be lost to sticking and burning.

Moisture Seal

1. Pull the foil out of the box across the widest opening of the dutch oven and an additional 4 inches before tearing it off.

2. Fill the dutch oven with raw foods that you want to slow cook in a moist environment leaving enough empty room for the foil to lay flat over the top of the pot.

3. Adjust the sheet of tinfoil until the overhang is as even as possible on all sides of the dutch oven.

4. Crimp the foil around the rim of the dutch oven with your thumb and index finger. Press about half an inch of foil against the interior rim of the dutch oven so that it has some extra length to flex during the cook.

5. Cover the dutch oven with the lid and press the extra foil down to form it against the sides of the pot.

6. Bake or fire roast the dutch oven as normal and carefully peel away the foil when finished to vent the escaping steam away from your hands and face.

Fire Ring

1. Set the lid of the dutch oven on a flat surface. Make sure that your dutch oven lid is fire safe. Some dutch ovens have plastic handles that cannot withstand temperatures above 500 degrees Fahrenheit.

2. Pull foil from the box as you crimp it into a tube with a diameter around 2 inches. Use light pressure and roll the foil in your hands slowly to avoid over flattening the foil and creating weak spots in the ring.

3. Curl the tube of tinfoil around the outer edge of the dutch oven lid until it has made a complete circle plus a couple inches.

4. Secure the foil ring to itself attaching the 2 inches of extra length to the beginning of the tube.

5. Fill the dutch oven with raw foods and cover it with the lid before resting the foil ring on top.

6. Cover the lid of the dutch oven with a single layer of smoldering charcoal briquets and cook as normal. The fire ring will contain the briquets and help to achieve higher temperatures inside the dutch oven.

Tips & Warnings

• A second fire ring can also be formed around the base of the dutch oven to insulate the pot from direct heat while cooking. Lower the foil ring directly onto the heat source before resting the dutch oven on top.

References

• Reynolds Kitchens: Products: How To: Pan Lining
• Dutch Oven Cookware: Dutch Oven Cooking
• Dian Thomas: Dutch Oven Cooking in the Backyard Can be Fun and Delicious by Dian Thomas