The Dutch Oven is our favorite pot. Made of cast iron and often enamel coated, it’s the perfect partner to the cast iron skillet—our favorite pan. Dutch ovens have loop handles and flat bottoms, and always come with lids. They are approximately 4 to 5 inches deep and range in capacity from 2 to 13 quarts. The name “Dutch Oven” is believed to have originated in the eighteenth century, when the cookware was manufactured in England and brought to the United States by Dutch traders.
Historically, the pot was used primarily outdoors. During the pioneer days in the western United States, for example, Dutch Oven cooking was the most important cooking method used. Today, a strong following still cooks with Dutch ovens over a campfire. Throughout the country Dutch Oven Societies sponsor annual outdoor gatherings for recipe sharing and friendly but grueling competitions for a grand prize.
In our cookbook—a collection of our favorite recipes—we are bringing the Dutch Oven indoors. Here in the Northwest, after the first rainfall in September,the mushrooms pop up in the forests and the Dutch oven comes out of the cupboard to claim the back burner on the stove, where it remains until mid-April. At least three times a week in our kitchens, something is either stewing, braising, simmer-ing, or roasting in the Dutch oven. A pot of soup on the stove, slowly simmering, was always a welcome-home treat after school.
A heavy pot, the Dutch Oven slow-cooks tough meats and melds flavors together to produce melt-in-your-mouth tender bites. Use medium to low heat to attain the best results. We prefer the Dutch Oven to Crock-Pot cookery because it slow-cooks without accumu-lating excess moisture. Some cuts of meat are often overlooked by consumers because of the longer cooking times (2 to 3 hours), even though these cuts can be more flavorful and much less expensive than steaks and chops. Enter the Dutch oven: Slow-cooked recipes simmered on the stovetop or oven-baked in the Dutch Oven provide a delicious supper.
The Dutch oven is a versatile cooking pot that substitutes for a host of outdoor cooking utensils. With its snug-ﬁtting lid in place, it becomes an oven when heated with charcoal briquettes. Food can be baked, braised, stewed, or roasted. With the lid removed, the oven becomes a kettle for boiling, deep-fat frying, or heating food quickly over a ﬁre. Even the lid doubles in service—it can be converted into a frying pan.
A true camp Dutch oven is easily identiﬁed by its legs, which extend below the oven and permit it to sit over hot coals, and its ﬂat lid, which has a vertical lip around the outside edge to retain the hot coals that are placed on top.
There are several types of Dutch ovens on the market. the camp Dutch oven is not regularly stocked by supermarkets and hardware stores, so you may need to order it directly from the manufacturer or a river supply or outdoor equipment catalog. the important thing to watch for when purchasing a Dutch oven for outdoor use is that it is not simply a ﬂat-bottomed kettle made for kitchen cooking. If you plan to prepare the recipes at home using a conventional oven and stove, a ﬂat-bottomed Dutch oven will suﬃce.
The camp Dutch oven is made speciﬁcally for outdoor cooking. It is made of heavy cast-iron or aluminum, and comes in basic sizes from 8 to 24 inches in diameter, and from 4 to 6 inches deep.
The cast-iron Dutch Oven is heavy, thick, and ﬂat on the bottom, with three short legs. the lid is tight-ﬁ tting and has a vertical lip with a handle in the center. there also is a bail for lifting the entire unit. Proper seasoning of a cast-iron camp Dutch oven is essential. If you scour your oven with strong detergents, it will need reseasoning frequently. Rub the oven with unsalted shortening, place it in a 400°F oven until it smokes, and then wipe out the excess fat. If you are camping, just place it on the coals with the lid on until it smokes. then wipe it out. If you wash it with detergent between.
Your Dutch Oven
Many people have different ideas of exactly what cooking in a Dutch Oven is. For those who cook outdoors with their Dutch Oven, there is only one type: the true cast iron pot that does not have an enamel coating and has been in the family forever. Our cookbook, however, is written for indoor cooking in the Dutch oven. For that purpose, there are two basic types of pots: enameled cast iron and nonenameled basic black preseasoned cast iron. We use both types, and each results in slow-cooking and great-tasting food.
Dutch Ovens are heavy and they conduct even heat on the sides as well as on the bottom. Stainless-steel pots, Teflon-coated pots, and Crock-Pots don’t give you the same delicious results. Those pots tend to accumulate extra moisture. A Dutch oven provides even heat and retains that heat for long periods of time.
Types Dutch Oven Pot
You’re standing in the aisle of the store and there are Dutch ovens of all sizes, aluminum and cast iron, kitchen and camp ovens, should the pot be pre-seasoned or not? Some of the several names you will hear when encountering Dutch ovens include, camp, outdoor, kitchen or bean pots but don’t let this get in the way of choosing and enjoying a good Dutch oven. Camp and outdoor ovens are one and the same whilst kitchen and bean pots are the same type of oven.
ALUMINUM DUTCH OVEN
The aluminum Dutch oven is ideal for those with physical limitations and is ideal for a hiking trip! Aluminum is easier to clean with plain old soap and water and to care for as it does not rust and unlike cast iron pots, does not require seasoning. In fact, some models have a non-stick surface. An aluminum Dutch oven heats faster and does not discolor food. However, there are a few limitations to the aluminum Dutch oven. An aluminum pot will melt if it gets too hot whilst windy conditions mean that there will be more fluctuations that with cast iron.
Stove, bean or kitchen pots as the aluminum Dutch is also known as, is flat bottomed and has no legs which makes it ideal to use on a wood burning stove. The lids are dome shaped.
The bean pot can be used on propane burner, on a regular stove at home or even on a
tripod over a fire.
The aluminum Dutch oven is perfect for the baking of bread and making gravy.
CAST-IRON DUTCH OVEN
Cast-iron is the preferred material for a Dutch oven and a good quality cast-iron pot can last for generations. Cast-iron pots distribute heat evenly and retain heat for a longer time, this ensures that less heat is needed to cook food and the pot can be removed from the heat before the food is done as the retained heat will complete the cooking process.
This also means that less fuel is required. Food remains warmer for longer but food that requires to be served at a certain temperature needs to be removed from the pan as the pan cools slower.
High temperatures are tolerated by cast-iron and it is less likely to be affected by windy weather conditions as it reacts more slowly to heat changes. The heavy lid of the cast-iron pot seals in the steam keeping the food tender and moist.
The cast-iron Dutch oven, also known as the camp or outdoor oven is preferred for camp fire and outdoor cooking. These pots come in a range of sizes from 5 to 22 inches in diameter and from 3 to about 9½ inches deep. However, bear in mind that the larger the pan, the heavier it is when full.
The camp oven is usually flat bottomed and has 3 short legs which allows the circulation of air beneath the pan onto the coals. A strong wire handle allows the pan to be positioned onto the fire or when removing the pan from the heat.
The flat lid with a 1 to 2 inch lid can be used as a frying pan and allows hot coals to be
placed on top of the oven. As cast-iron Dutch ovens are costly, you may choose to check out the junk or thrift
stores for a good quality oven to save yourself some cash. When purchasing a used Dutch oven, ensure that there are no cracks, chips, rust spots or casting imperfections.
The thickness of the metal must be checked as any inconsistencies will reflect in your cooking.
Make certain you examine the pot and the lid, inside and out.
The lid should fit snugly and not too tight and there should be no rocking motion when the lid is on the pot.
If you choose a camping pot, ensure that the legs are in good condition. The wire bail should also be of good strength and should move easily.
A loop handles makes it easier to pick up with a hook.
Dutch ovens with riveted tabs should be avoided at all costs!
Below is a list of 10 best dutch ovens and dutch ovens set for kitchen 2017 2018. The are most purchased products
Made of cast iron, can withstand temperatures up to 500 degrees F. Glaze outside with a variety of colors to choose from. The inner glaze is designed to prevent food from burning and sticking
This product can be used to bake bread, stew or any other item. The product is made of cast iron with lid.
The product is made of cast iron glaze with many colors. It is designed to enhance the slow cooking process by distributing heat evenly. Cast iron castings, black.
There are many colors to choose from. The product is resistant to abrasion, cracking and is manufactured from cast iron
Best Dutch Ovens Set for Kitchen 2017 2018
The product is hot. keep the heat well. Made from Old Mountain cast iron. The product can be used for baking, roasting, stewing.
Products Limited Lifetime Warranty. Exterior glaze resists decay and cracking. The inner pot is designed to easily track the cooking process.
The product is made from cast iron. Handles protect you when the temperature is above 450 ° F. Comes with a guide book, cook book ... The product can be baked on the stove or camping. Serve fresh salmon or bake cookies.
The pot is made of cast iron. Products include grill, fork, lid, baking pot and shelf. The surface is non-sticky so that it can be cleaned easily
How to Clean & Season
You’ve got your Dutch Oven, either a brand, spanking new one or one from the rummage sale. Now, what’s the next step?
All new pans, whether cast-iron or aluminum have a protective coat on them and this must be removed before cooking can be done in the pan. An old pan, whether inherited or bought at the garage sale will require seasoning. Why the need to season, you ask? Well, seasoning adds flavor, prevents rusting, makes cleaning easier and helps prevent food from sticking as the oil forms a carbon non-stick coating when heated.
If your oven is a new, aluminum one, then you need to follow one easy step to clean it before you season it. Wash the Dutch oven with soap and warm water.
If the oven is of cast-iron, then wash with warm water and use steel wool and elbow grease to give it a good scrubbing.
The next step is the seasoning process of which there are four methods. Three are outdoor methods and one indoor method.
- Preheat your oven to 350˚F and ensure that all the windows are open and the smoke alarm turned off.
- Place the pot and lid into the heated oven and allow to heat until it is too hot to handle. Remove from the heat.
- Use olive or vegetable oil or solid shortening and paper towels and rub a thin layer onto the pan. Never use margarine, butter or non-stick cooking spray.
- Ensure that all the surfaces are coated including the legs before returning the pot and the lid to the top rack of the oven. Place a baking sheet below to catch any drippings.
- Leave to bake for an hour, turn off the heat, and leave the pot and lid to cool in the oven.
- Repeat the process, remove the pot and lid from the oven and wipe with a clean, dry cloth.
- This process can be done over the fireplace if you have one but make sure that the chimney flue has a good draw to minimize any grease smoke.
OUTDOOR METHOD 1
On a hot fire, use the oven to fry fish or fries, etc. When done, drain the oil and wipe the pot with several sheets of paper towels
OUTDOOR METHOD 2
On a hot fire, fry thick, sliced, unsalted bacon on the lid and in the pot. Remove and wipe the pan with paper towels.
OUTDOOR METHOD 3
As time goes by and you use the oven frequently, you will notice that the pot darkens with use. This is an indication of a well-seasoned pan.
Once the seasoning process is taken care of, your pot is ready for use. To ensure that seasoning is not broken down, the first few meals cooked should not have a high acid or sugar content.
You can choose to purchase a pre-seasoned pot, however, these are more expensive.
ACCESSORIES FOR YOUR DUTCH OVEN
A variety of tools that you should use together with your Dutch oven to prevent burns and to facilitate safe cooking and easy handling are:
- Remember to always wash wooden utensils with regular soap, rinse and dry. Do not soak.
- Rub the utensils with mineral oil or beeswax and do not use vegetable oil
- Use a fine sanding paper to rub down when they become “fuzzy”
care and use of Your dutch Oven
1. Just rinse it out with a little soapy water and a soft sponge. To remove any stuck particles from your Dutch oven, soak the pot in hot soapy water and scrub with a plastic scouring pad. Never use heavy abrasives or metal scouring pads.
2. On the stovetop, cook over low to medium heat. Never use your Dutch oven over high heat for searing, or the enamel will crack and chip.
3. Don’t leave an empty pot on a hot burner—the enamel will crack.
4. Please take care not to drop or bang your Dutch oven, as the enamel coating can chip. However, chipping does not make it unsafe to use.
5. Dutch ovens are ovenproof; however, the knobs and handles get hot and stay hot! Be careful! Always use two thick oven mitts when handling your pot.
cooking with a dutch Oven
The primary use of the Dutch oven is for slow, even cooking. Its ability to evenly distribute heat on the sides as well as on the bot-tom makes it the perfect pot for tenderizing and braising tougher cuts of meat. The Dutch oven is easy to clean and compatible with electric, gas, ceramic, and induction ranges. There is something so wonderfully simple and satisfying about meals you cook in one pot. We hope you enjoy these recipes as much as we do!