​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

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.
Your dutch Oven
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 fl  at 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 Dutch
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. istorically, 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.

​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.

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.

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.
ALUMINUM DUTCH OVEN

​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!

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!
CAST-IRON DUTCH OVEN

Below is a list of 10 best dutch ovens and dutch ovens set for kitchen 2017 2018. The are most purchased products

Below is a list of 10 best dutch ovens and dutch ovens set for kitchen 2017 2018. The are most purchased products
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Marseille
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

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

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

This product can be used to bake bread, stew or any other item. The product is made of cast iron with lid.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise

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.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

The product is made of cast iron. The product can be used for grilling beef, brown meat pies and much more.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Le Creuset Signature Enameled Cast-Iron 13-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Marseille
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

There are many colors to choose from. The product is resistant to abrasion, cracking and is manufactured from cast iron

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Lodge L8DO3 Cast Iron Dutch Oven, Pre-Seasoned, 5-Quart
Le Creuset of America 5 Piece Signature Enameled Cast Iron Cookware Set, Cerise (Cherry Red)
2 Cup Mini Dutch Oven,cast Iron,old Mountain, Pre-seasoned W/dome Lid Set of 6
Bruntmor Pre-Seasoned 7 Piece Heavy Duty Cast Iron Dutch Oven Camping Cooking Set with Vintage Carrying Storage Box
Le Creuset Signature Enameled Cast-Iron 13-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Marseille
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

The product is designed for ease of use. Non-stick surface and versatile cooking product. easy to clean after use.

Products Limited Lifetime Warranty. Exterior glaze resists decay and cracking. The inner pot is designed to easily track the cooking process.
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise

Best Dutch Ovens Set for Kitchen 2017 2018

dutch ovens set for kitchen 2017 2018
2 Cup Mini Dutch Oven,cast Iron,old Mountain, Pre-seasoned W/dome Lid Set of 6
Bruntmor Pre-Seasoned 7 Piece Heavy Duty Cast Iron Dutch Oven Camping Cooking Set with Vintage Carrying Storage Box
Le Creuset Signature Enameled Cast-Iron 13-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Marseille
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

The product is hot. keep the heat well. Made from Old Mountain cast iron. The product can be used for baking, roasting, stewing.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Le Creuset of America 5 Piece Signature Enameled Cast Iron Cookware Set, Cerise (Cherry Red)
2 Cup Mini Dutch Oven,cast Iron,old Mountain, Pre-seasoned W/dome Lid Set of 6
Bruntmor Pre-Seasoned 7 Piece Heavy Duty Cast Iron Dutch Oven Camping Cooking Set with Vintage Carrying Storage Box
Le Creuset Signature Enameled Cast-Iron 13-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Marseille
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

​Products Limited Lifetime Warranty. Exterior glaze resists decay and cracking. The inner pot is designed to easily track the cooking process.

Products Limited Lifetime Warranty. Exterior glaze resists decay and cracking. The inner pot is designed to easily track the cooking process.
Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

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.

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise
Bruntmor Pre-Seasoned 7 Piece Heavy Duty Cast Iron Dutch Oven Camping Cooking Set with Vintage Carrying Storage Box
Le Creuset Signature Enameled Cast-Iron 13-1/4-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Marseille
Heavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven and Domed Skillet Lid By Bruntmor, Versatile Healthy Design, Non-Stick, 5-Quart
Martha Stewart Teal Blue Enameled Cast Iron 6 Qt. Round Dutch Oven Casserole
Lodge 7 Piece Sporting Goods Cast Iron Cookware Set - 10.25” Cast Iron Skillet, 5 Qt. Camp Dutch Oven, and Accessories

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

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise

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.

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!