Suddenly, the power and gas availability to your home is
off. Your first question is “How do we
eat?” One simple answer is a cast iron
Dutch Oven. A Dutch Oven is the perfect
way to cook because many foods can be cooked in it, different ways
such as frying, deep fry, roast, sauté, bake, stew and simmer.
Wood, propane or charcoal briquettes may be used as
fuel. Charcoal is the easiest simply
because regulating the temperature is determined by the amount of briquettes
used under and on the lid of the Dutch Oven.
Kingsford brand charcoal is
the most consistent from bag to bag.
There are two basic types of Dutch Ovens:
1
No legs w/a dome top – best for use in an oven
or stovetop
2
Legs and a flat lid with a ridge – legs allow
briquettes to be placed under the Dutch Oven and the ridged lid holds the
charcoal on so ashes do not get into the food when the lid is lifted. And you can stack one Dutch oven on top of the other with briquettes between each one
Purchasing:
Open the box and be sure the lid fits tightly before you buy it. Spin the lid on the pot making sure is spins
evenly. The “Lodge” Dutch oven is a great investment, as well as a few others,
Camp Chef, Cabela’s.
See Sportsman’s Warehouse & Kirkham’s - Lodge
Cabela’s – carries their own brand
IFA – Camp Chef
Many Dutch Ovens are pre-seasoned. If not, see the instructions below to season
your pot and lid.
Seasoning is the procedure of baking oil onto the oven’s surfaces,
which will provide a stick proof
cooking surface, making clean up a breeze. The
process will also prevent your pot from rusting or oxidizing (which shortens
the life and safety of cooking with your
Dutch Oven).
Remember… Dutch Ovens are tough, but fragile, meaning you
don’t want to throw them around. Handle
them with respect and take care of them properly and they will serve you for
years, even generations.
*Never put oil on
a hot Dutch Oven to season it. Always
let it be cooled off for best results.
*Never put cold
water on your hot Dutch Oven or lid as it make cause it to crack.
*Never leave cooked food inside your Dutch oven as
it will deteriorate the seasoning and shorten the life of your investment.
Store your Dutch
Oven with the lid slightly ajar (make four small rolls of aluminum foil and
place on the pot rim, put on your lid, making sure air can circulate.
Place in the box it came in or purchase Dutch
Oven cases to protect your Dutch Ovens from Kirkham Tent and Awning in Salt
Lake,
http://www.kirkhams.com/
801-486-4161 or toll free 800-453-7756,
3125 S State, SLC Ut. 84115
“Seasoning” your Dutch Oven
NEVER USE SOAP ON
YOUR DUTCH OVEN, instead, place your Dutch Oven and lid in a sink filled
with water, add ¼ c distilled vinegar.
Use a soap less, scrubbing
pad, scrub all surfaces of your pot and lid, rinse and dry all surfaces
thoroughly. Place both the lid and pot
on your stovetop. Turn on the burner to
med high to dry it out, about 3 min. Turn off and cool thoroughly.
Pour 1-2 T of olive oil into the pot and use a paper towel
to spread the oil on all surfaces of the pot and lid. Place the pot and lid into a pre-heated oven,
350-400 degree oven, pot upside down to drain the excess oil, (put a cookie sheet
under it, so it doesn’t drip on the bottom of your oven). Bake it for 30-45
min. Take out and cool. Now add another layer of oil and place the
pot and lid into your pre-heated oven, pot upside down along with the lid as
you did the first time. After the 45 min
of being in the hot oven, take it out and let it completely cool. (You may
repeat a couple more times, if desired, although not necessary)
Your Dutch Oven is ready for immediate use or store it in
the box until you are ready to use it.
Use
After using your Dutch Oven, let it cool, then scrape out
the food. Scrub w/a soap less scrubbing
pad till clean. Rinse w/clean water and
dry it thoroughly.
Put the pot and lid on the stovetop, med high to dry it
out. Let it cool. And after every couple
of uses, after cooling, put a thin layer of olive oil on all the surfaces.
Store it.
Storing your Dutch oven for the winter or with long times of
non-use may cause it to smell rancid. If
so, follow the directions above with the vinegar wash, rinse, dry, heat and
season it for a new season of use.
Baking Temperature
Chart
Slow Oven – 250 to 350 degrees Moderate – 350 to 400 degrees
Hot – 400 to 450 degrees Very Hot – 450 to 500
degrees
Temp.
|
8 inch
|
|
10 inch
|
|
12 inch
|
|
14 inch
|
|
16 inch
|
|
°F
|
Top
|
Btm.
|
Top
|
Btm.
|
Top
|
Btm.
|
Top
|
Btm.
|
Top
|
Btm.
|
300°
|
9
|
4
|
12
|
5
|
15
|
7
|
19
|
9
|
21
|
11
|
325°
|
10
|
5
|
13
|
6
|
16
|
7
|
20
|
10
|
22
|
12
|
350°
|
11
|
5
|
14
|
7
|
17
|
8
|
21
|
11
|
24
|
12
|
375°
|
11
|
6
|
16
|
7
|
18
|
9
|
22
|
12
|
24
|
13
|
400°
|
12
|
6
|
17
|
8
|
19
|
10
|
24
|
12
|
27
|
13
|
425°
|
13
|
6
|
18
|
9
|
21
|
10
|
25
|
13
|
28
|
14
|
450°
|
14
|
6
|
19
|
10
|
22
|
11
|
26
|
14
|
30
|
14
|
500°
|
15
|
7
|
20
|
11
|
23
|
12
|
28
|
14
|
32
|
15
|
Use some of your favorite recipes in your Dutch Oven or go
to your favorite books store or online store to obtain a great book of
recipes. Also, access Dutch Oven recipes
on Google or watch demonstrations on YouTube.
Get creative and have fun!
CHGetReady.com
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