Dutch Oven Cooking - Introduction

This has been put together to give you as much information as possible on the use, care and methods of Dutch ovens. There are, however, a few things that you must learn on your own through experimentation and experience. Recipes that you use at home can probably be done in your Dutch oven while you are camping or picnicking. It is advisable for you to try the recipe at home prior to your outings.

Weather conditions will play a big role in how successful your cooking experience will be in the outdoors. Let’s break it down some:

Sunshine: Most recipes are planned for a 70º day.

Wind: This will cause your coals to burn quicker and cool the exterior sides of your Dutch oven.

Rain and snow: These two will obviously put out your coals and cool your oven, if not protected.

Altitude: Plays an important role in Dutch oven cooking, the higher you go, the longer your recipe will take to cook.

The solution to all of these conditions is planning and preparation.

 REMEMBER: TIME must be added to cooking in bad weather conditions, not just more coals. Adding more coals could create a southern specialty that neither you or your friends would like to eat and it takes more TIME to prepare and cook something else.

 
Choosing the Right Size Oven

The following chart should give you some idea of the size oven that you should buy. Really it depends on what serving sizes that you and your family and friends look forward to when partaking of good grits. It seems that once you find a recipe that everyone likes it hard to keep it in the pot. Look at sporting goods stores, army surplus, and garage sales. Talk to friends that own ovens and they should be able to tell you some good locations to look and what kind of prices to expect.

Desired Temperature Range

Ten-Inch Oven

Twelve-Inch Oven

250-300 - Low

8 on top / 6 under

10 on top / 8 under

300-350 - Medium

10 on top / 7 under

12 on top / 9 under

350-400 - Hot

12 on top / 8 under

14 on top / 10 under

400-450 - Very Hot

14 on top / 9 under

16 on top / 12 under

When coals are 'hot', they are barely covered with white ash and you can hold your hand near them for only 2 or 3 seconds. You can hold your hand near 'medium' coals for about 5 seconds. Low coals are covered with ash. You should be able to hold your hand near them for about 7 seconds.

Some Dutch oven cooks use the "three up, three down rule." For 325 degrees in a 12-inch diameter iron oven you need 12 briquettes + 3 = 15 briquettes for the top and 12 briquettes - 3 = 9 briquettes for the bottom. To get 350° F, add one more coal on both the top and bottom. Each two additional coals will give you about 20° F more heat.

Charcoal briquettes are the best heat source for cooking outdoors with your Dutch oven. They are easy to transport and give off an even heat and will remain hot enough to cook most recipes. To start your briquettes you can either put the on a grate over your campfire or place them along side until they are ready. Or, you can use a #10 can with holes punched around the bottom and bottom sides. Place newspaper in the bottom of the can with the briquettes on top and light. The briquettes should be ready to use in about 15 to 20 minutes. Another method is to stack your briquettes in a pile and soak with starter fluid and light.

NEVER START BRIQUETTES IN AN ENCLOSED AREA OR BUILDING.

When the briquettes are ready, transfer them to a cooking stand, garbage can lid or oil drain pan. There are custom stands and tables available from distributors.

NEVER COOK DIRECTLY ON THE GROUND.

 
For the best results, always try to preheat your Dutch oven. Once you have placed your coals on your oven try to avoid the temptation of opening the lid. You lose about 10 minutes of cooking time each time you do. It is advisable to prepare a few more briquettes than you feel you will need just to have them handy. You may also be tempted to use more coals than is necessary the first couple of times you try this, doubting that so few coals can do so much.

As a rule, the baking time is slightly longer than in a home oven. Test with a knife or use the “ nose test.” When you can smell the food, wait 5 to 10 minutes before you check it. This method is highly reliable and your dish will usually be done.

Baking is not the only use for your Dutch oven. You can invert the lid on a few stones and use it as a griddle. You can use your Dutch oven with a tripod, over an open fire to simmer soups and stews. You can use your Dutch oven to stir fry or deep fry. By placing a trivet in the bottom of your oven you can bake cookies and pies. You can do loaves of bread or make casseroles. There’s no end to what you can cook in a Dutch oven.

Experimenting with your Dutch oven is where you will find the most enjoyment. Take your favorite recipes and discover what methods work best for you and your situation.

Keep the safety of yourself and others in mind at all times. The briquettes, stands and ovens are very HOT! Use tongs, metal bucket or can and leather gloves when handling the briquettes.

Try to distribute the briquettes evenly around the lid and base of your Dutch oven.

There are many methods and recipe books for Dutch oven cooking on the market that will give you information on how you should cook in your Dutch oven. Just remember that the way you cook in YOUR Dutch oven is your own personal method and what works best for you and your surroundings. Keep this in mind when using the books listed below.