The Joy Of Dutch Oven Cooking

by Susan Kane

Those who think it takes a modern kitchen and fancy cookware to create a cooking masterpiece have never seen a Dutch oven in action, or tasted the results. If there is a more versatile piece of cookware available, I have't seen it. Cooking in a Dutch oven allows for most cooking methods such as baking, boiling, roasting and frying, all in one pot that can be used over open coals in your backyard or in the wilds.

Like any cooking method, using a Dutch oven takes some practice but it’s anything but complicated. Once you find one that suits your needs and learn how to season it, you’ll be ready to start cooking outdoors in style.

What To Look For When Buying A Dutch Oven

Before purchasing the first model you see, think about what kind of cooking you’ll be doing most. Will it need to serve a large group or family, or just yourself and a few others? Will it need to be carried to a faraway campsite or simply set up close to your vehicle? With these factors in mind, you can figure out which type of Dutch oven will suit your needs.

Dutch ovens come in many different sizes and shapes, but they are almost always round. A 10-inch pot is sufficient for two people, while serving a group of four or five requires at least a 12-inch pot. A larger group demands a 14- or 16-inch pot.

Dutch ovens are made from one of two different metals: cast iron or aluminum. The first and most popular is cast iron. Cast iron it will rust when exposed to moisture, so it must be seasoned. The big advantage to a cast iron oven is that it allows for an even cooking temperature where aluminum can develop hot spots and make cooking a little more difficult. Cast iron models can be found in most sporting goods stores. The main benefit to an aluminum version is that it weighs about 7 pounds, as opposed to the typical cast iron model, which averages around 18 pounds. Unless I have to frequently carry the pot a long way, I would stick to the cast iron.

Dutch ovens come with or without legs (tripods). For cooking over coals or an open fire, the three-legged versions are the best bet. Ones without legs are fine for use in a conventional oven at home, but I recommend getting a tripod anyway, just in case a campfire cooking opportunity arises.

It is important that the lid fits well. The lid must sit flat on the pot without any rocking motion, though it should not fit too tightly, either. Usually a gap of no more 1/8-inch is optimal. The lid can also double as a skillet when not in use. Some sort of lid lifter comes in handy, as the lid will be extremely hot during cooking.

How To Season Cast Iron

Properly seasoning cast iron – whether a Dutch oven or cast iron skillet – is a crucial step prior to cooking. When the pot leaves the manufacturer, it is coated with an edible oil to prevent rust during transport. The first thing to do when you get the pot home is soak it in hot soapy water for a few minutes, then towel it dry.

Next, turn your oven to 200 degrees F. Take a good cooking oil and coat the pot (and lid) entirely. Put the pot into the oven and come back two hours later. Take it out of the oven and let it rest in the sink, allowing any excess oil to drain off. That's it. Your pot is seasoned.

Whenever the pot is scrubbed again, it removes this protective coating, which requires the pot to be seasoned again. The need for reseasoning is two-fold: first to keep the pot from rusting and second to allow a non-stick coating to build up over time. However, as the pot ages, the grease coating can turn rancid. Then it’s definitely time to scrub it off and start the seasoning process over again.

Cooking With A Dutch Oven

The most important element to Dutch oven cooking is a good fire. Fires can be built with hardwoods or charcoal briquettes. Either way, plenty of red-hot coals are required. This normally means letting the fire burn for about 20 minutes before starting to cook.

Once they are ready, build a ring of hot coals on which to rest the pot. This works for boiling, frying, sauteing, etc. Putting an additional ring of coals on top of the pot is required for roasting, baking and other methods that require heat to surround the food. One ring of coals around the perimeter will produce a low heat. One and a half rings (a half ring has the coals placed apart) yield a medium heat; two rings generate a high heat.

Some Dutch oven recipes will indicate how many coals should be used below and/or on top of the pot. Some may even recommend a checkerboard pattern. There are many variations to the basic set-up, so just practice and learn as you go. Whatever you do, make sure to have a good set of tongs and oven mitts that reach near the elbow before working with the coals.

So now you have a pot, it’s been seasoned, the coals are ready – it’s time to start cooking! At first, I would use recipes that are made specifically for Dutch ovens, but it won't be long before you learn how to modify all your favorite recipes for the Dutch. Next thing you know, you’ll be entering Dutch oven cook-offs!

Photos by Sue Kane