Rohais Belrose. Dutch Oven. April 03rd , 2017.
Clean up is easy, but you still need to take care. Plain hot water and a nylon brush is the best way to clean your oven. Don`t use soap; it may leave a bad taste in your oven. Let the oven cool down some, but not down to cold. For problem stuck on food, use boiling water and a plastic or wood scrape - not metal. Towel dry your Dutch Oven, NEVER let it just air-dry. When dry, but still warm, rub some oil on your stove. Then store with a paper towel between oven and the lid to allow air flow.
Accessories are an important part of your camp cooking gear! Some are just out-and-out essential, while some you may find are more of a luxury. I leave you to decide whether you want to stick to the basics or go with the works. Following is a small list of some handy tools that will make camp cooking easily possible for the camp cook. Some Dutch oven accessories include...
A "stove" Dutch oven is designed primarily for use indoors, in a conventional oven or on your stovetop. It won`t have the legs, because you`re setting it in your oven or resting directly on your stove`s burner. It doesn`t have the lip around the lid because there`s no coals to be put on top. Some of these will even be coated in colored enamels.It IS possible to use a camp dutch oven indoors, but it`s not as convenient. It`s possible to use a stove dutch oven outdoors, but it`s tricky.
Set your pan in a good spot - away from foot traffic or where the kids are playing and get your Charcoal Chimney. This is a metal tube for starting charcoal and is the best way to start coals. Personally, I don`t like the smell of quick -lighting charcoal and I think the fuel smell gets into the food. Once the coals are ready, dump them in your pan, but to the side. Leave room for your Dutch Oven. Here`s a YouTube video showing how to use a chimney.
Dutch ovens need heat from above and below for baking. The formula for the number of briquettes is the diameter of your oven plus 3 on top bottom minus 3 on bottom. So, for a 14 inch oven put 17 briquettes on top, 11 on the bottom. This will provide 325 degrees of heat. Since one briquette provides 10 to 15 degrees of heat, so add one on top and one on bottom for 350 degrees. Rotate your oven a quarter turn every 15 minutes and the lid a quarter turn the other direction at the same time. This prevents hot spots in the oven. Gloves and a lid hook are good tools for spinning. A small shovel will help move the coals.
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