Destanee Fournier. Dutch Oven. March 19th , 2017.
The best Dutch oven cookware for the camp cook is built with three short legs on the bottom and a lid that is slightly indented and has a flange around the top. These types are perfect for cooking outdoors... the legs allow the oven to stand over hot coals, while at the same time providing space for air circulation. The indented lid allows coals to be placed on top of the oven and stay there easily. Your prospective oven also needs a thick wire handle attached to the oven itself for easy carrying and should have a small metal handle on the lid.
Cast iron is probably the most popular. It`s the historic choice. It heats very evenly (if slowly), and it holds the heat very well, so your food stays warm in it, even after it`s "done" cooking. It can take a lot of heat without damage, too. Unfortunately, it`s also very heavy, and the bigger the oven, the heavier. Cast iron has to be seasoned to be used effectively, but with regular use that seasoning patina gets better and better, and it becomes non-stick. Cast iron also lasts forever.
When using a dutch oven cookware, your primary responsibility is to supervise what you cook. Not that other types of cooking do not require supervision, it`s just that dutch oven recipes go through such a slow cooking process. But what is so special about cooking in dutch ovens anyway? Those who love to use it love to eat stews, casseroles and most especially roasts. Actually, dutch ovens are best loved for making roasts the way they have been made over many years!
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.
So after you have purchased your new cast iron Dutch oven, the first thing you need to do is to give it a very good washing in hot water and soap. This washing will prepare it for seasoning. Many manufactures coat the cast iron with wax or other sealers to preserve the appearance of the utensil. After a good cleaning it is ready for seasoning.
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