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Old 07-23-2013, 07:56 PM   #1
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Dutch oven cooking

I would like to try cooking in a dutch oven. Where do I start and what do I need to buy?
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Old 07-23-2013, 08:14 PM   #2
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I would go to a sprting good store, talk tonthe folks there and pick up cookbook.

Search the net.

Also check thevnet for groups and see if you can find an event not to far.

There is a club here that meetscevery month at thevstate park
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Old 07-23-2013, 08:29 PM   #3
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There are lots of good ideas on the web. Make sure you get something to lift the lid off with. We used to make all sorts of stuff in a dutch oven. Apple pies. Meat loaf. The possibilities are endless.
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Old 07-23-2013, 08:57 PM   #4
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I use a Lodge 12" deep dutch oven. It is great for baking, but I also bought a fry basket for it that I use to fry shrimp, french fries, etc.; it holds the temp better than anything else I've ever used for frying.
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Old 07-23-2013, 09:14 PM   #5
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I started out with this book. It covers about everything you need to know about Dutch Ovens. It includes good recipes....

Cee Dub's Dutch Oven and Other Camp Cookin': C. W. Welch: 9780967264714: Amazon.com: Books
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Old 08-14-2013, 09:37 PM   #6
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X2 what Texas T said, make sure you buy the type with the flat top, not the domed lid. Make sure to understand the ratio of briquettes to the temp. you want to achieve. Also, rotate the lid and pot several times while cooking as to eliminate cool/hot spots. You'll be fine, I'm still learning too. Fun stuff.
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Old 08-14-2013, 09:53 PM   #7
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Start here. A cook book will come with it.
Lodge Logic L12DCO3 Pre-Seasoned Cast-Iron Camp Dutch Oven, 8-Quart: Kitchen & Dining: Amazon.com
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Old 08-15-2013, 08:18 AM   #8
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Quote:
Originally Posted by 5verdriver View Post
X2 what Texas T said, make sure you buy the type with the flat top, not the domed lid. Make sure to understand the ratio of briquettes to the temp. you want to achieve. Also, rotate the lid and pot several times while cooking as to eliminate cool/hot spots. You'll be fine, I'm still learning too. Fun stuff.
And legs. Some of the ovens are flat bottomed so be sure to check. I use mine all the time, in fact I have two so I can bake dessert along with the main meal. I just roasted a whole oven roaster chicken last night in it. With potatoes and carrots included, it is a one pot gourmet meal. Yummy. Tonight will be a 7up cake. Those references provided by the others should get you started. I was fortunate that I was able to watch others before taking the plunge (the Boy Scouts).
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Old 08-19-2013, 08:19 PM   #9
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Love our Lodge 12 inch Dutch Oven.Just made Lasagna in it last weekend,week before it was Beef Stew and the week before that was Pizza.The possibilities are endless.Key to it is getting it seasoned well the first time out.Mine was pre seasoned but i did it again before i used it and i have never had anything stick in it.I believe this weekend will be pineapple upside down cake.It is a lot of fun to cook with.Just a nice time to relax with a beverage and try something new.Good stuff.
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Old 08-19-2013, 08:59 PM   #10
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Originally Posted by SJones42 View Post
Love our Lodge 12 inch Dutch Oven.Just made Lasagna in it last weekend,week before it was Beef Stew and the week before that was Pizza.The possibilities are endless.Key to it is getting it seasoned well the first time out.Mine was pre seasoned but i did it again before i used it and i have never had anything stick in it.I believe this weekend will be pineapple upside down cake.It is a lot of fun to cook with.Just a nice time to relax with a beverage and try something new.Good stuff.
How do you clean them and how do you keep flavors from mixing. You said you made Lasagna in it, and your going to make a pineapple cake. Does the pan retain the flavor of what was previously cooked?
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