Dutch Oven Cooking Info!

[NDJollyMon]

Gregs got it all down...
I try not to use soap either. You can always boil some water in the pan to kill off any germs if you are worried. (or gets the soap out of the pores)

I cheat many times...and line it with foil to help cleanup.
I like olive oil (very light coating) baked for 30min/1 hour each cycle. I bake it 3-4 times when it's brand new. I use the oven, or the bbq grill to 'season' the cast iron.

Keep it dry and lightly oiled once you are ready to store to prevent rust. Don't use too much oil or it will get rancid. (when I say light...I mean LIGHT!)

[RAC]

My thoughts 'zactly.

[Radio]

I season our cast iron on the bbq grill. We have one of those bbq's with a huge lid that would cover a large turkey. I don't season in the oven because it always sets off the smoke alarms.

The nice things about cast iron are the longer you use it the less often you have to season it and the better the food tatses. Any deposits the cookware leaves in your food are good for you. You can hand the stuff down to your grandkids.

Breakfast eggs at our house are scrambled up in a cast iron skillet that belonged to my wifes grandmother. One of our kids will own it one day.

Radio

[NDJollyMon]

Radio...I love cast iron as well. If I'd known cast iron wasn't recommended for use on our smooth ceramic top stove....

Oh well. I bought a great enamel coated cast iron FRENCH OVEN for the home kitchen...and have some great cast iron skillets for the trailer! (and the Camp Ovens!)

[RAC]

French? Army don't do french.

[hippie57]

HI
I've been cooking with DO's for years. I have what is called a cowboyset that allows the DO to hang over the campfire. It has different length hooks to adjust how much heat you want. I am a Boy Scout leader and we use them all the time. The boys sure do like the cobblers they make. I don't have any teflon at home anymore. All cast iron.

[bobbyg123]

I always thought that a dutch oven is when, after too many beans, you pull the covers over your wifes head while she's sleeping.

[NDJollyMon]

Originally Posted by bobbyg123

I always thought that a dutch oven is when, after too many beans, you pull the covers over your wifes head while she's sleeping.

Not funny!

Pssssssssst...pull my finger!

[fredzo]

I just read this thread for the first time. My wife and I use dutch ovens quite regularly.

The best seasoning method that I've found is PAM cooking spray. It not only seasons, but protects and adds to the non-stick properties of the cast iron.

Like most of you, I rarely use soap, and always dry by placing on my old white gas coleman stove. While it's still warm, but cooling down with the flame off, I spray sparingly with plain Pam. Works beautifully.

We have 10" and 12" charcoal ovens and 10" and 12" fry pans. The lids from the DO's fit the fry pans.

We also have a cast iron griddle that fits perfectly on our forty year old Coleman stove. I have to release the wind screen on the stove to fit the griddle. Makes eight five-inch pancakes at a time, and to keep them warm, I put them in one of the ovens! The heat from the pancakes keeps the oven warm enough to where they still melt butter fifteen minutes later. I can sit and eat with everyone else 'stead of standing at the stove!

Here's my favorite recipe:

Pork Carnitas

6-8 pound pork shoulder or butt
6 cloves garlic, minced roughly
3 medium yellow onions, halved and sliced
1 cup (about 2 small cans) diced green chiles
1 tbsp salt
1/4 cup vegetable oil

cut pork into 1" cubes, fat and all.

Lightly brown, but don't carmelize, garlic and onions. Add pork and chiles and sprinkle with salt.

Set oven on bed of coals and cover lid with coals. Cook until pork is falling apart tender.

Enjoy with your favorite canned refried beans or black beans, Tapatio sauce, salsa, shredded cheese, and flour tortillas.

Serves 8.