Dutch oven cooking

10x · 07-23-2013, 06:56 PM

I would like to try cooking in a dutch oven. Where do I start and what do I need to buy?

Dovetail · 07-23-2013, 07:14 PM

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

tanddc · 07-23-2013, 07:29 PM

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.

TexasT · 07-23-2013, 07:57 PM

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.

Hudlow · 07-23-2013, 08:14 PM

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

5verdriver · 08-14-2013, 08:37 PM

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.

JohnF · 08-14-2013, 08:53 PM

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

GalsofEscape · 08-15-2013, 07:18 AM

Quote:

Originally Posted by 5verdriver

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).

SJones42 · 08-19-2013, 07:19 PM

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.

10x · 08-19-2013, 07:59 PM

Quote:

Originally Posted by SJones42

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?

jdadoug · 08-19-2013, 08:06 PM

Just Google "Dutch Oven Cooking" and you will get endless sites and ideas.
Yes get the "camp oven" it has the legs. Wifey gave me a "Cast-Iron Cooking for Dummies" book. It has lots of tips on the care and use of all types of cast iron cook wear. I started a notebook just by scanning the net for good recipe's and printing them off.
Once you get started, you wont just own a "dutch oven". You'll want to scout the yard sales, flea markets, auctions, ect for all sorts of cast iron cook ware.
One of my favorite deserts is fresh apples off of the neighbors apple tree turned into a apple crisp!
Get your feet wet and start cooking!

jdadoug

SJones42 · 08-20-2013, 06:35 PM

Quote:

Originally Posted by 10x

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?

I just clean it with hot water.I never use soap or abrasive cleaners.When im done cleaning i apply a thin coat of Veg oil in it and store in a cool dry place.I have never tasted anything that i cooked before.I have read that some oils can leave a rancid taste but have never had it happen.

AquaMan · 08-20-2013, 06:44 PM

I've heard that you shouldn't make a tomato based dish in a seasoned dutch oven, as the acid from the tomato will eat away at the seasoning, and you should do these in a separate pot. As for all other dishes, I've done everything from meats, stews, breakfasts(our favorite) to desserts. Black Forest cake is a favorite and quite easy.

10x · 08-21-2013, 06:00 AM

Maybe we should start a thread on dutch oven recipes?

10x · 08-21-2013, 06:02 AM

I ordered my dutch oven last night!

GalsofEscape · 08-21-2013, 06:45 AM

Quote:

Originally Posted by 10x

Maybe we should start a thread on dutch oven recipes?

Funny you should mention that. See the peach cobbler thread for a couple of recipes.

bobcrowder · 08-30-2013, 08:52 AM

Quote:

Originally Posted by 10x

I would like to try cooking in a dutch oven. Where do I start and what do I need to buy?

Don't forget that you'll need plenty of good dry wood. I split mine real small so I can keep feeding it under my pot when I need it. You can control your temp. better with the small stuff. I also use a tripod. I like it because I can raise it, or lower it as needed. Agian to control the temp.

mikeshel · 11-03-2013, 11:36 AM

I use inserts to cook that way less clean up

2013 2500 HD 2013 3450 Cardinal

Ford Idaho · 11-03-2013, 11:45 AM

Quote:

Originally Posted by bobcrowder

Don't forget that you'll need plenty of good dry wood. I split mine real small so I can keep feeding it under my pot when I need it. You can control your temp. better with the small stuff. I also use a tripod. I like it because I can raise it, or lower it as needed. Agian to control the temp.

Kingsford match light charcoal, I find they fit very well on the lid for top to bottom heating.

5verdriver · 11-03-2013, 12:01 PM

IMO- if your oven is seasoned properly and Pam is used there really isn't a need to use inserts. Maybe there are a few foods that may require them but I haven't run across any. And I definitely prefer Kingsford reg. blue bag used with a chimney, never a problem. Still learning mine and having a blast doing it.

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