Dutch Oven Tips and Tricks

October 01, 2010, By Kurt D. Moore 4 comments

A Dutch oven is a heavy, covered metal pot used for cooking. It is often made of cast iron, though you can also find aluminum ones. The lid is rimmed so you can pile coals on top in a campfire. The first Dutch ovens were used on the American frontier and remain popular today, especially with Boy Scout troops. Put your Dutch oven on hot coals and it turns cooking into an adventure.

Using these cooking pots isn't as easy as just buying one and starting up the campfire. Here are a few tips for getting started.

Buying a Dutch Oven

If you don’t own one yet, look for a cast-iron Dutch oven. While aluminum ones don't need curing and are about a third less heavy, they don't hold in the heat or distribute it as well as a cast-iron oven. They also sometimes give a chalky flavor rather than a smoked flavor to foods.

Also:

• Look for a Dutch ovens with legs.
• Check the casting or thickness of the metal in the pot. Variances in thickness can produce cold or hot spots during cooking and make the pot likely to crack or warp.
• Check the fit of the lid – it should be snug.
• Get a lid with a loop handle (it's the only way to move it when it's hot).
• Check the wire handle attached to the oven to make sure it is movable and sturdy enough to carry or hang a full pot of stew.

There are different sized pots ranging from eight to 22 inches in diameter. Larger ones are intended for larger groups (or larger batches of food). A 10- to 12-inch pot is a good place to start for most mid-size families and camping groups; you can expect to pay $35 to $60 for a good quality oven in this size.

Consider buying other tools such as lid holders and lifters, long-handled tongs, a small shovel to move coals from a fire and a whisk broom to sweep coals and ashes from the lid.

Preparing the Oven

Once you have an oven, and before you use it for food, you need to season or prepare the oven. Wash it with hot water and soap and dry it thoroughly. Many cast-iron Dutch oven fans say that's the last time you should use soap on the oven (just rinse and scrub with hot water after cooking) because the soap's flavor could leak into the oven's pores. You can be the judge of whether or not to use soap in the future.

Next, rub grease or shortening such as Crisco over the Dutch oven and place it in an oven between 300 and 350 degrees for about an hour. Once done, wipe out any excess grease and place a paper towel in the oven to absorb any excess oils.

Once you have it seasoned, avoid using metal scrapers or scouring pads. If food is stuck, boil water inside to help loosen it or use a plastic scraper.

Cooking with Fire

Dutch ovens can be used to roast or fry meat, make a stew or even bake bread.

The US Scouting Service Project offers the following tips for using a Dutch oven on a campfire:

• When roasting, the heat should come from the top and bottom equally. Place the coals under the oven and on the lid at the same ratio.
• To use the oven for baking, add more heat to the top than the bottom by placing coals under the oven and on the lid at a 1-to-3 ratio, with more on the lid.
• Place all the coals at the bottom when frying or boiling. Adjust it to a 4-to-1 ratio with the most coals underneath when stewing or simmering.

With a seasoned Dutch oven on hand, you're now ready to enjoy life on the range.

Comments (4):

James B. Dutch ovens will always mean peach Cobbler for me. It was the first thing I helped to cook in a dutch oven on my first Boy Scout camping trip at Elk Neck State Park in Maryland 40 years ago. I also remember humping a big dutch oven while backpacking as well. - 10/04/2011

Jeff P. Roger & Mark: Thanks for the comments on the Dutch Oven cooking. And I appreciate the tip on buying a Lodge oven too. Definitely adding this to my wish list this year. - 04/20/2011

Mark L. We love our dutch oven, but my wife is over the moon for our enameled 7.5quart that we bought a few months ago, the thing is good for anything you can think of, as long as you don't take it camping. The good news on the enameled dutch ovens is that Lodge is now making them, so you don't have to shell out $250+ for a Staub or that french brand. As for seasoning cast iron, that could be a whole new series of articles, ones I wouldn't mind reading.. - 04/20/2011

Roger K. Good tips. Dutch ovens are my new favorite way to cook. Here's a few other tips. Most dutch ovens these days come pre-seasoned these days - which is really nice. An old rusty dutch oven is not ruined - it just needs a good scrubbing and to be re-seasoned. The main reason I've heard for "no soap" is that it can damage the seasoning. In addition to cooking on a fire, or with briquettes, you can use them on many stovetops, and in the oven (even with the legs on it). The lid can be used as a fryingpan. Almost anything that can be cooked in the oven can be cooked in a dutch oven. There are LOTS of great websites with more tips and recipes. Enjoy! - 04/19/2011