Wieners scorched on sticks and S’mores are delightful camping treats, but if you really want to feast in front of the campfire, buy a Dutch Oven. With a Dutch Oven you can cook up almost any family favorite dish as well as a host of interesting concoctions designed for and by fellow Dutch Oven aficionados.
Though I was familiar with and had used Dutch Ovens in the past, I ended up being the Dutch Oven Queen when my boys joined Boy Scouts. Someone donated Dutch Ovens to the troop, and the boys, leaders, and other parents were clueless. After eating Scout beef stew which was spicy enough to harelip Emeril and then noting the sorry state of the cast iron finish on the cooking vessels, I decided to be the troop cooking consultant.
Dutch Ovens
If you’re not familiar with Dutch Ovens, then they are cast iron cooking pots designed to sit over coals while the food cooks, bakes, or simmers. Most are round with flat bottoms and three legs which raise the pot over the coals. They come with lids that have ridges around the edge so that coals can be placed on top of the oven for baking. Some lids flip over and have grooves. The bottom of the lid can be used like a griddle. The pots have a metal handle and also a grooved notch in the center which is used to lift the lid and check the food.
You may see Dutch Ovens without legs. These are designed to use in the home oven or on a cook stove. Without legs, the Dutch Oven sits directly on the coals and extinguishes the heat. It is possible to put three rocks under the legless Dutch Ovens and lift them slightly, but it’s much easier to buy a pot with legs than to try to make-do on camping trips.
Some of the new Dutch Ovens are made of aluminum. These are much lighter to carry than the cast iron Dutch Ovens, but they do not last as long and do not cook as evenly or as well. If you opt for aluminum, then you’re not really getting the Dutch Oven experience.
History of Dutch Ovens
Dutch Ovens enjoy a long and colorful history. You’ll probably find a host of conflicting stories involving the creation and proliferation of the ancient cooking pots.
Though the original ovens and the process for making cast iron with a sand casting process probably dates back to the 1700s, Dutch Ovens are considered rather unique American cooking tools. While Europeans merchants bartered the sturdy pots, pioneers put them to fire and enjoyed the results.
Original designs varied some in the experimental years, and Paul Revere is generally credited with refining the Dutch Oven (namely the flanged lid) which is still the standard today. Though quality may vary from vendor to vendor, all Dutch Ovens look pretty much alike even today. If you've ever seen a Dutch Oven, you'll know one when you run across it.
As adventurers hit the western trail in search of riches and new experiences, the Dutch Oven became one of the items on the to-pack list. When Thomas Jefferson charged Lewis and Clark to find a water route to the Pacific in 1803, the pair carted a Dutch Oven along to cook up the grub foraged along the journey. This set a pattern. As more men (and some women) loaded up covered wagons and headed west, the Dutch Oven became an essential even though the size and weight were not attractive for those trying to pack light and tight. A Chuck Wagon without a Dutch Oven was like a modern kitchen without a microwave. In other words, the Dutch Oven made the cut. It was packed and became popular coast to coast.
By the 1900s, Dutch Ovens were common and popular across the nation. During hot days, it made sense to cook outside, and the Dutch Oven was the perfect pot for using over fire. Even George Washington used the cast iron pots to feed his army. Likely he learned to appreciate and love the Dutch Oven as a child. His mother specified her own Dutch Oven in her will, so obviously it was considered a special and prized possession.
Dutch Ovens Today
Most Scout troops own and use Dutch Ovens, but many campers also enjoy cooking in cast iron over charcoal or wood. My family even used cinder blocks to make a pit, so we could cook with Dutch Ovens anytime we want. All the kids in the neighborhood think this is wonderful, so we have lots of company.
There are sizes and styles to meet the needs of every family or group. Most Dutch Ovens are sized with numbers like 5, 8, 10, 12, 14, 16, and even 22 (stamped on the top). These numbers indicate the width of the oven from side to side at the top, so a 5 is a small oven while a 16 is a big oven. A size 5 which holds about 1 pint is good for a single camper or a couple. The 16 will cook for up to 12 and is ideal for groups. Expect to feed around 25 people with a 16. Be sure you are big as an ox and as strong as one too if you buy a 22.
The most popular size in Dutch Ovens is a 12 which holds around six quarts of food. This size works well for most families and for small Scout troops. My family uses the 12 most often. The size and weight is also more attractive on 12 than the models in the larger sizes. If you end up carrying a size 16, you’ll discover that’s a lot of cast iron to lug.
Lodge is the top company for Dutch Ovens. Started in 1896 by Joseph Lodge, the company is still family owned and operated. Lodge is located in South Pittsburg, Tennessee boasting a population of 3300. You’re buying small town quality when you buy Lodge. The company motto is, “When who choose Lodge Cast Iron Cookware, you’ve just made a friend that will last more than a lifetime.” My favorite DO is Lodge. Our other Dutch Ovens seem to have minor problems that make cooking more work than fun.
There are other companies making quality cast iron, so do shop around. Most of those are based in the United States. Many of the imports while cheaper are also inferior in quality. A good Dutch Oven is modestly priced (around $30), and saving a few dollars is not a good idea when buying any type of cast iron. Go with a good American made Dutch Oven.
Buying Dutch Ovens
Most camping stores sell Dutch Ovens, and many companies online also sell Dutch Ovens and accessories. If buying online, try to find a company offering free shipping. Cast iron is heavy and shipping can be quite high if paying per pound.
In considering which Dutch Oven to purchase (and there are a lot of models), think about the following:
1. Size – The bigger the Dutch Oven, the more expensive. On the other hand, a really small Dutch Oven will end up living in the garage if it won’t hold enough food to feed the group. In most cases, size 12 is a good bet.
2. Legs – If the Dutch Oven does not have three legs on the bottom, avoid it unless you plan to cook indoors in your home oven. It’s hot and irritating to try to wrestle a Dutch Oven around in hot coals when balanced on rocks. The legless model could be used with a tripod hoisted over the fire, but again this is much more work than the three-legged approach where the pot sits in the coals.
3. Lid Loop – Make sure the Dutch Oven has a small looped handle in the center of the top. This should be part of the casting and not added on later. If you don’t have a loop, then it’s almost impossible to lift the lid and check and then serve the food.
4. Bail (wire handle) – In addition to the lid loop, a Dutch Oven should have a wire handle that fits like the handle on an Easter basket and is used to carry and lift the pot. Imagine hugging a big, old, greasy black pot against your chest, and you’ll see that the wire handle is essential. The handle should be anchored and not detachable. I’ve used one Dutch Oven designed to slip the handle on and then off. It was hard to use and dangerous. The handles were constantly slipping out and dumping the Dutch Oven sideways.
Before Cooking in a Dutch Oven
Do not plop your brand new Dutch Oven in the fire and load it up with food. New cast iron must be seasoned before using. If it’s not seasoned, the food will stick and also taste funny (new cast iron is coated with a wax like substance for protection).
First, wash the factory coating from the Dutch Oven. Use water and rub lightly. Cast iron is not meant to be soaped up and scrubbed with a scratcher pad. It is also not an item that you plop in the dishwasher. Don't even be tempted.
Once the new Dutch Oven is dry, rub the entire surface with Crisco (or other solid fat). You may see directions advocating the use of vegetable oil. Don’t even consider using vegetable oil. It drips and leaves the Dutch Oven looking like home walls painted and with drips not smoothed out. The oil never really sinks in. It's both drippy and sticky. Your Dutch Oven will feel and look like a mess and won’t work very well over the fire.
I ended up reseasoning the Scout Dutch Ovens, because someone had vegetable coated them. That, I suppose, is true love and part of being a mom.
Put the Dutch Oven in the home oven. You can either prop the lid on top of the Dutch Oven with room for the air to circulate or put the lid on the lower rack and the oven on the higher rack.
Spread a piece of tin foil in the bottom of your oven especially if you’ve never seasoned cast iron before. Most new cast iron owners put too much fat on the items and then have drips which smoke and smell during the seasoning process. The oven is really messy at the end if the fat drips down. Even Easy Off oven spray has a hard time getting that off the bottom of an oven.
Turn the oven to about 250 degrees F and let the cast iron bake slowly for 2 or 3 hours. Temperatures and times can vary quite a bit. The key is to season slowly and over an extended period of time.
Once your Dutch Oven is seasoned, you’re ready to start cooking over the campfire. Try something rather greasy (fried fish or chicken) to start with which will help build more coating. If you mess up the seasoning, just reseason. Most Dutch Ovens are seasoned several times during the few couple of years. It takes time to really break in a Dutch Oven. They get better and better with use. After a while, they are practically self cleaning.
Cooking in a Dutch Oven
There are a number of good Dutch Oven cookbooks on the market and loads of great dishes posted at various online sites. Put “Dutch Oven” and “recipes” in a search engine, and you can read all day and still not scratch the surface.
In addition, most recipes can be modified and made in a Dutch Oven. If making any favorite soup, stew, or chili beans, simply leave the lid off the Dutch Oven and simmer. For family casseroles, close the lid and cook over low temperature gray coals. Even cakes, pies, and breads are possible though take more skill.
The general rule when cooking with a Dutch Oven is to put the number of coals under the oven matching the size number and then add 3 coals. For example, use 12 plus 3 coals or 15 coals under the size 12 Dutch Oven for dishes with high liquid content (soup etc). With wood fuel, burn the wood until it’s glowing but not flaming. You may need to put the Dutch Oven over to the side and rake some of the cinders over to avoid burning the food.
To bake (where the food needs to cook from the top as well as the bottom), put the 12 plus 3 coals on top and use half that amount under. In a size 12 oven, you have 15 coals on top and about 7 under the oven. If using wood instead of charcoal, then play around with the wood chunks. You’ll want red hot chunks on top and grayer chunks under. It takes a little more skill, but many cooks love to cook using real wood.
Cleaning a Dutch Oven
If you have children, cleaning the Dutch Oven is a good job to foist off. I’ve never met anyone who really enjoyed cleaning Dutch Ovens.
Once tip to make clean up easier is to scoop out as much food (or particles) as possible. Add water to the Dutch Oven while it’s still over the coals and let the water boil off some of the mess.
Some campers “burn out” Dutch Ovens. This means that they leave the leftover food baking until it’s blackened to cinders. While this does simplify clean up, it’s not really good for the pan. Some of the burned spots may be next to impossible to remove especially if the pan is not fully seasoned. Also, cast iron can crack when exposed to high heat and not filled with food.
Before cleaning your Dutch Oven, let the oven cool. Otherwise, you’re likely to get burned. Cast iron absorbs and holds heat. That’s why it makes such a great cooking pot, but that does complicate clean up.
When the oven is cool, use water and a cloth to wipe out the oven. If the pan is seasoned well, then everything should wipe right out. If some spots won’t clean up, then add a little bit of Pepsi and wipe the area with tin foil. This should do the trick. It should also be a warning that the Dutch Oven needs another seasoning. A simple shortcut (which will work for a while anyway) is to very lightly rub more Crisco on the pot before storage. Don’t rub on too much Crisco, or the pot will smell rancid the next time you pull it out.
Be sure the Dutch Oven is fully dry before storing. If it’s put away damp, then mold can grow and the pot can rust. Putting a small piece of cardboard between the pot and lid helps air circulation and helps prevent rust problems.
Do know that both rancid smelling Dutch Ovens and rusty Dutch Ovens are salvageable. Simply rewash, rub off rust (tin foil or a scratch pad are fine) and reseason. I’ve only seen one Dutch Oven in over 40 years that I considered beyond revival. It's hard to really mess up a Dutch Oven.
Dutch Oven Accessories
There are several items you’ll need to pick up if you plan on cooking with a Dutch Oven. Remember that you’re playing with and around fire. Be safe and buy the right cooking tools.
1. Gloves – You need a good thick pair of leather gloves. Lodge sells a great pair that hold up well and last for years. If you know someone in the welding industry or a fireman, then you can also get good industry gloves that work for outdoor cooking.
2. Shovel – When you’re cooking with a Dutch Oven, you’ll need to move coals or burning wood around. A folding camp shovel is a good bet, since it takes up less space when traveling.
3. Lid Lifter – Though you may be able to grab the lid loop using a glove, it’s difficult to lift the lid when coals are piled on top. Lid lifters are inexpensive. If you’re buying a Dutch Oven, buy the lid lifter as well. If you have a Dutch Oven and don’t have a lid lifter, you’ll really find cooking much easier if you buy one. One note I’d make here is that some lid lifters work much better with some Dutch Ovens. Try to buy the same brand name so that the lifter fits right in the lid loop and lifts safely.
4. Long Handled Cooking Utensils – Look for solid metal forks, spoons, and spatulas with long handles. If you buy fancy models with wood or other type grips, then these may burn or melt. Short utensils are obviously not a good idea, since your hand will be right in the pot and close the bubbling food. Again, these are inexpensive items and are available in the outdoor sections of most big stores like Wal-Mart.
5. Small Whisk Broom – Since you’re often adding coals on top of the Dutch Oven, you’ll need something to wipe the top. An old rag will work, but again you’re more likely to get burned when trying to wipe off hot coals with something so insubstantial. A little whisk broom works great and is also a low ticket purchase.
International Dutch Oven Society
The International Dutch Oven Society lists Dutch Oven oriented gatherings as well as cook offs. The World Championship DO Cook Off is sponsored by the society which is based out of Utah. Utah takes Dutch Oven cooking very seriously. In fact, in 1997 the Utah state legislature designated the Dutch Oven as the state cooking pot.