Dutch Oven Cooking
So, you got talked into cooking with a dutch oven, eh? Well, it's about time!
Dutch oven cooking is one of the most splendid activities on a camping trip. Transforming raw materials into an aromatic, mouth-watering meal or dessert is as much art as science. Just the looks of anticipation on everyone's faces when you lift the lid on your cast-iron dutch oven and let some of the smells escape is worth the extra work of packing this heavy piece of gear.
You can buy my signed Cookbook or surf my website. On these pages, I've jotted down all the advice I can think of to help you choose a good dutch oven, get it ready, keep it in good shape, and use it to create magnificent meals. My dutch oven recipes give you a selection of dishes to prepare for breakfast, dinner, or dessert so find one that sounds good and give it a try when you want to go for something new.
Most of the dutch oven cooking I do is on camping trips. But, using a dutch oven at home is also very popular since the food gets cooked at a constant, all-around temperature. There's nothing better than a wonderful dutch oven meal served for friends at home.
If you are just starting with dutch ovens, you should read through this site like a book. Or, use the navigation on the left to hop to any page that interests you.
Yes, I like the new Cub Scout cooking emphasis, and the additional camping expectations. I hope they don't cause too much concern for Packs that have not done much in the past.
If you get any good pictures of the meals you make, send an email and I can add them to the recipe pages.
Make a lattice work of bacon strips in the bottom of your cast iron skillet or dutch oven. Cook the bacon to the half way point, do not drain the grease, then add your cornbread mixture over the bacon and cook until done. The cook must have the first slice as it will disappear quickly!
Some tips for others: most recipes that say 6 servings will feed 8 if you have more kids than adults. Cobblers feed about 10-12. If recipes call for potatoes, recommend pre cooking them some. We found the recipes that had potatoes took longer than times in recipes.
I guess maybe this isn't a "dutch oven" question. We have what I think you are calling a bean pot that was my in-law's. It has a glass lid. Assuming I can't use this IN the fire, what CAN I use it for? Will it work hanging over a fire or on a grill over the fire? Or is that too much for the glass and I should reserve it for indoor or camp stove cooking?
I do look forward to pictures of meals all you folks have made, especially before they get devoured!
The circular area of an 8inch is about 45% of that of a 12inch, regardless of the depth of the D.O. So, if you are cooking in an 8inch D.O., use about half the amounts shown in the recipes on this site since they are made for 12inch D.O.s
I can only recommend doing some more hot oil cooking in the dutch oven, or specifically work the seasoning more.
Just bought a 12inch lodge DO. On the lid there are two penny sized pieces of seasoning missing (chippedoff) and down to the cast iron. Is this worth taking back for a blemish free DO or should I just re- season and crack on? Tx
I'd really look over the entire DO to be sure whatever thump chipped it didn't have any other impact.
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