Cast Iron Dutch Oven

When are ovens not ovens? That's true when they're cast iron dutch ovens. A Dutch oven is actually a cooking pot that the Pennsylvania Dutch have used since the 18^th century. The lid fits over the pot tightly, so the steam remains trapped inside the pot. Does braised chicken or beef stew make your mouth water? Dutch ovens are perfect for stewing and braising. And a hearty stew can make a satisfying meal after camping on any cold, rainy day. However, like other cooking tools, Dutch ovens must undergo proper care, so they don't go to pot.

Seasoning outside the pot

You've heard of seasoned meat and vegetables. But what is a seasoned cast iron pot? Seasoning should typically be performed only once to cast iron dutch ovens, though there are certain exceptions that we'll discuss later. Seasoning creates a non-stick coating to the surface of the pot, and helps to prevent rusting. This process can be performed over a gas barbecue, or in a fireplace.

After the pot is pre-heated, oil should be added to the pot. Then two layers of oil should be baked onto the Dutch oven. The seasoning procedure should only be repeated when the coating is damaged or when rust appears on the pot.

Following the pot's seasoning, foods that are high in sugar (i.e. cobbler) or acid (i.e. beans) should not be cooked in the pot, during the first few cooking sessions.

Certain "Ready to Use" cast iron dutch ovenson the market have already been seasoned, but still require certain maintenance, to keep the seasoning intact:

• Before cooking with the Dutch oven for the first time, use hot water to rinse it, and dry it with a towel. It is vital that soap NOT be used in this process.
• Prior to each cooking session, spray the pot's surface with a non-stick cooking spray, or wipe a thin layer of vegetable oil onto it.
• Following each cooking session, use a rigid brush and hot water to clean the pot, and then dry it completely with a towel.
• After cleaning the pot, again cover the surface with a non-stick cooking spray, or a little bit of vegetable oil.
• Let the pot cool and then store it in a location that is dry and cool.
• If rust forms on your cast iron dutch ovens, they must be stripped and then seasoned again.

Sponge, water, and elbow grease

The ancient Egyptians believed that "cleanliness is next to godliness." Though seasoning of Dutch ovens should usually only be performed once, cleaning must be done after every usage. Cast iron dutch ovens should be cleaned using two primary steps:

1. First, excess food should be removed and water heated inside the pot. A rough sponge or mesh scrubber should then be used to break off and remove the food stuck onto the pot. It is important that soap is NOT used in this cleaning process. The pot should then be rinsed with water that is clean and warm.

2. Next, the pot should be air dried, and then heated slightly. Afterwards, add a thin coat of oil to both the interior and exterior of the pot, as well as to both sides of the lid. This step helps to maintain the non-stick coating of oil that was added to the pot via seasoning. Thus, rust is further prevented.

The cast iron dutch ovens are the perfect pots for your rugged camping trips. With the right care and maintenance, they'll last forever and a day!