People have been using Dutch ovens for cooking for hundreds and hundreds of years. They are usually made of cast iron, are known for their thick walls, and the lid which is tight fitting. Due to the material they are made from, Dutch ovens are recommended to be used both at home, indoors, but are also perfect for using the outdoors, for instance, when you go camping. These types of cooking vessels are known for standing very high temperatures so they are suitable for both baking and cooking.
Seasoning is a thing you will have to do with Dutch ovens Keep in mind that most of them will have a protective layer from the factory which you will have to remove before you use the Dutch oven for he first time. Seasoning also strengthens the oven, so it is a really recommendable practice. It is possible that you'll get directions about how to season the Dutch oven in the store, but if you don't, look it up online, as it's a rather complex process.
Dutch ovens have had a few modification through the history, and they seem to have happened from country to country. When they were first brought to America and introduced to American colonies, they retained their classical look. However, the more Americans used them, the more they altered them, and it was in that country that Dutch ovens got legs, so that they could be set above hot coals. They were also made to be more shallow, and an alternation was made to the lid. They added a flange so that the coals would be kept out of the oven.
Once you start using the Dutch oven on the regular basis, you'll get more and more used to it, and naturally, you'll have to wash it from time to time. The process is simple. Once the food is done and out of the oven, let it cool off a bit, and then pour a few centimeters of water in it. Cover it with the lid, and heat it on the stove. Then let it cool off, and use a wooden or a plastic spatula to get the rest of the food from the walls. Rinse it with water, and if there's no more food in it, it's clean. If there is, repeat the process.
The lid of the Dutch oven which sits perfectly on top of the dish is perfect for preparing stews and various kinds of meats in this dish. Another great feature of the lid is the fact that all the excellent flavors from spices, seasoning and meat itself will stay in the dish, and won't just disappear, like it often happens with barbeque. The meat will be simmering in the oven over fire for a long time, and every single flavor you smell while cooking it, you'll taste when it is done.
Seasoning is a thing you will have to do with Dutch ovens Keep in mind that most of them will have a protective layer from the factory which you will have to remove before you use the Dutch oven for he first time. Seasoning also strengthens the oven, so it is a really recommendable practice. It is possible that you'll get directions about how to season the Dutch oven in the store, but if you don't, look it up online, as it's a rather complex process.
Dutch ovens have had a few modification through the history, and they seem to have happened from country to country. When they were first brought to America and introduced to American colonies, they retained their classical look. However, the more Americans used them, the more they altered them, and it was in that country that Dutch ovens got legs, so that they could be set above hot coals. They were also made to be more shallow, and an alternation was made to the lid. They added a flange so that the coals would be kept out of the oven.
Once you start using the Dutch oven on the regular basis, you'll get more and more used to it, and naturally, you'll have to wash it from time to time. The process is simple. Once the food is done and out of the oven, let it cool off a bit, and then pour a few centimeters of water in it. Cover it with the lid, and heat it on the stove. Then let it cool off, and use a wooden or a plastic spatula to get the rest of the food from the walls. Rinse it with water, and if there's no more food in it, it's clean. If there is, repeat the process.
The lid of the Dutch oven which sits perfectly on top of the dish is perfect for preparing stews and various kinds of meats in this dish. Another great feature of the lid is the fact that all the excellent flavors from spices, seasoning and meat itself will stay in the dish, and won't just disappear, like it often happens with barbeque. The meat will be simmering in the oven over fire for a long time, and every single flavor you smell while cooking it, you'll taste when it is done.
About the Author:
Jason is an outback tour guide, a present day honest-to-goodness cowboy. He is also an accomplished chef and foodie. The item most valued in his out-west tours as a cowboy and at home is his great-grandmother's cast iron dutch oven.
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