Dutch Oven Cooking Hints

DUTCH OVEN CHARCOAL HINTS

Use Kingsford charcoal, this is not a commercial, but the bargain brands seem not to last as long. If not Kingsford, try lump charcoal instead of briquettes. It lights easier and burns hotter. If a #12 oven is used, place 14 briquettes on top and 10 on the bottom. That puts the temp as close as you can get to 350 degrees. Try placing heavy duty aluminum foil on the ground between the oven and the charcoal. This will leave no trace of your fire and help reflect the heat to the oven. Next best is to carefully loosen the sod in a 14 inch circle down to a depth of 4 inches. Put the charcoal in the pit and then place the oven in the pit. Be sure to cover the pit after cooking to leave no trace of your fire.

CHARCOAL COOKING TIPS II

Charcoal placement for a Dutch oven:

ROASTING - The heat should come from the top and bottom equally. Use a 1 to 1 ratio.

BAKING - Done with more heat from the top than the bottom. Use a 1 to 3 ratio with more on the lid.

FRYING, BOILING, ETC. - All heat should come from the bottom. Use
coals on the bottom only.

STEWING, SIMMERING - Almost all heat should be on the bottom. Use a "4 to 1 ratio with more underneath

DUTCH OVEN SEASONING HINTS

No doubt you have noticed that Geezers use a lot of olive oil in these recipes. We have found that it not only adds good flavor, but it is best for seasoning or reseasoning your ovens or any cast iron. After cleaning with hot water only, reheat the iron to almost smoking and then let cool. While still very warm to the touch, wipe down with olive oil soaked cotton rag. After cooling, the iron should have an oily sheen to it. Don't throw the rag away after you are finished. Save it in a double zip-lock bag. The older and oilier the rag is the better it will season your iron.

DUTCH OVEN COOKING HINTS

When baking breads or sugary desserts, line the oven with heavy duty aluminum foil in a crisscross layer before pre-heating. It makes clean up easier and will spread and reflect the heat inside the oven. When baking or cooking foods in a large pot lid inside the oven, rumple five small strips of aluminum foil into balls of the same size. Place the foil in the bottom of the oven in a circle with the fifth in the center. Put the pot lid on top of the balls and push own gently to seat the pot lid. This allows a space of about 1in from the pot lid to the bottom of the oven. There is less burning and more air movement in the oven.

DUTCH OVEN TIPS II

Never, never allow cast iron to sit in water or allow water to stand in it. It will rust despite a good seasoning. Never use soap on cast iron. The soap will get into the pores of the iron and won't come out very easy, but will return to taint your next meal. Don't place an empty cast iron pan or oven over a hot fire. It will crack or warp. Don't get in a hurry to heat cast iron, you'll end up with burnt food or a damaged utensil. Never put cold liquid into a very hot cast iron pan or oven. They will crack on the spot.