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Presented By Laurel Coleman
What is a “Dutch Oven?”

The Dutch oven we refer to
is sometimes called a “Camp”
or “Outdoor” Dutch oven in
order to better designate it
from the inside “Kitchen”
Dutch oven.
The “Kitchen” Dutch Oven
   Has a highly domed basting lid
   Is usually flat across the bottom
    “Outdoor” Dutch Ovens
   Have 3 legs, so it will stand over hot
    coals and,
   Has a lip on the lid to hold coals.
History of Dutch Ovens
Cast iron Dutch
Ovens have been as
much a part of the
American historical
scene as have the
Pilgrims, gold
miners etc.
Used extensively
throughout Europe.
England was a
primary exporter of
the cast iron pots,
skillets and kettles
throughout its
worldwide fleet.
In early America,
Dutch traders
traveled from door–
to–door selling
household goods
including the baking
oven, which was
supposedly named
after the peddlers
who sold them.
Paul Revere is
given credit as
the craftsman
who developed
the flat topped
Dutch oven with
the turned up
edge on the lid
to hold coals and
the three
stubby legs on
the bottom.
Early American
journals tell of the
many types of
people who
depended on their
cast iron kettles
and Dutch ovens
for day-to-day
usage in cooking
their meals.
    Dutch Oven Selection
   For outdoor cooking it is most
    important that you purchase the
    “Camp” or “Outdoor” Dutch oven.
   “Lodge” is my favorite brand.
   They come in different sizes and
    capacities, from small 5” ovens all
    the way up to the large 16” ovens.
Oven Size    Oven Capacity
  5”           1 Pint
  8”           2 Quarts
  10”          4 Quarts
  12”          6 Quarts
  12” deep     8 Quarts
  14”          8 Quarts
  14” deep     10 Quarts
  16”          12 Quarts
“Seasoning” Your Dutch Oven
   A new Dutch oven is coated at the
    factory with a preservative that
    needs only a good washing in hot
    water to remove.
   Dry it completely, and it’s ready to
    be seasoned.
   DO NOT omit this first seasoning
    before using your oven!
   Use only a good grade of olive or
    vegetable oil.
   Use an oil soaked paper towel
   Spread oil over entire Dutch oven,
   Place the lid and oven upside down inside
    your kitchen range oven, use a cookie
    sheet to catch excess oil.
   Bake at least 1 hour at 350F degrees
   Let cool with door closed till room temp.
Dutch Oven Cooking
   After seasoning
    your oven, the
    first step is hot
    coals or
   If using wood
    start fire 30-45
    minutes before
    you will need the
   Start preparing
    food as coals are
   If your dish
    requires more than
    1 hour to cook, you
    will require
    additional coals
    later on.
   Coals go under the
    oven as well as on
    the lid.
   Arrange coals
    under the oven in a
    circular pattern ½
    inch inside the
    oven’s edge.
   Arrange coals on
    top in an even
    pattern to avoid
    hot spots
   The lid should lifted slightly and
    rotated on quarter turn every 10-15
   Checking the food is permitted but it
    does allow for heat loss. Recipe times
    are usually pretty accurate.
   Lifters can be purchased or made but a
    claw hammer works just as well.
Baking Temperature Chart
    “Cleaning” Your Dutch Oven

   NEVER, REPEAT, NEVER! Pour cold water into a
    hot oven or you may cause permanent damage!
   Remove all uneaten food.
   Use HOT water and a plastic or natural fiber
    pad or brush to wash out the oven.
   DO NOT USE strong detergent, steel wool pads
    or a wire brush unless you plan to re-season your
“Storing” Your Dutch Oven
   DO NOT STORE your oven with the
    lid on tight!
   Always leave the lid open enough to
    allow air movement inside the oven.
   This will prevent rust and also
    prevent the oils from going rancid if
    not used for long periods of time.

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