Tips for cooking with Dutch ovens
Tips for cooking with Dutch ovens
Charcoal chimney starters are handy devices for preparing the coals.Eat your fire starter? A trick Harrison and Heflebower have learned is, instead of using conventional fire starters, drop a fistful of potato chips into a couple of coffee filters, place beneath the chimney starter and set the filters on fire.
Be prepared: Heflebower says prep as much as you can before you go camping or cook in the backyard, meaning brown any meat that needs to be browned, and chop any vegetables that need to be chopped. Saves time.
Give a little twist of the lid during cooking, just to redistribute the heat.
Pre-season: Many new cast-iron Dutch ovens come pre-seasoned -- meaning you shouldn't generally have to use anything other than warm water to clean it -- saving you the trouble of doing it yourself. But it's not so much trouble. Harrison's method: Warm the Dutch oven in the oven so its pores open, then rub a thin layer of vegetable oil all over the oven and lid, then place them in the oven, cranked to 400° for 90 minutes to 2 hours. Turn off the oven and let the Dutch oven and lid cool.
If stuff burns or sticks to the Dutch oven, Heflebower suggests pouring kosher salt and a little olive oil in the Dutch oven, then rubbing it with a paper towel or soft cloth. Rinse with hot water.
Never pour cold water into a hot Dutch oven. It will crack.
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