District Camporee
Dutch Oven Cooking
September 20, 2002 DUTCH OVEN SEASONING AND CARE Cast iron Dutch ovens, if
properly cared for, will last for generations. Proper care beginning with the day it is purchased will keep the
oven looking like new and make for a quick and easy clean up after each
use. A new cast iron Dutch oven must
be seasoned before it is used for the first time. A good washing with hot
water is all that is needed to remove the factory preservative. Dry the oven completely. Use only vegetable oil to season and care
for your Dutch oven. Soak a paper
towel in vegetable oil. Spread the oil
all over the inside and the outside of the Dutch oven, including the legs and
the inside and outside of the lid. Place
the lid and the Dutch oven inside a kitchen range oven. Place the Dutch oven upside down on the
rack and place aluminum foil on the next rack down to catch any excess
oil. Close the range oven door, then
turn the oven on and set the temperature to 350 degrees and let it bake for
one hour. Then turn off the oven,
leaving the door closed and allow everything to slowly cool to room
temperature. While the Dutch oven is
baking it will create an odor. It
would be best to season your Dutch oven when you can open windows to air out
the area. Your Dutch oven is now
seasoned and ready for use. NEVER, REPEAT, NEVER Never pour cold water into
a hot Dutch oven. It will crack the
oven. Never use soap to clean your Dutch oven. Soap will get into the pores of the metal and will taint your
next meal. If soap is accidentally
used, the Dutch oven must be completely washed, cleaned and re-seasoned.
Never allow a Dutch oven to sit with water in it or on the lid or allow the
oven to stand in water. It will rust
even with a good seasoning. CLEANING YOUR DUTCH
OVEN A seasoned and properly
cared for Dutch oven will be very easy to clean. Scrape out all remaining food.
A plastic credit card, or ice scraper works well for this. Then using hot water and paper towels,
wash out all remaining food. Rinse
the oven inside and out. Dry with
paper towels. Clean the lid in the
same manner. Don't forget to rinse
the charcoal dust from the top of the lid.
Dry the lid with paper towels.
Soak a paper towel with vegetable oil and wipe the entire oven inside
and out. Wipe both sides of the lid
with vegetable oil. Then using dry
paper towels, wipe the oven and lid dry.
Enough oil will remain on the cast iron to maintain the
seasoning. Your Dutch oven will
darken with each use and turn into the ultimate non-stick cookware. When storing your oven, fold one sheet of
a paper towel in half and then in half again and place between the lid and
the oven. This will allow air into
the oven during storage and prevent moisture from accumulating. STORAGE AND
TRANSPORTATION Some cooks place their
Dutch ovens in storage and carrying bags while others use the cardboard box
the oven came in. You may wish to
make a wooden box to fit your oven. Whatever
you use, treat your oven with care, don't drop it or let it bounce around or
it will become damaged. If given the
right care, a Dutch oven will last forever. USEFUL TOOLS There are a few almost
essential tools for safe Dutch Oven cooking. ·
A lid lifter, or
Dutch oven pliers ·
Small shovel, scoop
or tongs for moving coals ·
Charcoal starter
tower ·
Tripod or stand to
keep your coals off the ground where ground fires are not allowed ·
Kitchen utensils,
spatula, serving spoons, can opener ·
Cleaning supplies,
pot scraper, nylon scratcher ·
Whisk broom for
cleaning the lid ·
Lid holder, small
pieces of wood, or an old brick to keep the lid out of the dirt ·
Lots of paper towels Selecting Your Dutch Oven
The most popular size is
the 12 inch Dutch oven. A 14 is useful for larger crowds, a 10 for small
groups and side dishes. Temperature Control Chart Heat control is the
hardest thing to master when learning to cook with a Dutch oven. Here are a
few tips to start you on your way! High quality briquettes
are recommended. Briquettes provide a long lasting, even heat source and are
easier to use. It is important to
remember that these tips are only a guide to help you get started. You will
need to adjust briquettes (coals) according to your recipe and keep in mind
that the weather, temperature, and soft ground can effect cooking temperature ·
A strong wind or
breeze will raise the temperature ·
High humidity will
lower the temperature ·
Direct sunlight will
increase the temperature ·
Shade will lower
temperature ·
Higher air
temperature will raise temperature ·
High altitude will
lower temperature Recipes require that you
have the correct heat placement: ·
Stews, soups, chili,
and other liquid dishes require more heat on the bottom than on the top. ·
Meat, poultry,
potatoes, beans, vegetables, and cobblers require even distribution of heat
on top and bottom ·
Cakes, breads,
biscuits, and cookies require most of the heat on top and little heat on the
bottom Stacking of Dutch ovens is
a convenient way of saving space and sharing heat. This is best used for
dishes that require even heating.
Italian Bake
Brown hamburger and onions
in #12 Dutch Oven, add tomato and vegetable soup and bring to boil. While browning hamburger,
mix flour, shortening, Italian seasoning and milk in separate bowl to make
biscuit mixture. Caution: do not over
mix. Once mixture is boiling add
biscuit mixture to top, by dropping TBS of the mixture. Place 14 coals on top and 10 on
bottom. After 15 minutes remove from
bottom heat and cook only from the top until biscuits are nicely browned. Quick Macaroni Casserole
Melt butter in #12
Dutch oven, sauté onion and green pepper.
Add Ground beef and brown.
Drain grease, add soup, salt, and pepper. Gradually stir in water and macroni. Cover and cook 15 minutes
or so. Until macaroni is tender. If liquid thickens too much, add water a
little at a time. Use most coals on
bootom to boil the water and cook the macaroni. Do not over cook.
Taco Bake
Cook Ground beef and
onion until beef is brown in #12 Dutch oven; drain grease. Stir in taco seasoning mix, tomato sauce
and corn. Sprinkle with cheese. Stir remaining ingredients until blended,
pour over beef mixture. Bake 25
minutes with 14 coals on top and 10 on bottom. Bake 10 additional minutes or until light golden brown with
only heat on cover.
Serve with sour cream,
chopped tomato and shredded lettuce of desired. The Best Beans
(for 30 people)
In a 16 inch Dutch oven,
fry bacon and drain off excess grease. Remove bacon and set aside. Brown
ground beef and drain excess grease. Add bacon, onion and green pepper. Cook
until onions are clear. Add the ham, chili sauce, brown sugar, catsup, and
mustard. Stir to combine and dissolve sugar. Add beans. Simmer with low heat
for at least one hour. Wabuha Baked Beans
(for 60 people)
Chop onion coarsely and
brown with some oil. Chop or shred the pork into small pieces. Add the rest
of the ingredients in layers. Use salt, pepper, barbeque sauce and pancake
syrup to suit your taste. Cook over low heat for 2 hours, or longer if
possible. This dish was invented
during a Boy Scout training event, using ingredients that were at hand. Feel
free to improvise, you may end up with something really good! Apple Spice Cake
1 box spice cake mix 3 eggs 1 can apple pie filling 3 tablespoons sugar 1 teaspoon cinnamon Mix cake mix, eggs, and
apple pie filling. Spread half of the mixture in a greased 9x13 pan. Combine sugar and cinnamon and sprinkle
half of it over cake mixture. Then
spread the other half of cake mixture and top with remaining sugar and
cinnamon mixture. Bake at 350 degrees for 30
to 35 minutes. Easy Crisp
Filling: 2 cans either apple or cherry pie filling 1/2 cup chopped nuts ( sometimes we use 1 can of each and put one can on each
side of the oven ) Topping mixture: 1 1/2 cups flour 1/2 cup rolled oats 1/4 teaspoon salt 1/2 teaspoon soda 1/2 cup brown sugar 1/2 cup white sugar 12 tablespoons butter Pour the two cans pie
filling into 12" Dutch oven. In a separate container, cut 12 tablespoons
butter into dry ingredients of
topping mixture and sprinkle on top of the pie filling, then sprinkle on the nuts. Cook with most of the coals
on the top of the Dutch oven and a smaller amount on the bottom. Check often. I usually use 24 coals ( 6
on the bottom and 18 on top ) We've made this many times
and it has always turned out. German Chocolate Cake
1 German Chocolate, or other
chocolate cake mix Ingredients for cake mix
as directed on box 1 can “German”, caramel
pecan frosting Mix batter as directed on
box. Pour into a 12 inch Dutch oven and bake according to package directions.
Usually a 350 degree oven
is 8 coals on the bottom, and 14 on top. You may have to adjust according to
outdoor temperature. More coals in the winter, fewer in warm weather. Frost when cake cools.
Should serve 12 people, unless camping, then it may only serve 4. Memphis Molly
In a 12 inch Dutch oven
combine crushed pineapple and cherry pie filling. Sprinkle 2 Jiffy cake mixes
on top of fruit. Dot the cake mix with ¼ stick of butter or margarine.
Sprinkle on brown sugar and walnuts,
cover with marshmallows. Bake 40 to 50 minutes with 9 coals on bottom, and 15
on top. Watch carefully so bottom does not burn. You can line the oven with
foil to ease cleanup if you wish. Black Forrest Cake
Mix cake mix, oil eggs,
and water according to package directions. Pour half the batter into a 12
inch Dutch oven. Spoon cherry pie filling on top, cover with the remaining
batter. Sprinkle with chopped nuts. Bake 30 to 25 minutes with 6 coals on
bottom, and 14 coals on top. Cherry Cobbler
Spoon pie filling into a
12 inch Dutch oven. Sprinkle on cake mix dry. Dot with tons of butter.
Sprinkle with cinnamon. Bake with 6 coals on bottom and 14 on top for 25 – 35
minutes depending on outside temperature. The butter will melt into the cake
mix turning it into a crispy topping. Red Lobster Biscuits
Mix all ingredients until
soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls into a
heated Dutch oven. Bake 8 to 10 minutes or until golden brown. Mix butter and
garlic. Brush butter over warm biscuits before removing from the oven. Bake
with a few coals on the bottom, and high top heat. Dutch Oven Doughnuts
Cheapie baking powder
biscuits in a tube Sugar and cinnamon to roll
doughnuts in. OK, not typical Dutch oven
fare, but delicious. Try these camping, but be careful with the hot oil. Pour
1 inch or so of cooking oil into a pot. Heat either on a camp stove, or LOTS
or charcoal. If the oil smokes, it is too hot. If the doughnuts take forever
to cook, the oil is too cold. Poke a hole in a biscuit
and stretch it to doughnut shape. Drop carefully into hot oil. When your
doughnut floats to the top, turn it over with tongs. Brown the other side and
remove to drain on paper towels. When cool enough to touch, roll or shake in
sugar, powdered sugar, or sugar and cinnamon. EQUIVALENTS FOR COOKS 1 lb. almonds in shells = 3/4
to 1 cup shelled 1 lb. apples = 3 cups
pared and sliced 1 lb. dried apricots = 3
cups 1 lb. bananas = 2 cups
mashed 3-4 bananas = 2 cups
sliced 3-4 slices bread = 1 cup
dry bread crumbs 1 square butter = 1
tablespoon 8 celery branches = 2 3/4
cups diced or chopped 1 lb. grated cheese = 4-5
cups 1 oz square chocolate = 4
tablespoon grated 1 lb. coffee = 40 cups 2 oz. instant coffee =
15-20 cups 1/2 lb. cottage cheese = 1
cup 16 crackers = 1 cup coarse
crumbs 8 oz. cream cheese = 1 cup 1 cup, whipping cream = 2
cups whipped cream 1 lb. dates = 2 1/2 cups
pitted 8-10 egg whites = 1 cup 12-14 egg yolks = 1 cup 1 lb. figs = 2 2/3 cups
chopped 1/8 teaspoon garlic powder
= 1 small clove fresh 1/8 teaspoon ginger powder
= 1 tablespoon fresh 1/2 to 1/2 teaspoon dry
herbs = 1 tablespoon fresh 1 lb. dry kidney beans = 9
cups cooked 1 lemon = 2-3 tablespoons
juice + 2 teaspoon rind 1 lb. lima or navy beans
dry = 6 cups cooked 1 lb. meat; beef, veal, or
lamb = 3 cups minced 13 oz. molasses = 1 cup 1/2 lb. raw & sliced
mushrooms = 2 1/2 cups 1 lb. oatmeal uncooked = 8
cups cooked 1 med. size onion = 1/2
cup chopped 1 orange = 6-8 tablespoons
juice + 3 teaspoon rind 1 lb. shelled peanuts = 2
1/4 cups 1 lb. fresh peas = 1 cup
shelled 1 lb. peas, split &
dried = 5 cups cooked 1 lb. potatoes, raw &
unpeeled = 2 cups, peeled & mashed 1 lb. prunes, cooked &
drained = 2 cups 1 lb. raisins, seedless =
2 1/2 cups 1 lb. rice, uncooked = 6
cups cooked 1 lb. sugar, brown and
packed = 2 1/2 cups 1 lb. confectioners sugar
= 3 1/2 cups 1 lb. granulated sugar = 2
cups 1 lb. tea = 125 cups 1 lb. tomatoes = 3 medium
sized tomatoes 1 lb. shelled walnuts = 3
1/2 cups 1 teaspoon baking powder =
1/3 teaspoon baking soda + 1/2 teaspoon cream of tartar 1 cup bread crumbs = 1/4
cup cracker crumbs 1 cup butter = 1 cup
margarine or 7/8 cup cooking oil 1 oz. sq. chocolate,
unsweetened = 3 tablespoon cocoa + 1 tablespoon margarine 1 tablespoon corn starch
(as thickener) = 2 tablespoon flour 1 cup heavy cream = 3/4
cup milk plus 1/3 cup butter 1 cup light cream = 3/4
cup milk plus 3 tablespoon butter 2 egg yolks = 1 whole egg 1 cup all purpose flour =
1 cup whole wheat flour 1 cup cake flour = 1 cup,
less 1 tablespoon all purpose flour 1 teaspoon lemon juice = 1/2
teaspoon vinegar 1 cup whole milk = 1/2 cup
evaporated milk plus 1/2 cup water 1 cup sour milk = 1 cup
yogurt or buttermilk 1 cup sour cream, in
baking = 7/8 cup buttermilk + 3 tablespoon margarine 1 cup sour cream = 1 cup
yogurt 1 cup sugar, in baking
bread = 1 cup honey plus pinch of baking soda 1 cup sugar, main dishes =
3/4 cup honey 1 cup sugar, in baking =
7/8 cup honey + pinch of baking soda 1 cup brown sugar = 1 cup
white sugar + 2 tablespoon molasses 1 cake compressed yeast =
1 pkg. or 2 teaspoon active dry yeast 1/2 cup dry red or white
wine = t tablespoon sherry, Madeira or port 1 cup molasses, in baking
= 1 cup sugar, omit baking soda, using baking powder 3/4 cup maple syrup, in
baking = 1 cup sugar, increase liquid in recipe by 3 tablespoons 1 cup grated coconut = 1
1/3 cup flaked coconut 2 teaspoon tapioca, as
thickener = 1 tablespoon flour 1 cup yogurt = 1 cup
buttermilk 1 cup zucchini = 1 cup
summer squash |
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