Take a look at the following tips, tricks and hacks for cooking in a dutch oven.
CampCookingTV shares exclusive tips on cooking in a dutch oven
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Dutch Oven Dude shares smart tips of cooking specific food in a dutch oven
- Bacon – Cover the bottom of your oven with strips of bacon and set it over coals. The excessive bacon fat will really help season the oven as it gets hot. You’ll need to monitor the bacon and flip it so it doesn’t burn.
- Deep-fry Doughnuts or Fish – Pour vegetable oil into the oven so it is 2 inches deep. Set this over coals to heat. Test the oil temperature by dropping in a tiny piece of dough or fish – if it sputters and fizzes, it’s hot enough. Fry the doughnuts until they’re golden brown or fry your fish just like they do french fries at McDonald’s – make sure you have a stick to pick out the doughnuts or a slotted metal spoon to remove the fish.
- Chicken – Cover the bottom of the oven with a thin layer of oil. Place a layer of chicken thighs and legs in, put on the lid, and let it cook. Every ten minutes, use tongs to flip and move the chicken around.
- Biscuits – buy a cardboard tube of refrigerated biscuit dough. Wipe oil in the pot and then arrange the biscuits to cover the bottom. Cook at 375 to 400 degrees with most of the heat on top for 20 minutes. Check the biscuits – if they’re golden brown, they’re done.
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Gregg Boydston elaborates on various secrets of cooking in a dutch oven for RVers
- Season before you cook.
In my opinion, some of the most important steps are proper care. If you take your dutch oven out for use for the first time without seasoning it, you will be in for some nasty clean up. The way I season my dutch oven – or any cast iron for that matter – is to coat it with veggie oil and bake it for an hour or so in the oven at pretty much the highest your oven will go – 500 degrees is the recommended temp. After an hour, turn the oven off, let it cool, and you are ready to cook! This prevents sticking and increases flavor. After one time, as long as cleaning is a breeze, you will just cook and cook and cook without ever needing to re-season it.
- Cleaning should be a breeze.
If you’ve seasoned your dutch oven properly, a simple wipe out with a paper towel or sponge should usually be the extent of your cleaning. If for some reason you need to scrub pretty hard and use some sort of soap, you will want to re-season your dutch oven. If you’ll be cooking with your dutch oven a lot, a good practice to keep is to have a scrub sponge and oil in your car camping gear.
- Keep your cooking timeline in mind.
About 30 minutes before you want to start dinner, you need to start a campfire. Keep in mind, dutch oven meals usually take around an hour or so. So try to start this process a couple hours before sunset so you’re not cleaning up in the dark.
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