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Mark Miles’ Dutch Oven Basics

Mark and Debra Miles are  Dutch oven veterans. Mark was kind enough to present a very brief primer on Dutch Oven Cooking at our July COOKING ON THE PALOUSE class. The following is basic start-up information put together by the Miles.
 
ALSO check out Mark’s Dutch Oven Tips found in a September 2013 post.
 
Mark “mentioned in passing” that a six week course would be more useful. Hello all you people. Let me know if you’re interested.  Nancy

Dutch oven cooking information

Controlling the heat!

Briquettes must be applied to both the top and bottom.  Briquettes will provide good heat for 30-45 minutes before they need to be replaced.  A twenty pound bag of briquettes will supply enough heat for approximately 12 12” ovens.

Temperature

10”

Oven

12”

Oven

14”

Oven

Degrees F

Top

Bottom

Top

Bottom

Top

Bottom

300°

12

6

14

8

16

10

325°

13

7

15

9

17

11

350°

14

8

16

10

18

12

375°

15

9

17

11

19

13

 Cleaning the pot!

The “do nots” of Dutch oven care:

  1. Do Not use dish soap or detergent (it can leave a soapy taste in the oven that may transfer to the food.)
  2. Do Not use a metal scrapper or scouring pad (it can remove  the “hard-earned” seasoning.)
  3. Do Not put cold water in a hot Dutch oven (it can cause the oven to crack.)
  4. Do Not  “burn out” your Dutch oven over the fire (it can warp or crack the oven.)

For best results:

  1. Clean immediately after pot is used.  If needed, put some hot water in the oven to let it soak while you finish your meal.  Also replacing the lid will keep the food from drying on.
  2. Use a plastic scrapper.  Carefully scrape out the excess food and rinse with fresh water.
  3. Wipe out the excess water with a paper towel.  Then warm the oven on the gas stove or over a fire just enough to completely dry the oven.
  4. Use a paper towel or soft cloth to wipe a “thin” coating of oil over the entire oven.
  5. Store with a paper towel under the lid, hanging out  the side slightly to absorb any excess oil and allow some air to get into the oven.
  6. Store ovens where they will stay dry.

Mark & Debra Miles

Chuckwagonsupply.com

Choosing the size of oven!

Lodge ®

Dutch Ovens

Size

Depth

Capacity

# Servings

5” 2 ½ “ 1 pint 1 to 4
8” 2 1/2” 2 quarts 2 to 10
10” 3” 4 quarts 2 to 12
12” 3 1/2” 6 quarts 6 to 30
12” Deep 5” 8 quarts 8 to 40
14” 3 1/2” 8 quarts 8 to 40
14” Deep 5” 11 quarts 10 to 55
16” 3 1/2” 12 quarts 12 to 60

MACA ®

Dutch Ovens

Size

Depth

Capacity

# Servings

13” 6 1/2” 12 quarts 15 to 64
15” 7 1/2” 16 quarts Up to 50 to 85
17” 9” 30 quarts Up to 96 to 160
22” 10” 64 quarts Up to 200  to 325

The number of servings you can get into an oven is dependent on whether it is a main dish or a side dish and the size of each serving.

  

Mark & Debra Miles

Chuckwagonsupply.com

Camp Kitchen Checklist!

Dutch Oven

  1. Dutch Oven (cast iron and/or aluminum)
  2. Storage box or carrying bag
  3. Cooking stand or table
  4. Heat shield or windscreen

Fuel

  1. Charcoal
  2. Waterproof Bucket for Charcoal
  3. Charcoal starter
  4. Newspaper
  5. Gas burner or stove
  6. Propane tank

Tools

  1. Lighter or matches
  2. Long tongs for hot charcoal
  3. Lid hook/lifter
  4. Whisk broom
  5. Ash shovel
  6. Hot work gloves
  7. Lid rack
  8. Ash bucket

Fire Safety

  1. Shovel
  2. Water bucket

Cookware

  1. Wooden stirring paddles
  2. Long handled solid spoon
  3. Long handled slotted spoon
  4. Long handled meat fork
  5. Long tongs
  6. Ladle
  7. Long handled spatula
  8. Wire whip
  9. Meat Thermometer
  10. Can opener
  11. Peeler
  12. Paring knife
  13. Large butcher knife
  14. Basting brush
  15. Cutting board
  16. Measuring cups
  17. Measuring spoons
  18. Aluminum foil
  19. Baker’s parchment
  20. Metal or plastic mixing bowls
  21. Trivet or rack
  22. Coffee of hot water pot or kettle

Dutch oven cleaning

  1. Plastic Dutch oven scrapper
  2. Paper towels
  3. Vegetable oil

Cleaning for cookware

  1. Dish pan
  2. Dish detergent
  3. Dish rag
  4. Nylon scrubbing pads
  5. Dish towels
  6. Garbage bags

Personal sanitation center

  1. Wash basin
  2. Hand soap
  3. Wash rag
  4. Hand towels

Serving

  1. Plates
  2. Bowls
  3. Cups or glasses
  4. Eating utensils
  5. Table cloth

Mark & Debra Miles

Chuckwagonsupply.com

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  1. Dutch Oven Tips | Cooking on the Palouse

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