Dutch Oven Basics

 

 MAKE A PLAN TO COOK OUTDOORS (DURING A POWER OUTAGE)

• FIND a friend or family that loves to Dutch oven cook. Invite yourself over to watch!
• OBTAIN a Dutch oven, charcoal briquettes and lighter fluid.
• INVITE your experienced Dutch oven friends over and practice.
• STUDY AND ENCORPORATE Dutch Oven Techniques and Tips and Tried and True Recipes from our good friend Mark Miles’ CHUCK WAGON SUPPLY website.

 BUILDING ON YOUR PLAN

Prepare a spot in your outdoor space and cook something Dutch-oven-tasty soon. Invite the grandkids or the neighbors over if you need help consuming your creation(s)!

Give some thought to how you would lay out an emergency kitchen area if the power were off and your Alternative Cooking methods were kicked into gear. Consider the following:

• A portable table for staging. If Dutch Oven is to be your primary method of preparing food, you might look at the cooking tables on Chuck Wagon Supply.
• A portable covering such as a 10′ x 10′ Pop Up shelter.
• A bin for utensils, cookware, paper products, cleanup supplies, etc.
• A plan to invite/involve neighbors.

 

The following Dutch oven cooking information was taken from a class presented by Mark Miles. This information is also found on his website, chuckwagonsupply.com

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

 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 clothMark & Debra Miles

Chuckwagonsupply.com