Troop 1018 Guide to Dutch Oven Cooking

Cooking with a Dutch oven is fun!  It’s easy to do and a good Dutch oven meal or dessert will make you the hero of the campout.  But, before embarking on a Dutch oven adventure, it’s important to know a few basic procedures.  There’s a tremendous amount of information available on the internet and in cookbooks about Dutch ovens and we’ve included some links at the bottom of this page.  When you have time, it’s well worth the effort to read through these.  The purpose of this guide is to give Troop 1018 Scouts a quick start overview of Dutch oven cooking to get you going.  Once you’re hooked on Dutch oven cooking, you’ll want to bring one along on every campout!

Before You Start

There are several types and sizes of Dutch ovens.  Most are made of cast iron, although they can be made of aluminum as well.  Since the troop only has 10 – 12” cast iron ovens this guide will assume that you’re using one of those.  Cast iron cookware must be “seasoned” before its first use by applying and baking on a couple layers of cooking oil.  Since our ovens have already been seasoned, we’ll skip that step, but be aware that you’ll need to do this should you ever buy a new piece of cast iron cookware.

When you plan to use a Dutch oven on a campout you’ll need to bring along the supporting gear.  This includes:

• Charcoal (the self-lighting type is quicker, but more expensive)
• Shovel – easy way to move the coals around – also essential if you plan to use coals from an existing fire
• Tongs – needed for moving coals
• Lid lifter
• Lid holder
• Vegetable oil – for cleanup (this is usually in the chuck box)
• Plastic scraper – for cleanup
• Aluminum foil – optional; sometimes it’s a good idea to use to keep cleanup simple
• Leather gloves

Starting Up

A Dutch oven can be used for four different cooking techniques and the placement of coals on the oven depends on what technique you’re using:

• Roasting: The heat should come from the top and bottom equally – place in a 1 to 1 ratio

• Baking: More heat should come from the top; generally place 2 coals on top for each 1 underneath

• Frying, boiling: All heat comes from the bottom – place coals under the oven

• Stewing, simmering: most heat comes from the bottom; place about 2 coals under for each 1 on top.

Lighting the charcoal – There are several ways to do this:

• Use a charcoal lighting chimney
• Use easy-light charcoal (doesn’t need starter)
• Pile the charcoal and douse with starter (our policy is that only adult leaders handle flammable liquids)
• Place a fire starter stick under a pile of charcoal and light it

The charcoal is ready when it gets a thin coating of ash around each briquette

How much do you need?  A general rule of thumb is for the number of briquettes to be two times the diameter of the oven in inches.  For example, a 10 inch oven will require 20 briquettes.  This should produce a temperature of about 325° (normal cooking temperature for most DO recipes).  Adding additional briquettes will raise the temperature about 10-15° per briquette

When placing the coals – both above and below – place them evenly.  Remember that coals placed below will radiate in all directions evenly, so the heat will be reinforced toward the center – I recommend placing them in a circle about 2/3rds of the way between the center and the edge.

Cooking!

Now you’re ready to cook!  Follow the recipe’s directions and you’ll be enjoying great food in a short time.  Links to some Dutch oven recipes that we’ve used in Troop 1018 can be accessed from our cooking page.

When cooking with a Dutch oven keep in mind a few tips:

• Wind will affect the overall temperature.  If there’s a lot of wind you might consider shielding the oven or rotating it often to keep the temperature constant.

• If your DO is set up next to a campfire, the side facing the fire will be hotter – again the recommendation is to rotate the DO.

• For longer cooking times, your coals will need to be replenished.  Place a new coal adjacent to a burning coal and it will light OR start some new coals with sufficient lead time to keep the temperature constant.

• Resist the urge to frequently lift the lid to check on your meal.  Every time you lift the lid much of the heat escapes and you’ll add as much as 15 extra minutes to the cooking time.

Cleaning the Dutch Oven

Properly cleaning a Dutch oven is extremely important.  Failure to do this properly can cause serious harm to the oven.

A Dutch oven is NEVER cleaned with soap.  The soap will get in the pores of the oven and the next meal (and perhaps several after that) will have a nice, soapy flavor to it.  Clean it as follows:

• First, remove as much food as you can
• Next, pour some water in the oven; I recommend 1-2” (Note: the oven cannot be hot when you pour in the water!  Pouring cold water in a hot Dutch oven can cause it to crack)
• Heat the water and use a plastic scrubber to remove any remaining food particles; rinse if necessary
• Dry the oven thoroughly – you can heat the oven to help it dry, but don’t overheat (don’t heat an empty oven hotter than you can comfortably touch).
• When it’s dry, place a thin layer of cooking oil inside the oven and on the underside of the lid
• Last, when placing the oven lid back on the oven, place some folded paper or a folded paper towel between the lid and body of the oven to allow the circulation of air.  Store it this way.

Closing Thoughts

A well maintained Dutch oven will last for many years (if we take care of them your sons will be using our Dutch ovens).  Take good care of them!

The oven’s lid makes a great griddle.  Just turn it over and put coals underneath and cook away.

The oven should always be cleaned right after your meal.  It will rust very quickly. 

Store the oven in a cool, dry location.  Don’t forget to keep the lid slightly open with a wad of paper to allow air circulation.

Dutch ovens can be stacked while cooking.  In other words the top coals from one serve as the bottom coals for another. 

Since even heat is so important, it’s a good idea to rotate the oven from time to time.  Using the lid lifter rotate the entire oven 90° in one direction, then rotate the lid 90° in the other direction.

Any further suggestions?  Email me at scoutmaster@troop1018.org.  Happy cooking!

Links to Dutch Oven Information and Recipes

http://www.macscouter.com/Cooking/DutchOven.html

http://www.isu.edu/outdoor/dutch.html

http://www.dutchovencookware.com/dutch-oven-cooking.html

http://www.ext.nodak.edu/4h/programs/DutchOvenCooking.pdf

http://extension.usu.edu/files/publications/dutch.pdf

http://papadutch.home.comcast.net/dutch-oven-cooking-tips.htm