.
Charcoal
- Use in BBQ grill or fire ring. Place on two layers of Tin Foil.
- Provides consistent heat distribution
- Use a fire starter to start charcoal or to reduce heating time use a charcoal tower or large can with both ends removed and holes punched around the bottom. Crumble paper in bottom and place charcoal on top. Tilt can slightly and light paper with a match. Using potholders, remove can when coals are ready and spread out for larger cooking surface.
- Charcoal will be gray-white in daylight and red at night when ready for use
Dutch Oven Heat
- As a rule of thumb to achieve 325 degrees use the following method. Take the size of the oven (Diameter) and take that number of briquettes less three for the bottom and that number plus three for the top.
- Must be seasoned with oil before use. Never wash with soap and water.
- Cover inside of oven with foil for easy clean-up
- Rotate your Dutch ovens every 10 minutes by turning the oven 90° in one direction and the lid 90° in the opposite direction.
Seasoning the Dutch oven
- Season before using
- Remove the coating of machine oil the manufacturer coats the oven with prior to shipping with hot water and a scrubby.
- Some recommend using hot soapy water, but this is the ONLY time you would ever go near your Dutch oven with soap.
- Dry D.O. completely
- Grease inside and out lightly with olive or vegetable oil (or solid shortening)
- Place upside down on oven rack with lid separate and put aluminum foil underneath to catch oil
- Bake 300-350 degrees for 1 hour.
- Cool
- Can be repeated
Care of your Dutch oven
- The number one rule of cleaning cast iron – NO SOAP!!!
- It is a good idea not to cook tomato-based food in a new Dutch Oven as the acid will remove the seasoning
- After cooking remove lid – do not use as food storage vessel
- Store with lid ajar in a warm dry place & leave a paper towel inside
- Transport with care & don’t drop or bounce them
- Never pour cold water into a hot pot or you can permanently damage your oven
Cleaning the Dutch Oven
With water –
- Use hot water and a plastic scrubby
- Steel wool will require re-seasoning
- Rinse with clear warm water
- Return Dutch oven to the heat.
- Let Dutch Oven dry
- Apply a thin coat of solid shortening with a paper towel
- Let cool.
- If any oil has pooled in the bottom, wipe it out before storing.
Without water
- Heat Dutch oven and burn off any leftover food.
- Scrape well and remove scraps.
- Using a large wad of paper towels with solid shortening, wipe the inside, paying close attention to any stubborn areas. You may have to replace the paper towels and do this several times.
- When clean, apply thin coat of shortening and let cool. If any oil has pooled in the bottom, wipe it out before storing.
Power Tools
- Loose-fitting leather gloves long enough to cover your wrists.
- A lid lifter.
- Lid holders are also a necessity.
- Long-handled tongs are an invaluable addition to your Dutch oven tools.
- A small shovel is also important.
- A whisk broom.
- Charcoal Tower
- Pliers
Baking Temperature Chart
| Oven Top/Bottom | 325⁰ | 350⁰ | 375⁰ | 400⁰ | 425⁰ | 450⁰ |
| 8 Inch | 10/5 | 11/5 | 11/6 | 12/6 | 13/6 | 14/6 |
| 10 Inch | 13/6 | 14/7 | 16/7 | 17/8 | 18/9 | 19/10 |
| 12 Inch | 15/7 | 17/8 | 18/9 | 19/10 | 21/10 | 22/11 |
| 14 Inch | 20/10 | 21/11 | 22/12 | 24/12 | 25/13 | 26/14 |
Source: Lodge Cast Iron
Rancid Dutch Oven:
Put your Dutch Oven on a heat source and take about 1 cup vinegar. Fill the oven with water and boil. You will see the oil start to pull out of the sides. Then it’s ready to use. Boil about 1/2 hour. Then just dump out the water. Put back on the heat source and dry your Dutch oven if you are not going to use it right now. If you are going to cook, spray with some oil; and you are off.
Storing:
After all the moisture is out of your Dutch Oven and it has cooled down, put a paper towel hanging half inside and half outside. Then put your lid on. If you have a storage bag, now it is ready to go in the bag. You will notice that we didn’t say to oil your Dutch oven…..hum!!! Could it be that we have found that your oil goes rancid before you use it the next time and your food tastes really, really bad?
Meal Planning (use these bases)
Breads – Pizza, Sandwich, baked, biscuits, pancakes, tortilla, fried
Beans – Baked, Chili, Mexican Tacos
Potatoes – Baked, Mashed, Fried, Deep fried
Rice – Asian, Mexican
Pasta – Spaghetti, Lasagna, fettuccini,
Meat – Fish, Hamburger, SPAM, Steak
Add sauces for taste and variety
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