Parchment Paper

     One of the greatest inventions known to cooks and bakers is parchment paper.  It is durable, non-stick, and heat resistant up to 425 degrees.  Compared to the dutch oven liners that are on the market today it is fairly inexpensive.  I often use it for baking, it makes removing your cakes and pies a lot easier plus clean up is a snap, especially when you're camping.  I used to tear off a piece and just tuck it into my oven.  The edges would stick out under the lid, trapping the ash and funneling it into my dish.  Now I use this simple method of cutting the paper to fit my oven.  First, measure a piece large enough to cover the diameter of your oven, allowing an inch or two of an overhang on each side. 
     

Once you've cut your piece of paper,

fold it in half then half again

to make a square.

Fold two more times from
the point of fold.

Unfold and press circle into
corners of oven.  Press firmly
to ensure pleats are flat
against sides.

Holding point in center of oven,
measure how high you want it to
cover the sides and cut.



     If you use a full circle of parchment paper it can leave crease marks in the sides of your cake.  This method of cutting and folding strips of parchment is used in cook-offs to prevent the wrinkling of the dessert and for easier removal of those delicate tarts and pies.  

 

 

Caring For Your Oven

     Cast iron rusts.  Rust is the enemy, it is vitally important that you carefully clean and immediately dry your dutch oven after each use.  Now if you have an aluminum oven it's a whole different story but any amount of moisture left on the surface of your iron oven will oxidise.  It doesn't take long for rust to form, it can happen right before your very eyes.  After I wash and rinse my ovens I take a paper towel and dry every nook and cranny, including under the lid handle, between the raised lettering and where the wire bail attaches to the sides. 
     Everybody has their own way of cleaning their dutch ovens.  Some chuck wagon cooks insist on only using salt, some spray vinegar and water on baked on food while it is still warm, and most everyone will tell you never to use soap in your cast iron.  I must confess I do on occasion use dish soap to clean my ovens.  When I do, it is usually after I have cooked something that has left a lot of grease behind in the pot.  I use a tiny droplet of detergent, swish it quickly with a brush or plastic scrubbing pad, rinse it with hot water and dry.  If there's a stubborn baked on crust, I first try my little plastic scraper made especially for dutch ovens.  If that doesn't do the trick I heat the tea kettle on the stove, pour in an inch or so of boiling water, scrub it gently with a long handled brush, rinse again with hot water and dry right away.  Pouring cold water on hot iron can crack your pot and vise versa so be careful of extremes in temperature. 
    I lightly oil or spray my ovens before I cook in them, oiling them after cleaning can cause the oil to become rancid.  Store them with a folded piece of paper towel inside to absorb the excess moisture and to be on the safe side, I crack the lid to keep the air circulating inside.  The best way to care for your ovens is to use them often.  Most of the top companies now sell preseasoned ovens, all you have to do is open the box and start cooking.  I tend to baby my pots but I have to remind myself that people have been cooking with cast iron for centuries. For generations dutch ovens have been buried in the ground, driven across the plains and scorched in campfires around the world.  With a little bit of care your dutch oven will serve you well and give you a lifetime of enjoyment. 



Sadly neglected



Charcoal Primer

Land Girls in Great Britain making charcoal for gas masks c.1949

     One of the most challenging aspects to dutch oven cooking for me has been learning temperature control.  When I purchased my first oven I had absolutely no idea how to light the coals let alone regulate the temperature.  Fortunately I had purchased a Weber chimney several years ago, it was still new in the box but I had no idea how to use it.  I had knots in my stomach wondering how I would time the lighting of my coals and how many I should even use for my first attempt at cooking.  I am definitely no expert but I have learned a few things that might be useful to the newcomer. 
     I light my coals using a chimney, it really couldn't be easier.  I fill the top of the chimney with however many coals I'll be needing plus a few extra for good measure. Then I loosely crumple up a couple of sheets of newspaper in the bottom and light it with a long tipped lighter.  Be sure to tip the chimney a little while you're lighting it so the paper can ignite in a good flame.  Make sure you get a good fire going with the paper, otherwise it will smolder, the coals won't catch, and you'll have to start all over again.  I learned this the hard way.  Some people prefer to use lighter fluid or even start the coals with a chimney over a propane burner.  Whatever method you decide to use, be careful of leaning too closely to the top of your chimney, it throws a lot of heat, many an eyebrow has been singed by the heat and flames. 
     When to light your coals.  I used to light my coals then dash into the house to frantically assemble my meal.  I was constantly watching the clock.  The kitchen would turn into a disaster zone as I scrambled to get everything ready for that magic moment when the coals would be glowing hot and ready to go.  Now I get whatever I can ready beforehand then light my coals.  While waiting for the coals to light I organize the kitchen so when dinner is ready all I have to do is enjoy the meal. 
     When are your coals ready?  Many people advise waiting until your coals are completely covered in ash, maybe 20 to 25 minutes.  The Kingsford company recommends waiting until your coals are 70 percent covered with ash and glowing red.  I have only used Kingsford charcoal, it lights easily and burns quickly.  I have found that the coals are usually ready in 15 minutes.  Seems to me they throw more heat when they the edges are white and just starting to glow. It also depends on the wind, air temperature and how many coals you start in the chimney.  If you load it up with a lot of coals, the ones on the bottom will be starting to burn down before the ones on the top are evenly lit.  If I am making something that will take more that 45 minutes to prepare I either relight another batch of coals or keep a few of the coals that I initially lit in the bottom of the chimney to help start the new ones.  Coals will burn faster on cold and windy days.  It is important to rotate your dutch oven lid every 10 minutes as the coals on the windy side of your oven will burn faster than the ones downwind. 
     There are several methods of coal placement under and above your oven.  The basic rule of thumb is to take the diameter of your oven, multiply it by two to derive at the total number of coals needed then subtract either two or three from the bottom and add them to the top.  Here is a link to a chart to help you get a feel for coal counting and temperature control. I use it as a basic guide. There is also the Dinwiddie method of placing your coals in a ring around the edge of the lid and bottom of the oven.  Most people agree that except when you are browning or sauteing over high heat, placing your coals around the diameter of the base is the safest way to prevent your food from burning.  Heat is conducted toward the center of the oven and will evenly distribute while baking. Holding your hand six inches above the coals for three seconds before it gets too hot usually means your oven is around 350 degrees.  That has been a reliable method for me. I can't really give you a hard and fast rule for temperature control, I tend to start with a hot oven then remove a few coals if the food seems to be cooking too fast.  I still have a lot to learn in this department, many people say dutch ovens cook food best at lower temperatures.
     A few notes on safety.  Please do not ever cook with coals inside your home, tent or camper.  Coals give off carbon monoxide when burned and can be deadly in a closed environment.  Don't ever pour lighter fluid or gasoline on burning coals and be sure to cook a safe distance from flammable materials. Be sure your coals are completely cool before disposing of them.  In my impetuous youth I almost burned down my neighbor's garage by dumping smoldering embers in the trash.
      The best way to learn temperature control is through experience. You may decide you prefer cooking with lump charcoal or even with campfire coals.  Over time you will develop a feel for it and how best to cook in varying weather conditions.  It may seem complicated at first but remember, you can always add more coals if your food is cooking too slowly and take away a few if the heat is too high.

  

Addiction

 Let me begin by saying I am relatively new to dutch oven cooking.  I purchased my first Lodge 12 inch deep camp oven in August of 2010.  All my adult life I have been interested in cooking, my mother, sister and I have over 1000 cookbooks between us.  Don't know why it took me so long to discover this ingenious and interesting way of cooking. I have always loved the outdoors, am an avid fly fisher and have been tent camping for years.  I stumbled upon some camp cooking sites and became intrigued.  You don't need much to get started, a dutch oven, a bag of coals, some tongs, and away you go.  It is recommended that you have something to protect the ground from the heat of the coals.  I started with a metal oil pan raised over the grass with 4 bricks.  From there I graduated to a metal wine rack I picked at a garage sale for $5.00.  As you can see in the photo, I can tip it on it's side or leave it in the upright position, it might look a little crazy but it serves the purpose of raising the height of my ovens and protecting the ground.  Thanks to the generosity of my family at Christmas I was able to purchase three more ovens, all Lodges sized 8", 10" and 12" regular.   I tend to dive right into whatever piques my interest, there is a fine line between an obsession and an addiction.  I can truly say I have caught dutch oven fever. There is nothing like stepping out your back door and being hit with the aroma of some delicious dutch oven meal wafting through the air.  I hope you will join me as I pour through shelves of cookbooks in search of easy, tasty dutch oven recipes that can be made in your backyard or campsite.