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Getting Started With Dutch Ovens
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Getting Started With Dutch Ovens
Camping Cooking Equipment -- Dutch Ovens Your camping cooking tools can't be adequate without the standard of camping, that is the Dutch Oven. When you check out the marketplace for the oven, there are lots of options for the latest oven, however I'd like to help you select an oven that will work well for you and will be something you give to your children. I have seen ovens that are over a hundred years old and passed down through generations. Take care of your oven and you will be able to do that too. Selecting an Oven What is a Dutch Oven? The Dutch Oven is a round pot used for cooking. It holds heat for cooking the food much like an oven. There are usually two types, cooking bếp từ and camp. This model for kitchen is designed for making use of your oven at home and cooking. The material is thicker and it has flat bottom. Camp versions are lighter and has a thicker wall and has legs. These legs lift the oven off the ground so that you can put charcoal under it. With camp ovens, they are made from two metals, iron and iron. Aluminum is lighter (7-10lb) and is easier to maintain because it's not rusty. Aluminum ovens are great for canoeing or for other camping activities in which weight is a problem. However, they do not retain heat as well and may cause inconsistent cooking. Iron ovens are heaver (15-20lbs) and require seasoning to guard against getting rusty. Iron ovens are perfect for regular camping with the family because they hold heat well and can cook evenly. I recommend using an iron oven for family camping since the majority of the cook books will take an iron oven as the basis and weight isn't an issue for drop and campers. Once you have decided on the metal you'll need, you need to select the appropriate size. Ovens come in normal and deep heights. Standard-sized ovens warm up the food's center quicker than a deeper oven. Use a standard oven for quick cooking and one that is deep for more time-consuming cooking such as cooking rolls. To begin, I recommend getting the standard size, as that is what the recipe will assume. The oven's diameters also vary. Large ovens equal more food. For the first time, I recommend a 14 inch oven. The oven needs to have some other typical features for a camp Dutch Oven. The lid must be raised to hold the coals on top. This allows you to heat the food above. Next, a loop handle for cooking in the primary pot and a small one for an lid. Don't get lids with handles for a "frying pan. Seasoning First, read the instructions on the back of your Dutch Oven. Certain Dutch ovens are pre-seasoned and don't need you to make it happen. If your oven is like this, then follow the instruction included with it on how to prep it for use. If you need to season your new oven or re-season an old oven begin by washing the oven. Your new oven will have protective coating that will keep your Dutch Oven from rusting during transportation. Old ovens with spots of rust are required to have the removal of rust using steel wool. After that, wash them with hot and warm water and steel wool. Rinse thoroughly. Hand dry your oven once finished. Moisture is your oven's enemy. While you're cleaning the oven, you should pre-heat your kitchen oven at 350°F. When your Dutch Oven is clean, place it in the oven of your kitchen for a few minutes, best way is upside down and placing the lid on the other shelf. This will let any water run out of the oven. Turn on the Dutch Oven until it is close to being too hot to touch by hand. This warm up makes sure the water has gone out of the Dutch Oven and lets the pores of the iron for subsequent steps. With your heated Dutch Oven, apply a coat of oil. Use salt free oil like olive oil or vegetable oil. Coat the entire oven with oil. Then, you can place it in the kitchen oven to warm for about an hour. You may leave the Dutch Oven upright, but keep the lid closed so air circulation is possible. Remove the Dutch Oven and allow it to cool slowly. Once it is only warm, put another coat on the Dutch Oven and put back in the kitchen stove for one hour, at 350 degrees. Take it off and allow it to cool further and then add the third coat of oil. Now you have two coats of oil stored and the final coat is that is applied when it's the oven is warm. The Dutch Oven is ready to use or store until your campout. The surface of your oven is non-stick and when you utilize this Dutch Oven, the surface will become better. It is not necessary to repeat this lengthy seasoning process again unless the Dutch Oven gets rust on it. Heating Dutch Oven cooking is made using coals. First, you must create a space for making the Dutch Oven. You can use a fire pit but I prefer using a metal oil drip pan on the ground. The best metal ones are hard to find now however, you can check with your auto parts store. Many auto parts stores stock oil drip pans, however they're made of plastic. But, I've seen a metal catch pan that is very shallow - it's almost like a huge cookie sheet. Pet cage trays or lids for garbage cans work as well. It has to be bigger than the size of your Dutch Oven and have some space to store additional coals. We'd like to make use of a pan to shield the soil and help with clean-up. Remember to Leave No Trace! Place the pan in a safe spot that is away from traffic or the area where kids are playing and purchase the Charcoal Chimney. This is a metal tube for making charcoal and is the best method to begin coals. Personally, I do not like the smell of rapid-lighting charcoal and I believe that the fuel smell is absorbed into the food. When the coals are done to be disposed of, place them in your pan, but place them to the left. Leave enough space for cooking in the Dutch Oven. Here's an YouTube video that demonstrates how to make use of a chimney.  

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