1. 1 Advanced Dutch Oven Cooking Session 31 2011 Program & Training Conference Chief Seattle Council, BSA Presenter: Steven Johnson

2. Agenda Bit of History How Dutch Oven Cooking supports the Aims & Methods of Scouting Key Skills Stacks Tips, Tricks & Traps 2

3. castironitis cast-iron-itis: (n)1) the disease of collecting and cooking in cast iron outdoor Dutch ovens. cast iron/: a hard brittle alloy of iron, carbon and silicon that is cast in a mold. /itis/:inflammation or disease of. 3

4. Did Ya Know? Cast Iron cook wear has been around for hundreds of years Dutch perfected ‘Fine Dry Sand’ casting method that produced a better, more refined pot & fitted lid American Colonists modified the design to add a flanged lid & bottom feet – Paul Revere Lewis & Clark Corp of Discovery State of Utah: Official Cooking Pot 4

5. DO Cooking & Scouting Clearly part of the Outdoor Program Patrol Activity: Plan/Buy/Prep/Cook/Clean/Care Advancement: Trail to 1 st Class, Camping, Cook MB Association with Adults: Competitions! Personal Growth: New Skills, New Confidence Leadership: Learn-Do-Teach, Grubmaster, Qmaster Uniform: Everyone wears the same meal 5

6. Oven Temps – Skill to Control Consistent heat source: Charcoal Briquettes –Kingsford the most reliable Not Matchlight variety Hickory/Mesquite varieties not necessary – a waste! Store brands vary widely in consistency, reliability –Environment varies cooking time Ambient Temp, Humidity, Wind, Altitude Wind makes coals burn more quickly –Chart guides number & location of Briquettes –Simmer ‘Down’, Roast ‘Split’, Bake ‘Top’ –WATCH YOUR HEAT!!! AVOID METEORITES!!! 6

7. 7 Baking Temperature Chartfor Dutch Oven Cooking by Lodge Cast Iron

8. Oven SizePersons Served 8”1-2 10”4-7 12”12-14 12” Deep16-20 14”16-20 14” Deep22-28 Servings Per Dutch Oven These are approximate as some people can eat more than others but they do serve as an aid: 8

9. Briquette Pattern 9

10. Clean-up Get Hot water going while group eats If done immediately, most everything will wipe clean with very little scraping Food WILL bake on to surface if left to dry Food will dry faster on a hot DO Hot Cast Iron DO + Cold Water = Sharp, Sad Sound Never use soap. Some say soap is OK. Shun them. Last step: Wipe warm DO with oil, put wad of paper towel in between lit & pot to let air circulate 10

11. What kind of Oil? Initial Seasoning: High Smoke Point Oil –Canola, Safflower OK, Mineral Oil Better, Flaxseed Best/$$$ During Cooking: anything After Clean-up/Storage: THIN coat of Mineral Oil Butter, Olive Oil, Corn Oil, Pam: Sticky, Rancid Oil prevents rust & protects Seasoning 11

12. Tips, Tricks & Traps Rotate DO 90°, then lid opposite 90° to balance heat You can cook food, but you can't unburn food. Use less heat and cook longer rather than overheating Preheat your dutch oven for frying or searing meat Steam escaping means too much heat – back off!! Sticky surface film means too much seasoning oil Thoroughly dry your DO after cleaning – place next to camp fire to drive out any remaining moisture. Remain Cheerful! Our Customer is always watching! 12