1. Presented by Gene and Janice Wright
Dutch Oven Cooking
Presented by Gene and Janice Wright

2. Dutch Oven Selection
Seasoning
Cleaning
Storage
Accessories
Heat Sources
General Cooking

3. Dutch Oven Selection Cast iron or aluminum – depends on needs.
Buy appropriate size for needs – 8” to 24”
Buy ovens with 3 legs for outdoor cooking.
Check the fit of the lid.
Check the casting and thickness of the metal.
Check for reasonably smooth inner surfaces.
Check the bail (wire handle).
Check the lid loop handle.

4. Seasoning Cast iron or aluminum – only season cast iron.
Follow manufacturer’s instructions.
New oven – wash waxy coating off with hot,
soapy water.
Heat Dutch oven to about 200 degrees with
the lid on in your home oven or with coals.
Coat with cooking oil/shortening inside and out.
Heat to 350 degrees for at least 1 hour.
Cool slowly to room temperature and wipe out.
Repeat 2 more times.

5. Cleaning Follow manufacturer’s instructions if any.
Wipe excess food out with a paper towel.
Wash with hot water and plastic scrubber.
Soapy water can be used if pot is rinsed well.
Don’t use metal scrubbing pads, coarse salt
can be used for removing burnt food.
Wipe with a towel and air dry completely.
Coat the inside and out with your chosen oil.
A dark brown/black coating will appear with
use.

6. Storage Follow manufacturer’s instructions if any.
Only store a clean oven.
Keep lid partially open for air circulation.
Place a paper towel inside the oven.
Cover the oven with a cloth or other bag to
keep dust out.
If the oil has turned rancid, heat the oven until
it smokes and wipe it out again.

7. Accessories (Basic Cooking Kit)
Charcoal/propane cooking stand and table.
Charcoal or wood, starter fluid or chimney.
Propane tank(s).
Lighter, matches, propane striker.
Long tongs for moving charcoal.
Lid lifter(s), lid stands or trivets.
Kitchen hot pads, hot work gloves.
Wisk broom, ash shovel, ash bucket
5-gallon bucket with water, shovel.

8. Accessories (Basic Cooking Tools)
Long handled spoons (wood or HR plastic).
Long handled slotted spoons (SAA).
Long handled meat forks.
Long tongs.
Can opener (have a backup opener).
Knives of various sizes, sharpener.
Aluminum liners and/or foil.
Cooking pans, mixing bowls.
Cooking trivets or racks.

9. Accessories (Basic Cooking Tools Cont.)
Vegetable peeler.
Mixing bowls.
Measuring cups and spoons.
Cutting board(s).
Potable water, hot water heating pot or kettle.
Paper towels (have several rolls).
Garlic crusher.
Cleaning supplies (soap, plastic scrubber, etc.)
Anything else you need or want to use!

10. General Cooking Select the appropriate size oven(s) for the meal.
Make sure the oven(s) is clean. Line as needed.
Have Basic Cooking Kit and Tools ready to use.
Have food items prepared or ready to prepare.
Start necessary quantity of charcoal and/or
propane appliances.
If frying, heat oven and oil before adding food.
If baking, preheat the oven if desired.
For stews & chili, you can start with a cool oven.

11. General Cooking (Cont.)
Stir stews and chili periodically until done.
Check baked items periodically.
Toothpick test breads and cakes.
Adjust heat as necessary.
350 degrees is typical for most foods.
How do you estimate temperature?
Use the “hand test” and/or “count charcoal”.

12. General Cooking (Cont.)
Hand Test
Remove oven lid and place hand just above
or just inside the oven.
Count how many seconds you can keep your
hand there before it gets to hot.
Counting down from 500, it is about
50 degrees per second.
With a little practice, you can estimate
fairly well using this method.

13. General Cooking (Cont.)
Hand Test (check quickly)
Seconds Temperature (degrees)
1-<

14. General Cooking (Cont.)
Counting Charcoal
Take the size of the oven (inches), X size by 2.
8” X 2 = 16 briquettes, 12” X 2 = 24 briquettes.
Temperature
8" Oven
10" Oven
12" Oven
14" Oven
16" Oven
Degrees F
Top
Bottom
300 10 4 12 6 14 8 16 18
325 11 5 13 7 15 9 17 19
350 20
375 21

15. General Cooking (Cont.)
Counting Charcoal
Remember that environmental conditions
will affect the number of coals needed and
their placement.
Fewer coals in summer, more in winter.
May need a couple of more coals upwind.
Rotate entire oven and lid by thirds for more
even cooking.

16. General Cooking (Cont.)
Cooking with Hardwood.
Try to keep pieces reasonably uniform ins size.
Use hickory, oak, mesquite, and hard maple.
Soft woods such as pine, poplar, and cotton-
wood burn hot but burn out quickly.
Turn ovens ¼ turn about every 15 minutes.
Check on-line for additional information and
recipes!