The Dutch Oven - Nice to have in a Disaster

Dutch ovens are extremely useful. They can be used indoors or out, over a gas, coal, charcoal or wood fire, and can bake, broil, saute, fry and cook better than any single utensil.  The biggest advantage in a disaster is that a dutch oven can be taken outdoors and used to prepare large quantities of food over a wood fire. They can be used to carry water, disinfect water,  prepare salt by boiling seawater,  melt snow, or in a pinch used to bail a boat or dig a hole. Burning charcoal can be placed on the lid while food is prepared if desired. They are extremely durable, and properly maintained should last for centuries. They are expensive, however they can often be found at back-yard sales. Once you start using one you fall in love.

They originated in the Netherlands during the 17th century, and were cast of thick-walled iron with handles. A typical eight-quart oven weights17-19 pounds. They are called cocettes in France. They were a staple in the American west and there was one in every cook wagon on a cattle drive.

Nowadays they come in aluminum and ceramic. Only purchase the cast iron version. The aluminum versions will melt over a camp fire and are only suitable for indoor use.  An eight-quart oven is appropriate for a small family. Get one that has legs (three or four) and a sturdy wire handle (to suspend the unit over a camp fire).

Before use the cast iron must be "seasoned" by rubbing with vegetable or animal fat (lard). I prefer olive oil. The oil is rubbed on the the pot "baked" in a 325 degree oven for an hour, allowed to cook, and then the process repeated.

If they rust, the seasoning process must be repeated.

After use they are rinsed and scrubbed with a brush. Do not use soap to clean a dutch oven. Soap is a no-no.  When they are heated without food the heat will kill any bacteria. They should be wiped after use and coated with a thin coating of oil and stored with the lid adjar or off, and a paper towel inside to absorb moisture. Eventually they will develop a black shiny surface that is superior to teflon.

Keeping the lid off will prevent the oil from becoming rancid. If the oil on the surface becomes rancid, rinse and brush thoroughly, and re-season in an oven for an hour.

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There are a few special safety precautions to be taken with a cast-iron Dutch oven. Remember they are VERY heavy, especially when filled with food and liquid, and get very hot. Children should not be moving them. In fact, they should not be moved at all. If on a stove the burner should be shut off, and the food ladled into another container.

Thus, a ladle is an essential accessary to a Dutch oven.

When used on the western chuck-wagons, the ovens were often suspended over a long metal bar or a branch of a tree between two forked branches. When the food was cooked to satisfaction a stick was used to slide the oven laterally (sideways) off the fire and the food was then ladled out. Alternately two people grasped the branch or bar, removing it from the forks and transferred to the ground away from the fire.

Some of the new ovens do not have a substantial "bale" or wire handle above the oven. Older ovens in backyard sales may have a rusted-out bale. The bale may be replaced with 1/8th inch music wire, sold in 36 inch long lengths in hobby stores. Bending the wire may require a propane torch.

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When cooking outdoors charcoal briquettes work best. A Dutch oven is designed to be surrounded by burning wood, charcoal or briquettes. You can dig a hole, start a fire, place the Dutch oven on top of the burning briquettes and then place burning briquettes (or bits of burning wood) on the lid. There are several websites on the internet that suggest exactly how to do this, and many arguments as to how to dig the hole and exactly how many briquettes to put on the lid and how many underneath, and how long to cook for the various food recipes.

On some sites they suggest placing aluminum foil in the pot before putting the food in. I don't like this because the temperatures can get high and I am not happy with bits of carbonized aluminum in my food.

If you choose to cook this way this you will need leather gloves to remove the lid, a good whisk-broom to brush off the charcoal, a ladle, and wooden spoons for stirring.

If you search the internet you will find there are many sizes of Dutch oven. The very largest can prepare food for 20-25 people.

In general, get the Dutch oven over the briquettes and heated up before putting the food in. Don't wait too long.  If there are bacteria on the surface the heat will kill them. Remember not to use soap when cleaning.