Adventures in Dutch Oven Cooking

You are a nature lover, one with the outdoors, an adventurous spirit. You and your RV have teamed up to conquer the wild! So how about reaching out and trying something new? Dutch oven cooking is a great wilderness skill to master, one you can enjoy even though you have the ability to cook on a stove! When looking to purchase your dutch oven, there are some things to look for before buying one.rnWhat material should I buy? Typically there are two types to choose from, cast aluminum and cast iron. There are pros and cons to both so you must be the one to decide which one is the best fit for you. Aluminum is lighter weight and changes temperature more quickly over cast iron. (This also means it can be difficult to maintain its temperature if it is windy.)rnYou are also able to wash aluminum with soap and water without destroying the “seasoning” of the surface. If you are like me, using soap on the dishes that have held food tends to be a huge plus! But please know that cast iron is also perfectly safe to use washing in hot water (no soap!) and seasoning with oil before putting it away.rnWhat features should I look for? You wouldn’t think that buying a pot to cook in would be technical, but there are some key things to watch out for that may mean the difference between purchasing now and not again for many years or placing it on your Christmas list after camping season this year.rnWhile things such as even thickness and a strong bail (handle) or even a flat fitting lid seem like common sense, other points might not stand out and make an impression. Take the legs. You want long, thick legs to stay above the coals while cooking. Thin legs may buckle if your ovens are stacked and that would be the end of that meal! Look for rivets where the bail connects to the wall. Those will come apart under extreme weight so a pot that is all one piece will last much longer. A rough surface is preferred over a smooth one, by some users, because the “seasoned” coating tends to peel from the smoother surfaces where the oils have little to adhere to. And as suggested, since most recipes are designed to fit a 12” dutch oven, it makes the best starting size. rnBefore actually cooking for the first time, find a cookbook online or at the store you shopped at. Recipes have been uniquely adapted for dutch oven use so until you have mastered the “craft”, cooking your family favorites in it will yield disappointment. Practice with someone else’s successes to produce warm and satisfying meals of your own. Seasoning your oven is advised. It provides a non-stick layer to cook on and makes clean-up a breeze! Outdoor seasoning is recommended by using a gas barbeque grill, but you are free to use your domestic oven as well, just be sure to properly ventilate your home as the oil will smoke. Scrub the protective layer off of your dutch oven (this comes on it from the manufacturer) and then towel dry and allow to air dry. Heat at 375 degrees for an hour with the lid slightly ajar. This dries out any remaining moisture. Now, it is ready to apply a thin layer of vegetable oil or olive oil to the surface using a paper towel. Cover every inch, inside and out of the pot and the lid. Cook it again but invert the oven and rest the lid on the legs to avoid pooling of the oil in the bottom. Once finished, allow to cool slowly and repeat the process again, finishing with a final coat of oil. “Seasoning” only needs to be done once and isn’t required to be done on aluminum since it won’t rust, but it will help in creating a non-stick surface. Every time you clean out your oven, you should coat it with oil before storing. When preparing your meal, only use a good quality briquette. Cheaper ones tend to have a shorter life and you will be replacing charcoal constantly. Stay clear of Matchlight as it produces hot spots. Some chefs will dig a shallow hole that they place the briquettes in the bottom of in a circular pattern and rest the dutch oven on the top. The remaining ones are put on the lid in a checkerboard pattern. Good briquettes last about an hour before needing replaced, so be prepared to change them if your recipe needs to cook longer than that. You can also stack ovens and cook them all at the same time, if they are the same sort of dish. Do not mix desserts with stews and stroganoffs as they will not cook correctly. A good rule of thumb to use on the amount of charcoal to use is to take the diameter of your oven and multiply by two. So if you are using a 12” pot, plan on using 24 briquettes at a time. Give your RV the night off, cook like you are in the Wild West! So if you are interested in RV travel or RV Rentals you know where to go.