Whether you’re looking for a Dutch oven cobbler recipe or a savory stew, your Dutch oven can handle it. Here are just a few of the Dutch oven recipes you can make:
Dutch oven Entrees
Pork spare ribs, Apricot glazed Cornish Hens, Italian sausages with Peppers and Onions, Chicken Enchiladas, Vegetarian pizza, and all-in-one meals such as stew and meat loaf.
Dutch oven Sides
Cheesy scalloped potatoes, Dutch oven stuffing, baked beans, and roasted vegetables.
Dutch oven Breads
Baking powder biscuits, Southern Cornbread, Garlic Cheese Rolls, Banana bread and Hawaiian braided bread.
Dutch oven Breakfast
Sausage soufflé, eggs, pancakes, and vegetable omletes.
Dutch oven Desserts
Cherry Chocolate cake, Pineapple upside down cake, Fruit cobbler, and Apple tort.
Dutch oven Cooking 101
You can cook these Dutch oven recipes on your stove, oven, or campfire without missing a beat. That’s what’s so great about cast iron. But if you want those Dutch oven meals to turn out well, you need to keep these things in mind:
Follow the Directions Exactly
Dutch ovens cook differently. Don’t alter the amounts in the recipe. And make sure you measure everything correctly. What can look wrong is actually right because the rules are a bit different for a Dutch oven—especially for desserts. You will become accustomed to it after a little practice.
Know How Well Your Dutch oven is Seasoned
The better seasoned your oven, the easier it is to get wonderful results. If your oven is new or poorly seasoned, then you will want to make sure it’s well oiled. If you’re making bread (regardless of how well seasoned the oven is) coat the inside in shortening and heat it for a few minutes before adding the batter.
Keep Your Oven at a Constant Temperature
This is the number one key to success. And it can be the most difficult skill to master. This isn’t a problem when cooking indoors of course. We’re talking now about outdoor cooking. The next section will show you how to master this skill.
Outdoor Cooking Rx
Buy high quality charcoal briquettes. You want something that burns evenly for about an hour’s time. Don’t buy ‘match light’ briquettes. They burn out too fast. Now it’s time to set up your heat source.
Briquette Position
You will be putting briquettes on the bottom and on the lid of your Dutch oven. The briquettes on the bottom need to be in a circle that is ½ inch smaller all around than the outside edge of the oven. The briquettes on top need to be in a checkerboard pattern on the lid.
Number of Briquettes
Here is a handy chart for your cooking pleasure. If it’s very windy or cold, you may need more briquettes. Don’t be afraid to lift the lid and check on your food!
This chart will show you how many briquettes you need to use to achieve a certain temperature in your Dutch oven. The numbers across the top refer to the cooking temperature you wish to achieve. The number down the side refers to your Dutch oven’s diameter. So if you have a 12 inch Dutch oven and want to cook something at 350 degrees, for example, you would need 25 briquettes.
325
350
375
400
425
450
8
15
16
17
18
19
20
10
18
21
23
25
27
29
12
23
25
27
29
31
33
14
30
32
34
36
38
40
Briquette Position
Now you know how many briquettes to use to get a certain temperature. The next question is how many briquettes go on the top, and how many go on the bottom? Use this guide:
To Roast
Put ½ of the briquettes on the bottom, ½ on the lid.
To Bake
Put 1/3 on the bottom, 2/3 on the lid.
To Simmer
Put 2/3 on the bottom, 1/3 on the lid.
How to Handle Your Hot Dutch oven Without Hurting Yourself
All of those coals are going to make your Dutch oven very hot. And the food will make it heavy. Here are a few of the Dutch oven accessories that will make your life easier:
Leather gloves: Don’t use synthetic—they will melt!
Lid lifter: This accessory will keep your hands away from the hot coals on the lid.
Quilted handle sleeve: Pot holders aren’t enough (though you should have them). A quilted sleeve will keep you from burning your hands.
Cast iron trivet: This protects your table top from the Dutch oven’s heat.
Fireplace tongs and poker: Use these to move the coals around during cooking.
Iron tripod: Useful if you don’t want to kneel in front of a campfire.
Carry Case: Either woven or wooden. This protects your cast iron during storage. It also protects your clothes and car from the oil on the Dutch oven.
Turkey baster: To remove excess liquid during cooking.
Long handled tongs: These move either food or briquettes while keeping your hands away from hot liquids or flame.
Many of these accessories can make your cooking experience very pleasant. But don’t think you have to buy everything at once. If you can only afford a few items, get a pair of leather of leather gloves, tongs, and a turkey baster. This will get you started. Buy the other items as you can.
Creating great tasting food is easy in your Dutch oven—if you’re prepared. Stock up on the necessary supplies and follow the above tips. You will soon be making meals your family and friends rave about.
this doesn't "chart" well when posting on the site -
TEMPERATURE CONTROL
Temperature shock (cold-to-hot or hot-to-cold) can damage your oven --either by cracking or warping. However, a well-made dutch oven (ie not a Chinese import) is much more forgiving than you'd expect. You can safely put your pot right onto coals if the coal temperature isn't too hot to cook.
Different foods and dishes require different cooking temperatures. The following guide is for an aluminum dutch oven. Increase the number of briquettes by about one-fourth for a cast-iron oven. Actual temperatures will vary due to charcoal quality and weather.
Desired Temperature Range Ten-Inch Oven Twelve-Inch Oven
250-300 - Low 8 on top/6 under 10 on top/8 under
300-350 - Medium 10 on top/7 under 12 on top/9 under
350-400 - Hot 12 on top/8 under 14 on top/10 under
400-450 - Very Hot 14 on top/9 under 16 on top/12 under
When coals are 'hot', they are barely covered with white ash and you can hold your hand near them for only 2 or 3 seconds. You can hold your hand near 'medium' coals for about 5 seconds. Low coals are covered with ash. You should be able to hold your hand near them for about 7 seconds.
Many dutch oven cooks use the "three up, three down rule." For 325 degrees in a 12-inch diameter iron oven you need 12 briquettes + 3 = 15 briquettes for the top and 12 briquettes - 3 = 9 briquettes for the bottom. To get 350° F, add one more coal on both the top and bottom. Each two additional coals will give you about 20° F more heat.
The objective is to get the oven hot enough to cook the food before it dries out, yet not so hot you can't control the cooking process. In most cases, if the food is sputtering and popping a lot, the heat is too high. If the temperature is hot enough to suit the needs of a blacksmith, it's too hot to cook and could likely damage your dutch oven. Using your tongs, remove about one fourth of the briquettes at a time from the top and underneath until the cooking slows to a steady simmer.
Preheating your dutch oven isn't normally needed. I can think of a couple of exceptions. For example:
When you want to sear a roast prior to roasting, bring the oven up to temperature, then brown the meat on all sides in a bit of oil, then add vegetables, etc. and cook.
When using the lid as a griddle to cook pancakes, turn it inside up, place over your coals and bring to cooking temperature before pouring the batter. I judge pancake temperature with a couple of drops of water. If the water droplets pop or explode into vapor, the lid is too hot to properly cook pancakes. If the water does nothing or gently sizzles, it's too cool. If the water dances around the lid, you're ready to cook.
I hope this helps
