Dutch Oven Cooking Tips by Wayne Johnson

DUTCH OVEN COOKING TIPS

  1. 10X2 INCH ROUND CAKE PAN OR TRAIL CHEF COOK KIT LARGE FRY PAN JUST FIT INTO 12 INCH DUTCH OVEN.

  2. LINE PAN WITH WAX PAPER SO FOOD WILL NOT STICK, PAPER BURNS AT 750 DEGREES SO IT WILL NOT BURN INSIDE OVEN.

  3. 4, 1/4INCH NUTS PLACED IN THE BOTTOM OF THE DUTCH OVEN WILL RAISE THE PAN OFF THE BOTTOM OF THE OVEN, WHICH WILL GIVE INDIRECT HEAT ALL AROUND THE PAN SO FOOD WILL NOT BURN.

  4. IF YOU HAVE MORE THAN ONE PAN AND A PEAR OF PLIERS, YOU CAN USE ONE OVEN AND COOK MANY ITEMS BACK TO BACK. THUS YOU SAVE ON CHARCOAL AND OR HEAT.

  5. WITH THIS METHOD, TEMPERATURE IS NOT AS CRITICAL AS THE FOOD WILL NOT TOUCH THE SIDES OR BOTTOM OF THE OVEN.

DUTCH OVEN WITHOUT LEGS?

It seems that one of my students in Scoutmaster Ship Fundamentals, (OSLI) has taught this old cooker a new trick.

 

If you have a Dutch Oven without any legs, get the ring to a Wok.

 

Put the ring level on the ground, put coals in side and set Dutch Oven on the ring.

 

The small end on the ground allows more heat to the bottom surface of the Dutch Oven.

 

This will also work for those of you that have the rounded cover.

 

The ring will stay on top and keep the coals in place even when taking the cover off to check the food.

 

The ring fits inside the Dutch Oven when not in use.


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