When you think of a cast iron Dutch oven, what comes to your mind? Pioneer cooking? Stews over open fire?
Of coarse both are true, but they are still very much in use today and as for Dutch oven, possibilities are endless.
Dutch ovens can be used for frying, baking, boiling, and steaming as well.
Purchasing Your Dutch Oven
When purchasing your Dutch oven, make sure lid has a raised ridge.
This is to hold your heat source, which will be briquettes.
This will help you to reach proper temperature needed for whatever cooking you are wanting to do , with exception of boiling or frying.
In which case you would want all heat on bottom.
If you are planning on baking, you need more heat on top than on bottom.
Put one briquette on bottom for every 3 on top of lid.
For preparing stews, use one on top for every 4 on bottom. When roasting, put briquettes on top and bottom evenly.
To understand temperature and number of briquettes needed takes a little math.
Each briquette adds about 25 degrees of heat.
A good starting temperature is 350 degrees F.
To figure out how many briquettes to use, take size of oven in inches, and subract three to get number of briquettes for under it, and add three to get number of briquettes for top.
Preparing To Cure Your Dutch Oven