General Information About Dutch Ovens
Cooking with dutch ovens is pretty easy. You need a heat source and food! The common heat source is charcoal briquettes. We like Kingsford brand. Some people use coals from a wood fire like the old days, however, it is a little more challenging to control the temperature that way.
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The amount of coals you place on top and under your dutch oven is determined by what you are cooking. Having a chart handy is recommended. A rule of thumb is that there is 2/3 on top and 1/3 on bottom.​ Dutch ovens come in several sizes. The sizes we use the most for the two of us are 10" and 12" ovens. Those sizes are pretty versatile and if you are a beginner looking to purchase, a 10" and 12" will enable you to make many dishes. Once you get into more extensive cooking then you probably will want to expand your collection. Warning! It can become an addiction! Most dutch ovens are made of cast iron. They do come in cast aluminum as well. We have several cast aluminum and enjoy using them. They are lighter
and easier to clean. They do not, however, hold the heat as well as cast iron and cooking times can be longer. In colder and windy weather, cast iron is recommended.
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​If you don’t have the chart handy there’s also a simple formula you can use. Take the diameter of the dutch oven, double, and that is the number of briquettes to use for 350° F (about 180° C.) with roughly two thirds of the briquettes on top and one third on bottom. For 8-inch dutch ovens a change of one briquette in either direction moves it 25 degrees. For 10-inch and larger dutch ovens a change of 2 briquettes alters the temperature by 25 degrees in that direction.
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For baking it is recommended a 3:1 ratio of coals on the top and bottom of your cookware. When roasting in your dutch oven, use a ratio of 1:1. You’re hitting it with the same amount of heat all around. Boiling, stewing, and frying should be done from the bottom up—no need to add coals to the lid. If you are making similar things, you can stack the dutch ovens while cooking. It is always a good idea to pre-heat your dutch oven just. like you pre-heat your oven at home.
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Recommended arrangement of coals is usually the "ring method" meaning the coals are evenly distributed in a ring around the lid at the edge, and under the oven. Every 10-15 minutes the oven needs to be turned a quarter turn clockwise and the lid turned a quarter turn counter clockwise to ensure even cooking.
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Cleaning cast iron can be done with some dish soap and water. Years ago it was said not to use soap but as of late it is ok to use some soap when cleaning. New cast iron usually comes pre-seasoned which is a layer of oil baked in. One of the best ways to season your cast iron is to use it to make something with oil.