The fact that Dutch ovens have been used by people all over the world for centuries now speaks about their high quality. We live in the time where everything is replaceable, in times when we want a new model of cell phones, computers, a new, faster, and shinier car, However, these guys have been around for a really long time, and all modifications weren't well accepted, and it seems people want to stick to good, old cast iron, thick walled Dutch ovens.
Aluminum Dutch ovens are a type of Dutch ovens with almost the same qualities are the cast iron ones, but people prefer buying aluminum ones due to the fact that they are much lighter. Their another good quality is the fact that you don't have to season them, and also the fact that they won't rust. The model of twelve inches has legs, while the ten inch ones have flat bottoms. Many recommend buying the one with legs, as t makes cooking over fire simpler.
Dutch irons made of cast iron are "the Dutch irons" according to many people who like to stick to tradition, and aren't fond of alternation, and this is true, whatever some may say. The cast iron Dutch ovens are traditionally made to have legs, which is suitable for cooking outside (many adore taking cast iron Dutch ovens to camping holidays, despite the fact they're very heavy). Their lid can also be used for cooking over fire, and if not, it is used to keep all the juice and flavors inside. A bail handle is another thing each cast iron Dutch oven must have.
There is another good aspect of the perfect Dutch ovens. Many people decide to take their Dutch ovens to camping, and if we overlook the fact that they are heavy, and that you should not take them if you plan to walk and carry them, they are perfect for cooking outside. When camping, people usually want to light a fire and make something special, and making a meal in a Dutch oven, with all the flavors going around will be a perfect replacement for barbeque, which although traditional, can become boring a bit.
There is something called seasoned coating, and it is one of the rituals which have to be done with Dutch ovens. Once you properly washed the Dutch oven after the use, you will have to dry it thoroughly. Set the lid a bit askew and place the oven by or over fire. As the material is difficult to properly dry, the fire will dry the rest of the moist you couldn't reach. Don't let the oven sit near the fire for more than 5 minutes. Once it's cooled off, using a paper towel rub in and outside a small amount of vegetable oil (unseasoned). Also using a paper towel, wipe all the extra oil, and leave just a thin film which is a protective layer.
Aluminum Dutch ovens are a type of Dutch ovens with almost the same qualities are the cast iron ones, but people prefer buying aluminum ones due to the fact that they are much lighter. Their another good quality is the fact that you don't have to season them, and also the fact that they won't rust. The model of twelve inches has legs, while the ten inch ones have flat bottoms. Many recommend buying the one with legs, as t makes cooking over fire simpler.
Dutch irons made of cast iron are "the Dutch irons" according to many people who like to stick to tradition, and aren't fond of alternation, and this is true, whatever some may say. The cast iron Dutch ovens are traditionally made to have legs, which is suitable for cooking outside (many adore taking cast iron Dutch ovens to camping holidays, despite the fact they're very heavy). Their lid can also be used for cooking over fire, and if not, it is used to keep all the juice and flavors inside. A bail handle is another thing each cast iron Dutch oven must have.
There is another good aspect of the perfect Dutch ovens. Many people decide to take their Dutch ovens to camping, and if we overlook the fact that they are heavy, and that you should not take them if you plan to walk and carry them, they are perfect for cooking outside. When camping, people usually want to light a fire and make something special, and making a meal in a Dutch oven, with all the flavors going around will be a perfect replacement for barbeque, which although traditional, can become boring a bit.
There is something called seasoned coating, and it is one of the rituals which have to be done with Dutch ovens. Once you properly washed the Dutch oven after the use, you will have to dry it thoroughly. Set the lid a bit askew and place the oven by or over fire. As the material is difficult to properly dry, the fire will dry the rest of the moist you couldn't reach. Don't let the oven sit near the fire for more than 5 minutes. Once it's cooled off, using a paper towel rub in and outside a small amount of vegetable oil (unseasoned). Also using a paper towel, wipe all the extra oil, and leave just a thin film which is a protective layer.
About the Author:
Jason is an outback tour guide, a present day honest-to-goodness cowboy. He is also an accomplished chef and foodie. The item most valued in his out-west tours as a cowboy and at home is his great-grandmother's cast iron dutch oven.