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.
Cast iron cooking vessels have a really long history. They have been used literally for hundreds of years, and the fact that they're still here, and very popular means that they really are high quality. The stove, as we know it today, was introduced sometime in the nineteenth century, and before that time, all the food was either prepared on hearths (a brick or a stone fireplace used for cooking and heating) or in regular fireplaces, and cast iron was ideal for that.
People who are truly passionate about cooking, if from Europe or the US are also passionate about Dutch ovens, and everything that goes along with them. Having a Dutch oven means having something truly special in your kitchen collection, and if you're thinking about getting one which is enameled, think twice. Enamel is known for chipping off easily, and it will eventually end up in your food, and this is not a good thing.
If you're new to Dutch ovens or you're planning to buy one one of these days, there are quite a few things you'll have to inquire about. The size is important, because you don't need a huge one if you don't have many people to cook for, and knowing how to maintain it is also something that matters, because you might easily damage the brand new Dutch oven if you're not familiar with the right way in which you have to treat it.
Maintenance of Dutch ovens is just a part of ritual of cooking for many people. With Dutch ovens it seems that everything takes time. Food is slowly processed and cooked in them, while the steam in them wraps around the juicy pieces of meat and vegetables. When the food is done, it should be eaten slowly and with enjoyment. Then, it is time to clean the Dutch oven, and this also has a few steps. Pour a few inches of water in it, let it sit on a burner, then let it cool. Gently scrub the food off the walls, and dry the oven with a hand towel. After that let the oven sit near fire so it completely dry.
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.
Cast iron cooking vessels have a really long history. They have been used literally for hundreds of years, and the fact that they're still here, and very popular means that they really are high quality. The stove, as we know it today, was introduced sometime in the nineteenth century, and before that time, all the food was either prepared on hearths (a brick or a stone fireplace used for cooking and heating) or in regular fireplaces, and cast iron was ideal for that.
People who are truly passionate about cooking, if from Europe or the US are also passionate about Dutch ovens, and everything that goes along with them. Having a Dutch oven means having something truly special in your kitchen collection, and if you're thinking about getting one which is enameled, think twice. Enamel is known for chipping off easily, and it will eventually end up in your food, and this is not a good thing.
If you're new to Dutch ovens or you're planning to buy one one of these days, there are quite a few things you'll have to inquire about. The size is important, because you don't need a huge one if you don't have many people to cook for, and knowing how to maintain it is also something that matters, because you might easily damage the brand new Dutch oven if you're not familiar with the right way in which you have to treat it.
Maintenance of Dutch ovens is just a part of ritual of cooking for many people. With Dutch ovens it seems that everything takes time. Food is slowly processed and cooked in them, while the steam in them wraps around the juicy pieces of meat and vegetables. When the food is done, it should be eaten slowly and with enjoyment. Then, it is time to clean the Dutch oven, and this also has a few steps. Pour a few inches of water in it, let it sit on a burner, then let it cool. Gently scrub the food off the walls, and dry the oven with a hand towel. After that let the oven sit near fire so it completely dry.
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.
About the Author:
Karl is an architect by training and an avid chef. He takes interest in all things luxurious and travels the world in search of them. His latest travels to the American heartland brought him in contact with the precious dutch oven.