Dutch Oven Basics

Dutch Oven Basics
Bro. Williams 4th Ward

Check your Dutch oven a few days before the campout to be sure it is clean, rust-free, and properly seasoned.
Double-folded paper towels between the oven and the lid serve as a wick (keeping oven dry while in storage) and reduce vibrations and the danger of metal hitting metal while transporting the oven. Transport oven in box or sturdy bag.
Bring bowls and wooden spoons to help with mixing and preparing ingredients. Proper knives and a small wood/plastic cutting board are a great help in slicing and dicing the ingredients. Be sure to have large enough serving spoons or ladles to help with the serving when the cooking is complete.
Be sure to have a clean place to set the Dutch oven lid while you are checking the cooking or adding ingredients.
Under windy conditions, try to set up a windbreak to prevent heat from being blown away. The wind also raises the temperature as it acts like a billow with the coals. Also, rotate Dutch oven more frequently to avoid uneven cooking.
Heat Control
Average amount of charcoal briquettes for Dutch oven cooking for even, moderate heat throughout the oven:
Size of oven Top of lid Below oven
8 inch 6-8 4-6 (generally 2-3 briquettes less than the top)
10 inch 8-10 6-8
12 inch 10-12 8-10
14 inch 13-14-16 10-13
The following tips are guidelines to the approximate cooking temperature for the Dutch Oven.
Hold your bare hand about 3 inched above the hot coals where you will be cooking, or over the coals on top of the oven. Count the number of seconds (one one-thousand, two one-thousand etc.) that you can comfortably hold the palm of your hand above the heat.

1 second or less =Very Very Hot, 450+, food will probably scorch at this temperature unless stirred constantly.
2-3 seconds =Hot, 400, a good baking temperature for most cobblers
4-5 seconds =Moderate, 350, a good cooking temperature for most meats and vegetables
6,7 or 8 seconds =Slow, 300, good for slow, even cooking, especially if food is watched and stirred frequently.
9 or more seconds =Very slow, food is. cooking very slowly or is being kept at a hot/warm serving temperature.

A strong wind or breeze, direct sunlight on the Dutch Oven, and a higher air temperature will raise the oven temperature. High humidity, shad, cold air, and a high altitude will lower the Dutch oven temperature.

Stacking Dutch ovens is a convenient way of saving space and sharing heat. This is best used for dishes that require even heating top and bottom (but a Dutch Oven with a liquid dish could be on the bottom of the stack with more briquettes under it. And a Dutch oven for baking pastries could be on the top of the stack with more briquettes on the lid).

Heat Placement
Stews, soups, chili and other liquid dishes require more heat on the bottom than on the top (thick items like chili should be stirred often).
Meet, poultry, potatoes, beans, vegetables and cobbles, require even distribution of heat on the top and bottom.
Cakes, breads, biscuits and cookies require most of the heat on top and little heat on the bottom. (Note: if a cake pan or pie tin is used for baking in the Dutch Oven, it should be raised from the oven bottom to provide more even heating and to avoid scorching the bottom of the baked goods). Print Recipe