A Secret to Flavorful Cooking Revealed: Dutch Ovens

A Dutch Oven:  What Is It?

Dutch ovens provide the ease of one-pot cooking and unsurpassed gourmet flavor.

Winter makes us long for comfort food, the kind that you cook long and slow.  The meals that stick to your ribs to get you through a week of sub-zero temperatures like we are expecting in South Dakota this week.  If you desire to produce deep, rich, flavorful fare, you need a particular type of cooking vessel.  In America, this pot goes by the name of a Dutch Oven.

If you aren’t familiar with a Dutch oven by name, you very likely are by sight. If you see a deep pot made of thick metal with smooth sides topped by a tight-fitting lid, you’re probably looking at one.

Cast iron Dutch oven brings the kitchen outdoors.

Cooks since the 1600s have seared, fried, steamed, boiled, braised and baked in this workhorse kitchen tool.  The cast iron pots work their magic by distributing heat very evenly, resulting in a moister dish with less chance of burning.  Inventive Dutch metalworkers developed a technique for casting metals in molds made of dry sand instead of the old wet clay method.  The quality of this raw cast iron cookware surpassed previous models.

According to www.everten.com’s “History of Dutch Ovens”, in 1704, Abraham Darby witnessed the process while on a trip to the Netherlands. Upon his return to his home in England, he developed a patented a casting method based on Dutch metalworking and began production. Darby’s cookware, known as “Dutch ovens”, soon graced kitchens throughout the British Isles as well as across the pond to the American Colonies.

American colonists added innovations to make cast iron Dutch ovens even more practical.  With legs, the pot now could be placed into the coals of a fire, indoors or out, eliminating the need for a suspension device.  Furthermore, now settlers could bake instead of limiting themselves to stews at every meal.  Colonists added metal lips and other modifications to allow coals to be heaped upon the oven without ashes falling into the food.  Paul Revere, the Boston metalsmith and Yankee patriot, developed one of these designs.  Today’s outdoors enthusiasts still make use of these features.

In early America, Dutch ovens were so valued that they were often passed from generation to generation through wills. For example, Mary Ball Washington, George Washington’s mother, specified how she wanted her “iron kitchen furniture” to be divided among her grandchildren. Dutch ovens fed colonists, explorers, military men, hunters, trappers, gold miners and pioneers as Americans settled the western frontier.

If you think that the enamel-coated pot you call your Dutch oven doesn’t sound like the raw cast iron pot I just described, you’re right. It is actually a type of Dutch oven called a French oven.  French companies like Le Creuset took the basic concept of a Dutch oven, added the enameled coating, and called these pots French ovens to try to distinguish them from the simpler raw cast iron vessel. Although they grew in popularity, the term “French oven” never took.  Today, both coated and uncoated units are both still commonly referred to generically as Dutch ovens and can be used interchangeably in most recipes, according to www.thekitchn.com.

When coated with enamel, this type of vessel is known as a French oven.

Why You Need It

As explained in Gourmet magazine’s web article on www.epicurious.com, a Dutch oven can play an essential role in any kitchen. “This heavy, wide lidded pot can pretty much do everything, from baking bread, to simmering soups and stews, to frying chicken.”  The great thing about a Dutch oven is its ability to go from stovetop to oven. Not only does working in one pan heighten the flavor of your culinary creations, but it also gives you the bonus of having merely one pot to wash!

How To Buy It 

Because a quality Dutch oven doesn’t come cheap, you’ll want to give some thought to the features you want before investing in one.  Remember that if properly cared for, you can fully expect yours to last your lifetime and beyond.

The first consideration in your selection process should be to define where you are going to cook with your Dutch oven.  If you are an avid camper or an outdoor cooking enthusiast, then you will be looking for four key features:  1) Raw cast iron construction, 2) Sturdy legs, 3) Heavy-duty wire handle and 4) Lid with a concave rim in which to stack hot coals for proper campfire cooking.  On the other hand, if you plan to cook on a stovetop and braise in your oven, you would benefit from the easy use and care of an enamel-coated Dutch oven (more accurately “French oven”).  I’ll explain more about that aspect later in this article. 

Next, www.backwoodshome.com offers this advice when determining which size to purchase.  “Dutch ovens range in size from 8 to 22 inches in diameter. The most commonly used are 10-inch, 12-inch, and 14-inch ovens. The larger ovens hold more if you’re cooking for large groups, but they are huge, heavy, and hard to handle.  If you only buy one to get started, pick a 12-inch. Later you can add an additional 10-, 12- or 14-inch oven.”   Www.wearychef.com offers these sizing recommendations based on what you will be preparing.   “My most used Dutch oven size is the wide, shallow 3.6-quart pot. I like the wide shape for skillet dinners because there is more surface area for sauteeing vegetables and meats. The deeper 4.6-quart Dutch oven is just right for cooking pasta, heating soup, or baking no-knead bread. It’s deep enough to cook a medium-sized pot roast or a whole chicken. This size can be easier to store since it isn’t as wide as the first one I mentioned.  If you’re cooking for a crowd, you can step up to the 6-quart, which is wide and deep. This size would be good for big batches of soup or chili or larger roasts.”

Dutch and French ovens can be used on any stovetop.

The well-respected authority on kitchen performance, America’s Test Kitchen, offers shoppers this advice in their Dutch Oven Shopping Guide.  “A heavyweight Dutch oven is a piece of equipment you’ll have for years. We’ve run extensive tests on Dutch ovens in the test kitchen, and our preferences are clear: Look for a heavy enameled cast-iron pot with a tight-fitting lid. Too-narrow pots make browning a chore, so we prefer Dutch ovens that are at least 8 inches wide and can hold 6 quarts or more. Dark-colored interiors made it hard to monitor browning, so we stick to pots with light interiors.“

 Season It

After you’ve brought your Dutch oven home, there’s one critical step that you must complete before cooking in it for the first time.  Depending on whether your item is raw cast iron or enamel-coated, you will follow one of two preparation techniques.  Scouting Magazine explains the initial care of cast iron as developing its patina or seasoning, and others call it curing.  This all-natural layer is formed with heat and cooking oil.  “The microporosity within the cast iron will trap and hold the oil, which then hardens into a sterile layer during the cooking process, offering excellent nonstick properties.”  

Backwoodshome.com offers these steps to obtain the “Miracle Cure” to protect against rust.  Wash the oven and lid in hot soapy water to remove any waxy coating and/or fine dust.  In your oven, heat the pot with the lid on to 200 degrees.   Wear oven mitts!  While the oven is hot, pour in a small amount of oil, shortening or lard.  FreshOffTheGrid.com endorses using flaxseed oil because it is drying oil which means that it starts to harden upon exposure to air and then creates a very hard polymerized layer on the cast iron.  Note:  Wipe the entire interior and exterior with a clean cotton cloth.  Several experts caution not to use paper towels because they shed fibers. Now heat the unit to 350 degrees for one hour. Southern Living adds the helpful tip of placing tinfoil under the Dutch oven to catch any oil drips during this process and wants you to know that you can expect some smoke. Remove from the oven and allow the Dutch oven to cool slowly on your stovetop.  Never force cool your cast iron because it can warp or crack.  Now your cured Dutch oven is ready for work.  However, you will need to wipe a very light coat of oil over the dry Dutch oven every time following use. 

Some online sources recommend preparing a French oven before its first use.  I wouldn’t call the method seasoning per se.  In this routine, before first use, hand wash with water and dry.  Refill 2/3 full with water.  Set on a cool stove burner. Cover and heat to boiling.  Turn off the heat and let it sit until room temperature.  Drain and dry.  I couldn’t find this as a formal recommendation from Lodge or Le Creuset so you may want to conduct your own research.

Cook In It

Oh, my goodness.  There are a seemingly infinite number of articles out there on cooking and recipes galore.  If you decide to Google Dutch oven recipes, when you are new to the technique, note whether the recipe method calls for a home oven or a campfire.  If a campfire is called for, DO NOT use your French (enameled), only a cast iron Dutch oven.

Where to start with advice for a new user?  Because one of the most significant uses for your Dutch oven is to go from stovetop into the oven and to cook moist food, I suggest starting with a stew. The general procedure that I use is as follows:   Brown beef cubes in oil on the stovetop, working in batches and setting aside the browned meat.  Sautee chopped onions, garlic, and celery in the same pot.  Place the meat back in.  Add your spices. Add other raw veggies of your choice.  Heat through.  Add room temperature wine.  Let it come to a simmer.  Add (prewarmed) beef broth and stir. (You don’t want to crack your pot with cold liquids when it is already warm or hot.)  Put the lid on and put in your oven.  Bake low and slow.  Enjoy!

Wash and Store It

Your cast iron Dutch oven will thank you for washing it correctly with decades of cooking on a perfect patina surface.  Keep it simple for best results.  Bon Appetit’s knowledgeable staff says to avoid leaving your Dutch oven dirty. They add that a cast iron oven is best cleaned before it completely cools.  Use water and a dish rag or green scrub pad (never metal).  Use oil and a bit of salt to scrub away any stuck-on foods.  Dry immediately and spray with a light coat of food-grade oil. 

Remember to handle your cast oven gently.  Neither Dutch nor French ovens can go from hot to cold or cold to hot rapidly.   Change the temperature gradually to avoid cracking. In spite of its heft, it likes tender care.   There are three things to avoid: 1) No metal scrubbers or utensils 2) No detergent of any kind 3) Store dry in a dry place with the lid ajar.

Impress your friends with an easy meal that
tastes like you worked all day.

A French oven, on the other hand, can be cleaned with water and should it be needed for a tough spot, baking soda.  First, try to soak the problem area with warm water and soda.  If that is unsuccessful, you can work on the spot with a paste made from baking soda and just a bit of water.  Use the same precautions as you would with cast iron for handling.

Gourmet Flavor Awaits

With your Dutch oven knowledge, you can expect to enjoy gourmet meals with a minimum of work and maximum flavor.  You might have always wondered how dear Grandma made everything taste so good.  Now you know!  Invite some friends over and enjoy.

Do you have a great Dutch or French oven tip?  A remembrance or funny story involving a Dutch oven?  A favorite recipe you'd like to share?  Use comments to reply below!  I'm looking forward to reading about your experiences.

Until next time,

Kay

References In Order of Appearance

https://www.thekitchn.com/whats-the-difference-between-a-dutch-oven-and-a-french-oven-word-of-mouth-218572

https://www.everten.com.au/blog/a-complete-history-of-dutch-ovens/

https://www.thekitchn.com/whats-the-difference-between-a-dutch-oven-and-a-french-ov....

https://www.epicurious.com/expert-advice/best-dutch-oven-enameled-cast-iron-casserole-pot-article

https://www.backwoodshome.com/seven-secrets-of-dutch-oven-cooking/

https://wearychef.com/what-to-cook-lodge-dutch-oven/

https://scoutingmagazine.org/2017/04/dutch-oven-cooking-primer/

https://www.freshoffthegrid.com/how-to-season-cast-iron/

Southern Living quoted by https://www.kitchensanity.com/cookware/how-to-season-a-dutch-oven/

https://www.bonappetit.com/test-kitchen/tools-test.../how-to-clean-dutch-oven

https://www.epicurious.com/expert-advice/best-dutch-oven-enameled-cast-iron-casserole-pot-article