During the 1600's the Dutch had a significantly better system for producing the molds for their pots through sand, which makes them have a far smoother surface area. In accordance with history an Englishman went to Holland so that he could witness this process of creating the Dutch cooking vessels, he then returned to Great Britain and after 4 years patented the actual system. The phrase Dutch oven has been around and used for more than 300 years.
Throughout the history of America the actual cooking pots became shallower and legs ended up included with it to keep your pot over the hot coals on the open fire. Early colonist appreciated the flexibility and sturdiness associated with cast iron. It fact ovens were regarded as so useful that early colonist entered them into their wills. Rapidly, this new oven came to be greatly valued by American Colonists, mainly because its cast-iron construction caused it to be really long lasting while its design helped to bring about the notable versatility. The truth is, the housewife seldom called for any other sort of pot since it may be employed for boiling, frying, stewing, roasting as well as baking all in the pot.
Dutch Ovens have developed to incorporate an important concave top to be able to place hot coals on the top which makes it a genuine oven experience for the food items on the inside. Modern Dutch Ovens are chosen to be used on the cook top or in the oven and also possess a smooth bottom. The flexibility from it carries on even to the current day. Ovens can be used as a means for boiling, stewing, baking, frying and also roasting all of your food.
There are two basic materials used to make Dutch Ovens: Cast iron, and aluminum. However, for the purpose of this website, we are only interested in those which are made from the cast iron material.
Cast iron is probably the most popular. It's the historic choice. It heats extremely evenly (and slowly), plus it supports the heat perfectly, which means that your meals remain hot within it, even after it is "finished" cooking. It will take a great deal of heat with out damage, also. Regrettably, it is also rather heavy, and then the bigger the oven, the weightier it will be. Cast Iron Cookware has to be seasoned to be used effectively, but with regular use that seasoning patina gets better and better, and it becomes non-stick. Cast iron also lasts forever.
Types Of Dutch Ovens
Bare Cast Iron Dutch Ovens: These are the traditional type of Dutch Ovens and also have the closet link to the traditional cast iron cookware used in the 1600's. After use Dutch Ovens are typically cleaned like other cookware: with boiling water in addition to a brush, and no or very little cleaning soap. After the oven has been dried, it should be given a thin coating of cooking oil to counteract rusting. Once again, regardless of whether that you use a vegetable fat or an animal fat (for example lard) is fiercely debated amongst experts in the field of cast iron cookware. Saturated fats tend to be more stable when compared with polyunsaturated fats, that have a tendency to go rancid faster.
Where possible, a cleaned and freshly oiled Dutch oven should be stored in a clean, dry location with the lid ajar or off to promote air circulation and to avoid the smell and taste of rancid oil. If the Dutch oven must be stored with the lid on, a paper towel or piece of newspaper should be placed inside the oven to absorb any moisture.
With care, after much use the surfaces of the Dutch oven will become dark black, very smooth and shiny, and as non-stick as the best Teflon or other non-stick cookware available. With proper care, a Dutch oven will render decades or centuries of service.
Enameled Dutch Ovens: These do not need to be seasoned before use. However, they lose a number of the additional benefits of bare cast iron. For instance, deep frying is generally not advised inside enameled ovens; the actual enamel coating can't stand up to high heat, and is most suitable for water-based cooking. These types of Dutch Ovens are still made of cast iron and are strong and sturdy. It is only the outside of the oven which is coated in several enamel layers. Enameled ovens usually can be cleaned like normal pots and pans, plus some brands could even be placed within the dishwasher.
Dutch Oven Associations
There are a number of groups, associations and clubs across the USA which represent the traditions and heritage of the dutch oven. These group often hold events and get-together where people who share the passion for cast iron cooking can meet and cook. Below is a selection of the best known associations. We would recommend that you find one near you and join.
International Dutch Oven Society (IDOS)
SoCal Chapter of IDOS
NorthWest Dutch Oven Society
Lone Star Dutch Oven Society
Arkansas Dutch Oven Society
Las Vegas Dutch Oven Society
Alabama Dutch Oven Society
Fortuna Dutch Oven Society
Kast Iron Kookers
Central California Dutch Oven Society
Montana Dutch Oven Society
Heartland of the Prairie Dutch Oven Society
Flint River Dutch Oven Society
Central Oklahoma Dutch Oven Society
Columbia Basin Dutch Oven Society
Louisiana Dutch Oven Society
Nevada Dutch Oven Society
International Dutch Oven Society - Canada
