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Destanee Fournier Dutch Oven May 07th, 2017 - 09:45:20
Aluminum Dutch ovens are much lighter than cast iron, so it`s often the pot of choice for campers, river runners, and backpackers that carry their gear in to their campsites. It won`t rust, so you don`t need to season it. It heats up quickly, but that also means that it cools quickly, and it`s prone to developing hot spots.
Set your pan in a good spot - away from foot traffic or where the kids are playing and get your Charcoal Chimney. This is a metal tube for starting charcoal and is the best way to start coals. Personally, I don`t like the smell of quick -lighting charcoal and I think the fuel smell gets into the food. Once the coals are ready, dump them in your pan, but to the side. Leave room for your Dutch Oven. Here`s a YouTube video showing how to use a chimney.
First, check to see that the lid fits well. Press down on the lip of the lid all the way around. If you find a spot where the lid rocks back and forth, that`s a sign of a poorly fitting lid. That will let more moisture escape when you`re cooking. Again, you can still cook well in that pot, but it won`t be quite as effective.
You might, however, acquire an oven from an older stock and it might need to be seasoned. If so, it will look silver, instead of black. You might pick up an old dutch oven at a yard sale or as a castoff from a family member or friend. It might need to be reseasoned. If either of these are the case, you`ll learn how to do it, as we`ll talk about seasoning in a chapter or two.