Food and Drink Dutch ovens - Page 2

Mr. Wizard · 07-10-2009, 04:26 PM

Mr Wizard has a bunch of dutch ovens and does not really enjoy them. (family heirlooms) How do you people;

- clean them
- store them
- cook with them
- calculate temperature

Any serious input would be appreciated !

Simply Red · 07-10-2009, 04:52 PM

Quote:

Originally Posted by cdcox

NEVER USE SOAP. If you don't use soap, you don't have to season them every time.

Get it to appear clean by wiping it out. Use some water, but no soap. Then use heat to kill any bacteria and to dry it so it won't rust.

sounds about right, haven't cooked a ton w/ it.

Mr. Wizard · 07-10-2009, 04:57 PM

Quote:

Originally Posted by cdcox

NEVER USE SOAP. If you don't use soap, you don't have to season them every time.

Get it to appear clean by wiping it out. Use some water, but no soap. Then use heat to kill any bacteria and to dry it so it won't rust.

I do remember them cleaning them with a chunk of crunched up tin foil and NEVER using soap, thats about all I remember except that they cooked some amazing things in them.

Halfcan · 07-10-2009, 04:57 PM

Quote:

Originally Posted by PostRockPablo

I usually eat Taco Bell first.

And I use a heavy wool blanket.

THAT is what I thought this thread was about.

talastan · 07-10-2009, 04:57 PM

Quote:

Originally Posted by cdcox

NEVER USE SOAP. If you don't use soap, you don't have to season them every time.

Get it to appear clean by wiping it out. Use some water, but no soap. Then use heat to kill any bacteria and to dry it so it won't rust.

I've heard it done this way as well. I've always used soap personally. But I think it is just up to preference.

RJ · 07-10-2009, 04:59 PM

For the first cleaning, I would use steel and water to get the rust off.

Dry them with a towel and then put them on the stove and turn on a burner until thoroughly dry. Cast iron is porous so you want to dry them very thoroughly. Then apply a thin coat of shortening all over, inside and out. If there are lids, store them with the lids off.

If you see the rust come back, you may need to re-season them. Lots of info on the intrawebs about that.

Once you get them right, theyre' really very low maintenance.

**Donger** · 07-10-2009, 04:59 PM

Dutch ovens. French ovens. Same thing. They all crack and fall apart when the heat is applied.

**2112** · 07-10-2009, 04:59 PM

I always have problems whenever I eat Raisins or raisin bran. or egg salad or hard boiled eggs, or stuffed cabbage. the convected heat under the covers is quite disturbingly smelly.

Mr. Wizard · 07-10-2009, 05:01 PM

Quote:

Originally Posted by RJ

For the first cleaning, I would use steel and water to get the rust off.

Dry them with a towel and then put them on the stove and turn on a burner until thoroughly dry. Cast iron is porous so you want to dry them very thoroughly. Then apply a thin coat of shortening all over, inside and out. If there are lids, store them with the lids off.

If you see the rust come back, you may need to re-season them. Lots of info on the intrawebs about that.

Once you get them right, theyre' really very low maintenance.

Is PAM ok to use on them?

Mr. Wizard · 07-10-2009, 05:05 PM

Quote:

Originally Posted by Halfcan

THAT is what I thought this thread was about.

Actually if you insist on doing that to the one you love eat 12 deviled eggs and 3 jalapeno poppers before going to bed. I accidentally did this to myself years ago and would not wish it on my worst enemy. The next morning I drove to work with the AC on and windows down. Mr Wizards says DON'T GO THERE.

bishop_74 · 07-10-2009, 05:05 PM

Quote:

Originally Posted by D2112

I always have problems whenever I eat Raisins or raisin bran. or egg salad or hard boiled eggs, or stuffed cabbage. the convected heat under the covers is quite disturbingly smelly.

Ah... a serious thread sprinkled with fart humour. I love it!

RJ · 07-10-2009, 05:07 PM

Quote:

Originally Posted by Mr. Wizard

Is PAM ok to use on them?

I wouldn't. I've noticed that PAM leaves a bit of a sticky residue. Regular vegetable works fine, afaik. I use shortening when it's on hand but that's probably just because I saw it done that way as a kid.

**cdcox** · 07-10-2009, 05:08 PM

Quote:

Originally Posted by Mr. Wizard

Is PAM ok to use on them?

Any oil should be fine. Pam is just aerosolized oil. The advantage of wiping the oil/Crisco on is that you are sure to saturate the pores of the cookware. You might miss some spots by spraying.

**Baby Lee** · 07-10-2009, 05:11 PM

It's truly a marvel of the universe that the temperature of charcoal embers is perfect for cooking a cobbler in a dutch oven.

**Buehler445** · 07-10-2009, 06:29 PM

Quote:

Originally Posted by Donger

Dutch ovens. French ovens. Same thing. They all crack and fall apart when the heat is applied.

Quote:

Originally Posted by Mr. Wizard

Is PAM ok to use on them?

Quote:

Originally Posted by RJ

I wouldn't. I've noticed that PAM leaves a bit of a sticky residue. Regular vegetable works fine, afaik. I use shortening when it's on hand but that's probably just because I saw it done that way as a kid.

This.

These things are really popular at Cabela's. I think you can use them in the oven if you don't feel like making a fire. Not 100% sure though.

Here is a Link to some cookbooks Cabela's has.

acesn8s · 07-10-2009, 06:33 PM

They can be used in the oven but the joy comes from the campfires. Alton Brown had a show on Dutch Ovens on Food Network's Good Eats. Episode title is "Going Dutch"

07-10-2009, 04:26 PM
Mr. Wizard "I'm with you fellers" Join Date: Oct 2008 Casino cash: $3400446	Dutch ovens Mr Wizard has a bunch of dutch ovens and does not really enjoy them. (family heirlooms) How do you people; - clean them - store them - cook with them - calculate temperature Any serious input would be appreciated !
Posts: 772

07-10-2009, 04:59 PM	#20
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	For the first cleaning, I would use steel and water to get the rust off. Dry them with a towel and then put them on the stove and turn on a burner until thoroughly dry. Cast iron is porous so you want to dry them very thoroughly. Then apply a thin coat of shortening all over, inside and out. If there are lids, store them with the lids off. If you see the rust come back, you may need to re-season them. Lots of info on the intrawebs about that. Once you get them right, theyre' really very low maintenance.
Posts: 14,937

07-10-2009, 04:59 PM	#21
Donger "Think BOOM!" Join Date: Nov 2003 Location: 33.675° N 106.475° W Casino cash: $6929900 VARSITY	Dutch ovens. French ovens. Same thing. They all crack and fall apart when the heat is applied. __________________ I think the young people enjoy it when I "get down," verbally, don't you?
Posts: 190,841

07-10-2009, 04:59 PM	#22
2112 Reset Join Date: Aug 2006 Location: Parts Unknown Casino cash: $6966765	I always have problems whenever I eat Raisins or raisin bran. or egg salad or hard boiled eggs, or stuffed cabbage. the convected heat under the covers is quite disturbingly smelly.
Posts: 22,269

07-10-2009, 05:11 PM	#28
Baby Lee Supporter Join Date: Aug 2000 Casino cash: $8028275	It's truly a marvel of the universe that the temperature of charcoal embers is perfect for cooking a cobbler in a dutch oven. __________________ We need the kind of courage that can withstand the subtle corruption of the cynics - E.W.
Posts: 95,642

07-10-2009, 06:33 PM	#30
acesn8s MVP Join Date: Jan 2007 Location: Here Casino cash: $10007119	They can be used in the oven but the joy comes from the campfires. Alton Brown had a show on Dutch Ovens on Food Network's Good Eats. Episode title is "Going Dutch" __________________ Let's not take another 50 years.
Posts: 5,711