Dutch Ovens

Dutch ovens are heavy cooking pots made of cast iron or enamel on iron and have a heavy cover. This is sometimes referred to as a “camp oven”.

History of the Dutch Oven

The Dutch oven was first made in the 1600's in the Netherlands. In 1704, Abraham Darby (who was an Englishman) came to the Netherlands and observed how the Dutch oven was made. He returned to England and four years later, patented and started to produce Dutch ovens similar to the ones made in the Netherlands. Eventually, the Dutch oven made its' way to the American Colonies. The looks of the oven changed – it was made shallower with legs to keep it above the coals. It was used for many things such as boiling, baking and making stew. Many times, the Dutch oven was so popular and value that it was passed down in wills from one family member to another. The oven was also used in the late 1800's by those who were doing cattle drives.

Types of Dutch Ovens

The camping oven has three legs and is made of bare cast iron (some are aluminum). The handle is made of wire bale and the lid is rimmed – this allows coals to be placed on the top as well as the bottom of the pot. Modern Dutch Ovens are for use on the top of the stove or in the oven. They have a smooth bottom. These ovens can also be made of aluminum or ceramic. 

Cooking with a Dutch Oven

Dutch ovens are mainly used for slow cooking food such as stew, roasts or casserole-type dishes. The cast iron Dutch Oven can be used over a campfire to prepare things like bread, cake and pizzas.

Caring for your Dutch Oven

It is important to season your Dutch Oven before using it. When it comes from the manufacturer, it is coated with wax or shellac. This must be removed before it can be used. This coating can usually be scrubbed off. After cleaning the Dutch Oven, dry it and season it by covering it with a thin coat of vegetable oil. Then heat the Dutch Oven to complete the seasoning. When it is new, use the oven to cook things that are high in fat or oil. Acidic foods will damage the new seasoning. Cleaning the Dutch oven is easy to do – just use boiling water and a brush with little or no soap. Then oil the Dutch Oven to keep it from rusting. It is important to store the oven in a clean and dry place with the lid off. If it is stored with the lid on, a paper towel must be placed in between to keep the moisture down to prevent rusting. Enamel ovens do not need to be seasoned. These ovens are not recommended for deep frying. The enamel cannot take the high heat. This oven should be used for water-based cooking only. To clean the enameled oven, just use soap and water. It can also be placed in the dishwasher.