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Dutch oven: Difference between revisions
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Dutch ovens are well suited for long, slow cooking, such as in making [[roast]]s, [[stew]]s, and [[casserole]]s. | Dutch ovens are well suited for long, slow cooking, such as in making [[roast]]s, [[stew]]s, and [[casserole]]s. | ||
When cooking over a campfire, it is possible to use old-style lipped cast iron dutch ovens as true baking ovens, to prepare biscuits, [[cake]]s, breads, [[pizzas]] and even | When cooking over a campfire, it is possible to use old-style lipped cast iron dutch ovens as true baking ovens, to prepare biscuits, [[cake]]s, breads, [[pizzas]] and even pies. A smaller baking pan can be placed inside the ovens, used and replaced with another as the first batch is completed. It is also possible to stack dutch ovens on top of each other, conserving the heat that would normally rise from the hot coals on the top. These stacks can be as high as 5 or 6 pots. | ||
== Seasoning and care == | == Seasoning and care == | ||
