Smith - Dutch oven cookbook : easy recipes about the art of slow cooking

In fact, some models have a non-stick surface. An aluminum Dutch oven heats faster and does not discolor food. However, there are a few limitations to the aluminum Dutch oven. An aluminum pot will melt if it gets too hot whilst windy conditions mean that there will be more fluctuations that with cast iron. Stove, bean or kitchen pots as the aluminum Dutch is also known as, is flat bottomed and has no legs which makes it ideal to use on a wood burning stove. The lids are dome shaped.

The bean pot can be used on propane burner, on a regular stove at home or even on a tripod over a fire. The aluminum Dutch oven is perfect for the baking of bread and making gravy. CAST-IRON DUTCH OVEN Cast-iron is the preferred material for a Dutch oven and a good quality cast-iron pot can last for generations. Cast-iron pots distribute heat evenly and retain heat for a longer time, this ensures that less heat is needed to cook food and the pot can be removed from the heat before the food is done as the retained heat will complete the cooking process. This also means that less fuel is required. Food remains warmer for longer but food that requires to be served at a certain temperature needs to be removed from the pan as the pan cools slower.

High temperatures are tolerated by cast-iron and it is less likely to be affected by windy weather conditions as it reacts more slowly to heat changes. The heavy lid of the cast-iron pot seals in the steam keeping the food tender and moist. The cast-iron Dutch oven, also known as the camp or outdoor oven is preferred for camp fire and outdoor cooking. These pots come in a range of sizes from 5 to 22 inches in diameter and from 3 to about 9 inches deep. However, bear in mind that the larger the pan, the heavier it is when full. The camp oven is usually flat bottomed and has 3 short legs which allows the circulation of air beneath the pan onto the coals.

A strong wire handle allows the pan to be positioned onto the fire or when removing the pan from the heat. The flat lid with a 1 to 2 inch lid can be used as a frying pan and allows hot coals to be placed on top of the oven. As cast-iron Dutch ovens are costly, you may choose to check out the junk or thrift stores for a good quality oven to save yourself some cash. When purchasing a used Dutch oven, ensure that there are no cracks, chips, rust spots or casting imperfections. The thickness of the metal must be checked as any inconsistencies will reflect in your cooking. Make certain you examine the pot and the lid, inside and out.

The lid should fit snugly and not too tight and there should be no rocking motion when the lid is on the pot. If you choose a camping pot, ensure that the legs are in good condition. The wire bail should also be of good strength and should move easily. A loop handles makes it easier to pick up with a hook. Dutch ovens with riveted tabs should be avoided at all costs! DUTCH OVENS