Anne Schaeffer - Dutch Oven and Cast Iron Cooking, Revised and Expanded Third Edition: 125+ Tasty Recipes for Indoor & Outdoor Cooking (Fox Chapel Publishing) Delicious Breakfasts, Breads, Mains, Sides, & Desserts

2013, 2017, 2020 by Fox Chapel Publishing, Inc., 903 Square Street, Mount Joy, PA 17552.

Recipe selection, design, and book design Fox Chapel Publishing.

Except as noted below, all recipes and photography G&R Publishing DBA CQ Products.

All rights reserved. Dutch Oven & Cast Iron Cooking is a revised and expanded third edition of the 2017 version originally published by Fox Chapel Publishing Company, Inc.

Print ISBN 978-1-4971-0101-2
eISBN 978-1-6076-5813-9

Image courtesy of Africa Studio/Shutterstock. Campfire icon on Camping Tidbits sidebars throughout courtesy of In-Finity/Shutterstock.

The Publisher would like to thank Donna and Colleen Sloan of A Happy Camper (www.AHappyCamper.com) for sharing their recipes and tips in this book.

The recipes ).

Sources for About Colleen Sloan (.

The Publisher would like to thank Ashley Burnstad, Le Creuset, Lodge Manufacturing Company, Emily Loeffelman, Tracy Melton, Kyle Murphy, Tasneem Rajkotwala, David G. Smith, Ruth Tam, Christie Vanover, and Beth Velatini for kindly sharing photos (pages noted below).

Ashley Burnstad (

Le Creuset (

Lodge Manufacturing Company (

Emily Loeffelman (

Tracy Melton (

Kyle Murphy (

Tasneem Rajkotwala (

David G. Smith (

Ruth Tam (

Christie Vanover (www.Instagram.com/girlscangrill)

Beth Velatini (

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Printed in Singapore First printing

This book has been published with the intent to provide accurate and authoritative information in regard to the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse effects arising from the use or application of the information contained herein.

There is a variety of meals you can make in cast iron cookware, including one-pot meals.

CONTENTS

FOREWORD

The Dutch oven, once called the black pot or cooking cauldron, has been a popular cooking vessel for centuries. In fact, early references to the black pot can be found in the Old Testament of the Bible. Christopher Columbus brought Dutch oven cooking pots with him on the voyage that led to the discovery of the Americas. In 1620, the Pilgrims cooked with them during their crossing to America, hanging the pots from ship beams and building fires underneath them in sand pits. The Dutch oven is now returning to popularity because of the tasty food it produces and because of the material from which it is made: cast iron.

Cast iron was the material of choice for early cookware because of its ability to withstand high heat, frequent use and some rough handling. Until the start of the eighteenth century, iron was cast in baked loam or clay soil molds. This gave the finished product a rough surface, and the mold generally broke during removal. These early pieces were also very thick walled and heavy. The most advanced foundries of the time were located in or near Holland, and their high-quality cast iron products, including Dutch ovens, were imported to Great Britain and elsewhere in Europe. When people from Europe and Great Britain immigrated to America, they brought the cast iron trade with them.

In 1704, Abraham Darby, an English Quaker, traveled to Holland to inspect the cast iron foundries. As a result, he discovered that wet sand molds could be used to make lighter, thinner cast iron products at a much faster rate than with other methods. In 1708, Darby received a patent for his casting process and began manufacturing large quantities of cast iron products in a furnace at Coalbrookdale. By the mid-eighteenth century, Darbys cast iron pots were being shipped to America.

This image from the mid- to late-1900s shows a Lodge Manufacturing Company employee creating the molds for Lodges cast iron products.

The first American casting was made in Massachusetts circa 1642, and afterward, small foundries began to appear in most of the colonies. Pots from this time period can often be identified by a round protrusion of extra iron, known as a sprue, formed on the pot where the iron entered the mold. Generally, the sprue is located on the bottom of a pot, so it didnt affect the use of hearth pots, which were suspended over a fire or nestled in a bed of coals. As cooking ranges were developed, however, it became necessary to produce cookware with flat bottoms for use on a stovetop or in the oven of a coal or wood stove.

Two major foundries producing cast iron cookware during the eighteenth century were Griswold Manufacturing Company in Erie, Pennsylvania, and Wagner Manufacturing Company in Sidney, Ohio. With the invention of artificial nonstick materials like Teflon, however, the cookware industry began to change, resulting in the closing of many foundries, including Griswold and Wagner. People wanted pots and pans that were lightweight, pretty and pretreated for nonstick cooking. Cast iron skillets, griddles and Dutch ovens were relegated to the back shelf in favor of the newest and greatest cookware available.