Real Dutch Ovens are heavy, stand on three legs and have a lid that is recessed to allow coals to remain on top for outdoor cooking. I encourage you to use your dutch oven often to keep the black, naturally occurring non-stick coating that builds up from frequent use.
Indoor and Outdoor Cooking with cast iron is great !
If you have a Gas Stove:
You can often remove the metal grate covering your burner and stand the Dutch Oven in the recessed area where the grate was. This brings the bottom of the pan closer to the flame. All ovens are different, so be careful the pot sits above/not on the flames, and is level/secure.
(Do this at your own risk)
If you have an Electric Stove:
You won't be able to cook on a real Dutch Oven, because of the flat surface that has to come in contact with the pan. This is Ok, you can still enjoy cast iron cooking, just get a large cast iron skillet instead.
Use your iron often, keep it on the stove all the time, even if it's just to cook some onions in oil. It will get better each time you use it.
When you do decide to get a dutch oven, be sure to use it outside with charcoal. Even if you do not go camping, make a peach cobbler with moist yellow cake mix and canned peaches. The recipe and cooking with charcoal instructions can be found on the internet, and just about everyone will ask for more peach cobbler!.
You can buy your cast iron pans or a Dutch Oven new, but I have found mine at tag sales and flea markets for a fair price. Once you clean it up, it will look like new.
This is how to care for (season) a rusty Dutch Oven (w/lid) or iron pan:
-Scrape the rust off with steel wool (bare steel wool w/o cleaner added)
-Towel dry it, then put it in the oven at 350 degrees F for about a half hour
This will dry it completely and open the pours in the metal
-Take it out, wipe any rust off with a dry towel
-Coat all surfaces generously (but not so it's dripping)with Olive oil
-Put it back in the oven for an hour, flipping it over once (so you do not get grate marks)
-Your done!
Do this any time the iron gets excessive rust from not being used. Better yet use it often and you will never have to do this again.
Indoor and Outdoor Cooking with cast iron is great !
If you have a Gas Stove:
You can often remove the metal grate covering your burner and stand the Dutch Oven in the recessed area where the grate was. This brings the bottom of the pan closer to the flame. All ovens are different, so be careful the pot sits above/not on the flames, and is level/secure.
(Do this at your own risk)
If you have an Electric Stove:
You won't be able to cook on a real Dutch Oven, because of the flat surface that has to come in contact with the pan. This is Ok, you can still enjoy cast iron cooking, just get a large cast iron skillet instead.
Use your iron often, keep it on the stove all the time, even if it's just to cook some onions in oil. It will get better each time you use it.
When you do decide to get a dutch oven, be sure to use it outside with charcoal. Even if you do not go camping, make a peach cobbler with moist yellow cake mix and canned peaches. The recipe and cooking with charcoal instructions can be found on the internet, and just about everyone will ask for more peach cobbler!.
You can buy your cast iron pans or a Dutch Oven new, but I have found mine at tag sales and flea markets for a fair price. Once you clean it up, it will look like new.
This is how to care for (season) a rusty Dutch Oven (w/lid) or iron pan:
-Scrape the rust off with steel wool (bare steel wool w/o cleaner added)
-Towel dry it, then put it in the oven at 350 degrees F for about a half hour
This will dry it completely and open the pours in the metal
-Take it out, wipe any rust off with a dry towel
-Coat all surfaces generously (but not so it's dripping)with Olive oil
-Put it back in the oven for an hour, flipping it over once (so you do not get grate marks)
-Your done!
Do this any time the iron gets excessive rust from not being used. Better yet use it often and you will never have to do this again.
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