Cast-iron French or Dutch ovens are thick, heavy pans with high sides and a close-fitting lid. They range from 4- to 8-qt. in capacity and can be used on the stove, in the oven or over a campfire. Use your French oven for meats, deep frying and long, slow cooked stews. You can even bake bread in a Dutch oven, making it one of the most versatile pieces of cookware in any kitchen or camp cookery set.
Prepping your French Oven
Step 1
Season your cast-iron French oven before you use it for the first time. Wash and dry using soapy water, then coat well with oil. Add an additional 1/2 inch of oil and place in a 350-degree oven for 30 minutes. Swirl the oil to coat the inside, add additional oil and return to a 200-degree oven for one hour. Season over the fire by warming 1/2 inch of oil until shimmering and swirling through the pan. Discard the seasoning oil and you're ready to cook.
Step 2
Preheat the French oven on the stove, in the oven or over the fire before cooking many foods, including meat, stews or anything cooked in the coals. Coat the cast-iron pan with oil or shortening before heating.
Step 3
Use the time while your pan preheats to chop meat or vegetables for your meal.
Cooking in Cast Iron
Step 1
Brown meats for soups, stews and other dishes before adding other ingredients. Use the stovetop to brown meats at home, or the fire when you're camping out.
Step 2
Add aromatics such as garlic, onions or celery to the pot, along with seasonings and broth. Place the cast-iron French oven into your oven or set it into the coals and cover the top with coals until the meat is fork-tender.
Step 3
Open your French oven and add vegetables, then return to the oven or coals and leave until cooked through.
Step 4
Season to taste and serve directly from your French oven.
Baking in the French Oven
Step 1
Prepare bread, biscuit or pizza or cinnamon roll dough at home or in the camp kitchen.
Step 2
Place yeast based doughs into a cool, greased French oven and allow to rise until doubled. Baking powder batters, such as cornbread, do not require a rise but can be poured into a preheated French oven.
Step 3
Bake in a preheated oven or in the coals, removing the pan from the fire and leaving coals on top during the second half of the baking time.
Tips and Warnings
- There's no need to season enameled cast iron. Simply wash and dry before cooking with it the first time.
- Handle your cast-iron pan carefully to prevent burns.
Things You'll Need
- Cast-iron Dutch oven
- Shovel and pliers, if cooking in coals
- Potholders, if cooking on the stove and oven
- Recipe ingredients
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