Dutch Ovens, a Brief History
Dutch oven cooking is nothing new as Dutch ovens have been around for thousands of years. The earliest Dutch ovens were likely clay pots with lids that were burried with hot coals in much the same way that some people use Dutch ovens today when making long, slow cook recipes. In colonial times, the Dutch oven was a prized family heirloom. During that time it was against the law to produce iron in the colonies. Dutch ovens and all other metal goods had to be imported from England and were quite expensive. As a result cast iron cooking utensiles such as Dutch ovens were often passed down from one generation to the next. As our nation expanded, the Dutch oven followed settlers westward and became the standard for "cowboy cooking", fueling the pioneers that tamed the west.
The Dutch oven along with other cast iron cookware fell out of favor after the 1940's as newer, lighter materials and engineered non-stick coatings replaced cast iron for use in the manufacture of cookware. Fortunately, cast iron cooking appears to be making a comeback as people rediscover the Dutch oven and the great meals that can be prepared using cast iron cookware.
Styles of Dutch Ovens
Outdoor Dutch Ovens
- Oven Sizes and a Comparison of Aluminum vs. Cast Iron Cookware
- Overview
- Oven Sizes
- Aluminum
- Cast Iron
- Comparison Chart
- Health Caution
Dutch Oven Selection
What size Dutch oven do you need? Which is the right style of Dutch oven to use? Should you use Aluminum or cast iron? These are some of the questions that aspiring Dutch oven chefs have been asking for years. You will find that there are several things to consider when you select your dutch ovens.
As far as size is concerned, the best oven to start with would be the basic 3.5" deep 12" oven. With a 6 quart capacity, this oven is big enough to easily serve six to ten people. Once you get more seasoned in the art, you will certainly collect more ovens of various sizes and styles.
The brand you use is not as important as is making sure that the oven is a quality oven. Beware of the cheap $50 kits that include ovens and frying pans. These imports can be of questionable quality. Inspect the quality of the casting as well as the thickness of the metal. Poor quality casting results in hot spots when cooking. Thin castings don't hold up well. Remember - you get what you pay for.
The question of aluminum vs. cast iron is ultimately a personal preference. While most Dutch oven purists swear by cast iron, both cast iron and aluminum have their advantages and drawbacks. A review of the tabs on this page should provide you with some guidance.
What Size Dutch Oven to Start With?
Dutch ovens are available in a wide range of sizes and styles from several manufacturers, the most common of which are Lodge and Camp Chef. Which manufacturer you use depends on your own personal choice and the type of cooking that you do. You will find that most Dutch oven cooks use Dutch ovens from several manufacturers.
My first Dutch oven was a 10" camp oven manufactured by Lodge. This oven was fine when cooking for 4 to 6 people but I soon found myself purchasing a 12" camp oven so that I could cook meals for 6 to 10. My 10" Dutch oven is now usually used to cook side dishes. I then found myself needing a deeper oven so that I could cook larger roasts or whole chickens as well as chili's and stews for larger groups. Needless to say my collection grew, which is not a bad thing!
What size and style of Dutch oven should you start with? That depends upon what you are cooking and how many people that you are cooking for. The following chart should help you to select the Dutch ovens that you would want to start with.
Lodge Logic Camp Dutch Ovens |
|||
---|---|---|---|
Diameter |
Capacity |
Depth |
Typical Uses |
6.625" |
1 Qt. |
3" |
Sauces, relishes, chutnies. |
8" |
2 Qt. |
3" |
Side dishes, sauces |
10" |
4 Qt. |
3.5" |
Side dishes, casseroles, beans. |
12" |
6 Qt. |
3.75" |
Stews, beans, small roasts, potatoes, casseroles, deserts, bread. |
12" Deep |
8 Qt. |
5" |
Larger roasts, whole chickens, stews, bread. |
14" |
8 Qt. |
3.75" |
Stews, small roasts, casseroles, deserts, beans, bread. |
14" Deep |
10 Qt. |
5" |
Hams, pork shoulder, whole chickens, standing rib. |
16" |
12 Qt. |
4.25" |
Large roasts, Dutch oven meals for large groups. |
Most Dutch ovens I see people using are made by Lodge or Camp Chef and I use ovens from both manufacturers. Occasionally I come across Dutch ovens from a company called MACA. Their ovens are heavy duty and are available in some rather large sizes. They can also cast special, personalized lids which is kind of neat.
Aluminum Dutch Ovens
The primary advantage that you will enjoy when using aluminum Dutch ovens comes from the fact that aluminum is significantly lighter then iron. The weight of an aluminum Dutch oven will be about 35% less then its similarly sized cast iron cousin. This characteristic alone can make aluminum Dutch ovens a good choice for younger cooks.
Aluminum is also a very efficient conductor of heat. This is why aluminum is used to make the heat sinks that are used in electronic equipment. The heat conduction properties of aluminum can be good and bad when Dutch oven cooking. The good is that one needs to use less fuel when cooking with aluminum. The bad is that while it heats quicker then cast iron, it also looses its heat much more quickly. This can present a challenge when cooking in cold or windy conditions. You will also find that aluminum Dutch ovens are more prone to developing hot spots during cooking.
Unlike cast iron, aluminum does not rust. because of this it is not necessary to season aluminum ovens and you can wash them with soap and water.
Cast Iron Dutch Ovens
The choice of most purists, the primary advantage of cast iron cookware is its heat retention properties. Cast iron Dutch ovens heat and cool more slowly and evenly then do their aluminum cousins, making it much easier to maintain a stable temperature. This is especially apparent on windy days when the wind will seem to literally suck the heat away from aluminum ovens.
Seasoning is mandatory when using cast iron Dutch ovens in order to prevent rust. The side benefit is that the seasoning of the oven develops into an excellent non-stick surface. This property allows one to use less oil when frying foods. This natural non-stick surface is also good in that there is no worry of non-stick chemicals from scratched cookware getting into food. There can be some leeching of iron into food prepared in cast iron Dutch ovens, especially with acidic foods. This is not a bad thing since the body requires iron and many people have iron deficiencies.
Properly maintained ovens are easy to clean, requiring only some brushing, wiping and rinsing before they are oiled and put away.
Aluminum vs. Cast Iron, a Quick Comparison
Dutch Oven Type |
||
---|---|---|
Aluminum |
Cast Iron |
|
Weight | Aluminum weighs 1/3 as much as iron providing a weight advantage. | Can be quite heavy |
Heating Qualities | Aluminum’s lower mass allows it to heat faster then cast iron. Hot spots can easily develop. Aluminum also looses heat quickly. | Cast Iron heats slowly and evenly. Can develop hot spots. Provides superior heat retention properties. |
Cooking Qualities | Porosity of cast aluminum can result in uneven cooking. Oven temperature is difficult to maintain in windy conditions. | Slow, even heat. Retains heat well in windy conditions |
Seasoning | Season if you want, but not necessary | Must season and be kept seasoned to prevent rust. |
Cleaning | Aluminum does not rust allowing one to wash it with soap and water. | Wipe clean then rinse with water. Soap will seep into the cast iron, fouling the flavor of the oven and promotes rust. |
Aluminum and Health
An urban myth has taken hold that has many people concerned over the use of aluminum cookware due to the belief it may cause Alzheimer's disease. Back during the 1970’s researchers reported finding unusually high levels of aluminum in the brains of deceased Alzheimer's patients. These findings understandably touched off considerable debate. Many people alarmed by this actually threw away their aluminum cookware. Their caution may have been a bit of an over reaction as recent studies seem to indicate the increased levels of aluminum are more likely the result the disease itself.
Overall, the amount of aluminum in our food when cooking with aluminum is low compared to that which can be obtained from consuming some over-the-counter medications. That being said, aluminum provides no dietary value.
It is a good idea to avoid cooking or storing acidic foods in aluminum. Aluminum can react with acidic foods resulting in a metallic flavor being infused into the food. This is why aluminum can manufacturers incorporate a protective coating to the insides of aluminum cans.
Quality aluminum cookware will incorporate metal cladding or plating in order to improve the product’s characteristics. This is done in a process known as anodizing. Anodized aluminum cooking utensils have been electrically sealed with a protective coating and pose fewer potential health dangers than non-anodized cookware and should not alter the taste of food cooked in the oven. For peace of mind, if cooking in aluminum, one should use anodized aluminum cookware.
Indoor Dutch Ovens
-
Dutch oven cooking, it's not just for the outdoors!
Why limit your Dutch oven cooking to the great outdoors? Any recipes you cook while camping can obviously be Dutch oven recipes for cooking in the oven right in your own kitchen. Most of us are familiar with the camp oven which features three legs to make room for coals underneath and a lipped lid to hold coals on top. Unfortunately these camp ovens can be cumbersome when used in a kitchen oven because the feet get hung up in the oven rack. This is where Dutch ovens with flat bottoms are useful.
Available from many manufacturers, Dutch ovens for kitchen use are available in several different styles with prices ranging anywhere from $40.00 to $200.00 or more. I personally use a 6 quart Lodge Color Series Dutch oven when cooking indoors. It fits well in my kitchen oven, has plenty of capacity and at a price point of around $55.00 it seems to perform just as well as the more expensive ovens. With its ceramic coating, this Dutch oven is as easy to clean as it gets.