Dutch ovens, first produced in the Netherlands hundreds of years ago, are an essential and versatile cooking vessel for every kitchen. Early models featured a tight-fitting lid and a long, arching handle, which would rest on an arm that could swing the pot over the fire. Eventually, the vessels were made with feet, which allowed the Dutch oven rest on the coals over an open fire.
Regardless of culinary level of knowledge, the Dutch oven is a pot for every cook. Ideal for braising, stewing, simmering and more, Dutch ovens can perform an array of culinary duties.
Apprentice cooks can even join the International Dutch Oven Society, which promotes the love of this humble cooking vessel, with regional chapters, cook offs and a national gathering each year.
Caring for Dutch Ovens
Commonly made of cast iron, modern versions of the Dutch oven can have an enamel finish, or made of stainless steel or aluminum. For cast iron models, cooks take the time to "season" the vessel, a common care method for any cast iron cookware. Seasoning is a process that protects the cast iron from rusting, prevents food from sticking to the pan and prevents certain acidic foods from reacting with the iron pot.
A new cast iron Dutch oven should be washed with soap and water and thoroughly dried. The pot can be heated, and then a thin coat of vegetable oil should be applied to the interior of the pot. It is not recommended to cook acidic dishes, like those that contain tomatoes, the first time the Dutch oven is used for cooking.
After each use, the vessel should be washed without soap or harsh detergents, and oiled with vegetable oil.
Cooking on the Range
As America grew toward the West, the Dutch oven became a staple for cooking on the range. Cowboy cooks could make stews, roast meats, bake biscuits and even prepare the ever popular pot of beans. Try this simple method to prepare dry beans for a variety of dishes.
Dutch Oven Pinto Beans
Makes 6 ½ cups
- 1pound dry pinto beans
- 16 cups water, divided
Directions:
- Drain and rinse dry beans, removing any discolored or misshapen beans. Place beans in a large Dutch oven (at least 4 quarts) and cover with 8 cups of water. Let soak over night. Alternatively, bring beans and water to a boil, simmering for 2 minutes. Then remove Dutch oven from heat, cover beans and soak for one hour.
- Drain beans. Add 8 cups of fresh water to Dutch oven, bring to a boil. Reduce heat and simmer, with lid slightly ajar, for 1 hour, ¼ to 1 ½ hours. Limit stirring to avoid breaking the skin of the beans.
- Add cooked beans to soup, season and serve over rice, or use to make healthy vegetarian burritos. Beans can be portioned and sealed in zip top bags. Store leftover pinto beans in the fridge for up to a week, or in the freezer for up to three months.
Resources:
Byron's Dutch Oven Cooking Page
International Dutch Oven Society
Lisa Ann Schleipfer - I am a creative writer from the Great Lakes area, now residing in the sticky state of Florida. I penned my first poem when I was eight, ...
