Dutch Oven Tips and Tricks.

Born in the Netherlands.

Dutch oven, casserole, witch's cauldron, simmer pan, cassrole -> Just do it and discover the fun and many possibilities of cooking with the help of a DO

Frying pans come in many types, materials and sizes, the DO can actually only be made of cast iron. As it was conceived long ago.

In the 17th century, the frying pan was made of cast iron and used by placing the pan directly in the fire, sometimes even with coals on the lid of the pan. This Dutch design was adopted in a number of countries, including the early North American colonies. There this type of pan became known as the "Dutch oven". These pans were often used during the caravan journeys in the great migration to the west. It is the official cooking instrument of the US state of Texas.

Cooking with the DO quickly gives you an outlaw-cowboy feeling. Freedom with a sense of space. Nice and slow.

A Petromax Dutch Oven is of exceptionally heavy quality and will last a lifetime if used properly. In fact, the older the Dutch Oven is, the better it bakes, roasts and stews (the Dutch Oven used to be an heirloom!) Vuurbak supports this tradition. "light your fire" cook more together at the DO, share together and pass on your do and all the atmosphere and fun.

Wood, coal or bricks?

If you cook on wood, use a tripod or your firebox and hang your DO above the fire. Perfect for a great atmosphere with plenty of room for campfire conversations.

Cooking with your DO' with briquettes as a heat source gives you more control.

Control the outcome: (credits the Fire Master)

Please note that the numbers and temperatures are approximate, other factors also play a role such as ambient temperature, humidity, etc.

To roast in the Dutch Oven you need an even heat. To compensate for the heat loss, use slightly more briquettes on top of the lid.

BAKING:

For baking you need more heat from above than from below. The ratio of briquettes is approximately 1:3. So most briquettes go on the lid.

Simmering and stewing:

The heat comes more from below than from above, a ratio of 3:1 applies here. Most briquettes now go under the Dutch Oven.

Use and maintenance:

Usage

If you want to use new cast iron products, they must be burned-in. This ensures a perfect non-stick coating and prevents the product from rusting. To burn cast iron you need Petromax maintenance seasoning and a cotton cloth.

Follow the following steps:

1. Clean the Dutch Oven with hot water and then dry thoroughly.
2. Preheat a closed barbecue or oven to 120 degrees Celsius, place the product in the oven for approximately 60 minutes and let the cast iron get hot. The heat opens the pores of the cast iron and allows the moisture to evaporate. This is very important, because moisture in cast iron can cause rust.
3. When the pan is hot, use a cotton cloth to spread the 'Crisco' into the cast iron. Not too thick, and don't forget to grease the outside. The stainless steel handles of the pie irons must be removed when placing them in the barbecue or oven!
4. Once the product has been properly rubbed in, heat it until it starts to smoke. Then let the product cool down.
5. Repeat steps 1 to 4 at least three times. The more often the steps are repeated, the more beautiful the cast iron becomes. After burning, the product is immediately ready for use.

Maintenance:

After use, the cast iron should be cleaned as soon as possible. Do not use soap or let the cast iron soak in water. After all, moisture is the enemy of cast iron. To properly clean the product, follow steps 1 to 4. Use the Petromax chain mail or scrubbers for stubborn dirt. You can then store the cast iron. Cast iron is NOT dishwasher safe.

TIP:

1. Always buy a pair of good gloves and a lid lifter , otherwise lifting the lid is quite a hassle. The gloves are essential if you don't want to burn your hands. Please note: Cast iron becomes extremely hot! So don't just pick up the pans, Dutch ovens and pie irons, but use heat-resistant gloves.

2. Order a bag of Echtgoed briquettes immediately. These are made from controlled clean wood and are therefore friendlier to the environment. If you burn wood, always use the Swiss method!