Cooking Tips |
Cooking on an open fire: Cooking on an open fire has been a tradition since people first discovered fire. One of the problems that happen with this method of cooking is black pans. To keep your cook-wear looking new, with a paper towel and some dish soap coat the outside of your cook-wear to about a ½ inch from the rim. After cooking, let your pot cool down. The black soot left by the fire will wash of with little or no elbow grease.
Dutch Oven Cooking Information: Tools and Equipment Needed: A few tools and pieces of equipment are essential for Dutch Oven cooking
Preparing a New Dutch Oven or One needing Re-seasoning. Today many retailers are selling pre-seasoned cast-iron wear but if you happen to need to season your cast-iron start by washing them in regular dishwater with out the soap and immediate dry. Completely coat the oven inside and out with a no-salt cooking oil and place in a kitchen oven at 250 to 300 degrees for about 2 hours. Note: Your house may get a little smoky. Cleaning your Dutch Oven: Clean your Dutch oven as soon as possible. Scoop out left over food and clean with warm water and a clean plastic scrubbing pad. Don't use dish soap or metal utensils to clean your oven. You don't want to take that hard-earned sheen off. Wipe dry, coat with light cover of no-salt cooking oil and store the oven upside down resting it on the lid or upright with a paper towel sticking out from the lid to absorb extra oil and vent oven. If rust should grow on the cast-iron wear take it off with sandpaper and re-season. I've added a great Temperature Chart on Charcoal Briquette Counts when using a Dutch Oven.
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