Dutch ovens lie at the heart of the American tradition and whilst many these day spurn them for modern 'tat'' many are now returning to these wonderful tools that lie at the very heart of great cooking outdoors;
Its easy to get it wrong when buying a Dutch oven; it really is important that you buy the best you can; quality counts. For the best choice and value its advisable to go online.
Before buying you should decide whether you want the 3 legged version with lid for coals that you can use on a campfire or the flat bottomed version that works best on the grill.
What is it that really defines a great Dutch oven?
1. The oven must be a standard thickness throughout; inconsistency in the walls of the oven can lead to hot or cold spots, warping or cracking! Don't worry about a rough texture in the cast iron; this is not a problem; over time it will flatten as you continue with the seasoning; if the ovens surface is too smooth the seasoning will not take so a smooth is not good!
2. Your Dutch oven must be well constructed in heavy gage cast iron; Take care to look at the if you're buying the outdoor fire version; thin legs will not last;
3. The quality of the lid is especially important; it should fit snugly and tightly; if it doesn't you'll have problems when cooking; it should have a good lip for stopping materials falling into the dish when its lifted; and it should have a properly formed loop so it can be lifted with a lid lifter;
4. The oven should not be riveted. Dutch ovens are heavy. It doesn't make sense to have riveted handles that can easily break when its fully laden;
5. Price is not necessarily a predictor of good quality but if the price is low then this typically means that you're not buying quality! Most often heavier gauge quality cast iron is going to be more expensive;
You've decided what type of dutch oven to buy now you have to now decide what size of Dutch oven you need. Most buy 2 or 3 different sizes so as to be able to use them in a range of different situations. But basically it comes down to what are you going to be cooking and for how many?
If you're starting out and unsure then a 8.5 quart is probably a good choice for starters. Its a great size for family roasts, stews vegetables & bread; but if you're likely to be cooking for larger groups then a 12 quart oven might be for the best. If you're planning on only cooking simple smaller dishes such as vegetables, desserts and sauces for say 2 or 3 people or small roasts then a 2 or the 4 quart oven will do fine. Above a 12 quarts the ovens get heavy and harder to handle. However if big groups are your thing then larger sized ovens will be ideal.
Finally buy yourself: a pair of loose fitting heavy duty, wrist high, leather gloves; a lid lifter so as to make light work of picking up the hot heavy lids and some briquettes; go for the best quality, the difference is worth the money.
Its easy to get it wrong when buying a Dutch oven; it really is important that you buy the best you can; quality counts. For the best choice and value its advisable to go online.
Before buying you should decide whether you want the 3 legged version with lid for coals that you can use on a campfire or the flat bottomed version that works best on the grill.
What is it that really defines a great Dutch oven?
1. The oven must be a standard thickness throughout; inconsistency in the walls of the oven can lead to hot or cold spots, warping or cracking! Don't worry about a rough texture in the cast iron; this is not a problem; over time it will flatten as you continue with the seasoning; if the ovens surface is too smooth the seasoning will not take so a smooth is not good!
2. Your Dutch oven must be well constructed in heavy gage cast iron; Take care to look at the if you're buying the outdoor fire version; thin legs will not last;
3. The quality of the lid is especially important; it should fit snugly and tightly; if it doesn't you'll have problems when cooking; it should have a good lip for stopping materials falling into the dish when its lifted; and it should have a properly formed loop so it can be lifted with a lid lifter;
4. The oven should not be riveted. Dutch ovens are heavy. It doesn't make sense to have riveted handles that can easily break when its fully laden;
5. Price is not necessarily a predictor of good quality but if the price is low then this typically means that you're not buying quality! Most often heavier gauge quality cast iron is going to be more expensive;
You've decided what type of dutch oven to buy now you have to now decide what size of Dutch oven you need. Most buy 2 or 3 different sizes so as to be able to use them in a range of different situations. But basically it comes down to what are you going to be cooking and for how many?
If you're starting out and unsure then a 8.5 quart is probably a good choice for starters. Its a great size for family roasts, stews vegetables & bread; but if you're likely to be cooking for larger groups then a 12 quart oven might be for the best. If you're planning on only cooking simple smaller dishes such as vegetables, desserts and sauces for say 2 or 3 people or small roasts then a 2 or the 4 quart oven will do fine. Above a 12 quarts the ovens get heavy and harder to handle. However if big groups are your thing then larger sized ovens will be ideal.
Finally buy yourself: a pair of loose fitting heavy duty, wrist high, leather gloves; a lid lifter so as to make light work of picking up the hot heavy lids and some briquettes; go for the best quality, the difference is worth the money.
About the Author:
Stephen Kember is a recognized outdoor cooking expert. He runs The outdoor cooking equipment Store, which you can view by clicking on the link. If you're keen on looking at some great value, excellent quality cast iron cookware click here as for a short time prices have been drastically cut.
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