Dutch oven

ADutch oven,Dutch pot(US English), orcasserole dish(international) is a thick-walledcooking potwith a tight-fitting lid. Dutch ovens are usually made of seasonedcast iron; however, some Dutch ovens are instead made of castaluminium, orceramic. Some metal varieties areenameledrather than beingseasoned, and these are sometimes calledFrench ovens. The international name casserole dish is from the Frenchcasserolewhich means "cooking pot". They are similar to both theJapanesetetsunabeand thesač, a traditional Balkan cast-iron oven, and are related to the South Africanpotjie, the AustralianBedourie ovenand Spanishcazuela.
During the 17th century,brasswas the preferred metal for English cookware and domestic utensils, and the Dutch produced it at the lowest cost, which, however, was still expensive.In 1702,Abraham Darbywas a partner in the Brass Works Company of Bristol, which made malt mills for breweries.Apparently in 1704, Darby visited the Netherlands, where he studied the Dutch methods of working brass, including the casting of brass pots.Darby learned that when making castings, the Dutch used molds made of sand, rather than the traditional loam and clay, and this innovation produced a finer finish on their brassware.In 1706 he started a new brass mill in theBaptist Millssection of Bristol.There, Darby realized that he could sell more kitchen wares if he could replace brass with a cheaper metal, namely, cast iron.Initial experiments to cast iron in sand molds were unsuccessful, but with the aid of one of his workers, James Thomas, a Welshman, he succeeded in casting iron cookware.In 1707 he obtained a patent for the process of casting iron in sand, which derived from the Dutch process.Thus, the term "Dutch oven" has endured for over 300 years, since at least 1710.TheMerriam-Webster Dictionaryand Researching Food Historyagree that several very different cooking devices were called "Dutch ovens" — a cast-iron pan with legs and a lid; a roughly rectangular box that was open on one side and that was used to roast meats, and a compartment in a brick hearth that was used for baking.
American Dutch ovens changed over time during the colonial era. These changes included a shallower pot, legs to hold the oven above the coals, and a lidflangeto keep the coals on the lid and out of the food.Paul Revereis credited with the design of the flat lid with a ridge for holding coals as well as the addition of legs to the pots.
Colonists and settlers valuedcast-iron cookwarebecause of its versatility and durability. Cooks used them to boil, bake, stew, fry, and roast. The ovens were so valuable that wills in the 18th and 19th centuries frequently spelled out the desired inheritor. For example,Mary Ball Washington(mother of PresidentGeorge Washington) specified in her will, dated 20 May 1788, that one-half of her "iron kitchen furniture" should go to her son-in-law,Fielding Lewis, and the other half to Betty Carter, a granddaughter. This bequest included several Dutch ovens.
Westward-bound settlers took Dutch ovens with them. A Dutch oven was among the gearLewis and Clarkcarried when they explored the greatAmerican Northwestbetween 1804 and 1806. Mormon pioneers who settled theAmerican Westalso took along their Dutch ovens. In fact, a statue raised to honor theMormon handcart companieswho entered Utah'sSalt Lake Valleyin the 1850s proudly displays a Dutch oven hanging from the front of the handcart. The Dutch oven is also the official state cooking pot of Texas,Utah, and Arkansas.
Mountain menexploring the American frontier used Dutch ovens into the late 19th century.Chuckwagonsaccompanyingwestern cattle drivesalso carried Dutch ovens from the mid-19th century into the early 20th century.
In theNetherlands, a Dutch oven is called abraadpan, which literally translates to roasting pan. Another name for it issudderpan, which literally translates to "simmerpan" or "simmering pot". The design most used today is a blackenameledsteel pan that is suitable forgasandinduction heating. The model was introduced in 1891 by BK, a well-known Dutch manufacturer of cookware. Cheaper and lighter in weight than cast iron, it proved to be a revolution in the kitchen.A braadpan is mainly used for frying meat only, but it can also be used for making traditionalstews, such ashachée. Cast-iron models exist, but are used less frequently.
Acamping,cowboy, or chuckwagon Dutch oven usually has three integral legs, a wirebail handle, and a slightly concave, rimmed lid so that coals from thecookingfirecan be placed on top as well as below. This provides more uniform internal heat and lets the inside act as anoven. A Dutch oven without integral legs can be used as a conventional pot on a stove, or may be set on a separate welded steel or cast iron tripod stand or on small stones when cooking on hot coals. These ovens are typically made of bare cast iron, although some are aluminium. The bail handle facilitates lifting the Dutch oven onto and off the coals, using a metal hook. Dutch ovens are often used inScoutingoutdoor activities.
InAustralia, abedouriecamp oven is a steel cookpot, shaped and used like a Dutch oven. Named afterBedourie, Queensland, the Bedourie ovens were developed as a more robust, non-breakable alternative to the cast-iron Dutch ovens.
InSouth Africa, apotjie(/ˈpɔɪki/POY-kee) directly translated "pottle or little pot"fromAfrikaansorDutch, is unlike most other Dutch ovens, in that it is round-bottomed. Traditionally it is a single cast, cast-iron pot, reinforced with external double or triple circumscribing ribs, a bail handle for suspending the pot, and three short legs for resting the pot. It is similar in appearance to acauldron. It has a matching handled lid, which is recessed, and convex to allow for hot coals to rest on top, providing additional heat from above. When the vessel is to be stored long term, care must be taken to avoid rust forming by seasoning. "Potjie" can also refer to the technique of cookingpotjiekos. Among the recipes that require a potjie, there is one for a type of bread called "potbrood", which literally means "pot bread".
Among the South African indigenous peoples, specificallyZulus, these pots also became known asphutupots, after a popular food prepared in it. The larger pots are normally used for large gatherings,e.g., funerals or weddings, to prepare large quantities of food. Wooden spoons calledkombein the Tsonga language are used for mixing and stirring.
This tradition persisted over the years and survives today as a traditionalSouthern Africanmethod of cooking.
InEastern Europe, but mostly in Russia, achugunokis a cast-iron pot used in a modern oven or in a traditionalRussian oven,hearth, or acampfire. A chugunok is used in a variety of cooking methods, including high temperature cooking,low-temperature cooking,thermal cooking,slow cooking,smothering,roasting,baking,braising, andstewing.
The shape of a chugunok is similar to a traditionalcrockwith a narrow top and bottom and wider in the middle. When used inside a traditional oven, a long handled holding tool calledukhvat[ru]is used handle chugunok in the oven. Since a chugunok has no handles, it's inconvenient to use a it on akitchen stove.
Dutch ovens are well suited for long, slow cooking, such as roasts, stews, andcasseroles. Virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch oven.
Traditional "camping Dutch ovens," also known as lipped cast-iron Dutch ovens, are particularly effective as baking ovens over outdoor open fires. Smaller interchangable cooking inserts can be placed inside the oven to cook individual batches or dishes. Additionally, Dutch ovens' ability to simultaneously provide and retain conductive energy can be leveraged by directly stacking them over the open fire, permitting transfer of heat energy between and among each other.
Dutch ovens are known to be particularly useful in the baking of breads best produced at high temperatures and high, consistent humidity. Аs heated steam escapes the dough, the oven's heavy lid prevents the vapor from escaping, providing a consistent, somewhat pressurized humid environment inside the oven. This humidity in turn provides essential convection transfer, encouraging a crispy, darker crust which is highly desirable for some breads includingsourdoughs,ciabattas,sweet French bread, and the tool's name sake,Dutch crunch.
Dutch ovens also hold significantly moreenergy densitythan most cooking tools, such as traditional sauce pans or stock pots. The oven's ability to retain energy while providing a consistent conductive transfer to the dough permits a desired carbonization nearly impossible from thinner, less energy dense materials.
Traditionally Dutch ovens areseasonedlike othercast-iron cookware.
A cleaned and oiled Dutch oven should be stored in a clean, dry location with the oven's interior open to prevent development of rancid oil.
As with other cast iron cookware, consistent and appropriate care will eventually produce a shiny, non-stick surface, and may provide many decades of trusted service.
Enameled ovens provide the convenience of not requiring care needed with exposed cast iron. However, they lose some features such as the ability to tolerate extreme temperatures, especially for extended periods of time.
Enameled ovens are cleaned like other ceramic-lined cookware. Some brands are dishwasher safe, but the oven's instructions should be consulted to confirm to prevent potential degradation of the oven's ceramic integrity.