For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

Heating Fundimentals

If you are planning on baking, you need more heat on the top than on the bottom.

Put one briquette on the bottom for every 3 on the top of the lid.

For preparing stews, use one on the top for every 4 on the bottom. When roasting, put briquettes on the top and bottom evenly.

Best Temperature

To understand the temperature and number of briquettes needed takes a little math.

Each briquette adds about 25 degrees of heat.

A good starting temperature is 350 degrees F.

To figure out how many briquettes to use, take the size of the oven in inches, and subract three to get the number of briquettes for under it, and add three to get the number of briquettes for the top.

Preparing To Cure Your Dutch Oven

Now that you understand the basics of using your Dutch oven you need to prepare or cure your oven before using it.

Some cast iron ovens have a protective covering which you will need to remove.

You will need to do some scrubbing with a non-abrasive scubber.

Once the covering is removed, rinse and dry the oven and then let it air dry.

Curing It

To cure your oven, pre-heat your kitchen stove to 350 degrees. Place the Dutch oven on the center rack, with the lid open slightly.

Allow it to heat slowly until it is too hot to handle. Apply a thin layer of salt free cooking oil with a clean cloth to the Dutch oven inside and out.

Place your oven back inside the stove with the lid slightly open. Bake your oven for about an hour.

Repeat

After baking, allow the Dutch oven to cool slowly.

When it is cool enough to handle, repeat the oil again the same as before and bake again.

When cool enough apply a third layer of oil, but this time it is ready for use.

Preparing your Dutch oven in this way prevents rust and makes for much easier cleaning as well

Cleaning

To clean your oven after use, scrape it out, add warm water, without soap, and heat it in the oven until the water is almost boiling.

For any food that sticks a little, use a non-abrasive scrubber.

Protect your Dutch oven again by warming it in the stove, applying a thin coating of oil and letting it cool. Its now ready for storage.

Val and Robin Shortt are experienced campers and own three outdoor websites. For more tips like these and to register for their Free newsletter visit: Good Night Camping Equipment

Article Source: EzineArticles.com

Web recipes-on-the-net.com

3 Barbecue Chicken Recipes for Crockpots by Kara Kelso
A Quick Dinner Recipe Perfect For Home Or Picnic by Diane Watkins
Artful Cooking (ebook package with over 14,000 recipes and over 190 bonus ebooks)
Backpacking Recipes - The Simplest by Steve Gillman
Barbecue Competitions by Bill Anderson
Barbecue How to's and Two BBQ Recipes by kentuckyslone
Barbecue Pork Ribs Recipe - No Simple Matter by Jeff Slankard
Barbecue Recipe Science Part I by Bill Anderson
Barbecue Recipe Science Part II by Bill Anderson
Barbecue Ribs - Competition Style in Your Backyard by Bill Anderson
Barbeque Shrimp Recipe - Easy to Make by Norm Butler
BBQ Ideas For The Best Hot Wings You Ever Tasted by Jessica S
BBQ Recipe Tips & Techniques
BBQ Secrets Revealed
Bikes, Blues, BBQ, and Brunswick Stew by Bill Anderson
Bourbon Barbecue Sauce by Bill Anderson
Campfire Coffee Recipes by Gary Gresham
Campfire Cooking and Recipes by Charlene Davis
Campfire Cooking (Some Yummy Recipes) by Dennis R Weaver
Camping Recipes by Shirley Atkinson
Camping Recipes for Your Dutch Oven by Sherry Frewerd
Competition BBQ Secrets
Dutch Oven Cooking Basics by Robin Shortt
Dutch Oven Cooking Camping Recipes - 4 Steps To Prepare Dump Cake by Abhishek Agarwal
Easy Backpacking Dinner Recipes by Nicole Munoz
Easy Dutch Oven Cooking by Scouter
Egg-cellent Recipes For Your Favorite Outdoor Activities by Anne Clarke
Extraordinary Tailgating Recipes, Adding Spice to the Game by NS Kennedy
Five Backpacking Recipes by Holt
Grilled Pineapple - The Perfect End to Your Barbecue by Scott Carey
Grilling and Smoking Chicken by Aaron Ralston
Homemade BBQ Sauce Recipes by Hans Dekker
Honey Barbeque Beef Jerky - Making Your Very Own Honey Barbecue Beef Jerky by Caleb Liu
How To Ensure Barbecue Food Safety by Paul Yates
How To Plan the Perfect Spring Picnic by Sarah Potts
How to Smoke a Brisket by Aaron Ralston
How to Smoke A Rack of Spare Ribs by Aaron Ralston
Kid Friendly Recipes by Christine Steendahl
Let's Eat Outside – Great Kid-Friendly Picnic Ideas by Susanne Myers
Let Wood Chips Make Your BBQ Smoker Unique by Louise Yates
Mouth Watering Memphis Style Pork Ribs by Scott Schirkofsky
Outdoor Barbecue by Sarah Potts
Recipe Builder - Recipe Maintenance Made Easy
Ruth's Chris Steakhouse's Barbecue Shrimp Orleans - Make it at Home by Mark Hester
Sanitation & Safety
Skewers- Outdoor Grilling Accessories For Your Favorite Outdoor Activities by Anne Clarke
Smoked Turkey by Peter Emerson
S'mores Recipes - From Classic to Mexican Variations by Kayla List
Steamed Vegetables On The Barbecue Grill by paulyates
The Barbecue Grilling Tip Guide by Marcus Cox
The Best Way to Barbecue Fish by Patrick Tang
Three Tasty And Easy Camping Recipes by Mike Legg
Types of Wood For Smoking by Aaron Ralston
Vinegar Based Barbecue Sauce - We're Not in Kansas Anymore by Jeff Slankard
Western Beef Jerky Recipe - Make Delicious Beef Jerky at Home by Mark Hester

< Back to Dutch Oven Recipes