Fire, Cast Iron, and Soot
I've finally gotten into cast iron cooking. And I want to do it over a fire when we're camping. What do you do about the black soot that coats the outside of the pan? Do you just clean it off? And ...
Forum Discussion
Fuzzyvision wrote:Lwiddis wrote:
First item to remember regarding Dutch oven cooking is the “fire” should be 2/3 on the lid and 1/3 on the bottom.
Curious what you mean by this
Dutch ovens that are used in campfires have lids with rims to allow the piling of charcoal or coals on top. They also have legs to allow coals underneath. The 2/3 and 1/3 rule mentioned above refers in general to the number of coals or charcoal placed on the lid and on the bottom. There are a number of tables available that bring it down to a kind of science BUT remember, if there is wind or it's cold out, it will affect the temperature of D.O. as well. Experience is the best teacher. I'll list the most helpful links below.
Rollins' Dutch Oven 101
DO Charcoal Temperature Chart
A photo of the campfire dutch oven described above. They come in different sizes too.
