Questions on using a Dutch Oven

Have you reviewed this?

http://lodgemfg.businesscatalyst.com/use-and-care/caring-for-your-lodge-enameled-cookware

I would start here:

Lodge Cast Iron recipes

Then some more:

Feast and farm

Here's a tip. Use the dutch oven liners make cleaning a breeze. I wouldn't use them for years but the DW insisted I try them. She was right especially while camping.

I don't have any websites to offer, but I wanted to reply to this post as I love DO cooking. My experience is almost entirely with the oven sitting in a shallow hole dug in the desert. So some of the things may not apply if you are cooking on a concrete pad or maybe in a steel fire pit in a campground.

First of all without seeing it I'm going to guess it's a 10" model as they seem to be the most common in the stores. I also have a 10 inch with the stubby legs and it can be a bit of a challenge. The short legs cause the pot to sit on and crush the coals. So I always have to find three similar sized rocks to put under the legs as spacers. This works okay, except when it comes time to rotate the oven you have to be careful to put the legs back on the rocks.

I personally do not subscribe to the no soap crowd when washing the oven. I've had enough friends try that and there is always a slight taste of rancid oil to everything they cook. So I use soap and either a wet paper towel of a sponge. Just wash it quickly and don't leave the soap water in for very long.

Many people are now using dutch oven liners when they cook. With the liners you will not get the seasoning from the cast iron. But you will get a much easier to clean up oven. You can buy liner everywhere, but they are incredibly easy to make out of parchment paper.
Link to making a liner

Use decent charcoal like Kingsford. I've tried the cheaper store brand charcoals and they always seem to go out rather than cook you food.

Get a charcoal chimney, it's just easier for lighting the coals.
Chimney

If it's cold and windy when you are cooking then find something to keep the wind off the oven. If you don't, the wind will cool the oven and it will take forever for things to cook. Also if it's windy it's a good idea to start another batch of coals about 10 minutes after the oven goes on the first batch of coals. The first coals will burn out in about 20 -25 minutes and you will want to have more to replace them.

A lid lifter is nice to have, but a pair of large channel lock pliers does the job too.
Link


Here's a challenge for you, try to make a successful peach cobbler in it. I do this for fun almost every time I'm in the desert. My main meal is usually something else, the cobbler is just for fun so no big deal if i wreck it. I've tried varying the size of the cans of peaches, the amount of the peach juice, the amount of coals top and bottom etc. I've had decent success, but nothing that i would be proud to show off. BUT, on the positive side it always tastes good, no matter how bad it looks.

definitely ditto to using a dutch oven liner so you don't have to clean and reseason the oven.

Dutch Oven Madness

This lady cooked for 1 year in her ovens.
Some great recipes and tips.

CeeDub did a PBS series on dutch oven cooking.

https://www.youtube.com/channel/UCX8pZ47eLIg75L0msFdlHSQ

+1 on the charcoal chimney and lid lifter. I got a pair of heavy duty gloves too that helps. I haven’t done a lot besides cobblers in mine recently but when I was a kid we did a lot of baking in them on camping trips...pizza, biscuits, cinnamon rolls...

Here are the most useful "tips" I received and followed as I was learning DO cooking. I still use them 10 years later:

1. Use briquettes, and put 1/3 of them under the DO and 2/3 on the top. Arrange the ones on top in a ring around the outside edge.

2. 30 briquettes produces about 350 degrees.

3. Rotate your DO 90 degrees every ten minutes. After you rotate it, rotate THE LID back to its original position. (This keeps any hot spots from burning what you're cooking.)

4. Use two firebricks side-by-side to give yourself an insulated and safe 9-inch-square platform for building your fire.

5. Don't feel like every step of the recipe has to be done on the fire in order for your meal to be "authentic." A lot of times I start out with the DO on the range-top to get things started, then I move it to the fire for the 30 to 45 minutes or more needed for baking.

Mostly, have fun and don't stress out!

-Speak

^ To add to the above. Try to avoid putting a bottom coal in the center of the oven. Instead make a small ring of coals with the center open. The center coal seems to cause a hot spot which leads to a burnt spot on the bottom of the food.