HURRAH ! FINALLY someone placed a digital thermometer in a Dutch oven so that viewers could actually see how it performs. If there were a Nobel prize for re-enactors, you'd receive one just for this video. Many thanks !
As a Canadian, I'd like to thank you for talking about Mrs. Parr. One of our first Canadian writers. She is not well known inside of Canada, never mind in the US.
I can smell this video and it smells damn good. I love my Dutch oven and I appreciate any info and recipes and all knowledge you possess as you pass it on to us RUclips subscribers! Thank you sir
I'm probably crazy for commenting on a 6 year old video, but I have to point out how good John is at teaching this stuff. His passion for what he's talking about really pulls you into whatever he's discussing.
Excellent, excellent, excellent video !!! I've been trying to figure out how to do this ! Thank you for your insights into how to bake in a dutch oven !!
Jon, I know this is an older video, but using a trivet under the DO will allow you to regulate the heat better. The round iron trivet on your site will work well for this. Getting the DO higher will prevent burning the bottom of what you are cooking. Also, rotate the DO one way and the lid the other way every 15 minutes.
Greetings from Arizona. Loved the video an sense of alternative epoch. It was so believable that when the modern thermomether came out, I though...:"wow just like Star Trek "...time travel. Cool. Thanks for the quality job!
I love this channel,the information here is really priceless for those that want to do things like they did in the 18th century which is really interesting to me and I am sure to many others too.
Years ago I joined my husband and friends on a hunting trip. I put stew meat, vegetables and broth in my cast iron Dutch oven. I dug a hole deeper than the oven, lined the bottom with hot coals from our campfire, put the Dutch oven in, then put coals on top and covered it all with dirt. We went off hiking for 2-3 hours. When we came back we uncovered the oven and the stew was perfect! I cheated and prepped the meat and veggies at home, took them up to camp in gallon freezer bags-- floured stew meat pieces in one, veggies in another. Not 18th century freezer bags.😉
they shouldn't - it's just like your own oven. pieces of pottery are fired in a kiln at much, much hotter temps, so even 450 degrees shouldn't hurt it. unless you drop it, of course. lol "Clay becomes pottery at temperatures at about 1,000 degrees F (the beginning of glowing red heat - about 540 C). Traditionally, tribal earthenware is fired to about 1,400 degrees F (760 C)."
Rule of thumb using briquettes is diameter of oven plus three briquettes on top and minus three on bottom. so 10 inch oven plus three means 13 briquettes on top, and 7 on the bottom to reach 375°F
+Brandon Nobnarb Take the number of inches wide your Dutch oven is. Multiply by two. In other words, a #10 will need twenty coals. Subtract 3 from the 10- and put 7 coals beneath. Add these extra 3 coals to the 10 on top. So a #10 will have 7 below, 13 on top, total 20.
It was mud because it doesn't work with wood coals and he is trying to teach us to cook with wood. The only reason he gave the explanation is so that we would know it won't work the same.
Main thing to remember is that you want more coals on top because heat radiates all directions, but tends to heat twice as efficiently from below because of the hot air rising.
My husband & I are very excited by this. Because of your previous videos, he wants to get into dutch oven cooking, so I had got him a 12" one for Christmas. So he is especially excited by the prospect of a series on dutch oven cooking! We are also interested in the book you talked about, The Backwoods of Canada by Catherine Strickland Parr. Is this a book you have reproduced and available? (I couldn't find it.) If not, might you consider doing that? We would really like to get our hands on a copy. If not, do you know where we might find a copy? Very eager to find it! Thank you so much for this video. I love how you explain things so clearly, like the airflow around the item inside, & that it is the air temp within rather than the kettle temperature. Your videos are always so informative! We are looking forward to more from this series! Regards from Canada, Micki
+Micsnutty Check Amazon for a number of copies of the book. You can find a free ebook at the bottom of the search page. Great book to have in a collection.
I just ordered this very book from this site. It might take a little looking in the book section but it is there and for the cost of the book and the shipping it is reasonable and you are supporting our friends to the north. 8 -2-19
Is it bread or damper ? Usually when we go away we just take a pack of bread mix. That's cheating a bit not making it from scratch but its more convenient. A great use for the oven at the end of the night if it's cold weather , fill it to the top with hot coals and put the lid on. Place it in your camper trailer or caravan on some stones and it helps take the chill out the air most of the night. Cheers from Australia !
Are the dutch ovens and other cast iron cookware you sell on your website ground or milled, or are they just cast with no additional smoothing/polishing done?
Noticed you did not use a fork, threek or a twok but your onek (knife) to taste the pot roast. ;>) How common what that in the 18th Cent.? Also the shape of the blade almost suggests a spoon.
I live in the Texas Hill country and Mountain Cedar trees are everywhere. They are also hated. They have that strong Cedar/Juniper odor. Normally the trees are just get tossed into brush poles and eventually burned, but wondering about using them for outdoor cooking/baking. But Wondering if the cedar flavor would taint the food?
While 'fresh' bread isn't as tasty as cooled off, or 'settled' bread, I doubt there's any real health issues involved. We drink soda and seltzer loaded with 'carbonic gas', or CO2, and nobody sufferers digestive or stomach pangs from it. Is it different for bread products?
A year ago we had a tornado that knocked our power out for days. It was a good thing that we bought our dutch oven a month before that. We made stew and and pizza in the wood fired barbecue grill. Best food we ever tasted .
@@jessicacanfield5408 It was a woodfired barbecue grill that used to be a gas. I used a cast iron plate so the flame could not reach the pizza pan directly. Also I used a pizza pan to cover the pizza while cooking. ruclips.net/video/Nurfunbv5yM/видео.html. I set the dutchoven directly into a small amount of coals when I made stew.
Jon, I believe I've asked for this before, but would it be possible to do a episode on an "authentic" 18th century Independence Day celebration? What dishes may have been served in the middle of summer for a major festivity like this? What games or events or the like may likely have occurred around the colonies? I know that the first celebrations were in 1777, and that it was a rather fragmented, localized series of affairs, but cannot for the life of me find any details other than small parades, canon salutes and fireworks where available...
At many reenactments I see people digging the firepit down about a foot in order to accommodate the dutch oven without wind. The hole also insulates the firepit and whatever you are cooking in the oven bakes at a speed more like a modern oven.
Living in the wilds of the Highlands of Scotland this is a great utensil in the event of a power cut. The Dutch oven is great for so many types of cooking. Great video!
I almost envy you to live in the highlands of Scotland. It’s a magical place. I have to make do with living in the deep shadows of Katadin mountain up in the north kingdom of Maine, where witchcraft is strong.
You forgot to mention that you can turn it upside down and bake a pizza in it, since the underside of the lid is pretty flat. Which you can actually use just the lid as a pan to cook bacon, eggs and such..
or even just a whole video about his dog specificlly. Feeding it 18th century treats like pig snouts, and playing with it using a ball made from hogs bladder, stuff like that.
I will 'take the cake' as offering more survival calories. HOWEVER, my European friends who find our dessert cakes to be too sweet, will still prefer a fine, professionally baked whole grain bread.
Another awesome video. but i just could not get over the digital thermostat. it was just funny to me to see you in period dress and holding it. keep up the informative videos
thank you for this video. I have seen some of your other bread videos and was wondering how common sourdough type breads were in the 17th century. Baking bread without bread yeast or other chemical leavening and using only wild yeast found "in the air" can be traced back to ancient Egypt. Is there historical references to this type of baking in early America? Thanks again for all the work you put into these videos. We love them. My youngest daughter (5 y.o.) often asks to watch the "girl cooking videos" referring to Ivy and insisted on having us make her a dress just like Ivy's too.
I’ve been watching you for maybe 4-6 months. I’ve already purchased 6 (or more) books from your website. I was planning on cooking some of the recipes in my kitchen. Then you mentioned how cooking over a fire or hot coals added a lot of flavor. Next thing I knew, I was shopping for a camping Dutch oven so I could cook around a fire! I alo liked how versatile the Dutch oven seems to be. It’s the Instant Pot of the 18th century. Yesterday my huge package arrived with my cast iron set ( Dutch oven, griddle, frying pan, sauce pan & lid lifter). My Dutch oven is small (4.5 qt) but I plan on getting a larger one so I can stack them - one with pot roast & one with bread! This will be a lot of fun. Thank you for introducing me to this different way of cooking.
Hello there; I just today came across your video channel. When I saw your face, I said, "Hey, I know that guy" lol. I've never met you but, I see you every month within the pages of The Backwoodsman magazine. Great magazine and a fantastic video series. Thanks for sharing this article, I really enjoyed watching it. I've got to try making bread in my Dutch oven. Thanks again and I subscribed. Stan
Many many of my ansestors used Dutch ovens while crossing the plains and while settling Utah and surrounding areas. Thank you for the time and energy you are giving to show us how things would likely have been done then.
Was that an authentic 18th Century digital thermometer? :P Are you able to give temperatures in Celsius as well for those of us who live in Metric land?
I don’t even eat bread that often (but did break out a pan toasted on one side buttered slice) but I love that it’s being done via this time tested and quite elegant method of man, metal vs nature and (coal tending) nurture. Wishing for scratch and sniff screens at the end.
3 years ago i was searching campfire cast iron cooking videos. This was the first Townsends vid i ever watched. Been hooked since. Congrats on the 1 mil!
I have baked cornbread many times over a fire in my dutch oven. I don't use a pan, I put the batter directly into the pre-heated and well greased oven. I then put coals on top and set it just to the side of the fire and turn it every couple of minutes. It usually only takes about 15-20 minutes and it turns out great! After the bread comes out I can then cook soup, stew or beans to finish out a one-pan campfire meal. I love my dutch oven!
Thank you very much. I am experimenting with Dutch ovens and very new at it. I baked bread last week. It came out ok, but not quite right. I plan to cook some chicken and cornbread today , so I just got back from Wally World with a second oven, which by the way, I paid about $18 for ( Ozark brand). Anyway, I never thought about stacking them. Thanks to you, I plan to try that today. We’ll see what happens. 🙂
Jon, thank you for this video. My wife bought me a dutch oven, trivet, and baking pan last year, and I think we will start using it in the woods this summer. This gives me more confidence both in using the oven and in the freedom to fail and experiment. Thank you much!
Thank you, I burned my first attempt, I peaked and it looked down but I thought how could it be, so I left it longer... oh well on to the next two lol. you really were a big help, every one wants to show doing it with briskets but I make real fires to cook, so I needed to see this.
Super excited about a Dutch oven series! I just got a Dutch oven and plan on doing lots of cooking this summer with some hardwood coals to keep the house cool.
The world would be a better place with more people like this. Then again, Christ would be further off if there were more people like this. I'm just glad that there are people like this in our day and age.
New subscriber! I just bought a cashe of 30 pieces of cast-iron. Can’t wait to learn all the things. It’s been years since I camped with my husband and family, and I’ve lost most of my skillage when it comes to cast-iron cooking outdoors. I recently became a widow, and I’m going back and picking up some of the things that I loved to do that I haven’t had time for lately.
Good Advice Now...Great wisdom then! Dutch Ovens, trivets, top heat, bottom heat; even side heat. I have used a set of these, over hardwood and over standardized 'charcoals'. So many things can be done...but maybe not for large families, even, unless one owns a bunch of them. Current and well-researched cookbooks are available today, with proper recipes and with just the right suggestion of coals top and bottom to produce a result that will delight. Survivalists might remember what we campers also experienced: wood equals smoke; resinous wood equals more smoke; many individual fires mean the end of us all.
I like the concept, simple and efficient. But why is this called a 'Dutch oven'? Did we invent or introduce this type of oven ( I'm Dutch)? Usually the inclussion of 'Dutch' in an English expression is intended to be derogative, like Dutch treat, Dutch courage etc.. Here it seems to be a term of endearment, though.
Extremely helpful video. I have found that cooking outside in Dutch ovens in the winter the cold air sucks the heat away. I get great results baking bread in Dutch ovens. Also, for charcoal briquettes, regardless of the size of the Dutch oven I get great results by having enough charcoal underneath to cover the entire bottom and enough to make a ring on the outer edge of the ring of the lid with all briquettes touching. Works like a champ. Of course, briquettes in standby.
How fast can you bake the bread in this Dutch Oven and could you claim that it is the best for mobility or as a makeshift type? Btw, I watched a few of your vids, and I liked them all, however, initially I thought you're Irish, but your accent makes me unsure as it sounds more of a N. American some sort, is it?
HURRAH ! FINALLY someone placed a digital thermometer in a Dutch oven so that viewers could actually see how it performs. If there were a Nobel prize for re-enactors, you'd receive one just for this video. Many thanks !
That digital thermometer is definitely not authentic for historical reenactors, but it's how to get the job done efficiently.
As a Canadian, I'd like to thank you for talking about Mrs. Parr. One of our first Canadian writers. She is not well known inside of Canada, never mind in the US.
Thought she was English though?
There are Parrs' in my family history also. My maternal grandmother was from 🇨🇦
Mort most North Americans were from somewhere else back then.
Shoutout to the best doggo ever. Looks like he's having the time of his life wandering through all the grass.
Dutch oven cooking = super awesome! Love berry cobblers with that undeniable crispy bottom from cast iron!
If it ain't Dutch, it ain't much!
When John says "thanks for watching", I think to myself, "no, John. Thank you". I feel like we're the ones that should be thanking him.
I’m thinking I’d love to be the taster for him!
I love my Dutch ovens - yes plural I have several. They work wonderfully for breads, stews, jambalaya, you name it.
I love my Dutch oven's & using them in my home oven, I want to try using them outdoors too, fresh bread yum!
I can smell this video and it smells damn good.
I love my Dutch oven and I appreciate any info and recipes and all knowledge you possess as you pass it on to us RUclips subscribers! Thank you sir
When it is windy we dig a hole to put the 'bake kettle' in!
If
A fine way to conserve heat and to provide longer-term, more even heat. THANKS for the reminder!
I’m sure that’s were the word fire pit cones from
What a good idea
I'm probably crazy for commenting on a 6 year old video, but I have to point out how good John is at teaching this stuff. His passion for what he's talking about really pulls you into whatever he's discussing.
Excellent instructional video as usual. Thank you!
Ok I watched your earthen oven video but this one got me. I'll give it subscribe
Excellent, excellent, excellent video !!! I've been trying to figure out how to do this ! Thank you for your insights into how to bake in a dutch oven !!
You are so positive!
Jon, I know this is an older video, but using a trivet under the DO will allow you to regulate the heat better. The round iron trivet on your site will work well for this. Getting the DO higher will prevent burning the bottom of what you are cooking. Also, rotate the DO one way and the lid the other way every 15 minutes.
Greetings from Arizona. Loved the video an sense of alternative epoch. It was so believable that when the modern thermomether came out, I though...:"wow just like Star Trek "...time travel. Cool. Thanks for the quality job!
I love this channel,the information here is really priceless for those that want to do things like they did in the 18th century which is really interesting to me and I am sure to many others too.
great idea for a multiple part series I am looking forward to it
Loving your videos!
Years ago I joined my husband and friends on a hunting trip. I put stew meat, vegetables and broth in my cast iron Dutch oven. I dug a hole deeper than the oven, lined the bottom with hot coals from our campfire, put the Dutch oven in, then put coals on top and covered it all with dirt. We went off hiking for 2-3 hours. When we came back we uncovered the oven and the stew was perfect! I cheated and prepped the meat and veggies at home, took them up to camp in gallon freezer bags-- floured stew meat pieces in one, veggies in another. Not 18th century freezer bags.😉
great job on this tutorial, I never saw the inner plates being used before, do they ever break or crack from the rapid cooling when pulling them out?
they shouldn't - it's just like your own oven. pieces of pottery are fired in a kiln at much, much hotter temps, so even 450 degrees shouldn't hurt it. unless you drop it, of course. lol
"Clay becomes pottery at temperatures at about 1,000 degrees F (the beginning of glowing red heat - about 540 C). Traditionally, tribal earthenware is fired to about 1,400 degrees F (760 C)."
Thanks for sharing Jon. Lot of good information.
I never knew they would put a smaller Dutch oven on top. That would be great for making a stew and some bread to go with it.
I have used a 10 in at rondy and made sweat potato corn bread and it is always a hit ...
Brilliant video, so helpful for me.
Still in use in Australian bush cooking. Malcolm Douglas has a video where he cooks a pavlova in one of them.
Duncan here,, Jon I am impressed !! I can make a lot of food over a camp fire, yet I am fearful to try bread!
I pity the person who has not enjoyed the fruits of camping with a Dutch oven. Life is too short for such denial!
You speaking of the real dutch oven ? Or the modern one LMAO
@@LordMaxwellx it doesn't matter XD
Craig Oldsen me crying tears. Never even seen one with mine naked eye. Still trying to get a cauldron. *sniff*
That explanation of numbers of briquettes for top and bottom was as clear as mud.
Rule of thumb using briquettes is diameter of oven plus three briquettes on top and minus three on bottom. so 10 inch oven plus three means 13 briquettes on top, and 7 on the bottom to reach 375°F
+Brandon Nobnarb Take the number of inches wide your Dutch oven is. Multiply by two. In other words, a #10 will need twenty coals. Subtract 3 from the 10- and put 7 coals beneath. Add these extra 3 coals to the 10 on top. So a #10 will have 7 below, 13 on top, total 20.
Thanks
It was mud because it doesn't work with wood coals and he is trying to teach us to cook with wood.
The only reason he gave the explanation is so that we would know it won't work the same.
Main thing to remember is that you want more coals on top because heat radiates all directions, but tends to heat twice as efficiently from below because of the hot air rising.
The magic word here is to experiment yourself. 😀
My husband & I are very excited by this. Because of your previous videos, he wants to get into dutch oven cooking, so I had got him a 12" one for Christmas. So he is especially excited by the prospect of a series on dutch oven cooking!
We are also interested in the book you talked about, The Backwoods of Canada by Catherine Strickland Parr. Is this a book you have reproduced and available? (I couldn't find it.) If not, might you consider doing that? We would really like to get our hands on a copy. If not, do you know where we might find a copy? Very eager to find it!
Thank you so much for this video. I love how you explain things so clearly, like the airflow around the item inside, & that it is the air temp within rather than the kettle temperature. Your videos are always so informative! We are looking forward to more from this series!
Regards from Canada,
Micki
+Micsnutty Check Amazon for a number of copies of the book. You can find a free ebook at the bottom of the search page. Great book to have in a collection.
+Z'anne Bakke Awesome! I will have to look for it there. Thank you for letting me know. :-)
www.amazon.com/gp/product/137543263X/ref=ox_sc_act_title_1?smid=ATVPDKIKX0DER&psc=1
I just ordered this very book from this site. It might take a little looking in the book section but it is there and for the cost of the book and the shipping it is reasonable and you are supporting our friends to the north. 8 -2-19
Is it bread or damper ? Usually when we go away we just take a pack of bread mix. That's cheating a bit not making it from scratch but its more convenient.
A great use for the oven at the end of the night if it's cold weather , fill it to the top with hot coals and put the lid on. Place it in your camper trailer or caravan on some stones and it helps take the chill out the air most of the night.
Cheers from Australia !
Wish there was a recipe to go along!!
No comments about the dog?
Captain Flint DA PUPPY
In fact I was surprised she was not featured more as she was there.
on your hardtac-do you need kosher salt, distilled water, or any kind of flour?
what should you not use in your recipes?
great info, great videos!!
Are the dutch ovens and other cast iron cookware you sell on your website ground or milled, or are they just cast with no additional smoothing/polishing done?
3:41 "pre-prepared coals" .. lol :-)
Did these folks have available access to spices? Im guessing salt at best?
personally i prefer the other kind of dutch oven. Good video though!
Noticed you did not use a fork, threek or a twok but your onek (knife) to taste the pot roast. ;>) How common what that in the 18th Cent.? Also the shape of the blade almost suggests a spoon.
Was wondering what you have on the bottom of the pan, some sort of clay plate?
I live in the Texas Hill country and Mountain Cedar trees are everywhere. They are also hated. They have that strong Cedar/Juniper odor. Normally the trees are just get tossed into brush poles and eventually burned, but wondering about using them for outdoor cooking/baking. But Wondering if the cedar flavor would taint the food?
In a Dutch oven? It's not a smoker, the lid should prevent the smoke from ever touching the food
While 'fresh' bread isn't as tasty as cooled off, or 'settled' bread, I doubt there's any real health issues involved. We drink soda and seltzer loaded with 'carbonic gas', or CO2, and nobody sufferers digestive or stomach pangs from it. Is it different for bread products?
Farenheit or Celsius?
216 degrees .... Fahrenheit or Celcius?
A year ago we had a tornado that knocked our power out for days. It was a good thing that we bought our dutch oven a month before that. We made stew and and pizza in the wood fired barbecue grill. Best food we ever tasted .
How did you make pizza? Do you have a gas grill?
@@jessicacanfield5408 It was a woodfired barbecue grill that used to be a gas. I used a cast iron plate so the flame could not reach the pizza pan directly. Also I used a pizza pan to cover the pizza while cooking.
ruclips.net/video/Nurfunbv5yM/видео.html.
I set the dutchoven directly into a small amount of coals when I made stew.
love the vids they are now required watching for our boy scouts
Jon, I believe I've asked for this before, but would it be possible to do a episode on an "authentic" 18th century Independence Day celebration? What dishes may have been served in the middle of summer for a major festivity like this? What games or events or the like may likely have occurred around the colonies? I know that the first celebrations were in 1777, and that it was a rather fragmented, localized series of affairs, but cannot for the life of me find any details other than small parades, canon salutes and fireworks where available...
At many reenactments I see people digging the firepit down about a foot in order to accommodate the dutch oven without wind. The hole also insulates the firepit and whatever you are cooking in the oven bakes at a speed more like a modern oven.
Good when you have a separate fire to make coals, otherwise I find airflow can become an issue
I have six Dutch ovens and have been using them for 30 years. I still learn good things from this channel.
Living in the wilds of the Highlands of Scotland this is a great utensil in the event of a power cut. The Dutch oven is great for so many types of cooking. Great video!
I almost envy you to live in the highlands of Scotland. It’s a magical place.
I have to make do with living in the deep shadows of Katadin mountain up in the north kingdom of Maine, where witchcraft is strong.
Agree!
You forgot to mention that you can turn it upside down and bake a pizza in it, since the underside of the lid is pretty flat.
Which you can actually use just the lid as a pan to cook bacon, eggs and such..
Great idea. Thank you for that!
oh my god... yes
RIGHT you are. 2020: British Bushcraft practitioners still demonstrate exactly that!
Saw your dog in the video - how about a video on pets or feeding pets in the 18th century?
or even just a whole video about his dog specificlly. Feeding it 18th century treats like pig snouts, and playing with it using a ball made from hogs bladder, stuff like that.
I absolutely agree with both of you and definitely would love to see any type of historical pets related video with your dog @Townsends #Townsends
they only git scraps
@Disappointed a stew with the dog ???
Timmy Normand yeah - like not funny. why do some people think being hurtful is funny? i don’t get it. . .
I would rather have a slice of fresh warm simple homemade bread than the finest cake in the land.
You're dumb. The colonists would have chosen the cake
I will 'take the cake' as offering more survival calories. HOWEVER, my European friends who find our dessert cakes to be too sweet, will still prefer a fine, professionally baked whole grain bread.
I’m with you. Give me the bread any day.
Another awesome video. but i just could not get over the digital thermostat. it was just funny to me to see you in period dress and holding it. keep up the informative videos
He should have dressed it in a leather pouch and claim it was send by the woodland witches.
"in a historic setting like this" dog with license and rabies vaccine tags hanging from its neck walks by lolol
perfect timing on this video! just scored my grandmothers dutch oven and was looking forward to trying it out this weekend! thanks
I couldn't live without my cast iron
I showed Townsends to my 15 year old son yesterday. He thinks it's a great way to learn history.
Yup. I baked bread at camp in one and brownies... surprised everyone.
thank you for this video. I have seen some of your other bread videos and was wondering how common sourdough type breads were in the 17th century. Baking bread without bread yeast or other chemical leavening and using only wild yeast found "in the air" can be traced back to ancient Egypt. Is there historical references to this type of baking in early America? Thanks again for all the work you put into these videos. We love them. My youngest daughter (5 y.o.) often asks to watch the "girl cooking videos" referring to Ivy and insisted on having us make her a dress just like Ivy's too.
Absolutely LOVE this channel! Love history in general but frontier life is my favorite. Thanks so much for sharing your knowledge!
I’ve been watching you for maybe 4-6 months. I’ve already purchased 6 (or more) books from your website. I was planning on cooking some of the recipes in my kitchen. Then you mentioned how cooking over a fire or hot coals added a lot of flavor. Next thing I knew, I was shopping for a camping Dutch oven so I could cook around a fire! I alo liked how versatile the Dutch oven seems to be. It’s the Instant Pot of the 18th century. Yesterday my huge package arrived with my cast iron set ( Dutch oven, griddle, frying pan, sauce pan & lid lifter). My Dutch oven is small (4.5 qt) but I plan on getting a larger one so I can stack them - one with pot roast & one with bread! This will be a lot of fun. Thank you for introducing me to this different way of cooking.
That bread looks 10x better than what you’ll find today
John,my wife and I bought the book for our kitchen..it’s great
Hello there; I just today came across your video channel. When I saw your face, I said, "Hey, I know that guy" lol. I've never met you but, I see you every month within the pages of The Backwoodsman magazine. Great magazine and a fantastic video series.
Thanks for sharing this article, I really enjoyed watching it. I've got to try making bread in my Dutch oven.
Thanks again and I subscribed.
Stan
I finally gave it a try yesterday with a beer bread recipe. It came out perfect, I couldn't be more proud. Thanks for this series.
A wonderfully informative video, many thanks for sharing ~Peace~
*gasp*
Sweet mother Mary and Joseph what is that sorcery? 6:27
I've used bake kettles many times and love them, they are a lot more versatile than one would think. Another great video!
When are you going to do a video with Cowboy Kent Rollins?
When camping, my dad made everything from pineapple upside down cake to pizza in dutch ovens. He loved them and the food was amazing.
You can get a free digital copy of "The Backwoods of Canada" on this site. www.gutenberg.org/ebooks/13559 I started to read it. It's very interesting.
4:53 Doggo
If only dog napping wasn't illegal
MY MAN SAID BAKE A SOUP
Many many of my ansestors used Dutch ovens while crossing the plains and while settling Utah and surrounding areas. Thank you for the time and energy you are giving to show us how things would likely have been done then.
Was that an authentic 18th Century digital thermometer? :P
Are you able to give temperatures in Celsius as well for those of us who live in Metric land?
I don’t even eat bread that often (but did break out a pan toasted on one side buttered slice) but I love that it’s being done via this time tested and quite elegant method of man, metal vs nature and (coal tending) nurture. Wishing for scratch and sniff screens at the end.
3 years ago i was searching campfire cast iron cooking videos. This was the first Townsends vid i ever watched. Been hooked since. Congrats on the 1 mil!
I might be wrong but I thought that was a "camp oven" because it has the legs and lid on it.
You're not wrong. "Camp oven," "camp Dutch oven," "Scout's Dutch oven" etc. are specific terms for this type of Dutch oven.
I ordered my 12 quart Dutch oven from Townsends and plan to use it a lot, thanks Jon.
So... the 1800's were basically Minecraft.
I have baked cornbread many times over a fire in my dutch oven. I don't use a pan, I put the batter directly into the pre-heated and well greased oven. I then put coals on top and set it just to the side of the fire and turn it every couple of minutes. It usually only takes about 15-20 minutes and it turns out great! After the bread comes out I can then cook soup, stew or beans to finish out a one-pan campfire meal. I love my dutch oven!
Thank you very much. I am experimenting with Dutch ovens and very new at it. I baked bread last week. It came out ok, but not quite right. I plan to cook some chicken and cornbread today , so I just got back from Wally World with a second oven, which by the way, I paid about $18 for ( Ozark brand). Anyway, I never thought about stacking them. Thanks to you, I plan to try that today. We’ll see what happens. 🙂
Jon, thank you for this video. My wife bought me a dutch oven, trivet, and baking pan last year, and I think we will start using it in the woods this summer. This gives me more confidence both in using the oven and in the freedom to fail and experiment. Thank you much!
Thank you, I burned my first attempt, I peaked and it looked down but I thought how could it be, so I left it longer... oh well on to the next two lol. you really were a big help, every one wants to show doing it with briskets but I make real fires to cook, so I needed to see this.
John I would like to see furniture making from the period if you can find craftsman in your area you have a great web site, I love it!
I SO wish this chap was my neighbor! : ) Good stuff!
Super excited about a Dutch oven series! I just got a Dutch oven and plan on doing lots of cooking this summer with some hardwood coals to keep the house cool.
The world would be a better place with more people like this. Then again, Christ would be further off if there were more people like this. I'm just glad that there are people like this in our day and age.
New subscriber! I just bought a cashe of 30 pieces of cast-iron. Can’t wait to learn all the things. It’s been years since I camped with my husband and family, and I’ve lost most of my skillage when it comes to cast-iron cooking outdoors. I recently became a widow, and I’m going back and picking up some of the things that I loved to do that I haven’t had time for lately.
Thank you Jas for taking the time to explain everything to detail in everyone of your videos!.. I really love and enjoy watching your channel :)
the rim around the lid of a dutch oven comes from Napoleon he did not want ash in his food....
And yet he had no issues with arsenic! Lol
Gosh!
Have l been really watching, your channel for all these years, wow!😯👍
Thanks for the memories, and the knowledge. 🙂
You have no idea I how thankful I am of this clip. You’ve really helped my Dutch oven game.
Good Advice Now...Great wisdom then! Dutch Ovens, trivets, top heat, bottom heat; even side heat. I have used a set of these, over hardwood and over standardized 'charcoals'. So many things can be done...but maybe not for large families, even, unless one owns a bunch of them. Current and well-researched cookbooks are available today, with proper recipes and with just the right suggestion of coals top and bottom to produce a result that will delight. Survivalists might remember what we campers also experienced: wood equals smoke; resinous wood equals more smoke; many individual fires mean the end of us all.
I like the concept, simple and efficient. But why is this called a 'Dutch oven'? Did we invent or introduce this type of oven ( I'm Dutch)? Usually the inclussion of 'Dutch' in an English expression is intended to be derogative, like Dutch treat, Dutch courage etc.. Here it seems to be a term of endearment, though.
On a related note, do you have any videos on making butter?
Extremely helpful video. I have found that cooking outside in Dutch ovens in the winter the cold air sucks the heat away. I get great results baking bread in Dutch ovens. Also, for charcoal briquettes, regardless of the size of the Dutch oven I get great results by having enough charcoal underneath to cover the entire bottom and enough to make a ring on the outer edge of the ring of the lid with all briquettes touching. Works like a champ. Of course, briquettes in standby.
How fast can you bake the bread in this Dutch Oven and could you claim that it is the best for mobility or as a makeshift type? Btw, I watched a few of your vids, and I liked them all, however, initially I thought you're Irish, but your accent makes me unsure as it sounds more of a N. American some sort, is it?