For folks interested in getting started with dutch oven cooking, a basics tutorial on the subject from Christy Christiansen of the Nebraska Game & Parks Commission.
Hi Christy and Nebraska Game & Parks Commission, Greetings from New Jersey :-) Thank you so very much for this terrific video!! I can't wait to come visit your state!
Great video but am I the only one who noticed that the oven was turned counter clockwise just like the lid when it should have been turned in the opposite direction?
yes you should not give anything made of iorn to a friend as because iorn is metals of Saturn.May be in birth chart Saturn must be owner 6th Bavarian.so this will happened .
Thank you for your broadcast!!!! Ate you from Buffalo, NY you called it Pop!!! That's what we call it most others call it soda! 🤗❤️ Very informative thanks!
I just received two dutch ovens and look forward to using them. I am waiting to get the skillet I ordered from Stargazer and they need to get a bigger foundry to forge more skillets at a time.
Thank you for this video Christy. I learned a few tips but one thing I have to disagree with you on is the use of dish soap on your pans. I use it all the time and it really speeds up cleaning. If it's properly seasoned it shouldn't be a problem. I just simply love using my Dutchies!!! They are so darn good :)
I love that video and it is great and so informative too. I hope everyone who watch it gets some information which will help them to be better at cooking out.
thank you this video is a keeper I've always loved to cook in a dutch oven I just introduced my wife to it couple summers ago we love it of course we love smoking food too
You can easily revive an old rusty or those with a lot of unwanted gunk buildup in them with electrolysis. Just do a youtube search for cleaning cast Iron with electrolysis. There are a lot of great how too videos. Its a pretty simple process. Great video thanks for sharing.
Thank you. But I wonder how long can food like stew be kept in the oven. Can It keep over night and eat the next day? I tried it once, and I saw rusty condensate on the wall of the oven. Is it still ok for eating?
Awit Amihan you do not want to store food in the Dutch ovens of you can avoid it. The result is the surface rust that you saw. The surface rust should easily wipe off during routine cleaning after use. Once you wipe it down and season it, it will be like new again!
@@wshnlc That's what I do now. I transfer the food to glass containers right after it cools down a little. I enjoy cooking on cast iron now. Thank you for your response and I just wanted to say I enjoyed your video.
I've run an aluminum dutch for roasting chickens, cornish game hens, pork roast and a few stews and it has always served me well. I got a 14 inch cast iron Lodge for Christmas one year and have made some great stews and roasts in it as well. I really enjoy cooking in my dutch ovens. One thing that I would add to your excellent presentation is the use of one of the traditional galvanized wash tubs as a cold weather or windy conditions dutch oven cooking. I hadn't thought about one of the galvanized oil drain pans, great idea there. I don't season the aluminum dutch. Thanks for posting, no matter how long you have been using dutch ovens or cast iron cook ware, it's always enjoyable to watch these kinds of videos.
It was Dutch that migrated from the Netherlands who adapted to the use of this oven in their travels west. So, it's very unlikely that you will see a "Dutch oven" in your country.
That's what the British inventor named it back in the 1700's based on Dutch brass/copper cookware. The Dutch oven actually should have domed lid. The ones shown here have a flat lid on the inside with a lip for adding coals commonly called camp ovens. Paul Revere is credited with that innovation ...my Cliff Clavin moment..
Hi, this is a great tutorial for beginners. I would like to know that what is the name of the pan underneath the dutch oven to hold the charcoal coals. Thank you
Do you have a source to give the age of an 1800s camp oven? I read somewhere that the date could be narrowed down by the shape/style of the bail "ears". Some have "cow horn" style bail ears and some are rounde but I can't find the source now.
Thank you so much for sharing the video and I really enjoy it. What is that thing you use to code the Dutch Oven I can't really see it on the video. Thank you
What about dividing the oven for cooking, say, bread in one half, and something else, in the other half? Is there such a thing as a dutch oven divider?
Beware garage sales / thrift stores, unless the people can confirm only food has been cooked in it! Some idiots use a cast iron pots for melting lead for making fishing weights!
rather then legs, I cut them off and use trivets. I can better regulate heats that I want. Use white vinegar to remove rust. Fiil as needed to cover areas of rust let soak for 3 to 4 days. Repeat until clean. Gets all the rust out even in the pores. To clean thoroughly. place and empty oven with lid off and lid included in your self cleaning over....turn on ... when done re-season using your cooking oils. bring D-oven up to temp just as the added earlier oils starts to smoke...cool wipe out excess and store
I Love Cast Iron cooking! One warning I have for you folks, watch out for Chinese cast iron, these items have been constructed with LEAD in them! All of the name brand stuff is Chinese. This was pointed out to me from a staff member from one of these stores. Lodge is USA made and free of any Lead content. May cost a bit more but you're supporting USA workers and will be cooking with a safer and better product!
The temperature at which iron is smelted is higher than the boiling point of lead. Any lead that had been added would turn to gas and boil off. Even if you managed to melt the iron while keeping the lead in a liquid state (i.e. keep the smelt over 1530C and under 1749C the lead wouldn't alloy with the iron. The lead would sink to the bottom of the cast and you would have a half lead half iron dutch oven which would be rather tricky to market.
Lodge is generally a higher quality dutch oven than the others. Some of the imports do have some nice features, especially camp Chef. I'll stick with Lodge myself, but I have a few imports that are unused, and I have a GSI aluminum small 10in DO without legs, I was amazed by the quality, the inside and outside bottoms are machined, as well as the lip on the top of the bottom, (no machining on the lid). I bought it for a possible backpacking trip, but I'm 59, out of shape, with health issues, so that trip is unlikely unless it's an easy walk.
Look for Old cast iron items that are Wagner ware or Griswold; they are USA made and will last well over 100 years if cared for right. My oldest skillet is made in 1831, another is made in 1867.
Those dang dump cakes always turn out with uncooked, powdered cake batter on the top! I don't understand why people love them so much!? I prefer to mix up my cake batter, thoroughly, then pour it on top of the fruit.
What is the difference in a 3 footer pot and a smooth bottom pot? Glad you ask, The footed pots are called Camp Ovens while the smooth bottom pots are called Dutch Ovens. That is how to be anal 101.
Hi Christy and Nebraska Game & Parks Commission,
Greetings from New Jersey :-)
Thank you so very much for this terrific video!!
I can't wait to come visit your state!
Great video but am I the only one who noticed that the oven was turned counter clockwise just like the lid when it should have been turned in the opposite direction?
Great video! Very informative. The best video on this subject!
Very well done! Lots of excellent tips! Cool video
What a great video for Dutch oven users. Full of useful information, tips and techniques. Thank you.
Very informative. I learned a lot thank you 🙏
Man alive!!! Ive been doing all of the NO NOS! THANX. NOW ILL GET ON THE RIGHT TRACK. I LOVE COOKING AND CAST COOK WARE...THANK YOU AGAIN...
I wouldn't a recommend a dutch oven as a gift. Gave one to my friend a couple weeks ago. Haven't heard from him since.
He is keeping the food for himself..
😂
yes you should not give anything made of iorn to a friend as because iorn is metals of Saturn.May be in birth chart Saturn must be owner 6th Bavarian.so this will happened .
Thank you for your broadcast!!!! Ate you from Buffalo, NY you called it Pop!!! That's what we call it most others call it soda! 🤗❤️ Very informative thanks!
@@WYO_Cowboy_Joe lol! Thanks! Yeah it is I'll always be pop for me no matter where I go!!!
An awesome informative video...thanks so much. I plan to buy a 9 quart oven for my cooking. Thanks so much; Bob in Canada
I just received two dutch ovens and look forward to using them. I am waiting to get the skillet I ordered from Stargazer and they need to get a bigger foundry to forge more skillets at a time.
It takes time to ship and receive them from china.
Great vid, very informative for the novice outdoor cooker👍👍👍
Thank you for this video Christy. I learned a few tips but one thing I have to disagree with you on is the use of dish soap on your pans. I use it all the time and it really speeds up cleaning. If it's properly seasoned it shouldn't be a problem. I just simply love using my Dutchies!!! They are so darn good :)
Cowboy Kent Rollins has everything you need to know on cast iron
Well done, good information. Suggest a lint free cloth versus the paper towel to apply coating.
Thanks for this video, it is very informative and well made.
I have around 15 dutch ovens now hoping to find a 16 in this summer
Thank you very much. Very informative video.
I love that video and it is great and so informative too. I hope everyone who watch it gets some information which will help them to be better at cooking out.
thank you this video is a keeper I've always loved to cook in a dutch oven I just introduced my wife to it couple summers ago we love it of course we love smoking food too
You can easily revive an old rusty or those with a lot of unwanted gunk buildup in them with electrolysis. Just do a youtube search for cleaning cast Iron with electrolysis. There are a lot of great how too videos. Its a pretty simple process. Great video thanks for sharing.
Super video. Thanks.
Thank you. But I wonder how long can food like stew be kept in the oven. Can It keep over night and eat the next day? I tried it once, and I saw rusty condensate on the wall of the oven. Is it still ok for eating?
Awit Amihan you do not want to store food in the Dutch ovens of you can avoid it. The result is the surface rust that you saw. The surface rust should easily wipe off during routine cleaning after use. Once you wipe it down and season it, it will be like new again!
@@wshnlc That's what I do now. I transfer the food to glass containers right after it cools down a little. I enjoy cooking on cast iron now. Thank you for your response and I just wanted to say I enjoyed your video.
I've run an aluminum dutch for roasting chickens, cornish game hens, pork roast and a few stews and it has always served me well. I got a 14 inch cast iron Lodge for Christmas one year and have made some great stews and roasts in it as well. I really enjoy cooking in my dutch ovens. One thing that I would add to your excellent presentation is the use of one of the traditional galvanized wash tubs as a cold weather or windy conditions dutch oven cooking. I hadn't thought about one of the galvanized oil drain pans, great idea there. I don't season the aluminum dutch. Thanks for posting, no matter how long you have been using dutch ovens or cast iron cook ware, it's always enjoyable to watch these kinds of videos.
good reply
great review.....thx........Take Care
Hi Christy,
Thank you so much!!
I’m new to cast iron cooking and appreciate your videos.
You’re Awesome!
Pete
Can I use baking soda to remove the rust?
Great video! They also make a great Pizza!
Great video!👍🏻
This was incredibly helpful, thank you kindly !
I'm Dutch for almost 60 years and I've never seen a 'Dutch oven' in my country.
That's because we didn't want to tell you
It was Dutch that migrated from the Netherlands who adapted to the use of this oven in their travels west. So, it's very unlikely that you will see a "Dutch oven" in your country.
That's what the British inventor named it back in the 1700's based on Dutch brass/copper cookware. The Dutch oven actually should have domed lid. The ones shown here have a flat lid on the inside with a lip for adding coals commonly called camp ovens. Paul Revere is credited with that innovation ...my Cliff Clavin moment..
You guys call them American ovens
But wouldn’t every oven in your country be a "Dutch" oven? : )
Christy thank you......Awesome job.
I have a Dutch oven cast iron no markings. It is heavy looks like your on the right but smaller. How do I research it
Great video! Very informative. Thank you.
The notch on that larger oven is for a temperature probe like a meat thermometer.
Hi, this is a great tutorial for beginners. I would like to know that what is the name of the pan underneath the dutch oven to hold the charcoal coals. Thank you
I am so sorry-I just read this today-April 2019!! the pans are feed or oil pans. You can buy them at an auto parts or farm store!
Isn't aluminum toxic?
Do you have a source to give the age of an 1800s camp oven? I read somewhere that the date could be narrowed down by the shape/style of the bail "ears". Some have "cow horn" style bail ears and some are rounde but I can't find the source now.
좋아요~~~
I’m pretty sure Cabela’s doesn’t make Dutch ovens. Theirs are made by Camp Chef I imagine.
Thank you so much for sharing the video and I really enjoy it. What is that thing you use to code the Dutch Oven I can't really see it on the video.
Thank you
Thanks so much.😍🎉
Very useful info, thank you.
Allumminum is actually just as good as retaining heat if not better
What about dividing the oven for cooking, say, bread in one half, and something else, in the other half? Is there such a thing as a dutch oven divider?
Yep, its called having two dutch ovens....
If your oven is large enough, loaf pans should work.
I use mine has a BBQ
place coals inside and grill food above .
it will last longer than a cheap bbq that just rust's l away :0)
My Dutch Uncle had a Dutch Oven over which he gave advice.
nice video steve f
When I cook beans in mine they turn black , I've washed it and scrubbed it with steel wool rinsed it good still turns black .
It needs to be seasoned several times. The carbonized coating will prevent discolored/iron saturation of foods.
+MrOldclunker thanks I thought that might be it , guess needs a few more
can I cook watery soups or beef watery stew in cast iron dutch oven after 2nd time?
That's what they are made for, I use imne for everything
Yes
Beware garage sales / thrift stores, unless the people can confirm only food has been cooked in it! Some idiots use a cast iron pots for melting lead for making fishing weights!
rather then legs, I cut them off and use trivets. I can better regulate heats that I want.
Use white vinegar to remove rust. Fiil as needed to cover areas of rust let soak for 3 to 4 days. Repeat until clean. Gets all the rust out even in the pores. To clean thoroughly. place and empty oven with lid off and lid included in your self cleaning over....turn on ... when done re-season using your cooking oils. bring D-oven up to temp just as the added earlier oils starts to smoke...cool wipe out excess and store
I thought cooking in aluminum was bad. Causes dementia or something like that.
Yes it is bad. Cast iron all the way.
I Love Cast Iron cooking! One warning I have for you folks, watch out for Chinese cast iron, these items have been constructed with LEAD in them! All of the name brand stuff is Chinese. This was pointed out to me from a staff member from one of these stores. Lodge is USA made and free of any Lead content. May cost a bit more but you're supporting USA workers and will be cooking with a safer and better product!
The temperature at which iron is smelted is higher than the boiling point of lead. Any lead that had been added would turn to gas and boil off. Even if you managed to melt the iron while keeping the lead in a liquid state (i.e. keep the smelt over 1530C and under 1749C the lead wouldn't alloy with the iron. The lead would sink to the bottom of the cast and you would have a half lead half iron dutch oven which would be rather tricky to market.
True!
Lodge is generally a higher quality dutch oven than the others. Some of the imports do have some nice features, especially camp Chef. I'll stick with Lodge myself, but I have a few imports that are unused, and I have a GSI aluminum small 10in DO without legs, I was amazed by the quality, the inside and outside bottoms are machined, as well as the lip on the top of the bottom, (no machining on the lid). I bought it for a possible backpacking trip, but I'm 59, out of shape, with health issues, so that trip is unlikely unless it's an easy walk.
Utter nonsense. (About lead).
Look for Old cast iron items that are Wagner ware or Griswold; they are USA made and will last well over 100 years if cared for right.
My oldest skillet is made in 1831, another is made in 1867.
Thank You for the info :)
Go Corn Huskers !!
Aluminium. NOT Aluminum. Look it up. Element 13, Al.
@@WYO_Cowboy_Joe Who invented English?
Those dang dump cakes always turn out with uncooked, powdered cake batter on the top! I don't understand why people love them so much!?
I prefer to mix up my cake batter, thoroughly, then pour it on top of the fruit.
What is the difference in a 3 footer pot and a smooth bottom pot? Glad you ask, The footed pots are called Camp Ovens while the smooth bottom pots are called Dutch Ovens. That is how to be anal 101.
Im,sorry NO SOAP, NO SALT, NO STEEL WOOL IN CAST IRON ! Never ,Never ! Look what SALT does to your car !