When the cast iron pot was first patented in the early 18th century, its design was markedly different from what you might see at a modern day camp site. Early Dutch ovens resembled cauldrons in that they were very deep and lacked legs. This design would hardly hold up to campfire use, which became common in the American colonies. Over time, legs were added to keep the oven perched above hot coals; cast iron pots became shallower to allow for quick boiling.

Today’s modern cast iron Dutch ovens require a bit of modification before use in the wilderness. It’s important to scour the inside of the pot with soap and warm water in order to remove the wax coating. Following this cleaning, cover the inside surface with vegetable oil. Heat the oven to allow the oil to bond with the metal. This process effectively protects a Dutch oven from rust.

Everybody enjoys a delicious dessert every now and then. There’s no reason to cut desserts out of the menu just because you’re camping. There are many easy dessert recipes that can be made using your cast iron cookware cookware right at your camp site. Surprise your fellow campers with dinner followed by a yummy dessert. Here’s a great recipe for Apple Tort to try:

Ingredients:
~ 1 ½ lbs apples
~ ½ cup butter
~ 1 cup sugar
~ 1 tsp. cinnamon
~ 2 premade piecrusts (9-inch size)

Equipment:
~ Dutch oven
~ Frying pan
~ Paring knife

Instructions:
Peel, core and slice apples, add them to a hot skillet with butter and sugar until apples start to caramelize, add cinnamon. Dish the apples into a 15″ foil-lined Dutch oven. Place both pie crusts overlapping over the top of the apples covering as much of the apples as possible. Place the Dutch oven on top of 12 live briquettes, adding 18 live briquettes on top for about 30-45 minutes, or until pie crust is golden brown. Dump onto plate, slice and serve.

Many people who have spent any amount of time looking through the kitchen accessories aisle have probably come across the Dutch oven. And while this is a common staple among kitchenware, not many people could name the specific properties of a Dutch oven. With that in mind, a cast iron dutch oven can be understood as any thick-walled cooking pot used in conjunction with a tight lid. Dutch ovens are most often constructed with a heavy duty material such as cast iron.

These products have made appearances in many different countries across the globe. To that end, in the Australian bush, they are known as a camp oven. The French version is known as a cocotte, and the British refer to it simply as a casserole dish. In the American colonies, this cooking pot went through many variations. As time progressed, the pot became increasingly shallower and legs were added so that the oven could be held over the coals. Opting for a more economical material, modern Dutch ovens often utilize ceramic or thick aluminum.

Are you tired of turkey? Does the nearly daylong process of thawing and cooking the bird to perfection seem less appealing now than in years past? There’s no harm in switching up your holiday recipes this Thanksgiving, as long as you stick to a few late-November staples. Switching to ham or a roast wouldn’t hurt, but make sure you make mashed potatoes, pumpkin pie and – most notably – this cast iron dutch oven stuffing recipe.

Ingredients:
1 pound sausage
½ cup margarine
2 diced red onions
4 celery stalks
1 can cream of mushroom soup
4 cloves garlic, chopped
9 cups dried bread cubes
1 Tsp. dry thyme, tarragon leaves, parsley
4 eggs, beaten
2 cups chicken broth
salt and pepper, to taste

Directions:
1. Brown the sausage in a Lodge cookware Dutch oven. Stir in margarine, onions, mushroom soup, celery and garlic. Saute until onions are tender.
2. Combine the rest of the ingredients in a large bowl. Mix in bread cubes and allow them to soak up the broth. Add all ingredients together in Dutch oven and stir.
3. Bake covered for approximately 1 hour.

Cast iron Dutch ovens are wonderful for cooking a variety of items while camping. But proper cleaning and care will make it last longer and work better. It needs to be cleaned immediately after use.

•  After finishing your meal or dessert, scrape all food out with a plastic scraper. There are a number of scrapers made for this or a pancake turner will work.

•  After scraping the food out, rinse it out with warm water.

•  Using a vinegar solution with 1 part vinegar to 3 parts water, scrub the interior of the Dutch oven with a sponge and/or clean scrub brush.

•  Repeat this step until all evidence of food is gone.

•  Warm Dutch oven by the fire or coals.

•  Apply a thin layer of shortening to all surfaces of the dutch ovens, including the lid.

•  Allow to cool.

•  Place a paper towel between the Dutch oven and the lid.

•  It is now ready to be used for the next meal or to be stored away.

Whether you dabble in cooking or you consider yourself a well trained chef, anyone interested in cooking acknowledges that behind every good cook is a good set of cookware. It’s very difficult, if not impossible, to create a perfect dish if you don’t have the tools necessary. And for decades, people have been singing the praises of cast iron. But what exactly makes cast iron so special? Why are so many chefs constantly clambering for cast iron cooking sets? The easy answer is that the properties of cast iron far exceed the properties of related metals or materials such as stainless steel.

Cast iron heats slowly but evenly, and a pot or pan will hold the heat for a long time after the initial heat source has been removed. This type of even heating makes it absolutely ideal for frying or searing any number of dishes from bacon to fried chicken. It also offers a great deal of range and versatility, because cast iron products can be used everywhere from the stove to the grill to the oven. It doesn’t matter if you’re using cast iron pots or cast iron Dutch ovens; these properties hold true. Just make sure you know how to properly clean and season your cookware so it doesn’t rust over.

When camping out, one can still cook delicious food. In fact, the thought of being outdoors and using primitive cooking techniques adds to the fun of camping. It’s like going back to the basics.

Meals can still taste home cooked with camp Dutch ovens. The use of a cast iron dutch oven is not only limited to camping however. You can make use of your Dutch oven even at home. You’ll be sure to prepare tasty and delicious meals.

I went over to my sister’s house for dinner the other night and she served the most delicious meal. We had Dijon pork chops and peach rum cake-and she made the pork chops in the Dutch oven I gave her for Christmas. I too have a Dutch oven, but I recently moved and haven’t got around to unpacking it yet. I will definitely dig it out soon though, because I want to try the recipe my sister made the other night. Seriously, how could such a yummy great meal be prepared in a cast iron dutch oven? I need to try it myself to believe it.

I wanted to share the recipe with other Dutch oven lovers out there. Happy cooking!

Easy Baked Dijon Pork Chops

6 bone-in pork chops; center cut works best.
1 box instant stuffing
4 Tbs. melted butter
4 cups of hot water
1 large can of sliced pineapple
¼ cup marmalade
1 tbs. Dijon mustard
1 Tbs. dry minced onion
Salt and pepper to taste.

To a 12″ Dutch oven add stuffing mix and seasoning packet, butter, hot water and juice from canned pineapple; stir to mix then spread evenly. Season pork chops with pepper and salt, and arrange over the top of the stuffing. In a small bowl mix together preserves, mustard and minced onion. Spoon mixture on top of the pork chops; coating evenly. Arrange pineapple over the top.

Cover oven and bake using 10 briquettes bottom and 16 briquettes top for 60 minutes.