Camp Dutch Oven (2024)

FAQs

How many charcoal briquettes to get 350 degrees? ›

For low heat, around 250°F to 350°F, you'll want a fourth full charcoal chimney or about 25 briquettes. Maximum temperature and length of the cook depends on how you spread out your coals. If you spread lit coals in a thin layer, your temperature will be lower, and the heat will dissipate faster.

The answer is simple – whatever is cooked in it tastes fantastic, and it cooks just about everything. The Dutch oven is also called a camp oven, outdoor oven, kitchen oven, and bean pot.

In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it. The bottom line is, if using a seasoned cast iron Dutch oven with highly acidic foods, ensure the pot is well seasoned and limit cooking to short periods.

Searing, Simmering, and Braising

The Dutch oven is the master of the stovetop. Since it's basically a wider, heavier version of a stockpot, it's a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.

Briquettes are great for producing long-lasting heat, and while they can be used for searing, doing so means missing out on the opportunity to infuse more flavour into your dish. On the other hand, charcoal burns hotter and adds more flavour to your food.

In order to guesstimate how many charcoal briquettes you'll need, take the size on the lid and multiply it by two. For example, if you have a 12-inch dutch oven-12 x 2 = 24 (charcoal briquettes.) Seems easy, right? To get an even cook you'll need to place briquettes around both the top and bottom of your dutch oven.

What is the difference between a "Dutch oven" and a "camp oven"? Both are cast iron “heavy pots” but have different design. A camp oven has three short legs to perch it over coals or charcoal briquettes, and it also has a flat lid with a rim around it to hold more coals or briquettes.

Now look at the outdoor Dutch oven. It has legs that are designed to keep it just above coals, preventing direct contact with the heat and permitting oxygen to get to the coals. that are supposed to transfer juices back into roasts, basting the meat.

The conductive properties in cast iron work both ways. If you put it in the freezer or fridge, the Dutch oven will retain the cold, so it can be a good option for, say, pasta salads and desserts, too. And feel free to put it right into the fridge once it has cooled if you need to store whatever you've just cooked.

How many briquettes for 350? ›

Achieve a cooking temperature of 350°F

For an 8-inch oven, place 11 briquettes on the lid and 5 underneath the oven. For a 14-inch oven, place 21 briquettes on the lid and 11 underneath the oven. For a 16-inch oven, place 26 briquettes on the lid and 13 underneath the oven.

Apply about one tablespoon of vegetable or seasoning oil to the Dutch oven. Using a clean cloth or paper towel, wipe the oil evenly all over the cast-iron surface. Use a second cloth to remove any excess, leaving only a thin layer of oil. For best results, the oil should be barely visible.

Rule No. 5 Some recipes call for temperatures higher or lower than 325 degrees. To change oven temperature by 25 degrees, add or subtract two briquettes. If you want to bake biscuits at 375 degrees, add four briquettes to the number used for a 325-degree oven.

The 1.5 quart dutch oven is perfect for side dishes and desserts, but we recommend a 3 quart or 4.5 quart for people living alone and cooking mostly for themselves. The larger size will fit most recipes for 1-2 people and can better accommodate one-pan meals.

Can I cook bread in a smaller Dutch Oven? If you already own a smaller Dutch oven, like this 3.5-quart Mini Dutch (or you think 5.5-quarts is a bit much) then good news! You can still cook all the bread recipes that were written for a larger Dutch.

This cooking technique essentially transforms rough cuts of meat into tender final dishes using wet and dry heat over a long period of time. The Dutch Oven works very much like a braiser, locking in heat and flavour with its tight-fitting lid and thick and high walls.

You may need to take the lid off part way through the cooking process. However, some recipes may call for the lid to be off from the beginning, so consult your recipe. If the lid is not oven-safe, you'll need to leave it off no matter what. Tip: Most Dutch ovens come with oven-safe lids, but not all do.