Serves: 5
Don’t use a Dutch to store food in. Once your oven has cooled take care of left overs and clean the Dutch. Acidic foods if left in an iron Dutch will remove the seasoning (cure) of the Dutch and cause food to discolor.
Do allow a Dutch to naturally cool. Cold water poured into a Dutch will cause cracks and/or the Dutch to warp.
Don’t put frozen food in a Dutch and then heat it up to facilitate thawing. That’s just like pouring cold water in a hot Dutch.
Do heat your Dutch slowly the first few times you use it. i.e. place equal numbers of coals top and bottom five or six at a time.
Once the lid is covered with coals, do check to see that the lid spins freely on the Dutch. If it doesn’t, once it cools, dress the mating surface of the lid lightly with a flat file. (Aluminum Dutches seem to be prone to sticky lids)
A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Cooking with Dutch Ovens
This _DO: Do's And Don'ts & Tips recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.
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