What makes a pot a Dutch oven? If I want to buy one, what should I look for?
Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.

> wrote

> What makes a pot a Dutch oven? If I want to buy one, what should I look
> for?
> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.

I would choose an enamel covered cast iron, such as Le Creuset.
There are other brands, that happens to be the brand I have.
It's heavy, holds heat. For braising, it's what I use rather than
the stainless dutch oven I have.

nancy

On Fri, 18 Jan 2008 08:16:26 -0500, wrote:

> What makes a pot a Dutch oven? If I want to buy one, what should I look for?
> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.

Here is a small amount of information.

http://en.wikipedia.org/wiki/Dutch_oven

I recommend an enameled cast iron product like Staub or LeCreuset. Get one
that is at least 6 or 7 quarts. They are relatively heavy empty. These
are fairly commonly available for sale way under the suggested retail
price.

jay

"jay" > wrote in message
...
> On Fri, 18 Jan 2008 08:16:26 -0500, wrote:
>
>> What makes a pot a Dutch oven? If I want to buy one, what should I look
>> for?
>> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.
>
> Here is a small amount of information.
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> I recommend an enameled cast iron product like Staub or LeCreuset. Get
> one
> that is at least 6 or 7 quarts. They are relatively heavy empty. These
> are fairly commonly available for sale way under the suggested retail
> price.
>
> jay


I like the Cuisinart and Batali enameled cast iron pots.
Dee Dee

Dee.Dee wrote on Fri, 18 Jan 2008 09:15:13 -0500:


DD> "jay" > wrote in message
DD> ...
??>> On Fri, 18 Jan 2008 08:16:26 -0500,
wrote:
??>>
??>>> What makes a pot a Dutch oven? If I want to buy one, what
??>>> should I look for? Stainless steel? Cast iron? Anodized
??>>> aluminum? Size? Thanks.
??>>
??>> Here is a small amount of information.
??>>
??>> http://en.wikipedia.org/wiki/Dutch_oven
??>>
??>> I recommend an enameled cast iron product like Staub or
??>> LeCreuset. Get one that is at least 6 or 7 quarts. They
??>> are relatively heavy empty. These are fairly commonly
??>> available for sale way under the suggested retail price.
??>>
Perfectly good advice but the question of what is a Dutch Oven
was not really answered. I guess it's a big heavy lidded pot but
I'm not sure either. Perhaps, it's like asking what makes a
"super model" :-) :-)


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

jay wrote on Fri, 18 Jan 2008 14:54:18 GMT:

??>> Dee.Dee wrote on Fri, 18 Jan 2008 09:15:13 -0500:
??>>
DD>>> "jay" > wrote in message
DD>>> ...
??>>>> On Fri, 18 Jan 2008 08:16:26 -0500,
??>> wrote:
??>>>>
??>>>>> What makes a pot a Dutch oven? If I want to buy one,
??>>>>> what should I look for? Stainless steel? Cast iron?
??>>>>> Anodized aluminum? Size? Thanks.
??>>>>
??>>>> Here is a small amount of information.
??>>>>
??>>>> http://en.wikipedia.org/wiki/Dutch_oven
??>>>>
??>>>> I recommend an enameled cast iron product like Staub or
??>>>> LeCreuset. Get one that is at least 6 or 7 quarts.
??>>>> They are relatively heavy empty. These are fairly
??>>>> commonly available for sale way under the suggested
??>>>> retail price.
??>>>>
??>> Perfectly good advice but the question of what is a Dutch
??>> Oven was not really answered. I guess it's a big heavy
??>> lidded pot but I'm not sure either. Perhaps, it's like
??>> asking what makes a "super model" :-) :-)
??>>
??>> James Silverton
??>> Potomac, Maryland
??>>
??>> E-mail, with obvious alterations:
??>> not.jim.silverton.at.verizon.not

j> http://en.wikipedia.org/wiki/Supermodel

Can't really argue but the term can be used whenever it seems
necessary!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:

> Perfectly good advice but the question of what is a Dutch Oven was not
> really answered. I guess it's a big heavy lidded pot but I'm not sure
> either. Perhaps, it's like asking what makes a "super model" :-) :-)

Didn't they originally have flat lids to bank coals on top of (in fires
or fireplaces) or is that named thing something else?

On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...

> James Silverton wrote:
>
>> Perfectly good advice but the question of what is a Dutch Oven was not
>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>
> Didn't they originally have flat lids to bank coals on top of (in fires
> or fireplaces) or is that named thing something else?
>

Yes, and the pots often had 3 feet on the bottom to help secure them in the
fire.

--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/18(XVIII)/08(MMVIII)
*******************************************
Bored people are boring people.
*******************************************

"Wayne Boatwright" > wrote in message
3.184...
> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>
>> James Silverton wrote:
>>
>>> Perfectly good advice but the question of what is a Dutch Oven was not
>>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>>
>> Didn't they originally have flat lids to bank coals on top of (in fires
>> or fireplaces) or is that named thing something else?
>>
>
> Yes, and the pots often had 3 feet on the bottom to help secure them in
> the
> fire.
>
> --
> Wayne Boatwright
>

They demonstrated their use at "Jamestown" when I was there last.
Dee Dee

On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>
>>> James Silverton wrote:
>>>
>>>> Perfectly good advice but the question of what is a Dutch Oven was not
>>>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>>>
>>> Didn't they originally have flat lids to bank coals on top of (in fires
>>> or fireplaces) or is that named thing something else?
>>>
>>
>> Yes, and the pots often had 3 feet on the bottom to help secure them in
>> the fire.
>>
>> --
>> Wayne Boatwright
>>
>
> They demonstrated their use at "Jamestown" when I was there last.
> Dee Dee
>
>
>

Did they bake in them or just cook a main dish in them? My great
grandmother used to talk of baking bread in her fireplace in such a pot.
She had a wood cookstove, but also cooked some things in the fireplace.

--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/18(XVIII)/08(MMVIII)
*******************************************
If Windows sucked, it would be good
for something!
*******************************************

On Fri, 18 Jan 2008 11:34:09 -0500, Goomba38 >
wrote:

>James Silverton wrote:
>
>> Perfectly good advice but the question of what is a Dutch Oven was not
>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>
>Didn't they originally have flat lids to bank coals on top of (in fires
>or fireplaces) or is that named thing something else?

that's the item i was familiar with in the boy scouts. the lid was
slightly concave.

your pal,
blake

On Jan 18, 8:16�am, wrote:
> What makes a pot a Dutch oven? If I want to buy one, what should I look for?
> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.

Originally Dutch ovens consisted of a brick chamber built into a
hearth, it typically had an ornate cast iron door. But then out of
necessity the Dutch oven evolved into something more poratble. A
Dutch oven is not a pot, not in the sense of a cook pot as the term is
used today. A Dutch oven is literally an *oven*, a covered metal
chamber that was used for baking bread *in* an open fire, it was never
used as a cook pot, for cooking folks had kettles that they'd hang
over a fire. But the Dutch oven had legs so it could stand in the hot
coals of an open fire and had a flat lid with an inverted lip so as to
hold hot coals heaped on top. Many years ago people didn't have
stoves, they weren't invented yet, people cooked and heated their
homes with an open hearth... most folks couldn't afford to have a
baking oven incorperated into their hearth, they also didn't always
want to build a large enough fire to heat a built-in oven (certainly
not during warm weather), but the main reason for Dutch ovens is that
they are portable, folks moved about often and it was simple to take
ones Dutch oven along with the rest of their cookware. What're touted
as Dutch ovens nowadays are not Dutch ovens at all. Today folks call
any large heavy cookpot a Dutch oven, I've no idea why, they never
bake in them,... they are not Dutch ovens. The only reason I can
think of is that folks like to buy stuff if it has an impressive
sounding name, even cookware, and so the cookware manufacturers being
ever eager to please offer large heavy cook pots with the *misnomer*.
I seriously doubt anyone at rfc owns a Dutch oven, and even if some do
they use it for maybe a doorstop.

SHELDON

On Fri 18 Jan 2008 12:44:10p, Janet Baraclough told us...

> The message 4>
> from Wayne Boatwright > contains these words:
>
>> On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>
>> >
>> > "Wayne Boatwright" > wrote in message
>> > 3.184...
>> >> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>> >>
>> >>> James Silverton wrote:
>> >>>
>> >>>> Perfectly good advice but the question of what is a Dutch Oven was
>> >>>> not really answered. I guess it's a big heavy lidded pot but I'm
>> >>>> not sure either. Perhaps, it's like asking what makes a "super
>> >>>> model" :-) :-)
>> >>>
>> >>> Didn't they originally have flat lids to bank coals on top of (in
>> >>> fires or fireplaces) or is that named thing something else?
>> >>>
>> >>
>> >> Yes, and the pots often had 3 feet on the bottom to help secure them
>> >> in the fire.
>
> They are still used in South African braai. . There is a big
> contingent of S.Ans in Aberdeen (Scotland) who have imported dutch
> ovens on trips home. I've eaten some great meals there cooked in a
> dutch oven. On a barbecue in the garden , in icy November, with loud
> African music and dancing keeping hypothermia at bay.
>
> Janet.
>

Sounds fun!

--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/18(XVIII)/08(MMVIII)
*******************************************
You hit the nail right between the eyes.
*******************************************

On Fri, 18 Jan 2008 18:40:08 GMT, Wayne Boatwright
> wrote:

>On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>>
>>>> James Silverton wrote:
>>>>
>>>>> Perfectly good advice but the question of what is a Dutch Oven was not
>>>>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>>>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>>>>
>>>> Didn't they originally have flat lids to bank coals on top of (in fires
>>>> or fireplaces) or is that named thing something else?
>>>>
>>>
>>> Yes, and the pots often had 3 feet on the bottom to help secure them in
>>> the fire.
>>>
>>> --
>>> Wayne Boatwright
>>>
>>
>> They demonstrated their use at "Jamestown" when I was there last.
>> Dee Dee
>>
>>
>>
>
>Did they bake in them or just cook a main dish in them? My great
>grandmother used to talk of baking bread in her fireplace in such a pot.
>She had a wood cookstove, but also cooked some things in the fireplace.

I've baked in them and used them for main dishes also. Mainly when we
were camping.
They are fun to cook in.

koko
---
http://www.kokoscorner.typepad.com
updated 1/14

"There is no love more sincere than the love of food"
George Bernard Shaw

Wayne Boatwright wrote:

> Did they bake in them or just cook a main dish in them? My great
> grandmother used to talk of baking bread in her fireplace in such a pot.
> She had a wood cookstove, but also cooked some things in the fireplace.
>
Oh bake indeed! Every once in a while on either the FoodTV channel, or
perhaps Discovery/Travel channel I run across a show about a cowboy
cooking contest up in Montana or some place out in the wilds where they
put on entire meals made in cast iron dutch ovens. Very impressive
results from what I've seen.

"Wayne Boatwright" > wrote in message
3.184...
> On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>>
>>>> James Silverton wrote:
>>>>
>>>>> Perfectly good advice but the question of what is a Dutch Oven was not
>>>>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>>>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>>>>
>>>> Didn't they originally have flat lids to bank coals on top of (in fires
>>>> or fireplaces) or is that named thing something else?
>>>>
>>>
>>> Yes, and the pots often had 3 feet on the bottom to help secure them in
>>> the fire.
>>>
>>> --
>>> Wayne Boatwright
>>>
>>
>> They demonstrated their use at "Jamestown" when I was there last.
>> Dee Dee
>>
>>
>>
>
> Did they bake in them or just cook a main dish in them? My great
> grandmother used to talk of baking bread in her fireplace in such a pot.
> She had a wood cookstove, but also cooked some things in the fireplace.
>
> --
> Wayne Boatwright


Here are a couple of the pictures I took;
http://i28.tinypic.com/jsg5j5.jpg

http://i31.tinypic.com/onqww.jpg

Dee Dee

On Fri 18 Jan 2008 02:14:41p, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>>>
>>>>> James Silverton wrote:
>>>>>
>>>>>> Perfectly good advice but the question of what is a Dutch Oven was
not
>>>>>> really answered. I guess it's a big heavy lidded pot but I'm not
sure
>>>>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>>>>>
>>>>> Didn't they originally have flat lids to bank coals on top of (in
fires
>>>>> or fireplaces) or is that named thing something else?
>>>>>
>>>>
>>>> Yes, and the pots often had 3 feet on the bottom to help secure them
in
>>>> the fire.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>>
>>> They demonstrated their use at "Jamestown" when I was there last.
>>> Dee Dee
>>>
>>>
>>>
>>
>> Did they bake in them or just cook a main dish in them? My great
>> grandmother used to talk of baking bread in her fireplace in such a pot.
>> She had a wood cookstove, but also cooked some things in the fireplace.
>>
>> --
>> Wayne Boatwright
>
>
> Here are a couple of the pictures I took;
> http://i28.tinypic.com/jsg5j5.jpg
>
> http://i31.tinypic.com/onqww.jpg
>
> Dee Dee
>
>
>
>

Great pictures, Dee. My great grandmother had a fireplace and hearh almost
that large (it was an antebellum home). That pie looks delicious!

--
Wayne Boatwright

*******************************************
Date: Friday, 01(I)/18(XVIII)/08(MMVIII)
*******************************************
Imagery is All In The Mind.
*******************************************

In article >,
Goomba38 > wrote:

> Oh bake indeed! Every once in a while on either the FoodTV channel, or
> perhaps Discovery/Travel channel I run across a show about a cowboy
> cooking contest up in Montana or some place out in the wilds where they
> put on entire meals made in cast iron dutch ovens. Very impressive
> results from what I've seen.

I've eaten from the cover-with-a-lip, three-footed cast iron dutch ovens
heated by the coals of a campfire. The campfire is started by somebody
who likes to get up on a cold morning and start a fire.
After the fire has died down and campers get ready for the day, meat,
potatoes, onions and/or other things are added to the iron pot, the lid
is affixed and the oven is surrounded and covered by campfire coals.
Then the whole thing is covered in dirt.
When the day is done and everyone is hungry, the dutch oven is carefully
unburied, dusted off, opened and serves a dandy substitute for a slow
cooker meal. All done while the outdoor folks were doing whatever
outdoor folk do during the day.

leo

Sheldon wrote:
> I seriously doubt anyone at rfc owns a Dutch oven, and even if some do
> they use it for maybe a doorstop.

Oh, but you're wrong! The official cooking vessel of Utah is the
old-style cast iron Dutch oven, a utensil that served the Mormon
pioneers well during their move West. They used it to cook and bake
everything. I have one, with its little legs, flat lid and all. It's
great for one-pot suppers, and bakes biscuits pretty well, and is
appropriate for local Dutch oven cook-offs.

On Fri, 18 Jan 2008 08:25:21 -0500, "Nancy Young" >
wrote:

>
> wrote
>
>> What makes a pot a Dutch oven? If I want to buy one, what should I look
>> for?
>> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.
>
>I would choose an enamel covered cast iron, such as Le Creuset.
>There are other brands, that happens to be the brand I have.
>It's heavy, holds heat. For braising, it's what I use rather than
>the stainless dutch oven I have.
>
Mine is cast iron with a glass lid.

--
See return address to reply by email
remove the smiley face first

> wrote in message
...
> What makes a pot a Dutch oven? If I want to buy one, what should I look
> for?
> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.
>

A simple reply...

http://en.wikipedia.org/wiki/Dutch_oven

--
Bigbazza (Barry) Oz

<snip>
I needed something about half a large as my Magnalite aluminum roaster.
Cheapest I could find was a 8 quart cast iron dutch oven, with rimmed lid
and feet.
I cut the 3 one inch legs off and it is just the ticket on my stove or in
my oven. Local newpaper ran a recipe for a local cafes famous chili and I
use that alot in the dutch oven. The lid can also be used as a grill.



--
Posted via a free Usenet account from http://www.teranews.com

"Wayne Boatwright" > wrote in message > Great
pictures, Dee. My great grandmother had a fireplace and hearh almost
> that large (it was an antebellum home). That pie looks delicious!
>
> --
> Wayne Boatwright
>


I can tell you are a true southern gentleman.

There is ONE where my f-i-l lives. Here is an example:

DH was having a birthday. Since DH is a humble quiet sorta guy, he would
never say that it is his own birthday. But I have no reason not to say to
everyone, Today is his birthday."

The notable difference is that when I said this in his presence of a group
of several guys, the southern one is the only one who immediately stepped
forward with a huge smile on his face, extended his hand and heartily wished
him a "HAPPY BIRTHDAY, JOHN!"

I love it.
Dee Dee

On Sat 19 Jan 2008 07:15:27a, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message > Great
> pictures, Dee. My great grandmother had a fireplace and hearh almost
>> that large (it was an antebellum home). That pie looks delicious!
>>
>> --
>> Wayne Boatwright
>>
>
>
> I can tell you are a true southern gentleman.

Why, thank you, Dee!

> There is ONE where my f-i-l lives. Here is an example:
>
> DH was having a birthday. Since DH is a humble quiet sorta guy, he
> would never say that it is his own birthday. But I have no reason not
> to say to everyone, Today is his birthday."
>
> The notable difference is that when I said this in his presence of a
> group of several guys, the southern one is the only one who immediately
> stepped forward with a huge smile on his face, extended his hand and
> heartily wished him a "HAPPY BIRTHDAY, JOHN!"

That's charming, and rather typical of a real southerner.

> I love it.
> Dee Dee
>
>
>



--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
'Can't... Do... Plaid...'
-Crusading Chameleon
*******************************************

On Fri, 18 Jan 2008 16:14:41 -0500, "Dee.Dee" >
wrote:

>Here are a couple of the pictures I took;
>http://i28.tinypic.com/jsg5j5.jpg
>
>http://i31.tinypic.com/onqww.jpg
>
>Dee Dee
>
>
Cool pictures Dee Dee!

Lou

"Lou Decruss" > wrote in message
...
> On Fri, 18 Jan 2008 16:14:41 -0500, "Dee.Dee" >
> wrote:
>
>>Here are a couple of the pictures I took;
>>http://i28.tinypic.com/jsg5j5.jpg
>>
>>http://i31.tinypic.com/onqww.jpg
>>
>>Dee Dee
>>
>>
> Cool pictures Dee Dee!
>
> Lou

Glad you liked them, Lou. :-))
Dee Dee

On Jan 18, 4:14 pm, "Dee.Dee" > wrote:
> "Wayne Boatwright" > wrote in message
>
> 3.184...
>
>
>
> > On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>
> >> "Wayne Boatwright" > wrote in message
> . 173.184...
> >>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>
> >>>> James Silverton wrote:
>
> >>>>> Perfectly good advice but the question of what is a Dutch Oven was not
> >>>>> really answered. I guess it's a big heavy lidded pot but I'm not sure
> >>>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>
> >>>> Didn't they originally have flat lids to bank coals on top of (in fires
> >>>> or fireplaces) or is that named thing something else?
>
> >>> Yes, and the pots often had 3 feet on the bottom to help secure them in
> >>> the fire.
>
> >>> --
> >>> Wayne Boatwright
>
> >> They demonstrated their use at "Jamestown" when I was there last.
> >> Dee Dee
>
> > Did they bake in them or just cook a main dish in them? My great
> > grandmother used to talk of baking bread in her fireplace in such a pot.
> > She had a wood cookstove, but also cooked some things in the fireplace.
>
> > --
> > Wayne Boatwright
>
> Here are a couple of the pictures I took;http://i28.tinypic.com/jsg5j5.jpg
>
> http://i31.tinypic.com/onqww.jpg
>
> Dee Dee

Great shots. Is that a blueberry pie?

I have read of baking with a Dutch oven but I have always thought
that one would have a problem with moisture. Did the Jamestown people
mention anything about this or am I just imagining difficulites?

John Kane, Kingston ON Canada

"Dee.Dee" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>
>>> James Silverton wrote:
>>>
>>>> Perfectly good advice but the question of what is a Dutch Oven was not
>>>> really answered. I guess it's a big heavy lidded pot but I'm not sure
>>>> either. Perhaps, it's like asking what makes a "super model" :-) :-)
>>>
>>> Didn't they originally have flat lids to bank coals on top of (in fires
>>> or fireplaces) or is that named thing something else?
>>>
>>
>> Yes, and the pots often had 3 feet on the bottom to help secure them in
>> the
>> fire.
>>
>> --
>> Wayne Boatwright
>>
>
> They demonstrated their use at "Jamestown" when I was there last.
> Dee Dee
>
I was the 'culinary specialist' (got a title instead of a raise one year) in
a living history museum in Yorktown (same foundation runs both Jamestown and
Yorktown). We were protraying American Revolution soldiers from the battle
of Yorktown. I got to take several courses in hearth cooking at several
historic sites, and got quite good with a dutch oven. As everyone has said,
there's a lip on the lid to hold coals, and usually legs on the bottom
(though some flat-bottomed ones were used on a trivet). A small trivet, or 3
or 4 small stones are put in the bottom of the oven, to hold the baking pan
in the center and off the bottom. You shovel some coals out of the fire, and
sit the dutch oven on them. Then you heap more coals on top. Temperature is
determined by the number of coals and the amount of ash. It is quite an
effective oven. I generally judged when my food was done by the
smell--opening them up to check progress slows the process down, and
frequently results in ashes in your dish. We baked pies, pastries, breads
and cakes, as well as roasting meat. We basically cooked ourselves a meal
every day (some days it was from the meager private's rations, but on good
days we were cooking for the captain). A lot of modern campers do the same
thing, using charcoal.

Almost always in hearth cooking, you cook on a small pile of coals that you
pull from the fire--it's what the hearth is for. You can have as many
burners as you need, and you control the heat by the size of your pile of
coals. When you hang a pot directly over the fire, it can get a lot more
messy soot, and the temperature is harder to control. You might have one or
two large pots that are dedicated to the fire and hang from the fireplace
crane, but most cooking is done on the hearth. For a long time, I was better
on a hearth or firepit than with a traditional stove.

Traditional dutch ovens are still made and used all over. You can even get
one with the Boy Scout emblem cast in the iron. I have an extra deep 14"
dutch oven that will hold almost anything my regular oven holds. But, not
doing it on a daily basis, I'm a bit rusty these days.

Cheers!
JP
No matter what my job, I always managed to end up cooking

"Sheldon" > wrote in message
...
On Jan 18, 8:16�am, wrote:
> What makes a pot a Dutch oven? If I want to buy one, what should I look
> for?
> Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.

Originally Dutch ovens consisted of a brick chamber built into a
hearth, it typically had an ornate cast iron door. But then out of
necessity the Dutch oven evolved into something more poratble. A
Dutch oven is not a pot, not in the sense of a cook pot as the term is
used today. A Dutch oven is literally an *oven*, a covered metal
chamber that was used for baking bread *in* an open fire, it was never
used as a cook pot, for cooking folks had kettles that they'd hang
over a fire. But the Dutch oven had legs so it could stand in the hot
coals of an open fire and had a flat lid with an inverted lip so as to
hold hot coals heaped on top. Many years ago people didn't have
stoves, they weren't invented yet, people cooked and heated their
homes with an open hearth... most folks couldn't afford to have a
baking oven incorperated into their hearth, they also didn't always
want to build a large enough fire to heat a built-in oven (certainly
not during warm weather), but the main reason for Dutch ovens is that
they are portable, folks moved about often and it was simple to take
ones Dutch oven along with the rest of their cookware. What're touted
as Dutch ovens nowadays are not Dutch ovens at all. Today folks call
any large heavy cookpot a Dutch oven, I've no idea why, they never
bake in them,... they are not Dutch ovens. The only reason I can
think of is that folks like to buy stuff if it has an impressive
sounding name, even cookware, and so the cookware manufacturers being
ever eager to please offer large heavy cook pots with the *misnomer*.
I seriously doubt anyone at rfc owns a Dutch oven, and even if some do
they use it for maybe a doorstop.

SHELDON

------------------------------------------------------------------------------

I got a big 14 incher, Sheldon, and I know how to use it!

Cheers!
JP

On Fri, 18 Jan 2008 18:40:08 GMT, Wayne Boatwright
> wrote:

>On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>>
>>>> Didn't they originally have flat lids to bank coals on top of (in fires
>>>> or fireplaces) or is that named thing something else?
>>>>
>>>
>>> Yes, and the pots often had 3 feet on the bottom to help secure them in
>>> the fire.

>>> Wayne Boatwright
>>>
>>
>> They demonstrated their use at "Jamestown" when I was there last.
>> Dee Dee
>>
>Did they bake in them or just cook a main dish in them? My great
>grandmother used to talk of baking bread in her fireplace in such a pot.
>She had a wood cookstove, but also cooked some things in the fireplace.

this is what i recall them used for in boy scouts, for biscuits and
the like.

your pal,
blake

"blake murphy" > wrote in message
...
> On Fri, 18 Jan 2008 18:40:08 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>>>
>>>>> Didn't they originally have flat lids to bank coals on top of (in
>>>>> fires
>>>>> or fireplaces) or is that named thing something else?
>>>>>
>>>>
>>>> Yes, and the pots often had 3 feet on the bottom to help secure them in
>>>> the fire.
>
>>>> Wayne Boatwright
>>>>
>>>
>>> They demonstrated their use at "Jamestown" when I was there last.
>>> Dee Dee
>>>
>>Did they bake in them or just cook a main dish in them? My great
>>grandmother used to talk of baking bread in her fireplace in such a pot.
>>She had a wood cookstove, but also cooked some things in the fireplace.
>
> this is what i recall them used for in boy scouts, for biscuits and
> the like.
>
> your pal,
> blake


Regarding using the pot to
1) as a container to bake a pie in; i.e., using the container itself as a
pie pan or bread pan as NYT bread, or biscuits on the floor of the pan)
or
2) to insert another container into the pot to do the cooking; i.e., placing
the prepared pie onto its pie plate and baking in it inside the pot; thereby
using it as an OVEN

I do not know. I am ashamed to say that I did not ask.

The only thing that really relates to me in anyway is the fact that for a
very long time I thought that a lot of the Chinese vessels that were used to
cook in, were actually vessels that were put into steamers for cooking, and
even at that some of the vessels that were put into steamers actually had
vessels within them. AAARGGH!

What is anyone's educated opinion?
Dee

On Sat 19 Jan 2008 10:46:21a, blake murphy told us...

> On Fri, 18 Jan 2008 18:40:08 GMT, Wayne Boatwright
> > wrote:
>
>>On Fri 18 Jan 2008 11:23:04a, Dee.Dee told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> On Fri 18 Jan 2008 09:34:09a, Goomba38 told us...
>>>>
>>>>> Didn't they originally have flat lids to bank coals on top of (in
fires
>>>>> or fireplaces) or is that named thing something else?
>>>>>
>>>>
>>>> Yes, and the pots often had 3 feet on the bottom to help secure them
in
>>>> the fire.
>
>>>> Wayne Boatwright
>>>>
>>>
>>> They demonstrated their use at "Jamestown" when I was there last.
>>> Dee Dee
>>>
>>Did they bake in them or just cook a main dish in them? My great
>>grandmother used to talk of baking bread in her fireplace in such a pot.
>>She had a wood cookstove, but also cooked some things in the fireplace.
>
> this is what i recall them used for in boy scouts, for biscuits and
> the like.
>
> your pal,
> blake
>

Heh, that reminds me when I went for my cooking merit badge, we were given
an assortment of ingredients and were expected to come up with a complete
meal. Among other things, included was biscuit mix and a package of mixed
dried fruit. Everybody else made biscuits and stewed fruit. I made the
biscuit dough and rolled it out like pie crust, stewed the fruit and
thickened it slightly, then made fried fruit turnover pies.

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
Live as you will have wished to have
lived when you are dying.
*******************************************

"Mo" > wrote in message
...

>
> Cheers!
> JP
> No matter what my job, I always managed to end up cooking


Looks like they made a good choice, Mo.


Mo, the castiron pot pictures I took were indeed at Yorktown, not Jamestown
as I indicated. It was a 3-day trip, Williamsburg-Jamestown-Yorktown - I
was corn-fused.

I have some pictures of the soldiers around the cooking fires - you might be
in them :-))
But this looks totally different from the hearth cooking -- I assume it is
for 'all the soldiers' food.'

http://i3.tinypic.com/7x9y79j.jpg

http://i11.tinypic.com/6o32akm.jpg

http://i9.tinypic.com/6kfvvqv.jpg

a soldier
http://i7.tinypic.com/85kqxjl.jpg



Dee Dee

"Wayne Boatwright" > wrote in message > Heh, that
reminds me when I went for my cooking merit badge, we were given
> an assortment of ingredients and were expected to come up with a complete
> meal. Among other things, included was biscuit mix and a package of mixed
> dried fruit. Everybody else made biscuits and stewed fruit. I made the
> biscuit dough and rolled it out like pie crust, stewed the fruit and
> thickened it slightly, then made fried fruit turnover pies.
>
> --
> Wayne Boatwright


Did they deem you merit worthy?

You were a precocious child, Wayne.
adjective: characterized by or characteristic of exceptionally early
development or maturity (especially in mental aptitude).

So cute!
Dee Dee

On Sat 19 Jan 2008 12:20:47p, Dee.Dee told us...

>
> "Wayne Boatwright" > wrote in message > Heh, that
> reminds me when I went for my cooking merit badge, we were given
>> an assortment of ingredients and were expected to come up with a
complete
>> meal. Among other things, included was biscuit mix and a package of
mixed
>> dried fruit. Everybody else made biscuits and stewed fruit. I made the
>> biscuit dough and rolled it out like pie crust, stewed the fruit and
>> thickened it slightly, then made fried fruit turnover pies.
>>
>> --
>> Wayne Boatwright
>
>
> Did they deem you merit worthy?

Indeed. In fact, I think some of the other scouts (and parents) were a bit
miffed, as everyone had clustered around my cooking site. They had also
given us ground beef and I made salisbury steak out of it. It was all
quite fun and funny.

> You were a precocious child, Wayne.
> adjective: characterized by or characteristic of exceptionally early
> development or maturity (especially in mental aptitude).

Thank you for saying so. I suppose I was, actually. An only child with
two exceptionally bright and attentive parents. I began piano lessons at
age 4. During first grade my mother was asked to keep me home two days a
week from school because I was much too far ahead of the others. When in
second grade, I was skipped two grades ahead as well.

> So cute!

Thanks!

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
DOC files? We don't need no stinkin'
DOC files!
*******************************************

Mo wrote:
>
> I got a big 14 incher, Sheldon, and I know how to use it!
>

Attagirl)

Dee.Dee wrote:
> "Wayne Boatwright" > wrote in message > Heh,
> that reminds me when I went for my cooking merit badge, we were given
>> an assortment of ingredients and were expected to come up with a
>> complete meal. Among other things, included was biscuit mix and a
>> package of mixed dried fruit. Everybody else made biscuits and
>> stewed fruit. I made the biscuit dough and rolled it out like pie
>> crust, stewed the fruit and thickened it slightly, then made fried
>> fruit turnover pies. --
>> Wayne Boatwright
>
>
> Did they deem you merit worthy?
>
> You were a precocious child, Wayne.
> adjective: characterized by or characteristic of exceptionally early
> development or maturity (especially in mental aptitude).
>
> So cute!
> Dee Dee

Nodnodnod

Mo wrote:
> I got a big 14 incher, Sheldon, and I know how to use it!

D cells?

On Sat 19 Jan 2008 03:21:59p, Ophelia told us...

> Dee.Dee wrote:
>> "Wayne Boatwright" > wrote in message > Heh,
>> that reminds me when I went for my cooking merit badge, we were given
>>> an assortment of ingredients and were expected to come up with a
>>> complete meal. Among other things, included was biscuit mix and a
>>> package of mixed dried fruit. Everybody else made biscuits and
>>> stewed fruit. I made the biscuit dough and rolled it out like pie
>>> crust, stewed the fruit and thickened it slightly, then made fried
>>> fruit turnover pies. --
>>> Wayne Boatwright
>>
>>
>> Did they deem you merit worthy?
>>
>> You were a precocious child, Wayne.
>> adjective: characterized by or characteristic of exceptionally early
>> development or maturity (especially in mental aptitude).
>>
>> So cute!
>> Dee Dee
>
> Nodnodnod
>
>
>
>

<g>

--
Wayne Boatwright

*******************************************
Date: Saturday, 01(I)/19(XIX)/08(MMVIII)
*******************************************
There's no future in time travel
*******************************************

On Jan 19, 5:03�am, "Bigbazza" > wrote:
> > wrote in message
>
> ...
>
> > What makes a pot a Dutch oven? If I want to buy one, what should I look
> > for?
> > Stainless steel? Cast iron? Anodized aluminum? Size? Thanks.
>
> A simple reply...
>
> http://en.wikipedia.org/wiki/Dutch_oven
>
> --
> Bigbazza (Barry) Oz

The Wiki web site is clearly lacking. The original Dutch ovens were
actual brick ovens with a door... many were highly ornate, much more
so that that depicted below.

http://www.lehmans.com/shopping/prod...ord=dutch+oven