The Dutch and Their Ovens

Have you ever wondered just what a Dutch oven really is, how it is supposed to be used, and if it really came from the Dutch?

The Dutch oven is designed specifically to enhance slow-cooking by heating evenly and locking in moisture for more tender results.

It turns out that in the late 17th century, the Dutch came up with a system for producing cast metal cooking pots that was more advanced than what the English were doing. The Dutch used dry sand to make their molds, resulting in their pots having a smoother surface. Consequently, these pots the Dutch were producing were imported into England. Shortly after this the English began making these pots for the themselves, and their American colonies, using the Dutch system. The term “Dutch oven” stuck  and has endured now for over 300 years, since at least 1710.

Cast-iron cookware was loved by colonists and settlers and is still popular today because it is versatile and durable. It can be used for boiling, baking, stews, frying, roasting, and just about any other use. Dutch ovens were so valuable in the 18^th and 19^th centuries that wills made back then left instructions for who was to inherit the cast iron cookware. For example, the mother of President George Washington specified in her will, that one-half of her “iron kitchen furniture” should go to her grandson, and the other half to a granddaughter. Several Dutch ovens were among Mary Washington’s “iron kitchen furniture.”

When America began to spread westward, so did the Dutch oven. A Dutch oven was among the things Lewis and Clark carried when they were exploring the American Northwest in 1804–1806. The pioneers who settled the West also took along their Dutch ovens. The Dutch oven is still the official state cooking pot of Texas, Utah and Arkansas.

When cooking over a campfire, it is possible to use cast iron Dutch ovens as true baking ovens, to prepare biscuits, cakes, breads, pizzas, and even pies. A smaller baking pan can be placed inside the Dutch oven, securing the lid and thus allowing it to be used as an actual oven. It is also possible to stack Dutch ovens on top of each other, conserving the heat that would normally rise from the hot coals on the top. These stacks can be as high as 5 or 6 pots.

Just as back then, Dutch ovens are still well suited for long, slow cooking, and are perfect for making roasts, stews, and casseroles. Virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch oven.

Two of the most popular brands of Dutch ovens sold today are made by Lodge and Le Creuset.  Lodge is made in the United States and is one of the oldest companies making Dutch ovens, among other cast iron cookware.   Lodge’s motto is “We don’t just make iron, we make heirlooms.”
Le Creuset is a French made product that is considered by many cooks to be the finest cookware on the market.  It too, is made of cast iron, but then it is covered in enamel giving it a very smooth and even cooking surface.

If you don’t have one you might want to consider getting one.  You can buy them on line in a variety of sizes and Marshall’s or Home Goods often has great deals on them.

So now you know.  And stay tuned. Tomorrow we will give you a really simple and easy recipe and method for making some VERY delicious bread in a Dutch oven….you won’t want to miss this!  Dutch ovens…roasts, stews, casseroles AND bread….that sounds a lot like love, joy and abundant living to us 🙂