1. Dutch Oven Cooking Primer http://www.dutchovendude.com/ https://insects.tamu.edu/people/faculty/dutchoven.html http://www.backwoodshome.com/articles/beattie47.html BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

2. Getting Started- Oven Care Oven Must be properly seasoned and clean Oven should be stored with a coat of oil or lard Start by boiling water after a long storage to remove any spoiled oil or lard then wipe out Always clean the oven after cooking then heat to fully dry and recoat with oil or lard. BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

3. Seasoning a Dutch Oven Required when new or when coating is damaged Strip to bear metal and wipe clean Heat to dry Coat with Crisco (or oil) Heat to about 350°F for 1 hour or 250°F for 4 hours Cool to handling temperature Repeat 2 or 3 more times Give final coat of Crisco BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

4. Cleaning a Dutch Oven DO NOT EVER USE SOAP Scrape stuck food with plastic spoon Fill with water, and heat to boil with lid on Brush with pot brush (that has never seen soap) Empty water and repeat if needed or rinse Heat to dry and coat with Crisco (or oil) Don’t get it dirty to start – Use parchment liner – Line with foil BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

5. Dutch Oven Key DON’TS Do not let the oven rust – Keep it coated with oil or Crisco when stored – Don’t let the oven sit in the rain overnight – Don’t let the oven soak in a dish pan or in any water Do not let the oven get cracked – Don’t set the oven into a hot fire – Don’t pour liquid into a hot oven BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

6. Rules for Temperature Control Hand Test – Place hand at top of open oven and count until too hot to keep hand there – Subtract 50°F for each second from 550°F – 5 sec would mean it is at 350°F For 350°F use 2 X Diameter (in.) briquettes – Location depending on style of cooking but D+3 on top and D-3 on bottom is good start – Add or remove briquettes to adjust temperature Ring of coals – Continuous ring of briquettes around top edge – Continuous ring of briquettes between legs on bottom – Typically total matches rule of +/-3 from above – Good method when using fire coals Rotate every 10 to 15 min – Rotate oven to advance feet to next spot (1/3 revolution) – Move lid back to original spot BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

7. Cooking Tips Food can cook longer but can’t un-burn – When in doubt use lower temperature – Check food while cooking and remove coals For long cooking times add briquettes over burning ones to light as the first batch burns out Preheat oven to Fry or Sear adding extra oil first to avoid sticking Put food in cool oven and heat together to bake or stew For meats cook 30 to 35 min per pound, poultry 25 to 30 min per pound Vegetables cook 3 min per inch of oven diameter Breads 30 to 35 min total (brown top last 5 to 8 min) – Bake in Al pie plate over several pebbles to avoid burning bottom Don’t set the lid on the ground while cooking or you could add dirt to the meal! Omelets or Pancakes? Mix in large zip lock and minimize clean up BSA Troop 2, Newark, Delaware. www.detroop2bsa.org

8. Dutch oven cooking tools Gloves Lid Lifter Tongs (or shovel) to place coals Scoop or Fork to serve Charcoal starter (Chimney) Lid Stand Wind Shield BSA Troop 2, Newark, Delaware. www.detroop2bsa.org