Nothing better than a lump of coal to go with your dutch oven(s). See Safely Gathered In for their creative Christmas gift idea of charcoal gift packets.
The following information comes from a handout I received from a Relief Society Homemaking meeting many years ago. Unfortunately, there is no information who to give credit to.
BUYING A DUTCH OVEN
- Lodge Cast Iron - one of the best brands
- make sure lid fits, even thickness of walls, no nicks or large metal runs
- 10-inch or 12-inch best size for starters
- wash, rinse, and dry thoroughly, using mild soap and stiff brush
- grease Dutch Oven with thin coating of solid vegetable shortening, warm Dutch Oven then spread shortening over entire surface with paper towel or cloth
- place Dutch Oven in home oven and heat to 300-350 degrees for 30-60 minutes
- remove from oven while warm and wipe out excess oil with paper towel
- 2 briquettes provide 20-25 degrees of heat
- 3 over, 3 under = 325-350 degrees
- add 3 briquettes to size of dutch oven for top heat and subtract 3 from size of dutch oven for bottom heat to maintain a 325-350 degree oven
- 8-inch = 11 briquettes on top, 5 briquettes on bottom
- 10-inch = 13 briquettes on top, 7 briquettes on bottom
- 12-inch = 15 briquettes on top, 9 briquettes on bottom
- 14-inch = 17 briquettes on top, 11 briquettes on bottom
- 16-inch = 19 briquettes on top, 13 briquettes on bottom
- 2/3 timing method for breads, rolls, cakes, and pastries, cook with top and bottom heat for 2/3 of time then remove from bottom heat and continue cooking the rest of time with top heat only. This helps to eliminate the black, burnt, bottoms of baked foods.
- racks and pans
- long utensils
- tongs for briquettes
- small shovel
- gloves
- lid holder
- lid lifter
- whisk broom
- stand
- briquette bucket
- aluminum foil
- store in dry, warm place
- leave lid slightly ajar, prop lid with stick
- place wadded paper towel or newspaper inside to collect moisture
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