Replies to This Discussion

Permalink Reply by Elliott Jason Ridgway on June 5, 2012 at 9:44pm

I like to do the one-pot stew...

boil large chunks of potatoes in the dutch oven until slightly firmer than soft...

drain water, set potatoes aside...

pour lots of olive oil in the pan with your meat; cook until firm...  

add chopped onions, carrots, etc to saute them (pre-chop them at home)...

then add your other veggies and spices...

then add your potatoes back in with a can of chicken broth...

simmer at the edge of  the fire, stirring occasionally as needed...

ready to eat whenever you are...

Permalink Reply by Elliott Jason Ridgway on June 6, 2012 at 1:15pm

pre-cook and pre cut your meat at home as well, if you have that option... it makes handling it easier and safer when you are in the back-country...

Permalink Reply by tim_lebsack on June 6, 2012 at 8:08am

Practice in the back yard.

Permalink Reply by Timothy Ferguson on June 6, 2012 at 12:00pm

What about seasoning the pot or cleaning. I have heard and read many different methods. Do these same apply when outdoors or should I take any special care or consideration?

Permalink Reply by Elliott Jason Ridgway on June 6, 2012 at 1:13pm

if it is brand spankin new cast iron cookware... then by all means pre-season it at home in your conventional oven... I like to use veggie oil for the initial seasoning process, since it can handle the higher heat... 300 F for an hour ought to do the trick... then when it is cooling down, I use a paper towel folded up, and smear olive oil on all the surfaces inside & out, so it absorbs into the pores of the cast iron ...

do this process for the cast iron lid as well...

I like to use extra virgin olive oil when I cook, and use just enough so that nothing burns to the pan that I have to scour out later... this way clean up is easy...

just add hot water, (no soap, it will mess up the seasoning!)  and soak it a few minutes if you have to... use the yellow side of the sponge, not the green scrubby side, to wipe out any excess crusties... whatever is left will blacken and become part of the seasoning  over time...

then either towel dry or drip dry... and when you are ready to put it away, give the pan  another paper towel wipe-down with a minimal amount of olive oil to cover all the surface... this time, everything but the handle and the bottom of the pan...

Permalink Reply by Timothy Ferguson on June 6, 2012 at 1:26pm

Thanks, that is extremely helpful. Yes it will be a brand new one, I am assuming the same care goes into all cast iron cookware. This will be my wife's first major outdoor excursion and while I don't plan on it going perfectly I just don't want to mess it up royally either. Once seasoned do I need to consider special storage or is open air/pack acceptable?

Permalink Reply by Elliott Jason Ridgway on June 6, 2012 at 1:34pm

open air is preferable... just strap it to the top of your pack... any dust that gets on it will rinse off in a creek quite easily... just make sure to wipe off any excess oil that may be in or on it before you leave the house, so it doesn't get other stuff oily... also... bring a wooden cutting board along... not just for chopping veggies or slicing fruit, but also something clean to put your hot oven lid on when you are stirring the pot, and to put your wooden spatula on when you aren't... (btw... don't use metal utensils with your cast iron... it messes up the seasoning, and sounds awful when you scrape...)

Happy trails...!

Permalink Reply by Ryley Paquette on June 15, 2012 at 6:03am

Hey there! I cook with dutch ovens almost all summer long (due to historic living associations ect) so here is my .05 cents for you to make you look like a pro for your wife :D

When cooking, if you are cooking something that you want to heat evenly (bread, meat) don't be afraid to use the cover and put coals on it, this will do wonders. As far as pre cooking meet before you go, I don't do that, but I also carry a cooler with dry ice to keep things cold. If you you aren't bringing a cooler I'd definitely pre cook the meat, and eat it in the first day. Cooking times are much more approximate with dutch ovens. I mean there are formulas and stuff, but to be honest most people I know that use them just know what to look for in done food. Things end up cooking pretty fast in a DO. Don't be afraid to cook a few times with them at home either! After seasoning, use is one of the most important things for dutch ovens. This will allow the oven to soak in flavors, and it really adds something to the food's taste in later meals! As far as storage, I'd recommend using something to keep the lid off the oven (slat of wood or wad of paper towels) for long term storage, that way you don't risk rusting the ovens. 

Have fun!