A cast iron Dutch oven is a cooking tool used for outdoor cooking, and a cast iron Dutch oven require specific heat management to cook food correctly. To cook food in a cast iron Dutch oven, you must use coal rather than knobs because a cast iron Dutch oven does not have a built-in temperature control mechanism. Coals function as heat sources that provides heat to the cast iron Dutch oven, and you can control the temperature of the cast iron Dutch oven by changing the number and placement of the coals.
The placement of the coals determine how the heat moves through the cast iron Dutch oven. If you place more coals on the bottom of the cast iron Dutch oven, the heat will rise from the bottom to cook the food. If you place more coals on the lid of the cast iron Dutch oven, the heat will radiate from the top to cook the food.
How to Cook with a Cast Iron Dutch Oven
For example, many people use more coals on the lid to mimic a home oven, and using more coals on the lid help to bake items like biscuits or cobbler. However, you may choose to use more coals on the bottom if you are making stews, because bottom heat is helpful for simmer liquids. You can calculate the number of coals needed based off the size of the cast iron Dutch oven.
A common rule is to multiply the diameter of the cast iron Dutch oven by two to reach a temperature of 350 degrees. For example, a 12-inch cast iron Dutch oven require approximately 25 coals to reach 350 degrees. You must distribute these coals correct because the distribution of the coals determine the temperature zones within the cast iron Dutch oven.
Temperature zones are important because different food require different temperatures. Low temperatures, around 300 degrees, are used for stews because low temperatures tenderize meat. Medium temperatures, between 325 and 350 degrees, are used for baking bread or cobbler because medium temperatures create a crust without burn the food.
High temperatures, between 375 and 400 degrees, are used for cooking pizza or sear meat because high temperatures create a crispy exterior. Additionally, you must be careful when using very high temperatures because the cast iron Dutch oven will hold a large amount of heat, and you may need to use protection to avoid burns. The size of the cast iron Dutch oven must match the number of people you are feeding.
A small cast iron Dutch oven is suitable for a small group, but a large cast iron Dutch oven are necessary if you are feeding many person. Larger cast iron Dutch ovens require more coals, and larger cast iron Dutch ovens are also heavier to carry. Environmental factor can change how the coals heat the cast iron Dutch oven.
Wind can blow heat away from the cast iron Dutch oven, so you may need to add more coals if it is windy. Cold air can also reduce the temperature of the coals, so you must monitor the coals frequent in cold weather. Because the temperature of the coals can change, you should add more coals every thirty minutes to ensure the heat remain consistent.
The type of fuel you use will also affect the heat in the cast iron Dutch oven. Standard briquettes provides a predictable temperature, and standard briquettes are the most common choice for cooking. Lump charcoal burns at a higher temperature than standard briquettes, so you should use less coals if you use lump charcoal.
You can use campfire embers, but campfire embers are difficult to control because campfire embers does not provide a steady temperature. You should use specific tool to manage the cast iron Dutch oven and the coals. A lid lifter allow you to remove the lid of the cast iron Dutch oven safely, and long tongs allow you to move the coals without burn your hands.
A thermometer is a useful tool because a thermometer allows you to confirm the temperature of the cast iron Dutch oven, and a thermometer prevent you from having to guess the temperature. Finally, you should practice using the cast iron Dutch oven in a controlled environment so that you understand how the coals affect the temperature.
