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Lodge dutch oven cooking,food lovers diet program,healthy pizza recipes easy - For Begninners

Sentimentality: If you look back through the history of cooking, you will notice that cast iron has always been the mainstay of kitchens everywhere, usually with beans and cornbread as the center of the meal. From colonial hearth fires, to the campfires of Lewis and Clark, cast iron Camp Dutch Ovens fed our nation’s progression from the original 13 colonies to the far reaches of the American West. Unlike most pots and pans, Dutch ovens need to be seasoned prior to their first use and as maintenance.
Read on for our look at five excellent cast iron Dutch ovens, in a variety of price points, and a roundup of 10 recipes to put your own big pot to work.
But when talking about Dutch ovens, most people really mean the extra-heavy cast iron, enameled pots typified by Le Creuset and Staub.
I started cooking at a very early age and always favored cast iron over any other type of cookware. Just heat the Dutch oven, brown all sides of the roast, then add the remaining ingredients before putting it all into the oven. This means you don’t have to think about anything but the meal you are cooking and gathering everyone around the table. If you have yet to experience the warm, buttery taste of biscuits cooked in a Dutch oven after a long day of paddling or hiking, you seriously need to add it to your top ten lists of things to do this year. Camp cooking always seems to result in some amazing food partially due to being extremely hungry after a long day of hiking and paddling but much credit needs to be given to a Dutch oven’s seasoning. Seasoning simply means coating your oven with a layer of oil or grease to keep your food from sticking, your oven from rusting and ultimately contributes to a unique flavor. There are so many different sizes and types of ovens, and accessories available are plentiful.
From chicken braised in milk and garlic, to spiced apple butter, to homemade no-knead bread with a shatteringly crisp crust, each of these shows off what a Dutch oven can do.


So your deep 7-quart stockpot could be a Dutch oven, as long as it has an oven-safe lid and can go straight to the oven from the stove. Le Creuset 3.5-Quart Wide Oval French Oven, $130 at Chef's Catalog — Many people buy enormous Dutch ovens, and while the big ones have their place, I love my modestly-sized Le Creuset even more. Lodge 6-Quart Lodge Color Enamel Dutch Oven, $50 at Amazon — But if you want a larger pot, Lodge's terrific prices and quality just can't be beat.
Calphalon Enamel Cast Iron 8 Quart Dutch Oven, $139 at Amazon — If you are in the market for a really, really big Dutch oven, then the price on this 8 quart pot from Calphalon is a fine deal.
I often make no-knead bread in a stainless steel, oven-safe pot, instead of my cast iron Dutch ovens.
You can also sear steaks in the skillet on the stove top and finish them in the oven without needing to wash another dish.
To my personal delight, I was thrilled to find out that we were going to start selling Lodge Cast Iron Cookware and was first to pick up a copy of “Camp Dutch Oven Cooking 101”. The oven is placed directly over a hot bead of coals and concurrently coals are placed on the lid.
Most ovens, including Lodge Cast Iron come pre-seasoned but if you don’t care for your oven or rarely use it, you may have to periodically re-season it. Once cleaned, dry thoroughly with a towel and immediately wipe a light coat of cooking spray or vegetable oil on all interior and exterior surfaces.
I recommend you purchase a book or spend some time online researching cooking methods and recipes, but beware, don’t do any of this while hungry! However, if you forget and leave something as simple as gloves or anything else inside (that has collected moisture during your journey), it could potentially start to oxidize, eventually turning to rust and requiring you reseason your cooking vessel. Covered Oval Casserole, $50 at Target — Here's something a little off the beaten track: A Dutch oven from the queen of the South herself, Paula Deen.


I have a Staub Dutch oven, which is by far the most pricey piece of cookware in my cupboard, but honestly it's worth every penny. One self proclaimed camp cook expert once told me that the older your oven, the better your food will taste due to years of flavors and natural oils being absorbed into the inside of your Dutch oven. To properly season your oven, follow the manufactures recommended procedures or search online, you’ll find a ton of how-to’s. You’ll simply heat up coals (always have extra coals ready to use) and place an even layer under the oven and top of the lid. Store in a cool and dry place with folded paper towels inside and between the lid and the oven to allow air to circulate. Of course, while you can cook fast and hot, much of it is also a result of slow cooking similar to that of what you may experience when using a crock-pot. Most Dutch oven cooking is done at 350 degrees but this will vary depending on what you are cooking.
A simple idea that will make your bag last longer and protect the investment you have in a quality DO, like those offered from Lodge Manufacturing.
Let's face it — most Dutch ovens look more or less the same, apart from their color and some minor styling differences. Lodge Cast Iron recommends that you calculate the number of coals by doubling the the of oven diameter.
This pot is rather beautiful, and good for the oven-to-table work that most Dutch ovens perform.



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Comments to “Lodge dutch oven cooking”

  1. Brad:
    Loaded with protein, fiber, phytosterols, vitamin flour in many baked goods seed flour.
  2. Jale:
    Substitute for almond flour flour can be used as a substitute know?Sunflower seed flour.
  3. warlock:
    Vitamin E, copper, manganese, selenium, various B vitamins.