Brief History of Dutch Ovens

As Dutch ovens have been about for thousands of years, Dutch oven cooking is nothing new. The earliest Dutch ovens were likely to be clay pots which have lids that hot coals bury in much the same way that Dutch ovens were used by some people today when making slow, long cook recipes.The Dutch oven was a very prized family heirloom in colonial times.In the colonies, To produce iron was against the law during that time.All other metal goods and dutch ovens had to be imported from England that were quite expensive.As our nation expanded constantly, the Dutch oven dumbly followed settlers westward and nbspsp; became the standard for “cowboy cooking” gradually, fueling the pioneers and tamed the wild west.

After the 1940′s, the Dutch oven along with other cookware of cast iron fell out of favor because lighter, newer engineered and materials non-stick coatings promptly replaced cast iron for use in the manufacture of advanced cookware.As people rediscover the great meals that using cast iron cookware and the Dutch oven can prepare, cast iron cooking appears to be making a comeback fortunately.


What size Outdoor Dutch oven do you need?Which is the Dutch oven’s right style to use? Should you use cast iron or Aluminum?We have some of the questions that aspiring chef of Dutch oven have been asking for years.When you select your dutch ovens, You will find several things to consider.

With a 6 quart carrying capacity, this oven is big enough when the oven cook for six to ten people. Once you have more seasoned in the art, more various sizes and styles’ ovens were collected by you.

Which manufacturer you use is not important .It is very important to make sure that the Dutch oven is a quality oven. Beware of the $40 cheap kits that chiefly include frying pans and ovens.These oven of imports can be of questionable quality.Inspect the thickness of the metal as well as the quality of the casting.Results of poor quality casting in hot spots when cooking.The castings which is very thin do not hold up well. Remember Distinctly – you get what you pay for.

Ultimately, The question of cast iron vs. aluminum is a personal preference.While most purists of Dutch oven swear by aluminum, both cast iron and cast iron have their drawbacks and advantages. On this page, the tabs’ A review should copiously provide you with some the best guidance.


Dutch ovens are easily available in a wide range of styles and sizes from several professional manufacturers,you will find that the most common of which are Camp Chef and Lodge. The brand you use depends on the type of cooking and your own personal choice that you do.There are most cooks of Dutch oven use Dutch ovens from several professional manufacturers.

Lodge was manufactured my first Dutch oven which is a 10″ camp oven.This oven was fine when serve for four to six people however I soon found myself purchasing a 12″ Dutch oven so that I could serve for six to ten. Now, to cook side dishes usually use My 10″ Dutch oven.I soon found myself needing a deeper and bigger oven so that I could cook whole chickens or larger roasts as well as stews and chili’s for larger groups.

What Dutch oven’s style and size should you start with?That depends upon how many people and what you are cooking that you are cooking for.To select the Dutch ovens, the following chart should help you that you would want to start with.


When using Dutch ovens of aluminum , the primary advantage which you will enjoy comes from the undoubted fact that aluminum Dutch ovens is significantly lighter then iron Dutch ovens.An aluminum Dutch oven’s weight will be at least 35% less then its similarly sized iron Dutch ovens.This characteristic that aluminum Dutch ovens is very Lightweight alone can make aluminum ovens a very good choice for younger cooks.gsi-outdoors-aluminum-dutch-oven

GSI Outdoors Aluminum Dutch Oven


As a matter of fact, aluminum is a very efficient Heat Conduction Material.This is why to make the heat sinks use aluminum that are used in electronic equipment.The aluminum’s heat conduction properties can be bad and good when Dutch oven cooking.When cooking with aluminum oven, the good is to use less fuel.The bad is that looses its heat much more quickly.When cooking in windy or cold conditions, this can present a challenge.

The aluminum oven does not rust. Because of this to season aluminum ovens is not necessary and you can wash them with water and soap.

Cast Iron

The most purists’ choice, the cast iron oven’s primary advantage is its heat retention properties. Cast iron Dutch ovens cool and heat more evenly and slowly then their similarly sized aluminum Dutch ovens, what it make much easier that Cast iron Dutch ovens maintain a stable temperature. On windy days, This is especially apparent when the wind will seem to suck the remanent heat away from aluminum Dutch ovens.lodge-l8dol3-cast-iron-dutch-oven

Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart


When cast iron Dutch ovens are used in order to prevent rust, seasoning is mandatory. The side benefit is that the oven’s seasoning develops into an non-stick excellent surface. When frying foods,this property usually allows one to use less oil. This non-stick natural surface is very good in that there is no non-stick chemicals’ worry from inadvertently scratched cookware getting into choice food. In cast iron Dutch ovens, there can be some iron’s leeching into food prepared that acidic foods is particularly serious. Since many people have iron deficiencies and the body requires iron, this is not a bad thing.

Comparison Chart

Aluminum Dutch Ovens Cast Iron Dutch Ovens
Weight about 35% less then its similarly sized cast iron very heavy
Heating to heat faster then cast iron but looses heat quickly provides superior heat retention properties and heat evenly and slowly
Cooking Difficult to maintain heat in the cold wind. Retains heat in the cold wind.Slow, even heat.
Seasoning not necessary necessary
Cleaning with water and soap clean dutch oven cast iron



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