Dutch Oven and Cast Iron Cooking, Revised & Expanded Third Edition - Группа авторов

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Used for cooking on a stovetop, in an oven, or on a grate or propane burner.

      Features: Flat bottom, domed or rounded lid (it won’t hold coals), sturdy handle on lid and each side, optional wire handle (to lift or hang pot).

      Buying tips: Though you can purchase many different sizes, a 10" and/or 12" Dutch oven (3" to 4" deep) will be most useful for general cooking. A 10" Dutch oven can be stacked on top of a larger one during cooking to share coals and space.

COOKING WITH VARIOUS DUTCH OVEN SIZES
Diameter Volume Uses
5" 1 pint Melt butter, make basting sauce, make individual desserts
6" 1 quart Prepare small portions of recipes or sauces
8" 2 quarts Prepare sauces, toppings or vegetables, warm leftovers
10" 4 quarts Prepare a complete meal for two; prepare soups, corn bread, main dishes or side dishes
10" 5 quarts Prepare main or side dishes
12" 6 quarts Prepare main or side dishes
12" 8 quarts Prepare whole chicken or roast, bread, or standing rib roast; prepare main or side dishes
14" 8 quarts Prepare meals for larger groups, such as a roast with vegetables, large stews or cobblers
14" 10 quarts Roast a small turkey or ham, bake a large batch of bread, prepare large meals or side dishes
16" 12 quarts Use to double any recipes calling for a 12" oven, prepare large meals or side dishes

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      To build a good nonstick patina on new cookware, cook foods with a high fat content the first few times you use it. For example, cooking bacon or sausage or frying chicken or donuts helps oil seep into the pores of cast iron.

      Skillet: A heavy frying pan (1" to 3" deep), usually round, with or without a lid. Used for cooking on a stovetop, in an oven, or on a grate or propane burner.

      Buying tips: Though skillets come in different diameters, consider buying a small skillet (5" to 8") for sautéing vegetables and a larger skillet (10" to 12") with a lid for all-purpose cooking. When purchasing larger skillets, look for an assist handle opposite the long handle to make lifting easier.

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      Pie iron: A hinged sandwich maker used primarily for cooking with a campfire.

      Buying tips: Make sure the two halves of your pie iron can be separated for easy cleaning and seasoning. Pie irons come in circular and square shapes. Try purchasing one of each for a variety of recipes. If you often camp in large groups, you might want to consider a larger pie iron that can handle two pies or sandwiches at once.

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       The Enamel Enigma

      Cast iron cookware without any sort of coating is known as bare cast iron, while cast iron that has then been coated with a layer of porcelain is known as enamel cast iron. If you are looking to add a cast iron piece to your kitchen collection, it’s important to know the pros and cons of each.

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       Bare Cast Iron

      Pros:

      ▪ Durable

      ▪ Able to withstand high heat

      ▪ Even heating surface

      ▪ Nonstick surface

      ▪ Affordable

      ▪ Infuses food with a bit of iron

      Cons:

      ▪ Requires regular seasoning and care to prevent rust

      ▪ Can retain strong food _avors

      ▪ Should not be used to prepare acidic foods/sauces

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      Enamel Cast Iron

      Pros:

      ▪ Even heating surface

      ▪ No seasoning required

      ▪ Protective coating eliminates the chance of rust

      ▪ Won’t retain food flavors

      ▪ Can be used to prepare acidic foods/sauces

      ▪ Available in lots of colors

      Cons:

      ▪ Enamel is not a nonstick surface

      ▪ High heat can damage or discolor the coating

      ▪ More expensive than bare cast iron

      What does this mean for you? Give both bare and enamel cast iron a shot and see which you prefer. It’s likely you’ll enjoy using the bare cast iron for certain types of recipes and the enamel cast iron for others.

       Note: For the recipes in this book, we recommend bare cast iron cookware.

      Griddle: A large flat grilling surface, usually oblong or round, with a short vertical lip around the edges. Used for cooking on a stovetop (or occasionally, in an oven). Large griddles may straddle two burners if there is space between the griddle and the enameled stovetop, but limit the cooking time to avoid damage to the stovetop. Also used for cooking on a grate or propane burner (depending upon size).

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      Buying tips: Choose a size and shape that will hold the quantity of food you wish to cook at one time and one that fits on your cooking equipment. Look for a handle at both ends for easy lifting. Consider a reversible griddle with ridges on one side if you grill meat often (ridges hold meat above the heat and grease).

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      Cast iron accessories

      If you find you’re using your cast iron cookware often, especially outdoors, you might appreciate these cast iron additions

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