Advanced Dutch Oven Cooking Session 31 2011 Program

Advanced Dutch Oven Cooking Session 31 2011 Program & Training Conference Chief Seattle Council, BSA Presenter: Steven Johnson 1

Agenda • Bit of History • How Dutch Oven Cooking supports the Aims & Methods of Scouting • Key Skills • Stacks • Tips, Tricks & Traps 2

castironitis cast-iron-itis: (n)1) the disease of collecting and cooking in cast iron outdoor Dutch ovens. cast iron/: a hard brittle alloy of iron, carbon and silicon that is cast in a mold. /itis/: inflammation or disease of. 3

Did Ya Know? • Cast Iron cook wear has been around for hundreds of years • Dutch perfected ‘Fine Dry Sand’ casting method that produced a better, more refined pot & fitted lid • American Colonists modified the design to add a flanged lid & bottom feet – Paul Revere • Lewis & Clark Corp of Discovery • State of Utah: Official Cooking Pot 4

DO Cooking & Scouting • • Clearly part of the Outdoor Program Patrol Activity: Plan/Buy/Prep/Cook/Clean/Care Advancement: Trail to 1 st Class, Camping, Cook MB Association with Adults: Competitions! Personal Growth: New Skills, New Confidence Leadership: Learn-Do-Teach, Grubmaster, Qmaster Uniform: Everyone wears the same meal 5

Oven Temps – Skill to Control • Consistent heat source: Charcoal Briquettes – Kingsford the most reliable • Not Matchlight variety • Hickory/Mesquite varieties not necessary – a waste! • Store brands vary widely in consistency, reliability – Environment varies cooking time • Ambient Temp, Humidity, Wind, Altitude • Wind makes coals burn more quickly – Chart guides number & location of Briquettes – Simmer ‘Down’, Roast ‘Split’, Bake ‘Top’ – WATCH YOUR HEAT!!! AVOID METEORITES!!! 6

Baking Temperature Chart for Dutch Oven Cooking by Lodge Cast Iron 7

Servings Per Dutch Oven These are approximate as some people can eat more than others but they do serve as an aid: Oven Size Persons Served 8” 1 -2 10” 4 -7 12” 12 -14 12” Deep 16 -20 14” Deep 22 -28 8

Briquette Pattern 9

Clean-up • Get Hot water going while group eats • If done immediately, most everything will wipe clean with very little scraping • Food WILL bake on to surface if left to dry • Food will dry faster on a hot DO • Hot Cast Iron DO + Cold Water = Sharp, Sad Sound • Never use soap. Some say soap is OK. Shun them. • Last step: Wipe warm DO with oil, put wad of paper towel in between lit & pot to let air circulate 10

What kind of Oil? • Initial Seasoning: High Smoke Point Oil – Canola, Safflower OK, Mineral Oil Better, Flaxseed Best/$$$ • • During Cooking: anything After Clean-up/Storage: THIN coat of Mineral Oil Butter, Olive Oil, Corn Oil, Pam: Sticky, Rancid Oil prevents rust & protects Seasoning 11

Tips, Tricks & Traps • Rotate DO 90°, then lid opposite 90° to balance heat • You can cook food, but you can't unburn food. Use less heat and cook longer rather than overheating • Preheat your dutch oven for frying or searing meat • Steam escaping means too much heat – back off!! • Sticky surface film means too much seasoning oil • Thoroughly dry your DO after cleaning – place next to camp fire to drive out any remaining moisture. • Remain Cheerful! Our Customer is always watching! 12