Tips on Dutch Oven Cooking:

• The Dutch Oven in one of the most versatile pieces of cooking equipment there is.  It can be used as an oven, a frying pan, a pot, a roaster and a griddle (to name a few).

Dutch Oven Cooking Techniques:

• Charcoal briquettes are often used with Dutch Ovens for cooking. You can figure that each charcoal briquette is worth about 25 degrees Fahrenheit. 20 coals will give about 500 degrees.
• ROASTING:
  • The heat source should come from the top and bottom equally. Coals should be placed under the oven and on the lid at a 1 to 1 ratio.
• BAKING:
  • Usually done with more heat from the top than from the bottom. Coals should be placed under the oven and on the lid at a 1 to 3 ratio, having more on the lid.
• FRYING, BOILING ETC:
  • All of the heat should come from the bottom. Coals will be placed under the oven only.
• STEWING, SIMMERING:
  • Almost all heat will be from the bottom. Place the coals under and on the oven at a 4 to 1 ratio with more underneath than on the lid.
• THE LID:
  • The lid can be placed on the fire or stove upside down and used as a skillet or griddle. Using the lid in this fashion, you can make virtually error free pancakes and eggs that don't run all over. This is because most lids are shaped like a very shallow bowl so things naturally stay in the center, even if the lid is not level.