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Dutch Oven Baking
We've baked a lot of cobblers, apple crisps, biscuits and cornbread in a dutch oven, however, this was our first attempt at baking a traditional apple pie in one.
As you can see we had a little issue regulating the heat on top at the outset, but once we got that figured out, it worked well and turned out a great apple pie.
8" pie plate in a 12" Dutch oven... a good layer of coals under the oven, just a few on the lid....
We use an upside down glass pie plate under the pie to keep it off the bottom of the oven.
About an hour bake time with fresh (Honeycrisp) apples....
As you can see we had a little issue regulating the heat on top at the outset, but once we got that figured out, it worked well and turned out a great apple pie.
8" pie plate in a 12" Dutch oven... a good layer of coals under the oven, just a few on the lid....
We use an upside down glass pie plate under the pie to keep it off the bottom of the oven.
About an hour bake time with fresh (Honeycrisp) apples....
Sharps Model 1874 - "The rifle that made the west safe for Winchester"
Replies
Giggle.
:urbandictionary:
You do need to season them, right?
I'm impressed.
Gun control laws make about as much sense as taking ex-lax to cure a cough.
Yes, as with any cast iron....
Jerry
Isn't heavy duty aluminum foil a lot easier, and just as effective?
Gun control laws make about as much sense as taking ex-lax to cure a cough.
Jerry
Then season it but it takes a while to get it good and slick. I'm not sure how important that is if you line the pan, though. A Dutch Oven is just a cast iron pot with a flat lid to hold the coals. Mine must hold three gallons or so, not that I'd use it to heat chili any more than I'd use my oven pans to do that...nothing wrong with it, just it's probably not the best use of an oven. Plus, it's' hard to clean. My mom had an iron pot with a rounded top that she called a Dutch Oven, so maybe the definition has changed.
I like cast iron pans and have one, a stew pot that belonged to my mom, no top, about a gallon or a little better, which also needs seasoning. I keep my frying pan slick.
Iron shines in high-heat cooking, which you can't do in a Teflon pan, or I won't do. For omelets or other low-temp, non-stick cooking, Teflon can't be beaten.
The legs allow coals to be shoveled underneath, and the rimmed lid allows more coals to heat it from the top. I've got 3 or 4 different sizes, and they nest together for transportation. Putting a pan inside with some space between the inner pan and the bottom of the oven will minimize the cleanup chores unless there's a serious boil-over.
Jerry
.......:silly:_____:roll2:_____:tooth
Seriously most people have little patience and don't take time and cure cast iron well. I have seen idiots try to scrub them shiny. Cast iron is pourous and you have to fill those pours with carbon. And you won't do it well in a hurry.
And don't wash the damn thing in hot detergent water. Not until you get a good hard coating on it. A well cured cast iron pot is easy to clean.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Back in the day the scout troop my boys were in had those. The adults didn't worry so much about clean up since the boys assigned to KP got those duties, no exceptions. But you can cook anything in one of those.
OK I'm either full of it or lying my ass off. Sounded good though. The leaders got their time in the barrel too>
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Jerry
I have no doubt....
I do like my cast iron pans, only pans I have in the kitchen is SS and cast iron. My egg pan is cast iron, have to disagree with Gene on Teflon they aren't allowed in our kitchen.