This is my last guest post in a series on cast iron cookware I did for Common Sense Homesteading. Talk about a dream job! I got to write for one of my favorite blogs and Laurie was great to work with! She is so knowledgeable about homesteading and about blogging. I’m so grateful for the opportunity to contribute to and be a part of such a encouraging blog. This post is all about getting started with dutch ovens? Do you have one? Have you ever cooked outdoors in one? Here’s a look at why you should give it a try and the low-down on the different aspects of dutch oven cooking.
If you can cook in a dutch oven you can cook anywhere and anyplace–literally and figuratively. Yes, you can cook indoors and outdoors, in a stove, over a fire, in a hearth, on a wood stove, even in a sun oven, which is all pretty amazing. But there is something about that knowledge that spills into other parts of your culinary life. Maybe, it’s the nostalgic images of our ancestors cooking over an open flame in a dutch oven that gives you confidence that the way has been paved, perhaps it’s simply the knowledge that if you can’t get it to work the way you want with one method you can find another, or maybe it’s just the attitude of if they’re hungry they’ll eat it as people have done for centuries because what is cooking in the dutch oven is what’s for dinner.
Get started with dutch oven cooking:
Dutch ovens can be made of ceramic, clay, or cast iron. I will be focusing on cast iron dutch ovens in this post as they are the most common and most versatile dutch ovens. Read More.
