Top Dutch Oven Models

1. Published by:https://www.dutchovencookware.com/

2. Dutch ovens and what to know about them comes down to understanding that these versatile and extremely durable cooking tools have been around for several centuries, both in Europe and in America. They're basically made of cast iron, are constructed so that they feature very thick walls and come with lids that sit snugly over their pots. They're also still very popular to this day. Learn more:dutchovencookware. The history of these ovens begins sometime in the 1600s, when the Dutch started creating certain versions of them based on designs of their own. The secret of the Dutch oven of that day was in not only the design but also the use of cast iron, and the Dutch eagerly began to export it to much of Europe and Great Britain. It was in that country, by the way, that it became extremely popular. The British also began to look at the oven with an eye towards improving its design and manufacture, and they succeeded with their own specific creation, patenting it in 1708. They also were enthusiastic exporters of the oven, sending large numbers of it over to their American colonies, where they were eagerly snapped up by households all up and down the eastern seaboard.find more. The oven soon began to undergo another series of changes, this time at the hands of the colonists, who looked at it and added legs to the bottom of the pot, the better to place it over a bed of hot coals. As well, the Americans widened it, making the pot

3. shallower while also beefing up the top so that coals could be placed on it while not contaminating any food cooking within it. There was a special process, germane to most any pot or pan made with cast iron, used by American colonists (even to this day) to "season" the oven or pot made with the iron. People knew that the oven would come with bare iron, which meant that it needed to have some sort of coating placed within its cooking surfaces. It's this seasoning process that's unique to cast iron cookware, by the way. Basically, people back then would take some sort of animal fat (although cooking oil or vegetable oil is used today) and liberally coat the cooking surface with it. After that was done, the oven would be heated, which had the effect of searing and sealing into the metal this protective, and edible, layer of fat or oil. After that, periodic re-applications of the fat would be carried out. This process of seasoning has survived pretty much unchanged to this day, and many owners of Dutch ovens believe in getting ovens made of bare cast iron so that their own special mixture of seasoning can be applied to them. Many also say that that's one of the pleasurable aspects of owning such an oven, which is still prized and still versatile in that it can cook, stew, fry and roast almost anything.Visit Website. Summary: Many people who regularly use Dutch ovens can’t identify them by their proper name – in some kitchens, they’re simply known as “the big pot with the tight cover.” Visit this site to learn more:https://www.dutchovencookware.com/