_DO: Selecting And Buying A Dutch

Serves: 5



Before you start to shop, first decide on the size which best fits your needs and choose between iron and aluminum. Making those decisions first should simplify the process. Like shopping for anything else, a few hints on what to look for ensures you’re getting what you pay for.

If buying a horse or admiring a pretty woman, I always look at the legs first. The same goes for a Dutch. Check the legs for casting defects to make sure leg length is equal and they aren’t bent. The lid should fit easily with a small amount of play if moved side to side on the oven. This play should not exceed 1/4 inch. With the lid on the oven the lid should freely twist for a complete revolution without sticking. Inspect the inside of the oven as well. On occasion one will find casting flaws which leave an area of thin metal. I’d avoid buying an oven with this defect. Sometimes in the casting and finishing process a tiny bead of slag will escape the inspectors eye. Normally these can be removed easily with a file and the area smoothed with automotive sand paper.

Some of the best bargains on Dutches and other cast iron cookware are found at yard sales. Use these same criteria, but look for cracks and warping as well. If you find one with the inside all covered with rust look closer before you reject it. Scratch the rust with a fingernail or your pocket knife. Look to see if the bottom is pitted. If it’s just rust, you probably just picked up a good Dutch for a song.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Cooking with Dutch Ovens

This _DO: Selecting And Buying A Dutch recipe is from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook. Download this Cookbook today.

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