By Tanya Hanson
Not long ago, my hubby and I recently took a fantastic city slicker wagon train trip around the Tetons. Just as we started planning the trip, I started writing the eight-book Hearts Crossing Ranch series where wagon train adventures play a big part. In fact, one of the eight Martin siblings is a chuck cook on her family’s adventures. The fifth book in the series, Soul Food, stars Kelley Martin and will be out in the spring.
Not long ago, my hubby and I recently took a fantastic city slicker wagon train trip around the Tetons. Just as we started planning the trip, I started writing the eight-book Hearts Crossing Ranch series where wagon train adventures play a big part. In fact, one of the eight Martin siblings is a chuck cook on her family’s adventures. The fifth book in the series, Soul Food, stars Kelley Martin and will be out in the spring.
Of course, Kelley cooks many outdoor meals for those city slickers in cast-iron Dutch ovens. Any discussion of this hearty kettle starts by mentioning the method of casting with iron in dry sand molds. The technique’s exact origin isn’t known, but it most probably dates from the Dark Ages in Western Europe, refined later in both England and the Netherlands. The term “Dutch oven” may have come from the Netherlands connection and the Dutch traders who peddled them.
The “bulge” style pot –in my head I envision a witch’s cauldron— likely came over with the Pilgrims, but the 3-legged “bake” or “camp” oven appeared in the early 1700’s. Paul Revere (yes, he of the famous 1775 Midnight Ride) is said to have adapted the oven lid’s flanged lip to hold coals on top while the pot rested on a campfire. However, the oven was versatile and could be used on the hearth and for roasting in a stove’s oven.
Lewis and Clark’s Corp of Discovery (1803-05) carried a “large-size Dutch oven” across their entire route to the Pacific Northwest and home again. No self-respecting covered wagon or cattle drive traveled without the Dutch oven, and every Gold Rush mining camp had several, needing at least one for their historic sourdough bread. Miners lucky enough to have a burro or pack mule invariably had a Dutch oven tied on top.
By the mid 1870’s, every American household had some sort of cast iron cooking item, Dutch oven, skillet, or pot. Around 1920, casting iron reached its pinnacle in quality and quantity, but the invention of the electric stove in the 1890’s had already started a decline in interest of the Dutch ovens. However, one great casting company, Lodge, began operations in 1896 and continues to this day.
In recent years, the mystique of Dutch oven “black pot” cooking has made a comeback, not because of need but because of a resurgence in the outdoors, in nostalgia, and in love of history. Most Dutch oven recipes can be revised for stove top, oven or slow cooker as well.
Today’s Dutch oven chef needs a lid lifter, heavy special gloves, wooden utensils, briquettes, and a Dutch oven of 5 to 22 inches in diameter. The 12-incher is the most popular. The well-sealed lid allows heat and pressure to build while preserving the moisture of the food. Although there are many directions (e.g. “above-to-underneath” and “checkerboard pattern” among them) for actual food production, the general rule for the cook is to use twice as many briquettes as the diameter of the lid. Briquette placement on the lid and under the pot is crucial, as is rotating the lid and pot 90 degrees every fifteen minutes. Altitude, sun and even wind play important roles, too.
The premier organization for Dutch oven cooking, the International Dutch Oven Society (http://www.idos.com/) began in the Rocky mountains and now has 48 chapters in 27 states and 2 Canadian provinces. Each spring IDOS holds the World Championship Dutch Oven Cook-off.
Any Dutch oven stories or recipes to share today?
