Getting Started

For this class, students are required to have a 12", 6 quart, Dutch Oven.  This oven is the most standard size for Dutch Oven cooking, particularly beginners.  Higher sided, 8 quart, 12" Dutch Ovens will act differently and require different cooking times than a 6 quart oven.  The Dutch Oven is your first, and most important piece of equipment.

Other equipment that is nearly essential are 1) a pair of long-handled tongs, 2) a lid lifter, and 3) an charcoal chimney.

Other equipment useful for cleaning your Dutch Oven include: 1) Paper towels, 2) Cooking oil, 3) Scrubbers (non-metal), and 4) a whisk brush.

Additional equipment you may pick up along the way will be welder's gloves, lid stand, charcoal caddy, and a a Dutch Oven Table.

The first step in Dutch Oven cooking is seasoning a new Dutch Oven or reseasoning an older oven.  Wash your new oven in hot soapy water to remove industrial oils and dirt.  Dry your oven with a cotton rag or paper towels.  Now, cover your oven with a generous layer of shortening.  Use paper towel to be sure that ever inch and cranny of the oven is covered in the shortening.  Place your Dutch Oven and lid on a large cookie sheet or aluminum foil.  The Dutch Oven should be upside down.  Place the Dutch Oven in your kitchen oven and bake at 350 degrees for one hour.  The oven will smoke considerably.  Let the oven cool for 15 minutes before you remove the Dutch Oven from your kitchen oven.  Wipe the excess oil from the Dutch Oven and you will be ready to begin.