Byron's Dutch Oven Recipes
https://www.supertroop197.com/images/7/71/Byrons_dutch_oven_recipes.pdf
One of the best pieces of advice I can offer anyone looking to purchase their first Dutch oven is to select an oven that is well made. The walls of the oven should be the same thickness all the way around. Inspect the oven's bail, it should be made of sturdy heavy gage wire and be securely attached to molded, NOT riveted, tangs on the side of the oven. Rivets can break off under a heavy load, such as when the oven is full of food. Make sure the bail is long enough that it can be lowered around one side of the oven without hanging on the lid. The bail should also stand up at a 45° angle on the opposite side which will keep the bail from getting hot, and will also offer easier access to it when positioning the oven or removing it from heat.
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Table of Contents
Introduction to Dutch Ovens
An Introduction to Dutch Ovens
Selecting The Right Dutch Oven
Cast Iron or Aluminum?
Dutch Oven Care
Seasoning Your Dutch Oven
Cleaning Your Dutch Oven
Ready To Use” Cast Iron Care
Stripping Rusty or Rancid Dutch Ovens
Storing Your Ovens
A Few Cast Iron No-No's
Dutch Oven Cooking Tips & Techniques
Regulating Cooking Temperature
Campfire Cooking Tips
Helpful Dutch Oven Cooking Tips
Tools You Will Need
Other Helpful Items.
*NOTE:
Recipes ---Byron's RECIPES can be found in the
'Dutch Oven Recipes' Thread here:
Dutch Oven Recipes
NOTE: CLEANING Dutch Ovens chapter is also cross posted in Cast Iron thread.