Finding Parallels Between Ovens and Life

A Guide to Cast Iron Dutch Oven Cooking Dutch ovens are those cast-iron thick-walled cooking pot with a tight-fitting lid. There are other types of Dutch ovens made of other material like cast aluminum or ceramic. But the idea of a Dutch-oven cooking particularly the cast-iron actually refers not just to the pot where you are preparing the food in, but a method of cooking that has been around for centuries. It is basically campfire cooking. All the ingredients go into a non-enamel cast-iron pot that is then heated by putting a certain number of hot coals under the pot and also on top of the tight-fitting lid. You can determine how much coal briquettes to put by the size of your oven and the food that you are cooking. Here the idea is the shorter the oven, the quicker for the heat to spread towards the center than it does in the deeper ovens. So when cooking foods that need high temperatures like pies, you need a shorter oven, and if you are cooking foods at lower temperatures like roasts, hams, or whole chickens, then you need a taller oven. If you want your bread rolls to be browned equally then you need to control the amount of heat on top of the oven. A good part with a Dutch-oven and partly why it is again beginning to be popular is because all the same cooking techniques apply, this means that you can stew, braise, roast, broil, fry and even bake all your favorite dishes in this cast-iron pots. And more than that, you can use your Dutch oven like the cowboys do, cooking outside in the fresh air and sunshine. This pot is the most versatile one in the world.
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Another great reason why Dutch ovens are becoming more popular today is that there are known health benefits to cooking in a cast iron pot since here you can cook with less oil. When you season or pre-heat the pan well, it acts like those nonstick coated pans or pots. Therefore, this easy to clean feature is also given prominence when one cooks on a cast-iron pot or pan. When you cook a meal in a stainless steel pan there is still the need to scrub off sticky brown bits out. And unlike those non-stick pots and pans, cast-iron remains the most inexpensive cookware on the market. And unlike those non-stick pots and pans that wear easily, cast-iron improves with age of use, and they are nearly indestructible.
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Your food is fortified with iron when you cook in cast-iron along with using less oil. A significant amount of iron is added to your food and into your body which increased your iron intake. With cast iron you can be sure that you have an even cooking temperature.