The Dutch oven, a versatile metal pot, has been popular since colonial times. It was named after its origin in Holland and was used for baking, cooking, and heating over a fire. It is still used today in camping and cookware sets.
A long-revered utensil in the kitchen, the Dutch oven is as popular now as it was when America was still a new country. It’s a large metal pot, sometimes made of the same cast iron as a frying pan, or perhaps made of enamel, steel, or aluminum. A cast iron Dutch oven is suitable for use in an oven, on the stovetop or over a fire.
Abraham Darby, an Englishman, went to Holland in 1704 to see how the Dutch had improved their cast iron production, and was so impressed that he returned to England and started casting his own pots. This is one theory of how these pots got their name.
The cast iron Dutch oven became popular quickly, especially in the American colonies. It was so versatile, it was an invaluable and essential utensil in any colonial or frontier kitchen. The design at that time had a flat top with a wide upturned lip around the edge. This lip allowed the cook to stack hot coals on top of the oven, as well as use it over the fire, or even pack it into the hot coals. The coals on top allowed cooks to make quick bread like biscuits and even bake cakes.
This versatility also made the Dutch oven indispensable on the western range, and every chuck wagon cook had several on the wagon. With these, he could make a pot of beans, chili, bake biscuits and make a cake, all on the same fire. Keeping a well fed flock of cowboys was essential to keep them happy and hard working while in cattle.
The Dutch oven is still available in cast iron, with a large handle on top, for hanging over a fire. Boy Scouts and frequent campers still swear by their usefulness. However, most cookware sets also include what they call a Dutch oven, which is usually the largest and heaviest pot in the set. Some manufacturers make these cookware with enamel, which produces a sturdy, colorful, and durable cookware that’s slightly lighter than a cast-iron Dutch oven. They’re still used for stews, veggies, and anything that might need to go from stovetop to oven and back again.
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