Good idea! I sometimes use those when I need a better rack for pressure canning. (I have two big canners and only one rack.) Marbles work in the canner, too. I wonder if they'd work in the Dutch oven?
Great info on preheating the lid! I am camping in an area that just posted a fire ban. Gas camp stoves are allowed. You just saved my spinach-mushroom-quiche plans!
Thank you for your recipe and sharing the results of your baking experiments. I was surprised at how quickly everything baked so that is definitely good to know going forward. I do think you should preheat your Dutch oven with the lid on. That way you're trapping heat inside the oven and not letting it all escape. This too will heat the lid, although somewhat slower. When you take the lid off to add the pan, you quickly replace the lid to keep more heat inside. This would be like opening a regular oven door. You wouldn't preheat an oven with the door open. Put all of your aluminum foil pieces inside before heating, make your recipe while the oven preheats, add the pan, etc. Have you tried it this way?
I cook for one, myself. I've been thinking of trying to use a cast iron pot on the stove instead of my oven. I'll try putting a metal cooking trivet in the pot with foil on top of the trivet to keep any spills at bay. I'm just going to try cooking a whole onion.
I use my Dutch oven on the stove top and I find that sometimes you'll have hot spots or uneven heat. And sometimes it still gets a little too hot and I came up with a solution they have a lodge square meat press and you can put that handle side down by the burner and sit the legs of your Dutch oven on top and distributes the heat more evenly across the bottom and it gets rid of a lot of the hot spots but it also gives you a more controlled heating so you don't burn your food is easily. Flat Iron Grill Press - Model #LFIP3 Please try this and let me know what you think but basically the press part that you would put against the meat you would have the leg sitting on that and the handle would be facing down towards the burner
Thank you, are oven doesn't work I'm use to building the fire for it but its to much at times when I want a quick meal. I question doing that my concern was the top cover & how its suppose to be heated.
I'm sorry I missed your comment earlier. The cast iron conducts the heat around to the top somewhat, but not as well as a regular oven. That's why you need to protect the bottom of your baked goodies. It's much hotter on the bottom. But it's the hot air inside the dutch oven that is baking, so it works.
Thank you for sharing :) May I ask the brand/name of the Dutch oven and if it comes with the baking tray. I'd like to purchase it on Amazon though I can't seem to find any with a baking tray
Mine is a Camp Chef. It has legs, which are ideal for campsite cooking because you can put briquettes underneath. It has a flat top with a rim to hold the briquettes on top. Mine is a 12 inch. It didn’t come with a baking tray. I just used a little pan I bought either at a thrift store or Walmart. I’ll find mine on Amazon and post a link in the description for you. Thanks for the question.
I think the cast iron Dutch oven gets much hotter than a microwave plate usually has to endure. I don't know what the temperature levels would be. I don't think they're made to stand up to direct flame.
No, I don’t think the paper would have enough structure. But if you have concerns about aluminum it doesn’t have any direct contact with the food so there wouldn’t be any transfer to your food. BTW, the suspected link between aluminum and Alzheimer’s from about 10 years ago has been largely dismissed. That was good news to me. Larger and more precise studies apparently showed they had jumped to false conclusions initially. So I protect brain health by consuming a diet oriented to brain health, ( greens, berries, nuts, poultry, whole grains)
I’m not sure I understand the question. You can cook wet foods directly in the Dutch oven without an interior container. You could certainly steam food with water, but for baking dry food, (yeast breads,) and any longer-baking dough, you want to keep the food from touching the super-heated bottom of the Dutch oven so it doesn’t burn.
Absolutely. It’s cast iron and should be oiled and baked/ cured in the oven from time to time to maintain the finish and protect from rust. But it’s main value is it’s ability to trap heat from a flame or campfire/ briquettes and create a baking environment inside. I’m going to do a campfire dessert recipe that will knock your socks off later this week. Watch for it.
I don't often comment, but this was extremely will done and just was I was looking for. God bless.
Thank you, John. What a nice way to start my day! You have a great day!
You can use canning rings to sit your dish on. Don't use the lids to a canning jar, just the rings.
Good idea! I sometimes use those when I need a better rack for pressure canning. (I have two big canners and only one rack.) Marbles work in the canner, too. I wonder if they'd work in the Dutch oven?
Thanks for the tips! Beautiful method!
Great info on preheating the lid! I am camping in an area that just posted a fire ban. Gas camp stoves are allowed. You just saved my spinach-mushroom-quiche plans!
Wow! You camp in style. But, yep that should work! Thanks for commenting!
Thank you for your recipe and sharing the results of your baking experiments. I was surprised at how quickly everything baked so that is definitely good to know going forward. I do think you should preheat your Dutch oven with the lid on. That way you're trapping heat inside the oven and not letting it all escape. This too will heat the lid, although somewhat slower. When you take the lid off to add the pan, you quickly replace the lid to keep more heat inside. This would be like opening a regular oven door. You wouldn't preheat an oven with the door open. Put all of your aluminum foil pieces inside before heating, make your recipe while the oven preheats, add the pan, etc. Have you tried it this way?
This was exactly the video I was looking for! You even have a camp oven instead of a stove oven! Thank you!
I’m so glad!
Thanks! I just rehabbed a dutch oven that had been outside for years!
I love cast iron!
Me too. It lasts forever with a little care and is so versatile.
Thank you for this wonderful video, and, teaching such a beautiful and important skill.
You're very welcome! I hope none of us need it!
Nice work...great info. Thank You! Happy Thanksgiving!
Thank you! Same to you.
I cook for one, myself. I've been thinking of trying to use a cast iron pot on the stove instead of my oven. I'll try putting a metal cooking trivet in the pot with foil on top of the trivet to keep any spills at bay. I'm just going to try cooking a whole onion.
That sounds like a good experiment. Maybe put a potato in too? A potato would be easier to tell how evenly it bakes. Happy testing!
I use my Dutch oven on the stove top and I find that sometimes you'll have hot spots or uneven heat. And sometimes it still gets a little too hot and I came up with a solution they have a lodge square meat press and you can put that handle side down by the burner and sit the legs of your Dutch oven on top and distributes the heat more evenly across the bottom and it gets rid of a lot of the hot spots but it also gives you a more controlled heating so you don't burn your food is easily.
Flat Iron Grill Press - Model #LFIP3
Please try this and let me know what you think but basically the press part that you would put against the meat you would have the leg sitting on that and the handle would be facing down towards the burner
Interesting. I’ll have to give that a try. It is easy to cook too hot in the Dutch oven on the stovetop.
The reason you crumble the aluminum foil is to transmit the heat through the air pockets.
Good point! Thanks for pointing that out.
For the timing, you could maybe use your mobile phone (cell phone)
Thank you, are oven doesn't work I'm use to building the fire for it but its to much at times when I want a quick meal. I question doing that my concern was the top cover & how its suppose to be heated.
I'm sorry I missed your comment earlier. The cast iron conducts the heat around to the top somewhat, but not as well as a regular oven. That's why you need to protect the bottom of your baked goodies. It's much hotter on the bottom. But it's the hot air inside the dutch oven that is baking, so it works.
Thank you for sharing :) May I ask the brand/name of the Dutch oven and if it comes with the baking tray. I'd like to purchase it on Amazon though I can't seem to find any with a baking tray
Mine is a Camp Chef. It has legs, which are ideal for campsite cooking because you can put briquettes underneath. It has a flat top with a rim to hold the briquettes on top. Mine is a 12 inch. It didn’t come with a baking tray. I just used a little pan I bought either at a thrift store or Walmart. I’ll find mine on Amazon and post a link in the description for you. Thanks for the question.
@@BethsHappyHome Fantastic! Thank you kindly for your response
Instead of the Shallow Lid for top, have you considered using the glass plate from a microwave?
I think the cast iron Dutch oven gets much hotter than a microwave plate usually has to endure. I don't know what the temperature levels would be.
I don't think they're made to stand up to direct flame.
Is it possible to put baking paper instead of foil AS it is un healthy?
No, I don’t think the paper would have enough structure. But if you have concerns about aluminum it doesn’t have any direct contact with the food so there wouldn’t be any transfer to your food. BTW, the suspected link between aluminum and Alzheimer’s from about 10 years ago has been largely dismissed. That was good news to me. Larger and more precise studies apparently showed they had jumped to false conclusions initially. So I protect brain health by consuming a diet oriented to brain health, ( greens, berries, nuts, poultry, whole grains)
I am wondering what would happen if you put water in the Dutch Oven instead of foil.... a Bain Marie...??
I’m not sure I understand the question. You can cook wet foods directly in the Dutch oven without an interior container. You could certainly steam food with water, but for baking dry food, (yeast breads,) and any longer-baking dough, you want to keep the food from touching the super-heated bottom of the Dutch oven so it doesn’t burn.
Can I use it in the oven?
Absolutely. It’s cast iron and should be oiled and baked/ cured in the oven from time to time to maintain the finish and protect from rust. But it’s main value is it’s ability to trap heat from a flame or campfire/ briquettes and create a baking environment inside. I’m going to do a campfire dessert recipe that will knock your socks off later this week. Watch for it.
It makes no difference which way the foil is put in during manufacturing one side becomes shiny due to the rollers of the machine
So it’s just an old wives tale? Thanks! I love debunking those!
@@BethsHappyHome that's correct. I just read about that straight from Reynolds about a month ago. I always thought it mattered as well.