DUTCH OVEN COOKING

assume a guy has never used one, and is looking at getting one and using it.

educate him!

Don't buy cheap ones, The Lodge is the better brand. Cheaper ones, will not seal and you have the work that surfce down, they also are rouger in the casting and wil stick more food to them. Pay good attention to seasoning them. On nastier sticky items, use the non stick aluminm foil in them

Start with a 12" and do mostly deserts or rolls first, to get you started,as you learn more , progress to the 14"-16 " class for cooking bigger meals /items.

Start with using charcoal instead of fire coals, until you get the proces down.Using a 3Lb coffe can , make a charcaol starter, and you can make a lid lifter

Almost any book for recipes will get you started, and some usually come with the Dutch oven

I do like the good expensive ones. You are paying for a good smooth surface on the inside. My X made off with all my good stuff a few years ago, so i bought some new pieces at the Spokane gun show a couple years ago. They were rough cast Chink iron, but only a buck an inch per piece. i took them home, burnt off the shipping oil in an open fire first thing. then i took my Makita 4" grinder, with a course sanding pad on it, and started in smoothing up the inside. i finished with a fine disc, and it seasoned as well as any of the more expensive dutch ovens and skillets.

i also have got to where i use the charcoal briquets more and more. I recall the formula is generally two less than the pan size on the bottom, two more on the top. this works good for cobblers and bisquits. I still use a regular fire for fast cooking, and bury the oven in a pit of coals for all day slow cooking.

using the briquet, or coals method, you can stack up several in a pile for cooking purposes.

a dutch oven without legs and a good rimmed, well fitted lid is worthless.