A Buyer’s Guide to Countertop Convection Ovens
Camping Cooking Equipment -- Dutch Ovens The camping equipment you use for cooking can't be complete without the basic of camping, and that's the Dutch Oven. When you are looking at the market for ovens, you will find numerous options for the latest oven, however I want to help you pick an oven that can perform well for you and will also be something you give to your children. I've seen ovens that are more than a hundred years old, handed down through generations. Make sure your oven is in good condition and you can do that too. Selecting an Oven So, what is a Dutch Oven? It is a Dutch Oven is a round pot that is used for cooking. The pot is used to hold heat for cooking the food similar to an oven. There are generally two types, kitchen and camp. Kitchen models are made máy hút mùi for using your oven at home and cooking. The material is thicker and it has flat bottom. This version for camp is heaver with a thicker wall and includes legs. These legs are used to lift the oven off the ground so that you can place charcoal underneath it. Camp ovens are made of two types of metal - iron and iron. Aluminum is lighter in weight (7-10lb) and is easier to maintain as it isn't rusty. Aluminum ovens are suitable for canoeing and other outdoor activities in which weight is a problem. However, they do not hold heat equally and could cause uneven cooking. Iron ovens are lighter (15-20lbs) and require seasoning to keep the iron from corrosion. Iron ovens are perfect for normal camping as they hold heat well and can cook evenly. I suggest using an iron oven for family camping because most cook books assume an iron oven and weight isn't an issue for the drag and dropped camping. If you've decided what metal to get, you need to select an appropriate size. Ovens come in sizes that are standard and deep heights. Standard ovens cook the center of your food faster than a deep oven. Choose a standard size oven for quick cooking and one that is deep for slow cooking, such as making rolls. When you first start I suggest getting the standard size, as that is the one your recipe will use. The oven's dimensions vary too. Large ovens equal more food. When you first start cooking, I recommend a 14 inch oven. Your oven should have some other typical features for an outdoor Dutch Oven. First, the lid should have a raised lip to support the coals on the top. This lets you heat the food above. A loop handle for cooking in the primary pot and an additional handle for to secure the lid. Beware of lids that have handles for the 'frying pan. Seasoning Before you start, go through the directions that came with your new Dutch Oven. Some Dutch Ovens come with seasoned food and don't need you to do it. If your new oven is similar to this, follow the instructions provided with it for preparing it for use. If you do need to season your new oven or refresh an old oven begin by washing the oven. The new oven is likely to have protective coating that will keep its Dutch Oven from rusting during transport. Old ovens that have rust spots require metal wool removed of the rust. Then, wash it with warm clean water and steel wool. Rinse well. Hand dry the oven after it is finished. Moisture is the enemy of your oven. While you're cleaning the oven, you should pre-heat your oven in your kitchen by 350 degrees. When your Dutch Oven is clean, place it in the kitchen oven for some time, ideal way to place it upside-down with the lid placed on an additional shelf. This lets any water drain from the oven. In the Dutch Oven until it is almost too warm to touch with your hand. The warm-up process makes sure that all water has been removed out of the Dutch Oven and opens the pores in the metal for subsequent steps. With your hot Dutch Oven, apply a coat of oil. Choose a salt-free oil, such as olive oil or vegetable oil. The entire oven should be coated with oil. Then, place it into the oven in the kitchen. It will warm for one hour. You can also leave your Dutch Oven upright, but leave the lid ajar so air circulation is possible. The Dutch Oven should be removed and let it cool down slowly. When it's only warm, put another coat onto the Dutch Oven and put back in the kitchen stove for one hour, at 350. Remove it and allow it to cool further and then apply your three coats of the oil. There are two coats of oil in your bank and the final coat is that is applied when it's at room temperature. Your Dutch Oven is ready to use or store until the time of your campout. The surface of your oven is non-stick and as yo use this Dutch Oven, the surface will get better. You will not have to repeat this lengthy seasoning procedure again unless your Dutch Oven gets rust on it. Heating Dutch oven cooking is accomplished using coals. So first step is to prepare an area for making the Dutch Oven. It is possible to use a fire pit, but I would prefer a metal drip pan for oil on the ground. The best metal ones aren't readily available however, you can check with your auto parts store. Most auto parts store have oil drip pans, but they're made of made of plastic. However, I've also observed a metal catch pan which is very thin - it's almost like a huge cookie sheet. Pet cages or lids for garbage cans be a good alternative. It has to be bigger than your Dutch Oven and have some space to store any extra coals. We want to employ a pan for protection of the surface and ensure that clean up is easy. Make sure you leave No Trace! Set your pan in a good spot - away from foot traffic or where the kids are playing and get an Charcoal Chimney. This is a tube of steel for the beginning of the charcoal and is the most effective way to begin coals. Personally, I don't like the smell of quickly-lighting charcoal and I think the fuel smell gets into the food. Once the charcoal is ready, dump them in your pan, but on the left. There should be room for your Dutch Oven. Here's a YouTube video showing how to use the chimney.  

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