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Old 07-24-2019, 09:24 AM   #1
Join Date: Oct 2018
Location: Santa Fe, New Mexico
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Stovetop Dutch Oven Recipes

In another thread, somebody mentioned peach cobbler made in Dutch Oven on a stovetop. Recipe, please?

More generally, if anybody wants to share stovetop Dutch Oven recipes, I'd be most grateful. Chicken and vegetables? Pot roast with onions? Cobblers? Lamb stew? That sort of thing.

We have a brand new 5 qt. Dutch oven (a Le Creuset knockoff, wife doesn't let the real stuff out of the house), so are good to go, just have to decide where to go with it. I've read that on a stovetop, instead of in a conventional oven, the heat is higher and harder to control. So any tips along those lines--stove top specific, would also be appreciated.

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Old 07-24-2019, 11:43 AM   #2
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The new stoves should probably not be used with cast iron cookware, I always thought the dutch oven were outside campfire cooking, not inside on stove top? There is a 6-8" pot size limit.

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Old 07-24-2019, 11:55 AM   #3
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Originally Posted by cpaharley2008 View Post
The new stoves should probably not be used with cast iron cookware, I always thought the dutch oven were outside campfire cooking, not inside on stove top? There is a 6-8" pot size limit.

When is a Dutch oven not a Dutch oven?

When the lid is convex, not concave.

The whole purpose of a concave lid is to hold coals so heat is evenly distributed, top, bottom and sides. That's what makes it an oven.
If you Google, you will find sites and forums dedicated to Dutch oven cooking with thousands of recipes.
But, first you need a Dutch oven.
What happens to the hole when the cheese is gone?
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Old 07-24-2019, 06:02 PM   #4
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In Scouts we had the classic three short legs, machined fit lid with lip or raised edge to hold the coals or charcoal. We called these Dutch or Camp ovens. The “ovens” rounded lids with flat bottoms even though cast iron were called bean pots. We used these on camp stoves with low heat. but did not usually bake in them. When we wanted to use them as an oven off of the stoves, we used a piece of plate steel to put the heat source on, elevated the bottom of the pot with three pieces of 2 inch copper pipe an inch and half long, a steel ring about the diameter of the lid was set on the lid to keep the top heat source in place. Pot rotated 90 degrees a few times while cooking. 10 inch pot= about 20 charcoal briquettes 12 or 13 on the lid 7 or 8 under the bottom. Putting a cast iron pot directly on a Coleman stove and turning the heat up Will turn the support “wires” red hot and warp and semi melt them. You know how I know.
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