Dutch Ovens And Fascinating Facts About Them

Dutch ovens and fascinating facts about them tend to reveal a very famous, and historical, kind of cook pot that's been well-known in America and parts of Europe for centuries. Made of cast iron and featuring thick walls, it comes with a top that fit tightly over the open pot. It's still popular to this day and learning a bit about the oven might even prove to be somewhat entertaining.

A product of the Dutch of the 17th century, it was an ingenious device in both design and the materials it was made from. The Dutch, of course, of that day were highly motivated when it came to creating and then exporting many different goods. Soon enough, the little oven/cook pot began to make appearances all over Europe and Great Britain, which came to prize it highly.

The British themselves, who were also known for ingenuity and their own mercantile spirit, experimented with changes in design and manufacturing until a new version of the pot was patented in 1708. It was sent in great numbers over to Britain's American colonies, as a matter of fact, where it became equally as valued and appreciated.

The oven soon began to undergo another series of changes, this time at the hands of the colonists, who looked at it and added legs to the bottom of the pot, the better to place it over a bed of hot coals. As well, the Americans widened it, making the pot shallower while also beefing up the top so that coals could be placed on it while not contaminating any food cooking within it.

There was a special process, germane to most any pot or pan made with cast iron, used by American colonists (even to this day) to "season" the oven or pot made with the iron. People knew that the oven would come with bare iron, which meant that it needed to have some sort of coating placed within its cooking surfaces. It's this seasoning process that's unique to cast iron cookware, by the way.

Basically, people back then would take some sort of animal fat (although cooking oil or vegetable oil is used today) and liberally coat the cooking surface with it. After that was done, the oven would be heated, which had the effect of searing and sealing into the metal this protective, and edible, layer of fat or oil. After that, periodic re-applications of the fat would be carried out.

This particular seasoning process continues even nowadays, and a well-made, well-seasoned set or collection of Dutch ovens (they can come in various sizes) is a highly prized asset when it comes to cooking, frying, roasting or stewing of foods. When seasoned properly, any food that emerges from the oven tastes almost sumptuous and otherworldly, according to fans of this versatile cooking tool.


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