Dutch Oven

I cannot say enough about the Dutch Oven. Growing up it was referred to as the heavy black pot, the cast iron pot or the daubing pot. Call it was you may, but at a very young age I discovered that the dutch oven is a very versatile pot and when ever it was out there was definitely going to be something delicious for lunch.

The dutch oven was primarily used to slow cook meals. It was also used to bake cassava breads, roast peanuts, deep frying and to make johnny bakes. It was fascinating watching the way the johnny bakes were made using the dutch oven. The pot was placed on a coal pot with hot coals. Pieces of dough were placed inside the dutch oven. It was then covered and hot coals were placed on the lid. The johnny bakes were cooked to perfection with the fire on top and at the bottom of the dutch oven. Today the dutch oven is easily transferred for the stove to the oven.

Where did it get the name dutch oven? Nobody know for sure. It has been around for centuries and as new traditions replace the old, every good cook holds on to or try to get a dutch oven.