I have used Dutch Ovens for years cooking both over an open fire, and on the stove at home. I have an 8, 10, 12 (2), 14, and two 16 inch ovens. They are used for different things, so the different sizes. To season a skillet, dutch oven, or any piece of cast iron cook gear I always use Crisco. Wash the piece good, dry it in the oven at about 250 degrees, shut the oven off and let it cool, after cooling wipe it down good, inside and out with the Crisco, set the oven on 250 and put the piece back in. When the oven reaches 250 degree shut it off and let it cool in the oven until you can handle the piece. Repeat the process with the Crisco two more times.
Now you are ready to bake some sourdough biscuits.
To clean a dutch oven used for baking, I wipe it out with a clean rag, pour about two-three tablespoons of salt in it, and wipe it real good with a paper towel. I dump the salt and coat it with Crisco again wiping off the excess and put it away. It is ready to go the next time you need it. After frying you can do the same thing if you did not burn anything in the bottom. After cooking a stew or something along that line, wipe the pot as clean as you can get it with a paper towel, then scrub with salt until it is clean, Crisco it up and put it away. I have used sand, ashes, and the salt method of cleaning.
Now for a bonus. To make sourdough you need a starter. Make this in a large glass or clay bowl by mixing 2 cups of all-purpose flour and 2 cups of lukewarm water (100 degrees) until you have a pancake consistency. Cover loosely with cheesecloth and set in the sun when the temperature is above 75F outside. When it bubbles and a gray or yellow liquid forms on the top, stir it back in. (if the liquid is red or green, trow the starter away and start over.)
If this sounds weird, think about this. Cowboys lived outside, and they cooked outside, and they obviously started their sourdough outside where there was lots of wild yeast in the air There were no grocery stores nearby so the took advantage of what was available. The starter mix will ferment and rise, and if you have never had sourdough biscuits it is worth the effort.
After stirring back the liquid for two days , add a cup of all-purpose flour to the starter and stir in. You can now take the mixture inside and place it in the refrigerator. It takes about a month for sourdough to acquire the rich beer smell, and it has to be reduced in size and fed about once a week. You can reduce the size by using it. To make biscuits:
3 Cups of sourdough starter
1 tablespoon of active dry yeast (optional)
3 tablespoons of sugar
3 tablespoons of baking powder
2 teaspoon of salt
5 tablespoons of vegetable oil (olive oil)
3 cups of all-purpose flour
1 tablespoon of melted butter
Lightly grease dutch oven or cookie sheet.
In a large mixing bowl, stir the sourdough and dry yeast (if using) and let them set about 5 minutes. Add the sugar, baking powder, salt, and oil and mix well. Add the fl;our 1 cup at a time, and mix until the dough becomes to stiff to stir. Turn the dough out on a lightly floured surface and sprinkle some flour on top. Roll it out until it is about 1/2 inch thick. Using a tin can with both ends remover, or a water glass, cut circles from the dough and place them on the bottom of the dutch oven or cookie sheet. Brush the tops with the melted butter and cover with a clean cloth.
Set the biscuits aside and let them raise until they double in size. (makes 12-15 biscuits)
Place them in a pre-heated 375 degree oven for 15 minutes.
If doing in dutch oven over IN a camp fire you must have the dutch oven with the recessed top. Place the dutch oven in the hot coals, shovel hot ashes on the lid and let them cook for about fifteen minutes. You need to remove the dutch oven from the hot coals after about 10 minutes to keep them from burning. The coals on top are to brown the top.
Remove and enjoy.
I also use the starter to make sourdough pancakes.
2 Cups of all purpose flour
2 tablespoons of sugar
1 tablespoon of baking powder
1 teaspoon of salt
2 eggs lightly beaten
2 cups of milk
1/4 cup of butter
3/4 cup of sourdough starter
2 teaspoons of vanilla extract
Combine all items, mix well until smooth, cook on a lightly greases griddle, or in a frying pan. This make 12-18 pancakes, and the crew will be coming back for seconds. Serve with bacon or sausage, and top with your favorite topping.
You can sub your favorite pancake mix and add one cup of sourdough starter for a quick and easy pancake.
Caution: The starter is placed outdoors to get wild yeast, be careful not place it where it may be contaminated with dirt, or chemicals. If you live in an area that has mosquito spraying trucks they will contaminate the mixture too.
