Timeline for What causes dutch oven flavor?
Current License: CC BY-SA 3.0
5 events
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| Mar 9, 2017 at 17:30 | history | edited | CommunityBot |
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| May 20, 2015 at 11:53 | comment | added | RI Swamp Yankee | The confusion is probably due to enameled Dutch Ovens (which are fine for oven use at reasonable temperatures and with an appropriate lid knob) - these are kitchen equipment rather than camping equipment. We also use the term "Dutch Oven" for a metal pot (aluminum or cast iron) designed to be placed upon the coals of a campfire. | |
| May 19, 2015 at 19:35 | comment | added | Didgeridrew | The item in the picture you have posted is called a cauldron in the US and would be used mostly for stewing. In addition to the differences noted by @saltface, a dutch oven/camp oven has a flat bottom which makes it a little more versatile, useful for braising, stewing, frying, and baking. | |
| May 19, 2015 at 18:33 | comment | added | saltface | I'm not South African and potjies are new to me. (But I can see the similarities.) An American dutch oven is flatter with a large lip around the top and charcoal is placed on both the top and bottom. These bake at up to 450° F (232° C). I don't see how a conventional oven could harm them. | |
| May 19, 2015 at 14:51 | history | answered | Neil Meyer | CC BY-SA 3.0 |