Types of Dutch Ovens

Types of Dutch Ovens:

Camping
A camping, cowboy, or chuck wagon Dutch oven has three legs, a wire bale handle, and a slightly convex, rimmed lid so that coals from the cooking fire can be placed on top as well as below. This provides more uniform internal heat and lets the inside act as an oven. These ovens are typically made of bare cast iron, although some are aluminum. See cooking on a campfire.

Modern Dutch ovens
 
A cast-iron Wagner dutch oven (on a trivet) and an enameled "French" oven by Le CreusetModern Dutch ovens designed for use on the cooktop or in the oven are typically smooth-bottomed and have two handles. They are usually made of bare or enameled cast iron, but may also be made of aluminum or ceramic. Le Creuset, a famous maker of enameled Dutch ovens, refers to their ovens as "French ovens."

Bare cast iron
Americans traditionally season their bare cast iron Dutch ovens like other cast iron cookware.

As with other cast iron vessels, a newly seasoned oven should not be used to cook foods containing tomatoes, vinegar or other acidic ingredients. These foods will damage the new seasoning. Instead, newly seasoned ovens should be used to cook something high in oil or fat, such as chicken, bacon, or sausage, or used for deep frying.

Bare ovens are typically cleaned like other cast iron: with boiling water and a brush, and no or minimal soap. After the oven has been cleaned it should be completely dried.

With care, the surfaces of the Dutch oven will become dark black, very smooth and shiny, and as non-stick as the best Teflon or other non-stick cookware available. When properly cared for, a dutch oven is good for decades or even centuries of use.

Where possible, a Dutch oven should be stored in a clean, dry location with the lid off to promote air circulation and avoid the smell and taste of rancid oil. If the Dutch oven must be stored with the lid on, a paper towel should be placed inside the oven to absorb any moisture. The lid should also be propped open slightly to allow air to circulate inside the oven.

Enameled ovens
Enameled ovens do not need to be seasoned before use. However, they lose some of the other advantages of bare cast iron. For example, deep frying is usually not recommended in enameled ovens - the enamel coating is not able to withstand high heat, and is best suited for water-based cooking.

Enameled ovens can usually be cleaned like ordinary cookware, and some brands can even be put in the dishwasher.