Cast iron skillets are similar to dutch ovens, but shallower and usually without lids.
Whether you picture a pioneer woman on the Oregon Trail, or cowboys gathered around a chuck wagon, cast iron Dutch ovens simmer in the background of American history. In 1997, the Utah legislature designated the Dutch oven as the state's official cooking pot.
Characteristics
The traditional cast iron Dutch oven is a pot with three legs and a lid. According to "Utah State Cooking Pot -- Dutch Oven," an article in Utah's Pioneer online library, it's one of the few household utensils that has not changed much since pioneer times.
Seasoning
Before using a cast iron Dutch oven for the first time, wash and season it. Seasoning doesn't mean coating it with spices. It refers to coating the cast iron with cooking oil and baking it in. This protects the iron from rust and makes food less likely to stick.
Cleaning
Some experts say you should use soap on a Dutch oven only when you wash it before seasoning it. Others, including the Utah State University Cooperative Extension Service, say you can wash it with warm soapy water after using it. Never use harsh detergents. If you're having trouble removing food particles, boil some water in the Dutch oven and use a brush on it. Avoid putting hot cast iron in cold water, and don't let it soak. Dry thoroughly with a towel and coat it again with oil.
Tags: cast iron, Dutch oven, cast iron Dutch, iron Dutch, iron Dutch oven
