I recently got a Lodge cast iron combo cooker -- two skillets that combine to make a Dutch oven. Pretty sweet gig. I've used both the deep skillet (which makes the pot) and the shallow skillet (which inverted is the lid), and I am quite satisfied.
But I've not done a whole lot of specifically "Dutch oven" cooking. Sites I found are not very paleo friendly. So, does anyone have any thoughts on using a Dutch oven? Any ideas for more paleo cooking with one?
Vegetables like cauliflower that are oven-roasted on open-face cast iron are super crispy and delicious. Slow-cooker/crock-pot recipes generally work well, curries, just about anything really. One of the great things about dutch ovens is the evenness of the heat inside. Whether it's meat or stewed vegetables, having both sides together in the oven typically makes for a really well-cooked meal. And if you want to use it outside, you can just use charcoal. There are coal-ratio and placement formulas to help you achieve a particular heat. Here's a PDF from the boy scouts that talks about it: http://troop72campspirit.org/wp-content/uploads/pdfs/dutch_oven.pdf
At camping events we would use one of those by digging a hole in the ground and filling it with charcoal, and slow cooking stuff all day that way, kind of like a pig roast. Also made sure to put charcoal on the lid as well. In that case, almost any crock pot recipes would work for you. Slow cooking meat all day makes it very tasty.
Since last night and today were my carbup - I made a shepherd's pie in mine (5" tall #8 skillet).
Cooked in the skillet
- 2tbsp. bacon fat
- 2lbs of ground lamb
- 1 onion
- 4 cloves garlic
- 1 leek
- 2 carrots
- 1/2cup minced parsley
- 1tsp nutmeg
- 1tsp coriander
- salt (I used 1tsp)
After the meat was browned:
- 6oz can organic tomato paste
- 1/2 cup red wine (cab sauv iirc)
I then lidded the whole thing and stuck it in the oven at 350* for an hour.
- 6 yukon golds, peeled and boiled in salted water until soft
- 1/2cup organic heavy whipping cream
- 1tbps kerrygold
- 1/2tsp salt
Mashed up the potatoes, removed the lidded skillet from the oven, and put the mashed on top. Textured the potatoes with a fork then put it under the broiler for just long enough to brown it slightly.
Here are a few paleo recipes that call for a dutch oven.
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