You can- sort of. Baking means that the top has to be as hot as the bottom, which usually means filling it with hot coals to surround your dish with heat. You could try heating the lid on one burner and the oven on another before you start and piling insulation on top, but I wouldn't trust it to last long- enough for biscuits or muffins, maybe, or even a pie if the filling is precooked. Or, just use the hot lid like a salamander for quick browning. You'll have to use a trivet inside to get the item centered and off the main heat source too, or the bottom will burn before the top browns. But a dutch oven is great for all kinds of stews and slow-cook recipes anyway. Have fun! You have seasoned it already, haven't you?
It really depends on what material it's made of. If it's all ceramic, nope, you can't. It may explode...trust me on this one. Luckily, only my kitchen got the scars of that one.
If it's some sort of metal, it's much easier to do. I have a coated cast iron dutch oven, and I use it on the stove top often (it works really well for deep frying things, by the way).
Huh, reading the above comment, it never occurred to me your oven might not be cast iron. Enameled ones don't work as well on a campfire, just fyi- and they're impossible to season at all, let alone well enough to get them non-stick! You should probably try frying something first, like chicken, veg, doughnuts, etc because deep frying makes really really sure the oven is thoroughly seasoned. Even bacon, despite the salt, will help. These guys have good advice and recipes too! http://www.dutchovendude.com/dutch-oven-cooking.shtml http://www.cowboyshowcase.com/dutch_oven_cooking.htm http://usscouts.org/cooking/cook_05.asp#2
lol- me too. And the bonus is, you never need to take iron pills again.
Hey, I forgot to mention that, if you really want to bake biscuits on the stove top, they're really good kind of fried. You put a little oil& butter in the bottom first, and flip them after they've risen, like pancakes. Great for biscuits and gravy, not bad with jam. That works for empanadas and turnovers too. (Yes, I have sometimes been too sleepy to build the fire properly in the morning, why do you ask?;)
Cast iron dutch ovens are among the best cookware I can tell. I have enjoyed mine from my stove to my kids camping weekends, what could I ask for? Yes I've seasoned mine. Thanks random.
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You could try heating the lid on one burner and the oven on another before you start and piling insulation on top, but I wouldn't trust it to last long- enough for biscuits or muffins, maybe, or even a pie if the filling is precooked.
Or, just use the hot lid like a salamander for quick browning.
You'll have to use a trivet inside to get the item centered and off the main heat source too, or the bottom will burn before the top browns.
But a dutch oven is great for all kinds of stews and slow-cook recipes anyway. Have fun!
You have seasoned it already, haven't you?
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Good idea about the lid!
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If it's some sort of metal, it's much easier to do. I have a coated cast iron dutch oven, and I use it on the stove top often (it works really well for deep frying things, by the way).
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You should probably try frying something first, like chicken, veg, doughnuts, etc because deep frying makes really really sure the oven is thoroughly seasoned. Even bacon, despite the salt, will help. These guys have good advice and recipes too!
http://www.dutchovendude.com/dutch-oven-cooking.shtml
http://www.cowboyshowcase.com/dutch_oven_cooking.htm
http://usscouts.org/cooking/cook_05.asp#2
Reply
Reply
Hey, I forgot to mention that, if you really want to bake biscuits on the stove top, they're really good kind of fried. You put a little oil& butter in the bottom first, and flip them after they've risen, like pancakes.
Great for biscuits and gravy, not bad with jam. That works for empanadas and turnovers too.
(Yes, I have sometimes been too sleepy to build the fire properly in the morning, why do you ask?;)
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