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The Dutch Oven – A Great Addition to Your Survival Kit
If you’re one of those people without power, heat, or heat due to the recent snow storm, you probably know the need for cooking, baking, frying, and cooking equipment. And it should be able to work with a variety of heat sources, because you never know when the power will come back on.
My dedication to this amazing tool goes back hundreds of years. It is easy to find, cheap and effective. Get a cast iron or aluminum dutch oven. Cooking equipment has a proven track record.
Hurricane Katrina was supposed to make landfall in a few hours, and my relatives in Mississippi, about 150 miles north of New Orleans, weren’t sure what was going to happen.
I heard my wife on the phone with her sister, Patti, from Clinton, MS. In the middle of discussing hurricane preparedness, they started talking about how to cook and what to eat, using a cast iron dutch oven!
Everyone near Katrina faced power outages that could last indefinitely. One of the essentials of urban life is how to cook and clean water.
Patti had a handmade cast iron oven with a lid and three legs. Designed to be heated up and down with charcoal or charcoal, this stove was carried on the Lewis and Clark expedition, used by travelers on the Oregon Trail, and was essential to cabins without Countless ropes, lean-tos and soddies on the border.
Technically, a “Dutch” oven has a round top and no legs and can be used with a regular oven on the stove, or with an outdoor propane fish stove. My propane grill stays in my backyard year-round, as it is in constant use. Even if there is snow on the ground, we still go outside to grill meat or cook fish.
Today, an oven is on the short list of tools for my emergency survival kit. And if you’re one of those people stuck in record snow, or waiting for some kind of disaster, you’ll need a dutch oven, too.
A Dutch oven can be used to boil water, make soup, bake bread, and cook almost anything that can be placed in it. And if you have to leave an area, the camp and/or dutch oven is compact and lightweight for easy portability.
My husband’s advice to his sister is to go to Walmart, get at least 50 pounds of charcoal and three of those 14 inch round cast iron pans. Place the oven, these items, and some basic cooking utensils in a square milk crate for storage.
I have been cooking in a dutch oven for decades at hunting and fishing camps, and on many camping trips and Boy Scout and Girl Scout trips. I am often asked for a basic list of ingredients to get started with Dutch cooking. So here’s a basic, bare-bones list of dutch oven essentials, proven over the years.
– Lodge brand 1 – 12 inch shallow cast iron ovens: I like Lodge cast iron the best, because it’s made in America and has a track record of quality, but that’s a personal preference. Other experienced Dutch cooks may use different brands, so choose your favorite. Sometimes, I take aluminum pans on outdoor trips instead of cast iron to save weight.
– 3 – shallow metal bowls with a lip: These are critical, and regular dog bowls work well. Place a pan under the oven to protect the coals from moisture and help regulate the temperature; and another pot is used to store coals. The third is a device that covers the oven and protects it from rain or snow while cooking.
– 1 – lid lifter: In a short time the pipe lock pliers will work.
– 1 – trivet or tripod: This is a wire or iron that holds the lid while stirring the inside of the oven or adjusting the spices. It keeps the lid clean and dirty.
– 1 – knife. You probably don’t need a tactical or survival knife, (even in an emergency, the knife you have is a “survival knife”) but you do want something that will work for food preparation.
– 1- nylon spatula: Used for cooking and cleaning the oven.
– 1 – large nylon spoon
Lid lifters, trivets, “living knives”, spatulas and spoons can be in the oven. All of these items come in a nylon commercial dutch oven container. Another great way to carry everything is in a square milk crate. Place the metal pan on the bottom, and the oven will not be disturbed. The box is packed well.
Cleaning a Dutch oven is easy. Take the spatula, remove the residue, and fill with water. (Never put cold water in a hot oven. It may crack.) Return the oven to the coals, and boil the water. In general, this is enough to clean the oven, and all that is left is to remove the soft food crumbs and wipe them dry. Coat the steel with a film of oil to protect against rust.
Of course, there are other “fun” cooking items that can be included. But this basic Dutch oven kit will help you.
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