April 9, 2014 - 2:19pm
why a dutch oven?
I bought a decent cast iron dutch oven because I wanted to conserve and bake in the wood stove, well after four hours and one grindstone I got enough material ground off that it fits in the stove, but have not come close to managing the coals for the right temp, and seeing wood burning season is coming to an end (thank God) and everything I read is done in the traditional oven that's where I'm at. But I've never read anything on why the dutch oven is used, what advantage it has, maybe a more concentrated even heat, maybe keeping a moisture level higher (does anyone spritz with water?), I don't know, but would like to.