Dutch Oven Cooking Class

Thursday night I attended a night Relief Society class that focused on dutch oven cooking taught by Bonnie Waltz. She highlighted many great features of dutch ovens. Such as being able to adapt anything from stove top to dutch oven, using charcoal as the heating source.
~ frying, boiling -- heat from the bottom
~ baking-- 2:1 ratio lid to bottom
~ roasting-- 1:1 ratio top and bottom
~ stewing, simmering -- 4:1 bottom to lid ratio
~ lid- turned upside down can be used as a griddle

We also learned that a proper dutch oven needs to have a lid with a flange, or lip around edge, legs and a bail (the wire handle). The best ones are cast iron, but aluminum is also a choice.

Bonnie cooked a variety of foods for us to try. The bread pudding, chicken pot pie and biscuits were great. A big thank you to her for putting this class together and teaching such a yummy class!