What causes dutch oven flavor?
I love the added flavor that comes from cooking in a cast iron dutch oven like the one shown below:
What is it that causes this? Is it from the charcoal or from the seasoning?
If I season a legless dutch oven (the cast iron kind, not enamel) and use it in my electric oven will it still add that same flavor?
Best Answer
It is not good to use a dutch oven in a... conventional oven. It hurts the pot way too much.
I think what the OP may be mentioning is a 'potjie' Which has legs and is usually used in South African cuisine outside on a charcoal fire.
The common notion is that the smoke from the fire does not penetrate the pot to flavour the food but rather it is the cast iron pot and the very slow cooking that give this type of cooking its distinct flavour.
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Why does food taste better in Dutch oven?
Foods taste better in cast iron, and those skillets, Dutch ovens and muffin pans can be used for more recipes than you might expect. Cast iron pots and pans are not only versatile in the kitchen, they absorb and hold heat well, making them ideal for dishes you would like to keep warm long after they hit the table.Does food taste different in a Dutch oven?
This time, the same recipe produced two wildly different dishes. The Dutch oven reduced the volume of the broth by three-quarters, and what a broth! With a booming, concentrated flavor, delicate aromatics and acid from the long-simmered red pepper, it was a delight.Why does my food taste like metal after cooking?
When acidic ingredients are cooked in \u201creactive\u201d pans, such as those made of aluminum or unseasoned cast iron, trace amounts of molecules from the metal can loosen and leach into the food. Although these minute amounts are not harmful to consume, they may impart unwanted metallic flavors.What is seasoning a Dutch oven?
What Does It Mean to Season a Dutch Oven? Seasoning a Dutch oven is the process of adhering oil to protect the cast-iron material, prevent rust and create a nonstick surface. It's important to season before the first use to remove any residual contaminants from the factory.Dutch Ovens: 5 Fast Facts
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Answer 2
Most cast iron pots designed for the fire have lids that fit well enough to keep ash and embers out, but not the smoke
After sitting in embers for an 30 minutes, even a loaf of bread has a very smokey flavour
It's more subtle than hanging something in a smoke house, but it is definitively a smokey flavour
Also, since most dutch oven recipes are for slow cooking over hot embers, you get quite a long cook time in fresh hot smoke
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