Dutch Oven Tip--Using the Right Size Dutch Oven

One of the problems I had when I started dutch oven cooking was figuring out what size DO to use and I know that a lot of beginner dutch oven cooks have the same problem.  I had a hard time converting from standard pan size to DO size.  Sometimes I'd have my 10 inch dutch oven so full that it would overflow as it cooked and other times I wouldn't have nearly enough food in my larger oven so it would cook too fast and I'd burn it.  since I'm sure I'm not the only one who has ever had this problem I've made this little guide to help you!

8 x 8 baking pan = 8 or 10 inch dutch oven

11 x 7 baking pan = 10 inch dutch oven

9 x 13 baking pan = 12 inch dutch oven

10 x 15 baking pan = 14 inch dutch oven

If you still aren't sure what size to use, go with the bigger pot.  It's easier to keep from burning an under filled pot than it is to clean up an overflowing mess.  Happy cooking!

Dutch Oven Tip #1

This tip applies directly to today's post--Hearty Corn Chowder. I used my camp stove because I was in a hurry, but you could easily use coals too! You would need to use all bottom heat to cook your bacon and veggies. But to simmer the soup you want to reverse the normal rule for coal placement. So for a 12" dutch oven you would use 1/3 of the briquettes on the lid and 2/3 of the briquettes under the oven. It will keep the soup hot enough to finish cooking the veggies. I've found this works well for all the soups I have cooked in my DO. I have also used this tip to simmer skillet meals made in my DO.