1. Dutch Oven Lid Lifter
The first thing you have to have is a Dutch oven lid lifter. Your lid will get hot! And it's heavy! And you don't want to drop it! All things that a lid lifter is designed to handle. You'll want one that has a two parts like the one at the right, where the middle lever can be tucked under the handle in the lid and then the lever lifted up to secure the lid. It's a little difficult to describe, but trust me, you want one like the one to the right.
2. Dutch Oven Lid Stand
Once you've taken your lid off your Dutch oven, you have to have some place to put it! You definitely don't want to lay it down on the ground where it will pick up dirt and stuff which will fall back into your food when you put the lid back on. Nope! The answer is a Dutch Oven lid stand. It's usually a cast iron contraption that sits within arms length of your Dutch oven. When you remove your lid, you can rest it right on the stand, keeping it well off the ground. Pretty easy, but definitely essential.
3. Dutch Oven Table
Maybe not as essential as the first two, but if you are cooking at home or at the park or somewhere else where you won't be able to put charcoal in the ground like in a fire pit, then you need somewhere to have the charcoal and put your oven on top. The answer is a Dutch Oven Table which is essentially a metal table with a wind block, and legs that bring it up to your waist. The table will keep things well off the ground, and make it sooo much easier to cook. The legs remove easily so you can transport it where you need to go. If you aren't going to use a Dutch Oven Table, then the next best thing is....
4. Volcano Stove
This marvelous device allows you to cook in your Dutch oven with a minimum of charcoal AND you can do it right on your picnic table. The outside of the stove stays cool, even with hot charcoal right inside. It's ingenious and efficient, so you can get buy with lots less charcoal. Check out my other post about the Volcano Stove.
5. Dutch Oven Scraper
When you get done cooking you need something to help you get the pan clean again and ready for the next time. You have to be careful when cleaning your Dutch oven so that you don't remove that non-stick finish you've worked so hard to create. These hard rubber scrapers are ideal to help you scrape off the food that has been loosened while you heat some water in the Dutch oven after your cook. They make scraping the food off an easy job and they won't harm your Dutch oven. But if you don't want to worry about cleaning, check out what's next...
6. Dutch Oven Liners
Now some purists may not like this idea, and I understand that. But sometimes it's nice not to have to take the time to clean out your Dutch oven. Dutch Oven liners are made for that very job. It's kind of like putting foil on your cookie sheet when you bake something in the oven so you don't have to clean the cookie sheet afterwards. These liners are also made of aluminum and are meant to be disposable. Put them in your Dutch oven, cook with them, serve, and then throw them away. Only minor cleanup and re-seasoning of your Dutch oven required. Could be the best thing ever. Make sure you get the right size--the one that matches the size of your Dutch oven.
7. Cast Iron Conditioner
Maybe not an accessory, but kind of. When you get done cooking and cleaning, you need something to keep your Dutch oven like new and ready to go for the next time. The thing that everyone swears by is this Cast Iron Conditioner. After you get all the food off and wipe it the Dutch oven out really good, and gently dry it over your heat source, then use this conditioner to wipe all over your Dutch oven to help it keep its seasoning and conditioning. It works like a charm and will keep your cast iron Dutch oven in great shape for decades.
8. Charcoal Chimney
If you are going to cook with a Dutch oven, charcoal briquettes are the way to go. And the easiest way to get those briquettes going is with a charcoal chimney. Put the briquettes in the top, crumple some newspaper in the bottom, light the newspaper, and give 15-20 minutes and you'll have coals ready to go. With the wood handle, you can just pick up the chimney, and pour those coals where they need to go.
9. Charcoal Tongs
Almost last but not least are a pair of tongs to put those coals right where you want them. As you read about Dutch oven cooking and try it yourself, you'll find that there are ways to place the coals that work very well. And the best way to accomplish that is with a good set of tongs that have devoted exclusively to moving the coals around. I used to try and do it with other means, but the tongs definitely work the best. Save yourself some time and hassle and just get some Dutch oven tongs from the beginning.
10. Whisk Broom
Last but definitely not least you will want a small whisk broom. Why? You need something to remove the coals ash debris from the top of the Dutch oven when your delicious meal is done and you are ready to serve. A whisk broom does the trick.
There are definitely some more accessories that you can get, but these are my top 10. If you have any other favorites, let me know in the comments below.
P.S. you can click on the pictures to get more information about each item.
5 comments
Skip to comment form
Hi there Scott
I’ve not used the aluminum liners and doubt I ever would, but lately I’ve been using the parchment liners and swear by them.
Walt
Author
Walt,
I’ve heard of (and used) strips of parchment paper underneath a cake in a Dutch oven, so it could be lifted our after cooking. How are you using parchment liners?
Scott
I use the parchment liners the same way you describe use of the aluminum ones; to simplify cleanup after cooking. I also like to make a pineapple upside down cake in the DO and the liner makes it easy to upend the cake and have a nice looking finished product.
They are widely available but the least expensive source is
http://www.walmart.com/ip/20-Diameter-Dutch-Oven-Parchment-Paper-Liner/20450311.
I’ve also found them under the Coleman brand, but I’m sure that’s just a difference in packaging the same product.
I’ve been aware of the aluminum ones but see no advantage to them other than much higher cost and waste of resources.
Walt
Author
Great idea–I’ll have to experiment with them. I guessing they wouldn’t do well with dishes that have a lot of liquid (stews, for example) so maybe the aluminum liners have an advantage there.
I have had a volcano for many years. It is bent and rusted but still works like a charm. It is very convenient and saves on fuel. I would suggest as a must have item a small hand crank bellows to speed up charcoal lighting.