[Sca-cooks] Re: Dutch Oven

[Pat]

The idea is that you put the pot in or on the coals (not flames) then put coals on the lid, thus making the heat more even.  That's how I bake biscuits, pies, and roasts with my cast iron Dutch Oven.
 
Mordonna

Jenn Strobel <jenn.strobel at gmail.com> wrote:
I'm assuming that you're talking about a "huispot" (literally: house pot). 
My assumption has always been that it was crockery rather than metal because 
the cooking time was so incredibly long, and it seems to me that putting 
coals on metal would heat the top of a metal pot too much before the heat 
would be spread throughout the food and the rest of the pot.

Just some thoughts.

Odriana



Lady Anne du Bosc
known as Mordonna the Cook
Shire of Thorngill, Meridies
Mundanely, Pat Griffin of Millbrook, AL