Dutch Oven Class Tips

"Let's talk about Vinegar." Vinegar is one of the items I always take with me when I leave home,natural apple cider vinegar, that is. I mix the vinegar in a spray bottle at a 4-to-1 mixture 4 water, 1 vinegar. When your Dutch Oven is still warm, spray it and put the lid back on for a few minutes. You will notice that all the stuff left in your Dutch Oven is now nice and soft. Just take a scraper of some sort and scrape off the excess. Then wipe with a paper towel. Repeat this process a couple of times, and you should have one clean Dutch Oven. Vinegar: It serves as a tenderizer and a disinfectant. As you know, anything tender cooks faster. Spraying the vinegar solution on meats and vegetable will kill all the bacteria that forms at room temperature. Spraying it on your pots will disinfect them and make them easier to clean. So spraying vinegar on your hands and on the cooking surface you use is also a safe way to go. Remember to heat your Dutch Oven after every cleaning and use to evaporate the moisture from the pours of the Dutch Oven. Vinegar KILLS 98% of Bacteria and 8 out of 10 Molds!!!