This article is about the cooking pot. Dutch ovens are instead made of cast aluminium, or are ceramic. Some thick as a brick newspaper pdf varieties are enameled rather than being seasoned.
Dutch ovens have been used as cooking vessels for hundreds of years. During the 17th century, brass was the preferred metal for English cookware and domestic utensiles, and the Dutch produced it at the lowest cost, which, however, was still expensive. Brass Works Company of Bristol, which made malt mills for breweries. Apparently in 1704, Darby visited the Netherlands, where he studied the Dutch methods of working brass, including the casting of brass pots.
Darby learned that when making castings, the Dutch used molds made of sand rather than the traditional loam and clay, and this innovation produced a finer finish on their brassware. There Darby realized that he could sell more kitchen wares if he could replace brass with a cheaper metal, namely, cast iron. Initial experiments to cast iron in sand molds were unsuccessful, but with the aid of one of his workers, James Thomas, a Welshman, he succeeded in casting iron cookware. In 1707 he obtained a patent for the process of casting iron in sand, which derived from the Dutch process. Thus the term “Dutch oven” has endured for over 300 years, since at least 1710.
American Dutch ovens changed over time during the colonial era. Paul Revere is credited with the design of the flat lid with a ridge for holding coals as well as the addition of legs to the pots. Colonists and settlers valued cast-iron cookware because of its versatility and durability. Cooks used them to boil, bake, stew, fry, and roast. The ovens were so valuable that wills in the 18th and 19th centuries frequently spelled out the desired inheritor. This bequest included several Dutch ovens.