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ers would like to restore the pride of place for the humble Dutch oven.  Waters, known to many across the country as “The Dutch Oven Lady,” travels the U.S. teaching the secrets to success in Dutch oven cooking.    The pot is a versatile cooking utensil, Waters says. With the lid on, it becomes an oven and can bake, braise, stew or roast foods. With the lid off, you can fry, boil or sauté food over an open fire.  “It’s just so flexible,” Waters says. “You can fry, bake, baste and stew in it. You can even turn the lid upside down and use it as a griddle or as a shallow wok.”  Also known as a bean pot, stew pot, bake oven, hearth oven, camp oven, woodsman oven and even a spider, the Dutch oven is a large pot with a lid and often times three legs. Most people are familiar with the Dutch oven as a pot the beans were cooked in on cattle drives, or as the pot setting over the stove in a Colonial New England home.   “If you were to go to George Washington’s home and see the cast iron pot near the fireplace, you would think that it looks a lot like what you’ve got in your kitchen,” she says.   Luann Waters (right) coaches a student. Note the coals on top of the Dutch oven and the parchment paper inside to help with cleanup. (Photo provided by Waters.

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