Elsewhere on this site, we've reviewed the 10 Best Potjies and Dutch Ovens of 2017. Although it is had to find any special offers on these items, they are usually well-worth the apparently premium price you pay for them. In fact very often the most expensive one is the best deal. To understand why, it is important to recognize that potjies are very much part of the culture of outdoor cooking in hot climates. The name itself is of Dutch/Afrikaans origin and they are very popular in South Africa.
When you buy a potjie pot or Dutch oven - or indeed any heavy, cast-iron pot - it is very rarely ready to use. No matter what the manufacturers say about it being “factory cured” or “pre-seasoned,” it simply isn’t true. It may have industrial oil on it from the manufacturing process. It may have bits of sand stuck to it from the casting process. It may have loose, rough bits of iron on the inner surface. The only exception to this is if the pot is enameled on the inside.
So how do you prepare the potjie or Dutch oven for first use? There are a number of suggested methods. Let’s take a look at them.
This is similar to the method that I learned from a South African couple. It basically involves the following steps:
1. Put some water into the pot.
2. Light a fire under the pot.
3. Put a large quantity of potato peelings, vegetable leaves and skins into the pot.
4. Add enough water to almost fill the pot.
5. Simmer away for two to three hours.
6. Throw the water and vegetable waste away.
7. Dry out the pot (when it is cool enough).
8. Rub a very light layer of oil onto the inner surface (to prevent rust) until you are ready to cook your first real meal in the potjie.
This is the actual method that I learned from the South African couple. I am reliably assured that this is the true and authentic method. It is based on the premise that to get the oil out you actually have to use fatty meat, because fatty meat can actually absorb oil better than water or vegetables. It goes like this:
1. Scour the inside of the pot thoroughly with sandpaper.
2. Wash the pot with warm soapy water.
3. Rinse out the soap thoroughly.
4. Dry the pot with a clean towel or thick paper towels.
5. Grease the pot with pork fat (inside and out).
6. Fill the pot to the brim with pig’s trotters or other off cuts containing fat plus vegetable scraps as above.
7. Fill to the brim with water, place the lid on tightly and cook over a low fire for three to four hours, or longer, topping up with water so it is always full.
8. Let the whole thing cool and then discard the food.
9. Wash the pot with dishwashing liquid and water and rinse it thoroughly.
10. Dry out the pot thoroughly.
11. Rub a very light layer of oil onto the inner surface (to prevent rust) until you are ready to cook your first real meal in the potpie.
The above method involves using soap, which others warn against. However, some say that it is all right to use soap when preparing the pot for first use, but that you shouldn’t use it after that. The curing and cleaning process creates a patina which protects the pot. Using soap will (allegedly) destroy that patina.
You can, of course, modify the above method by using water without soap in stage 2 of the method.
You can in fact apply a thin layer of liquid soap to the OUTSIDE of the pot AFTER you have cleaned it or before you cook with it. This will apparently stop soot building up. Although, the truth of the matter is that soot on the outside is not really a problem - other than maybe an aesthetic one.
1. Light the fire (or use a gas burner)
2. Fill the pot with water and add 5-6 tablespoons of salt.
3. Bring the water to the boil and let it simmer for about three hours.
4. Throw away the water but keep the fire going (if you’re using wood or charcoal).
5. Rub a generous amount of oil and salt on to the inner surface of the pot (when it is cool enough for you to do so).
6. Then heat the pot once again and let it get very hot.
7. Remove the pot from the fire and let it cool down.
8. Rinse the pot thoroughly.
9. Rub cooking oil onto the inside of the potl and stuff a newspaper or paper towelling in it to absorb moisture. (This will prevent rust.)
10. Store the pot somewhere dry.
1. Wash the pot with hot, soapy water using a thick-bristled brush.
2. Rinse it out and dry it thoroughly.
3. Oil it (inside and out) with MELTED solid vegetable fat.
4. Pre-heat the oven to 350°F.
5. Turn the pot upside down and place it on the top rack of the oven.
6. Put aluminum foil on the bottom rack to catch any excess drippings.
7. Leave there for one hour at 350°F.
8. Turn off the oven and let the pot slowly cool there.
9. Store, uncovered, somewhere dry once it has cooled.
1. Pre-heat the oven to 350°F.
2. Apply a coating of cooking oil and salt to the inner surface of the cast iron pot
3. Place the pot in the oven for several minutes.
4. Then turn off the oven and let it cool down.
5. After the pot has cooled, wipe off the oil and salt with a clean paper towel or kitchen cloth.
The act of wiping off the oil and salt from the inner surface leaves a thin layer of non-stick coating. Also any pits or crevices in the pot (left by the sand-casting process) will be filled by the salt and cooking oil mixture.
It’s not actually called that. I just invented that name (or rather appropriated it from the demolition industry) because it seemed so appropriate.
1. Light a wood or charcoal fire inside the pot.
2. Let it burn for a couple of hours.
3. Empty out the ash.
4. Wash the inside of the pot with hot water to clean it out.
5. Dry it thoroughly and then rub a thin coat of oil (or a mixture of oil and salt) on it.
Soon we’ll be bringing you some ideas for what to cook in your potjie - a South African favourite called Potjiekos
Everyone knows the old cliché that you can’t get that authentic smoky flavor if you cook the food on a gas grill or barbecue. The makers of gas BBQs have been trying for ages to dispel that belief (or “myth” they would call it), but with only limited success.
The truth of the matter is that with flame tamers and lava rocks (see below) one can get some semblance of a smoky flavor. But even the makers of outdoor gas grills and barbecues don’t truly buy it. That’s why they try to square the circle, offering extras such as steel boxes in which one can place wood chips (reviewed in this site: Flavor from the Fire I - wood chips and wood chunks) that are supposed to heat up and create the smoke.
But there is an old Indian trick for infusing gas-grilled food with that smoky flavor. I say Indian, because I first learned it from an Indian I got talking to when we discovered that we had a common interest in barbecues. I subsequently did some internet research and found several variations of the same idea. And the one common theme was that they were all sites concerned with Indian cooking. So, the idea did indeed originate in Indian cuisine.
Now, let’s start with this method and then look at some of the others.
For this method, you need the following “ingredients”:
● 1 onion
● 1 small piece (max 2 inches each dimension) of lump wood charcoal
● 1 teaspoon of butter, clarified butter or ghee
● Spices (optional)
Before starting, please note that the charcoal should be natural and not easy-lighting. The easy-lighting charcoals have chemicals on them and you do not want to infuse your food with chemicals - only smoke.
1. Light the barbecue and set the gas on maximum, ideally closing the lid to make it heat up more quickly.
2. Meanwhile, hollow out the onion, so that it forms a "cup" big enough to accommodate the charcoal.
3. When the barbecue is hot, place the piece of charcoal in the center of the food grate, directly over the flames, turning it around with tongs to make sure that all sides heat up.
4. When the charcoal is glowing hot, put the food onto the food grate.
5. Then place the hollowed-out onion on the food grate, next to the charcoal
6. Immediately, transfer the hot charcoal into the hollowed-out onion, using charcoal tongs or some other safe method that does not involve burning your hands.
7. Add a teaspoon full of butter, clarified butter or ghee (optionally mixed with spices) to the hot coal inside the hollowed-out onion.
8. The coal will start emitting a dense white smoke.
9. Close the lid.
10. At the same time as the gas is cooking the food, the trapped smoke from the vaporizing butter and charcoal will infuse the meat with that wonderful smoky flavor that they told you could only be obtained from a charcoal barbecue!
And that’s it. The longer you leave the food there, the smokier the flavor. So, if you like it smoky, it’s better to turn the gas down and let it cook for longer - but obviously it depends on what you’re cooking.
Don’t forget to remove the onion and coal when it cools down, after you finish cooking. And don’t be tempted to eat the onion. Like the onion you use to clean the food grate (see TIPS AND TRICKS: How to clean your food grate) throw it away when finished.
Try this method and let us know how it works out for you.
If your gas BBQ has a flame tamer, the juices from the food ooze out in the heat and fall onto the flame tamer. When they hit the hot flame tamer, they vaporize into smoke and rise up into the food.
Lava rocks (also reviewed on this site: Flavor from the Fire II - smoker boxes, lava rocks and charcoal) work in a similar way, but have certain advantages. Because lava rock is porous, it captures more of the dripping fat and juices. This in turn produces more smoke, adding to the smoky flavor of the food.
Also, lava rock can be spread over the entire surface, unlike flame tamers which leave some parts uncovered. Lava rocks are also better at containing any flare-ups to a local region. With flame tamers, flare-ups tend to spread, when they occur.
Lava rocks are generic and you can buy them in many places. Flame tamers are specific to the appliance. If you need a replacement, you might have to order it separately from the manufacturer.
The most widely advised way of getting a smoky flavor from a gas grill or BBQ is to use wood chips. The idea is to get them hot and smoldering.
There is an ongoing debate among BBQ aficionados about whether or not to soak wood chips in water (or beer) before putting them in a steel box with holes (or wrapping them in aluminum foil with holes) and putting them in the closed gas barbecue in an effort to get some smoke out of them. Soaking them means that initially you will get steam rather than smoke. And if you soak them in beer (or whisky), you will certainly get an interesting flavor
But the question is whether soaking actually does any good. Some say it merely cools the barbecue down and slows the cooking process. Others say it stops the woodchips all burning up at once. They dry out at an uneven rate - or so the theory goes - and thus the soaking helps maintain an even consistent smoke over time, without having to add more chips. Others say that the water only penetrates a couple of millimeters (similar to the debate on marinades - See TIPS AND TRICKS: The BEST Marinade in the World). This means that once the water evaporates, it is as if the chips have never been soaked in the first place.
Rather than enter the fray of this debate, we are going to throw this open to you - our wonderful community of BBQ enthusiasts. Tell us your experiences and let us know what you think at the subject.