IT AIN'T JUST FOR ROASTS AND STEWS ANY MORE

The black cast iron pot with a flanged lid to hold coals and three legs to set over coals, commonly called a camp style Dutch oven, figured prominently in the exploration, settlement, and development of the West. From early explorers, Lewis and Clark, to pioneers crossing the plains in covered wagons, to cowboys driving cattle to market, the Dutch oven provided nourishing meals and was one of the most utilized and treasured vessels they possessed. Because of its durability and versatility, it eliminated the necessity of taking assorted pots and pans when space was so limited. Cooks could bake, steam, stew and fry in the oven and cook eggs and griddle cakes on the inverted lid. Its use was so widespread on cattle drives that Charles Goodnight designed a special compartment, called a boot, on his chuck wagon to transport the Dutch oven.

The popularity of the Dutch oven has increased in recent years and will be the inspiration for the Dutch Oven Cook Off, Saturday, May 17 th from 10:00 am to 2:00 pm at Red Bluff City Park, in Down Town Red Bluff, CA as part of the celebration during the Great National Canoe and Kayak races on May 17th. The cook of is sponsor by;

Penzeys Spices, Brookfield, WI - Western Originals, Red Bluff, CA - Raley's Supermarket Red Bluff, CA - Camp Chef, Logan, UT

Lodge Dutch Ovens, South Pittsburg, TN - Moore's Flour Mill, Redding, Ca - Red Star Yeast, Milwaukee, WI - Staples, Red Bluff, CA

If you would like to enter the cook off competition contact Don Mason at 530-527-1027 or dmason50@att.net . Once you contact Don he will send out an informational letter, application, rules and a map to the cook-off.  Be sure to send him your snail mail address.