dutch oven to conventional oven

[revbigjohn]

Can most or all of the recipes for dutch ovens be made in a conventional oven? I'm really interested in the cobblers. Would the recipes need to be changed and if so how? Would the pot/pan need to be covered?
I don't think I can wait until I get a DO to try the root beer cobbler.

[Kevin A]

I don't see any reason it wouldn't work for you. No it wouldn't be necessary to cover it in your oven, just use any cake pan of similar size to the DO. I would imagine a temperature in the 350 to 375 range would work.

[bobhenry]

I took my 14" cast iron skillet Sunday greased and floured it and dumped in the batter for a hummingbird cake (look online there are a dozen recipes) set the oven to 375 and tossed it in even before the oven reached temp. It turned out fantastic. Two things I did may not matter but I put it in the top rack (bottom burner gas stove) so it would cook a bit more from the top and removed from the oven a few moments early as the heavy cast will retain the heat and continue to cook for a few more minutes.

[Kevin & Sandy]

The opposite is true too, almost anything you like from the oven can be made in a DO.

The lid on a DO provides heat from the top for cooking by placing coals on it, your oven at home already provides that heat so a lid may not be neccesary.

I made a apple filling/spice cake mix/ginger ale cobbler last summer that the kids almost mowed me over for !!