Eastern Europe, but mostly in Russia, a chugunok is a cast-iron pot used in a modern oven or in a traditional Russian oven, hearth, or a campfire. A chugunok is used in a variety of cooking methods, including high temperature cooking, low-temperature cooking, thermal cooking, slow cooking, smothering, roasting, baking, braising, and stewing. The shape of a chugunok is similar to a traditional crock with a narrow top and bottom and wider in the middle. When used inside a traditional oven, a long handled holding tool is used with a roller that serves as a lever to lift a heavy chugunok in and out of the oven. Since there are no handles, it's inconvenient to use a chugunok on a kitchen stove. Often several chugunoks of different sizes are used in the oven at the same time to prepare the entire meal. Dishes usually cooked in a chugunok are roast meat with vegetables called "zharkoye", holubtsi, potato babka, stuffed peppers, and baked milk. Use in cooking Dutch ovens are well suited for long, slow cooking, such as in making roasts, stews, and casseroles. Virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch oven. When cooking over a campfire, it is possible to use old-style lipped cast-iron Dutch ovens as true baking ovens, to prepare biscuits, cakes, breads, pizzas, and even pies. A smaller baking pan can be placed inside the ovens, used and replaced with another as the first batch is completed. It is also possible to stack Dutch ovens on top of each other, conserving the heat that would normally rise from the hot coals on the top. These stacks can be as high as five or six pots. Seasoning and care Bare cast iron Traditionally Dutch ovens are seasoned like other cast-iron cookware. After use Dutch ovens are typically cleaned like other cast-iron cookware: with boiling water, and a soft brush or sponge. Where possible, a cleaned and freshly oiled Dutch oven should be stored in a clean, dry location with the lid ajar or off to promote air circulation and to avoid the smell and taste of rancid oil. If the Dutch oven must be stored with the lid on, a paper towel or piece of newspaper should be placed inside the oven to absorb any moisture. With care, after much use the surfaces of the Dutch oven will