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Have you ever used a Dutch Oven?

MiamiHorror said:
I thought Dutch Ovens were when you fart under a blanket...
Click to expand...

Oh I've done that a few times before. It's a natural bodily function. Can't help it. My ex girlfriend hated it. I told her not to cover her face with the blanket when she sleeps.
 
There is nothing so good as food slow cooked in a CAST IRON Dutch oven and the same goes for cast iron frying pans.
Properly seasoned both are fairly stick free too.
 
The Dutch oven is just a heavy, cast-iron pot with a tight lid. I have two: one that was my grandmother's, another that we bought years ago, a bright yellow pot. But the real deal is the black cast iron that you use to cook roasts, stews, etc. on the stove top over a low flame. The secret is never to use soap on it; just clean it with water. That way the pot stays "seasoned"--at least according to all my German great-aunts and my grandmother.
 
My dutch oven is a do-it-all for me: braising, frying, baking, etc.

It is heavy and maintains a consistent heat level regardless of what is in it.

You'll notice many dutch ovens have an indented top rather than a curves top. This was so that you could put hot coals on the lid and cook from the top and the bottom.

The real beauty of a dutch oven, though, is its ability to seal in flavors and juices by being self-basting. As the hot steam rises, the cooler lid makes the liquid condense and drip back down.
 
Dutch oven = slow cooking. I like the results of slow cooking and don't worry much about the specifics of the container. I could happily live on stews and cassoulets.

If you are going to buy one, don't buy a cheap one. The good ones will last forever, cook more evenly, and clean more easily.
 
I have a crock pot with as stoneware insert that I use fairly regularly. I use it because it is doesn't require a great deal of supervision.
 
I roasted a hen in my crock pot. I stuffed it with a lemon (two halves), oiled in down with olive oil, then sprinkled on some herbs. It cooked about six hours. It was tender and juicy.
 
You will get a very TENDER chicken if you, not so much "roast" in the Dutch oven, but braise it using a little water in the bottom. The downside is the skin won't be crispy but maybe you like it that way.
You could do that either on the stove top or in the oven.
I have a pot roast on the stove right now.......in a Dutch oven....... :p
 
I have used cast iron cookware for more than 20 yrs now and found it t(imo)superior to any other cookware...Since we are now retiresd and travel most of my cooking is over open fire and have found nothing that can stand up to that kind of cooking like cast iron..I have done everything from "baking" a cake to cooking a turkey...If you want to check out Lodge.com for tips using your cast iron..Lodge is the only cast iron cookware I buy..Be sure to check out campfire cooknig as they have recipes for totally flameless cooking ..
 
cuisinart_red_dutch_oven.gif


It's one of the best investments for your kitchen you'll ever make....

It can roast a chicken, cook a pot roast to perfection and even deliver a beef stew so delicious you'll be amazed that you cooked it yourself...

The problem lies in the investment.

You can't get a "good one" for under $90.00, and the best Cuisinart come in at about $129.00.

Yes, that's a lot of money for "a pot" , but trust me when I tell you it will last you a lifetime and it's cast iron goodness will make wonderful dishes - from a roast chicken to a small turkey to a pork roast in a way that will make your friends jealous for life.

Drag your ass to a Williams Sonoma, pick out the color of of your choice, kiss that $125.00 goodbye and prepare to make fantastic meals for the next fifty years.

The cooking vessel is often the most important element of good meals, and no more so than here and right now...

You'll be thanking "your Joshy" for years to come.

Enjoy. ..|
 
JohannBessler said:
Seven, thank you for the comment.

I was wondering: specifically how did you cook the chuck roast? I'd like to try it. My earthenware dutch oven sits in a corner of the garage, seemingly begging me to use it. :)
Click to expand...

It's so easy it's too good to be true....... ;)
I pat dry the roast, trim off EXCESS fat (meat NEEDS some fat to be any good so lay off......:rolleyes: ), rub it with olive oil and season it with some salt and pepper only.
Brown both sides at medium high heat. Place about a 1/4 of a large, coarsely cut, onion on top and add about a cup of water.
Cover and reduce to simmer for about 3 hours. If you turn it over partway through you'll get more flavorful gravy....... :p.
Keep an eye on the water.
It's nice to add some carrots, cut into bite sized pieces, around the meat about an hour before it's done. Potato pieces can be added too but I like mashed potatoes so I don't.
An extra hour of braising will only make it even more tender....... ..|
 
It will definitely work in the oven too!
Slow braising = really REALLY tender meat.
Three hours, or more, at 300º works well......but you must brown the roast on the stove top first....... ;)
The same applies to pork roasts.
 
I've never used a dutch oven, but after reading this thread I'm interested in getting one. Are the Lodge brand they sell at Target any good?

http://www.target.com/s/dutch+oven#...0434&KID=4acafc81-97cd-2769-c369-00006185d85c

I see Bed Bath & Beyond has them too.

I use a crock pot all the time and that works out very well. How is this compared to a slow cooker / crock pot? Also have a pressure cooker which makes the meat very tender very fast.
 
As long as it says lodge it is a quality product regardless where you buy it...But I buy unseasoned and do it myself..You have to decide which one is good for you..Re-season as needed....
 
Crock pots and slow cookers are good but cast iron has many advantages..You can go direstly from stove top to oven without a problem..IMO cast iron has better hear distribution and a few minutes before whatever I am cookiing is done you can remove it from the heat and it will finish cooking,,saving you money on gas or electric depending on what you use...Only time I use a pressure cooker is during canning time so I cant help you there..Once you start with a dutch oven you will find you want the skillet then the corn roll and so on..I am up to 24 pieces now!
 
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