When I was a young woman, I had to learn . I didn’t learn with a cooking pot, but rather, a small-ish stovetop (definitely not safe for the ). You know, the ones that come with most sets of pots and pans.
These days, I have large ovens in two sizes: the 7-quart and the 9-quart. Also, I still have a large heavy stainless steel stockpot (that I LOVE) that could also double as a if I used it on the stovetop.
The wonderful thing about generally and these large cooking pots specifically is that they produce spectacular results.
What Exactly Is a ?
Essentially, these large cookers are little more than pots with tightly sealing lids. Traditionally constructed from , you’ll often find modern Dutch ovens available in heavy, cast aluminum and ceramic materials.
What Is So Great About a Dutch Oven?
The best thing about a Dutch oven is its versatility. These large pots are perfect for searing meat on the stovetop over high heat. After searing your meat on the stovetop, you can then transfer the entire Dutch oven and its contents to your oven for cooking for a long time over low heat.
What Size Dutch Oven Is Most Useful?
Most people enjoy a 5-quart, 6-quart, or 7-quart Dutch oven. These sizes seem to be ideal for cooking dinner for up to four people. The most popular sizes of Dutch ovens sold are 5.5-quart Dutch ovens, according to Le Creuset and Staub.
: A Bit of Background
The origins of these large pots are somewhat shrouded in mystery.
The Dutch Connection
During the 17th century, foundry workers in the Netherlands began casting high-quality using a unique sand-mold process. Cast predominantly in brass, these pots and pans were of exceptionally high quality with smooth, even surfaces.
The English Connection
The generally high standards this process was turning out eventually caught the eye of an English foundryman, one Abraham Darby.
He traveled to the Netherlands to observe the process and returned convinced he could use a similar procedure to make cheaper, but equally high quality, . And his secret was to use instead of brass.
Abraham eventually patented the casting procedure in 1707, naming it the “ process” in deference to its country of origin.
The American Connection
At this point, the evolution of the crosses the pond to America. There, the humble little cast- continued to be refined and grew apace in popularity and demand. In fact, the legs and keeper rim around the lid of the are attributed to the input of none other than Paul Revere.
Other famous fans of these pots included Lewis and Clark who used them throughout their foray into the American West. The efficiency and flexibility of the weren’t lost on the common man either.
As a result, the ovens became a standard fixture with frontiersmen, ranchers and homesteaders alike and remain popular to this day.
The Today
In most core respects, the has changed little over its long and fascinating history. The basic principles of which has made them such perennial favorites still persist and the most noteworthy changes have been cosmetic alone.
Enamel finishes and modern ceramic construction have lent the a boutique air which has won it pride of place in many an upper-crust kitchen.
How Dutch Ovens Work
The ‘s success is less about what it does and more about what it doesn’t do. Firstly it doesn’t allow moisture to escape while you’re . And secondly, it doesn’t unevenly and doesn’t lose quickly.
The lid on the is truly a low-tech magic wand. It seals just enough to prevent moisture and from escaping during . That stops food drying out and regulates time resulting in succulent veggies and fall-off-the-bone tender meat.
Now, this is not a new concept and several other types of seal during . The ‘s secret weapon, however, is its heavy construction.
Heavy, in this case, refers to the thicker walls of the which evenly and retain well. Of course, in the case of , these characteristics are amplified. ovens possess exceptional thermal efficiency and maintain even distribution for long periods.
Not only does this allow for less energy input for any given task but also enhances the process generally. You’ll find your food cooks evenly, does not burn in isolated spots and browns up perfectly every time.
Now, in our quest to learn , let’s consider the two ways people typically use them.
with a : Open Fire vs. Stove Top or
Dutch ovens lend themselves very well to outdoor or the comfort and convenience of your kitchen. In reality, all you have to do is add a source of , and the does the rest.
Outdoor With
Outdoors (campfire cooking) over hot coals or charcoal briquettes is roots and this cooking method is, after all, what these gorgeous pots were originally designed for. When it comes to with coals, the good old-fashioned , ridge lid is just the ticket.
The easiest and most convenient choice of fuel for open-air is compressed . They are easy to light and burn longer and more evenly than food fire coals. And, you be surprised at how little you will need to cook a full meal.
For example, the accepted rule of thumb is twice as many as the pot is wide. In other words, you’d use 20 for a 10-inch diameter pot to achieve 350 degrees Fahrenheit temperature.
And actually doing the is really simple. The minority of the coals, in this case, 7 are placed evenly under the loaded pot and 13 on the lid. This arrangement ensures even heating of the entire with predictably succulent and delicious results.
You can even bake bread in these large cooking pots.
A couple of extra things you will need are a lid lifter, suitably sized trivets, a stiff long bristle grass brush and a pair of tongs. The lid lifter is essential for lifting the hot lid and coals to stir or add ingredients while .
The trivets are used to put keep the lid out of the dirt temporarily if you have to take it off to work in the .
The brush comes in handy for cleaning ash off the lid if you have to replenish the coals. And obviously, the tongs work a whole lot better than your fingers for handling the coals. A good pair of resistant gloves and a thermometer will also not go amiss.
on the Stovetop or
The or stovetop is the easiest place to learn and is the domain of those colorful enamel numbers my ex might have liked. If you use your gas range or all you’ll really need is a good recipe.
Stovetop is effective and delivers excellent, predictable results. You can easily regulate the and, even though it only reaches the bottom of the , you’ll find the results outstanding.
However, these ovens really excel as ovens within an . The even from top and bottom produces excellent results. And the fact that these pots seal in moisture and cook evenly beats the way your cooks any day.
What Are the Benefits of in a ?
In a word – many. Food cooked in a large heavy pot like this is amazingly succulent and flavorful and, because it loses less moisture, healthier. Dutch ovens also cook and brown a lot more evenly than other . And they are convenient and flexible to boot.
These wonders allow you to conjure up large, one-pot meals with ease. And, the additional bonus is you only have one pot to wash afterward!
If that isn’t enough convenience and flexibility, you can stack Dutch ovens on top of each other when outdoors. The coals on one lid the bottom of the pot above and so forth. That allows you to cook for a small army while leaving a very small footprint.
One of the best things about these large ovens, particularly cast- variants, is their minuscule energy appetites. They simply take so little input to achieve any given result and hold that so much longer than other types of .
The to Buy
Are you wondering “which Dutch oven should I buy?” Let’s go over some of the best Dutch ovens. These are listed in no particular order.
1. Lodge 6 Quart
Lodge has been making cast in Tennessee since 1896 and still makes some of the finest examples today. The six-quart enameled is stylish, durable and will complement both your style and your dishes for years to come.
Available in a range of sizes and colors, this pot is a winner in any kitchen. Note that heavy cast iron pots don’t do well with a glass top stove.
2. Lodge Camp
If you’re cooking outdoors over a campfire, you definitely need a good Dutch oven. We love the Lodge Deep Camp version that comes in big sizes, including 8-quart and 10-quart.
However, the Lodge Camp oven also comes in smaller sizes, all the way down to 2-quart.
You can also buy this oven with a meat rack and trivet.
If your Lodge cast iron skillet or other cookware becomes rusted, you can clean your cookware thoroughly with steel wool down to the bare cast iron. Then, you need to re-season it.
3. Crock Pot Artisan Round Enameled Cast Iron Dutch Oven
If you want an excellent Dutch oven (sometimes called a French oven) with an enamel coatingthat will match your kitchen, check out the Crock Pot Artisan Enameled Cast Iron pot.
The Crock Pot Dutch oven comes in 12 different colors and three different sizes: 3-quart, 5-quart, and 7-quart. You can also choose between two different shapes.l
- Round
- Oval
The Crock Pot version also comes with options for various features, including lids, skillets, and braisers.
The best thing about the Crock Pot enameled cast iron Dutch oven is that it’s affordable. Also, the reviews for this versatile cooking pot are incredible.
4. Cuisinart Chef’s Classic Enameled Cast Iron Covered Casserole (5 quart)
Cuisinart makes a nice Dutch oven that comes in sizes 3-quart, 5-quart, and 7-quart.
You can also choose between several different colors in the Cuisinart Chef’s Classic Enameled Cast Iron round (or oval) covered casserole.
What Dutch oven do chefs use? Most professional chefs prefer the Le Creuset round casserole pan.
The Le Creuset Dutch oven is available in eight different colors, and you can also find this excellent pot in different sizes.
6. Staub Enameled Cast Iron Round Dutch Oven
You can buy a Staub enameled cast iron pot in several different sizes, including 4-quart, 7-quart, 6-quart, 5-quart, and 9-quart. However, the most popular size for the Staub Dutch oven seems to be the 5.5-quart size.
The Staub version with enamel coating comes in 9 different colors. Staub cookware isn’t cheap, but most folks who love it say it’s totally worth the price.
7. Stansport
If outdoor is your forte then the Stansport is just the number for you. This Dutch oven is significantly cheaper than cast iron Lodge Dutch ovens.
An excellent example of simple, robust open fire ovens, this beauty features a traditional flanged lid and a generous eight-quart capacity. You can also buy the stand that will allow you to cook in this camping Dutch oven outside over a fire with hot coals or charcoal.
8. Amazon Basics Enameled Cast Iron Covered Dutch Oven
We couldn’t do this list without including the Amazon Basics enameled Dutch ovens because the reviews are so stellar (as of this writing, there are nearly 29K reviews and the average rating is 5-star). Also, this is an affordable Dutch oven.
The Amazon Basics cast iron pot comes in three sizes: 4.3-quart, 6-quart, and 7.3-quart. You can also buy this gorgeous cooking pot in 12 different colors.
How to Cook a Pot Roast in a
If you are wanting to learn , you could try the following recipe. That’s such a great example of what can be done with these fantastic implements. Pot roasts are not the easiest of things to cook generally and may sound overly ambitious.
Give it a whirl though, and you are certain to be surprised at how easy it is to make yummy stews and how drop-dead delicious the end result is.
Pot Roast
Ingredients:
- 1 tablespoon extra virgin olive oil
- 4 to 5 pounds of chuck roast or beef blade
- 1 large, whole sweet potato, washed
- 6 large russet potatoes, coarsely cubed
- 10 whole cloves of garlic
- 2 onions (red or white), quartered
- 1/2 cup dry red wine
- 2 cups of beef broth (or beef stock)
- 1 tablespoon fresh thyme
- Sea salt
- Black pepper
Instructions:
- Preheat your to 325 degrees Fahrenheit
- Season the roast with salt and black pepper
- Add the extra virgin olive oil to your pan and until it reaches medium-
- Brown the meat in the pan on every side
- Stack your veggies around the chuck roast with a layer of garlic over the top of it
- Combine the red wine and beef stock (and maybe a little hot water for extra sauce) and pour over the roast
- Sprinkle the fresh thyme over the roast
- Cover and place into the pre-heated
- Roast for four to five hours or until the roast flakes easily with a pair of forks.
When you remove your pot from the oven, be sure to use a heavy oven mitt so that you don’t burn yourself.
Serve your pot roast with corn bread, crusty French bread, sourdough bread, or whatever bread you like!
You can easily adapt this pot roast recipe for the or for in a Crock Pot. Also, if you don’t have a lid, you can cover your pot with aluminum foil.
What are some great ? You can create tons of different , including stews with crusty bread, soups, casseroles, braised chicken, and more. You can also bake bread and baked goods in a Dutch oven.
: The Wrap Up
We hope this has helped you come a little closer to knowing . And we hope you are enthusiastic about trying one out. We will bet good money that you won’t regret it!
Bon appetit!
Extra: Want to know more about Dutch oven cooking? Watch the video below.
