Silly question?

Spider · Post by **Spider** » Mar 06, 2008 11:41 pm

I've been looking at a bunch of recipes that refer to a dutch oven. I can't figure out what that is. Is it like the "pasta cooker" you get from the cookware sets?

Post by **Chris_W** » Mar 06, 2008 11:45 pm

You know, I never really knew myself until you asked this question so I did a google image search on Dutch Oven

John · Post by **John** » Mar 07, 2008 1:03 am

The images show it well. I have a very old hammered heavy metal one, and the inside of the lid has raised patterns to make it 'self-basting'. Wonderful for those one-container meals, or a whole chicken...

caliloo · Post by **caliloo** » Mar 07, 2008 8:04 am

Yep - those photos Chris posted are great examples. I have 2 of them, one traditional black iron one and one Le Cruset enameled one in RED that I love.

If you are going to make things that have an acidic base (tomato sauce, etc) then I would recommend the enameled ones since the acid will pit the iron.

They are wonderful for any braised dishes that cook long and slow.

Alexa

Spider · Post by **Spider** » Mar 07, 2008 9:33 pm

Thanks

. Shows you how usefull I think you guys are, I think to ask you before the usual internet search.

newtohosta-no more · Post by **newtohosta-no more** » Mar 09, 2008 4:33 pm

Any time a recipe calls for using a Dutch Oven, I just use the biggest pot I have in my cookware set. I just don't have the room to store every kind of pot, pan, or cooking gadget. Wish I did have a huge pantry with lots of storage space, but I don't.

Justme · Post by **Justme** » Mar 10, 2008 1:30 am

A lot of Dutch Oven receipes can also be made in a crock pot. But, Joan is correct, any large preferable heavy pan with a good fitting lid that can go in the oven will work. You can use them on the stove top also.

You can get good off brands at Wal-mart for under $50 as opposed to the french brand that would be over $200

(have one of the french brand from before they got so expensive, also have a cast iron one).

Tami