11-10-2018, 07:31 PM
#1
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A number of years ago, I became fed up with the poor results I was getting from my crock-pot. I was never able to recreate the savory dishes that it claimed to have mastered. While I’ve taken a number of cooking classes, none covered cooking low-and-slow with a Dutch oven. Looking to perfect things like: green-chili, southwestern chicken-chili, beef stew, and that amazing Italian ragu/bolognese for use over pasta/lasagna - I picked up a staub enameled Dutch oven and set out to master that which had so far eluded me. I’d love to chat with others who appreciate the Dutch oven, discuss recipes, etc. 

It’s autumn in Colorado, and there is snow on the forecast. I’ve got a pot of red sauce 3-hours in, slowly reducing before I add the spicy Italian sausage. Saw a recipe earlier that advocated adding fennel seeds - don’t know why I never thought of that before but I did and it smells amazing!

What do you love cooking in a Dutch oven?


[Image: W1HOq6d.jpg]

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 11-10-2018, 08:39 PM
#2
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Bread. I used to bake it either in a bread pan or direct on the oven stone with parchment paper, the oven spring is so much nicer with a dutch oven. Fondant potatoes, risotto, beef bourguignon ...
btw, am visiting a friend in fort collins, nice town. Everyone is talking about how cold its getting and the snow coming. In Minnesota the ground is all white, 5-10 degrees and a layer of ice on everthing. This looks like fall to me Smile

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 11-10-2018, 10:24 PM
#3
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I use 2 Le Creuset and 1 Staub DO, all round shaped.

A 32 cm 7 liter Le Creuset roasting pan, that is alsost wok shaped, but is a dutch oven. Great for stews and chillis

A 28 cm 6,7 liter Le Ceuset pot, the classic signature line you see in all the shops. Great for stews and especially soups.

A 28 cm 3,7 liter Staub DO/Braiser. Great for all braising, I start it on the stove and end up in the oven.

Some think these dutch ovens are great for all cooking, Staub and Le Creuset tell us they are, but in reality they work best for a select few dishes: slow cooked food

Sure you can make a sauce in enameled cast iron, but it’s really not meant for sauce making.

Sure you can sear a steak in it, but a PLY cladded pan and a raw cast iron pan is so much better at searing.

I only use my dutch ovens for stews, soups and braises.

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 11-11-2018, 12:12 AM
#4
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Claus - what kinds of stews do you create in the Dutch oven?

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 11-11-2018, 12:14 AM
#5
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I added a bit too much red pepper flakes into the red sauce, but it turned out great! Good thing I like it spicy - and slow cooking mellows the heat a bit.


[Image: mIYu87i.jpg]

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 11-11-2018, 09:41 AM
#6
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Bolognese sauce is what I make most often in mine.
My wife makes chicken curry in it a lot too.

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 11-11-2018, 10:57 AM
#7
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You guys are making me hungry  Hambre

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 11-11-2018, 12:03 PM
#8
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(11-11-2018, 12:12 AM)mike_the_kraken Wrote: Claus - what kinds of stews do you create in the Dutch oven?

I make these stews, mostly from November - April:

Beef Bourguignon
Osso Buco
Coq au vin
Spaghetti Bolognese (but I usually make mine with more vegetables added)
Goulash
Hunters stew
Chilli con carne
Curry chicken stew

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 11-12-2018, 06:46 AM
#9
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We have a CI DO and a SS. I use them for lots of things as the design is intended. The SS I made chicken and pastry (an ATK recipe) in just the other day. Of course soups and stews, bread, and pot roast. A DO can do so many things. Oh, and we have at least one DO that is intended for being used surrounded and covered in campfire coals. It has legs and a lid with a rim to hold the coals.

Since our campfire DOs  are buried, here's what they look like. Except ours are aluminum.

https://www.amazon.com/s/?ie=UTF8&keywor...eit4jja8_e

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 11-12-2018, 09:19 AM
#10
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I’ve seen the camp DO covered in coals in photos only. How does one keep the heat going for 6-8 hours?

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 11-12-2018, 11:02 AM
#11
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(11-12-2018, 09:19 AM)mike_the_kraken Wrote: I’ve seen the camp DO covered in coals in photos only. How does one keep the heat going for 6-8 hours?

I have seen people build fires, but the coals on the dutch oven, then build the fire around it.

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 11-12-2018, 12:00 PM
#12
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I love dutch ovens!
Got some Creuset, Hackman and Lodge underway.

This time of year, a nice game stew or pulled wild boar is what I make,

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 11-12-2018, 06:18 PM
#13
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Dutch ovens are another rabbit hole my friends.  I love vintage griswold and wagnerware.

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 11-12-2018, 06:36 PM
#14
  • evnpar
  • Emeritus
  • Portland, Oregon
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I have two Lodge cast iron dutch ovens, nothing fancy and inexpensive, reserved exclusively for bread. My wife can use her Le Creuset DO's for cooking, but she has to stay away from my bread pots.

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 11-12-2018, 07:49 PM
#15
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(11-12-2018, 06:36 PM)evnpar Wrote: I have two Lodge cast iron dutch ovens, nothing fancy and inexpensive, reserved exclusively for bread. My wife can use her Le Creuset DO's for cooking, but she has to stay away from my bread pots.

I’m looking forward to making bread! I’ve read that the 4.5qt wide version i have is a good size for a loaf. Perhaps this weekend.

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 11-13-2018, 01:17 AM
#16
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(11-12-2018, 06:36 PM)evnpar Wrote: I have two Lodge cast iron dutch ovens, nothing fancy and inexpensive, reserved exclusively for bread. My wife can use her Le Creuset DO's for cooking, but she has to stay away from my bread pots.


I do it exactly like you.
I use two inexpensive DO for my bread making, since the high heat you need to bake the bread at makes it very hard to get the enamel totally clean.

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 11-13-2018, 01:43 PM
#17
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Mike, I make the no knead loaf found on the 'net. Look it up. You'll love it if you love a crusty rustic loaf.

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 11-15-2018, 04:58 AM
#18
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I made some bread and pot roast for dinner yesterday.  Also made my own butter for the bread.  I love dutch ovens and cook in them a lot during the winter.  [Image: IQyzn7s.jpg][Image: C0WHPG6.jpg][Image: lpbLKQo.jpg]

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 11-15-2018, 04:08 PM
#19
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Nice! Those both look amazing! Pot-roast/farmers-stew was one of the first things I learned to cook in a DO

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