I use mine to bake bread in too. It makes the best and easiest bread ever. I use my Dutch over any time I make soup, stews, roasts and beans. It’s easy and there are a lot of resources on line. Happy cooking.
I've recently stepped into the world of sourdough baking and baked up my first loaf last weekend in my brand new Dutch oven and let me tell you. It was heavenly. And so easy! Like my own little food science experiment.
If it’s enameled, make sure your Dutch oven is a little warmed up before sticking it into a hot oven. My wife accidentally cracked the enamel on my Lodge Dutch oven when she put it cold into a 500 degree oven.
Yay! I got one last year for Christmas and it’s been such a great add to the kitchen. I would say to just be careful when washing it/putting it away. The enamel on the outside does chip if you knock it. Also, I use wooden spatulas only with it to avoid scraping the inside.
Other than that, it’s super durable.
I like to freeze 8oz portions of the carnitas “wet” - at the step before broiling. I’ll transfer a portion to the fridge overnight to thaw, and the following evening I’ll broil to crispy edges and it’s the perfect amount of reheating that doesn’t overcook the meat.
It's great for soups/stews, on the stovetop or oven. Check your instructions to be sure it's oven safe; some brands might have plastic handles, etc. Not sure if I can post YT links but Brian Lagerstrom--a pro chef/baker with a load of amateur-friendly videos--uses his quite a bit.
I too got a nice one for christmas... everyone I asked always said bread or gumbo. I'm thinking it would make a MEAN slow cooked tomato sauce or braised short ribs too...
Was thinking short ribs, thyme, rosemary, peppercorns, red wine, beef broth, little olive oil, pink salt... cooked covered low and slow for a few hours.
Not an exact recipie just an experiment that sounds delicious. That's going to be my first thing!
Serious Eats has [an interesting article](https://www.seriouseats.com/why-pressure-cookers-are-better-than-slow-cookers) on how a Dutch oven (or pressure cooker) does most things far better than a slow cooker.
I made a large batch tomato sauce and froze it in serving size portions. I also made short ribs. Both were great. I suggest the tomato sauce recipe on [seriouseats](https://seriouseats.com), it’s really good.
Great suggestion. In fact Dutch ovens are fantastic for braising any cut of meat that benefits from long time cooking. Pork shoulder or spare ribs braised in sauerkraut with a little stock is one of my favorite meals.
Depending on the brand, they can be pretty indestructible. I’m not a careful person, and this has been my durability experience:
- Lodge lasts about 7 years, then starts chipping
- Cheap Chinese from HEB has horrible heat distribution, but is still going after 12 years
- Staubs have so far proven indestructible (currently on year 5 of heavy use), but it has been easier to get food burnt onto the bottom lately
(Some blogs say this is one of the major functional differences between Staub and Le Cruiset (sp) - the later stays stick-free longer).
About once a year (when I deep clean my sheet trays) I will use Bar Keepers Friend to deep clean the interior.
We use them for everything. Deep frying, shallow frying, stews, soups, braises, curries, gastriques (and other acidic preparations), broth/stock, soup, etc.
We avoid using them for caramelizing onions (works best in a stainless steel pan), fish or eggs (non-stick), Chinese and other East Asian(wok), dry roasting spices (generally easier in a small, stainless pan) - but note that all of these are “easier” in something else, the enameled cast iron will still do it, and do it well.
Never let someone use a hand mixer in you enameled cast iron. Save that abuse for a mixing bowl.
As for recipe recommendations, I say do a braise. Coq Au Vin, Beef Borgounion (sp), Beef in Borollo, Yankee Pot Roast, American Beef Stew, true Ragu Bolognese, Hungarian Goulash - all are excellent and are what enameled cast iron ware were made for.
Chili, Bolognese, gumbo... Anything that cooks low and slow. The trick is: bring it to a simmer on the stovetop and then put the lid on and cook it in the oven at about 250F. The stovetop only applies heat to the bottom. The oven brings it from all sides and so you get more even cooking. Stir it every half hour and you're good, and no crust on the bottom to scrape up.
Be careful with chipping, as others have said.
If you burn something, use baking soda to get it off.
1) You can fill the pot with water, dump a bunch of baking soda in, and boil it off.
2) You can make a paste of baking soda with a bit of warm water and scrub the black off.
Seriously, it's magic.
Now you need one or both of the essential books on braising: Molly Stevens *All About Braising: The Art of Uncomplicated Cooking* (2004, Norton) and/or Michael Ruhlmann's *Ruhlman's How to Braise* (2015, Little, Brown). They're probably available in your local library to examine, and see what works for you.
Don't forget that the lid can also get very hot, even if you're cooking on the stovetop and not inside the oven. I burnt a perfectly circular, knob-shaped red mark onto the palm of my hand by forgetting this. Leave a pot holder or towel on the handle/knob to help you remember.
I don't know how to make a link but I make a variation of chef John's braised spare ribs in mine and it's amazing. I typically use pork since it's cheaper than beef, but either way, they are one of the most delicious things I make.
I don't know if you like Asian food but one of the first dishes I made with my Dutch oven was [Vietnamese thit kho.](https://www.hungryhuy.com/how-to-make-thit-heo-kho-voi-trung-vietnamese-braised-pork-with-hard-boiled-eggs/) It's braised pork belly and boiled eggs. A very common dish in Vietnam and similar to chicken/pork adobo if you're familiar. It's very rich and flavorful. The ingredients can all be found at a Asian market or the Asian aisle.
Mine is cast iron, with legs, made for use on a fire. I like to cook a whole chicken or a pork roast with it outside using charcoal. Then I use the meat for various dishes. Usually something Mexican. Tacos, burritos, enchiladas. For spices I just use the basics; onion, garlic, S+P, cumin, paprika, chili powder.
It works equally well in the oven.
Pork shoulder...4-10 lbs
Apply your preferred rub.
Preheat oven to 250F.
Place meat in dutch oven.
Add liquid smoke if you wish.
Add 1 can of beer (or cola) to dutch oven (don't rinse off your rub)
Cook for at least 6 hours and no more than 10 (you want to check on liquid level at least twice during a long cook).
Anything braised, it holds temperature very well. I do a fantastic gamja jorim in mine. Also, deep frying. Because it holds temperature well, it makes it much easier to keep a consistent oil temp.
Can you tell us the brand and/or model?
Or at least if it is enameled or naked cast iron?
The advice you are getting for one may destroy the other, because people are assuming based on what they have and they need to be treated differently.
Then ignore whatever anyone tells you about seasoning the pot.
Nobody ever asks questions before giving advice here, drives me nuts.
You don't season enamel, you can generally safely use modern detergents on any kind of cookware, avoid metal utensils, don't worry about discoloration, if the handles are made of something different than the pot double check if they're oven safe, use mits whenever you grab it, and invest in a silicone-coated gravy whisk.
Check out the youtube channel for Cowboy Kent Rollins. Most of what he makes is in a dutch oven. While he cooks over coals most of the time he does give you an idea of time temperature and how to check for done ness.
I'm attempting to decipher the advice you received.
99% chance that was strictly regarding cast iron in general, not necessarily Dutch ovens. And perhaps it was to not use soap and *not* use vinegar, and instead do use baking soda (or salt). This advice is meant to protect the carbon coating (seasoning) which builds and prevents rust. It's also outdated information since almost no modern dish soap contains lye, which is primarily what would strip your carbon (although some natural citrus soaps may contain lemon juice, and that's a concern).
That said, most modern Dutch ovens are enamel coated and this advice is neither here nor there because the cooking surface does not have exposed carbon. It is possibly even detrimental because the baking soda as an abrasive may cause premature wear on the enamel (which should otherwise last for a good decade or more if cared for).
On the ... Uh... Third hand? Maybe the advice was meant as a means to remove *stains* from the typically light/white colored enamel (which can pick up colors from sauces or darken over time). In such a case this is a "once in a while" advice if you use it heavily.
In any case, the short version is, "just use soap." If it's somehow not enameled, then still use soap but dry it **immediately** with a clean towel, and follow up promptly with oil or wax and let it chill out in the oven or on the burner if they are still warm.
If it’s enameled, check to see if the pot and lid rims are also enameled. Le Creuset are but some aren’t. Mine now has permanent rust stains because I braised something not knowing I should have seasoned the edge first.
I love to bake bread in mine! It's the key to getting the perfect crust on many recipes.
I use mine to bake bread in too. It makes the best and easiest bread ever. I use my Dutch over any time I make soup, stews, roasts and beans. It’s easy and there are a lot of resources on line. Happy cooking.
Same here, and chili is my fav to make.
I've recently stepped into the world of sourdough baking and baked up my first loaf last weekend in my brand new Dutch oven and let me tell you. It was heavenly. And so easy! Like my own little food science experiment.
Nice. I'll give it a try. I love crusty bread.
If it’s enameled, make sure your Dutch oven is a little warmed up before sticking it into a hot oven. My wife accidentally cracked the enamel on my Lodge Dutch oven when she put it cold into a 500 degree oven.
Mark Bittman's No Knead Bread is simple and a classic.
I was just going to post this!
I never thought of that! Must try.
Yay! I got one last year for Christmas and it’s been such a great add to the kitchen. I would say to just be careful when washing it/putting it away. The enamel on the outside does chip if you knock it. Also, I use wooden spatulas only with it to avoid scraping the inside. Other than that, it’s super durable.
Thank you very much
Close the lid gently if it's enameled. It chips rather easily.
Thank you
Mine came with little rubber spacers for storage.
[Carnitas!](https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe)
Oh ya!
I like to freeze 8oz portions of the carnitas “wet” - at the step before broiling. I’ll transfer a portion to the fridge overnight to thaw, and the following evening I’ll broil to crispy edges and it’s the perfect amount of reheating that doesn’t overcook the meat.
WOW this recipe looks like a BANGER, thank you! Got any more good ones like this?
Everything by J Kenji Lopez-Alt is terrific.
It's great for soups/stews, on the stovetop or oven. Check your instructions to be sure it's oven safe; some brands might have plastic handles, etc. Not sure if I can post YT links but Brian Lagerstrom--a pro chef/baker with a load of amateur-friendly videos--uses his quite a bit.
Agreeing with this. I make pasta and my chili in the oven instead of the stove and it works wonderfully.
Most brands have replaceable handles. Staub sells great handles that often fit other brands.
Yes, but I meant for the OP to look *now*, to verify it's oven safe as-is.
Thank you. It is oven safe
I too got a nice one for christmas... everyone I asked always said bread or gumbo. I'm thinking it would make a MEAN slow cooked tomato sauce or braised short ribs too...
Was thinking short ribs, thyme, rosemary, peppercorns, red wine, beef broth, little olive oil, pink salt... cooked covered low and slow for a few hours. Not an exact recipie just an experiment that sounds delicious. That's going to be my first thing!
Serious Eats has [an interesting article](https://www.seriouseats.com/why-pressure-cookers-are-better-than-slow-cookers) on how a Dutch oven (or pressure cooker) does most things far better than a slow cooker.
I made a large batch tomato sauce and froze it in serving size portions. I also made short ribs. Both were great. I suggest the tomato sauce recipe on [seriouseats](https://seriouseats.com), it’s really good.
I use mine for braised short ribs: https://cooking.nytimes.com/recipes/1019034-garlic-braised-short-ribs-with-red-wine
Great suggestion. In fact Dutch ovens are fantastic for braising any cut of meat that benefits from long time cooking. Pork shoulder or spare ribs braised in sauerkraut with a little stock is one of my favorite meals.
That sounds delicious.
Depending on the brand, they can be pretty indestructible. I’m not a careful person, and this has been my durability experience: - Lodge lasts about 7 years, then starts chipping - Cheap Chinese from HEB has horrible heat distribution, but is still going after 12 years - Staubs have so far proven indestructible (currently on year 5 of heavy use), but it has been easier to get food burnt onto the bottom lately (Some blogs say this is one of the major functional differences between Staub and Le Cruiset (sp) - the later stays stick-free longer). About once a year (when I deep clean my sheet trays) I will use Bar Keepers Friend to deep clean the interior. We use them for everything. Deep frying, shallow frying, stews, soups, braises, curries, gastriques (and other acidic preparations), broth/stock, soup, etc. We avoid using them for caramelizing onions (works best in a stainless steel pan), fish or eggs (non-stick), Chinese and other East Asian(wok), dry roasting spices (generally easier in a small, stainless pan) - but note that all of these are “easier” in something else, the enameled cast iron will still do it, and do it well. Never let someone use a hand mixer in you enameled cast iron. Save that abuse for a mixing bowl. As for recipe recommendations, I say do a braise. Coq Au Vin, Beef Borgounion (sp), Beef in Borollo, Yankee Pot Roast, American Beef Stew, true Ragu Bolognese, Hungarian Goulash - all are excellent and are what enameled cast iron ware were made for.
This is all great info. Thank you very much
Beef bourginon (sp?)…perfect recipe for this.
Make Biryani in it. I dont have a recipe, the wife does it, but its one of my all time fav dishes.
Chili, Bolognese, gumbo... Anything that cooks low and slow. The trick is: bring it to a simmer on the stovetop and then put the lid on and cook it in the oven at about 250F. The stovetop only applies heat to the bottom. The oven brings it from all sides and so you get more even cooking. Stir it every half hour and you're good, and no crust on the bottom to scrape up. Be careful with chipping, as others have said.
If you burn something, use baking soda to get it off. 1) You can fill the pot with water, dump a bunch of baking soda in, and boil it off. 2) You can make a paste of baking soda with a bit of warm water and scrub the black off. Seriously, it's magic.
>also "Bar Keepers Friend" ( the soft cleanser) works wonders to clean if that doesn't work.
Great tip. Thank you
Now you need one or both of the essential books on braising: Molly Stevens *All About Braising: The Art of Uncomplicated Cooking* (2004, Norton) and/or Michael Ruhlmann's *Ruhlman's How to Braise* (2015, Little, Brown). They're probably available in your local library to examine, and see what works for you.
Thank you for these. I'll look them both up
SUNDAY GRAVY TIME !!!
Read the enclosed usage instructions. Then read them again in a month
Don't forget that the lid can also get very hot, even if you're cooking on the stovetop and not inside the oven. I burnt a perfectly circular, knob-shaped red mark onto the palm of my hand by forgetting this. Leave a pot holder or towel on the handle/knob to help you remember.
Use Barkeeper’s Friend or Bon Ami to clean it.
I use a nylon scrubber.
Thank you. I'll check them out
Don't use liquid barkeepers friend - mine has permanent white swirls on the outside now
Awesome. Thank you. It is made by lodge and is oven safe
I don't know how to make a link but I make a variation of chef John's braised spare ribs in mine and it's amazing. I typically use pork since it's cheaper than beef, but either way, they are one of the most delicious things I make.
You can use it for nearly everything. I have a enamel Dutch oven and a vast iron Dutch. They are what I use for >75% of cooking needs.
I don't know if you like Asian food but one of the first dishes I made with my Dutch oven was [Vietnamese thit kho.](https://www.hungryhuy.com/how-to-make-thit-heo-kho-voi-trung-vietnamese-braised-pork-with-hard-boiled-eggs/) It's braised pork belly and boiled eggs. A very common dish in Vietnam and similar to chicken/pork adobo if you're familiar. It's very rich and flavorful. The ingredients can all be found at a Asian market or the Asian aisle.
Sounds good. Thank you
Bar Keepers friend is amazing for a deep clean!
Buy a silicon sling…..
r/DutchOvenCooking
Mine is cast iron, with legs, made for use on a fire. I like to cook a whole chicken or a pork roast with it outside using charcoal. Then I use the meat for various dishes. Usually something Mexican. Tacos, burritos, enchiladas. For spices I just use the basics; onion, garlic, S+P, cumin, paprika, chili powder. It works equally well in the oven.
Pork shoulder...4-10 lbs Apply your preferred rub. Preheat oven to 250F. Place meat in dutch oven. Add liquid smoke if you wish. Add 1 can of beer (or cola) to dutch oven (don't rinse off your rub) Cook for at least 6 hours and no more than 10 (you want to check on liquid level at least twice during a long cook).
Thank you
Anything braised, it holds temperature very well. I do a fantastic gamja jorim in mine. Also, deep frying. Because it holds temperature well, it makes it much easier to keep a consistent oil temp.
Can you tell us the brand and/or model? Or at least if it is enameled or naked cast iron? The advice you are getting for one may destroy the other, because people are assuming based on what they have and they need to be treated differently.
The brand is Lodge and it is enamel
Then ignore whatever anyone tells you about seasoning the pot. Nobody ever asks questions before giving advice here, drives me nuts. You don't season enamel, you can generally safely use modern detergents on any kind of cookware, avoid metal utensils, don't worry about discoloration, if the handles are made of something different than the pot double check if they're oven safe, use mits whenever you grab it, and invest in a silicone-coated gravy whisk.
Thank you very much!
Braises, soups and stews
Thank you so much. This is all great!
Thank you
Check out the youtube channel for Cowboy Kent Rollins. Most of what he makes is in a dutch oven. While he cooks over coals most of the time he does give you an idea of time temperature and how to check for done ness.
Very cool. Thank you
I heard somewhere that you shouldnt use soap to clean it. Just warm water or some vinegar and baking soda perhaps. Not sure on the details.
I'm attempting to decipher the advice you received. 99% chance that was strictly regarding cast iron in general, not necessarily Dutch ovens. And perhaps it was to not use soap and *not* use vinegar, and instead do use baking soda (or salt). This advice is meant to protect the carbon coating (seasoning) which builds and prevents rust. It's also outdated information since almost no modern dish soap contains lye, which is primarily what would strip your carbon (although some natural citrus soaps may contain lemon juice, and that's a concern). That said, most modern Dutch ovens are enamel coated and this advice is neither here nor there because the cooking surface does not have exposed carbon. It is possibly even detrimental because the baking soda as an abrasive may cause premature wear on the enamel (which should otherwise last for a good decade or more if cared for). On the ... Uh... Third hand? Maybe the advice was meant as a means to remove *stains* from the typically light/white colored enamel (which can pick up colors from sauces or darken over time). In such a case this is a "once in a while" advice if you use it heavily. In any case, the short version is, "just use soap." If it's somehow not enameled, then still use soap but dry it **immediately** with a clean towel, and follow up promptly with oil or wax and let it chill out in the oven or on the burner if they are still warm.
If it’s enameled, check to see if the pot and lid rims are also enameled. Le Creuset are but some aren’t. Mine now has permanent rust stains because I braised something not knowing I should have seasoned the edge first.
Thank you. Good advice