topic Re: What Are The Pros Of A Dutch Oven? in Kitchen

What Are The Pros Of A Dutch Oven?

cuddlesmama — Mon, 22 Nov 2021 11:42:08 GMT

I have never had a Dutch Oven but would like to know does the food come out better in the oven than just using a pan covered with foil? I like the fact that it can go in the oven but if the food doesn't come out more tender than just using a regular pan why do people use them? Just wondering. Thanks

Re: What Are The Pros Of A Dutch Oven?

LindaSal — Mon, 22 Nov 2021 13:25:55 GMT

I'm no chef but I have 2 dutch ovens and I use them all the time. They are substantial pans in construction and can be a bit weighty. However, they are designed, I believe to hold in the moisture while you are cooking and the cast iron helps to cook the food evenly. I mostly always cook a meal slowly on low on top of the stove but I have done pot roasts in the oven. The other point I like is that they tend to hold their heat so it keeps the food warmer for longer. Of course, the tenderness of the meat is better with a good cut to start but slow cooking really helps with that.

If you purchase one go for the gusto, buy a Le Creuset, pricey but the absolute best dutch oven on the planet, IMO.

Re: What Are The Pros Of A Dutch Oven?

PickyPicky3 — Mon, 22 Nov 2021 13:26:26 GMT

I don't use mine in the oven (because I rarely use my oven), but on the stove a good cast iron dutch oven allows you to set a lower temperature. It holds that temperature evenly better than stainless steel. I prefer it for stews, pot roast, etc.

But it's heavy -- very heavy.

Re: What Are The Pros Of A Dutch Oven?

Othereeeen — Mon, 22 Nov 2021 13:56:13 GMT

If you DO decide to purchase a Le Creuset dutch oven ( Enamelled cast iron)...two things I'd recommend:

Do NOT purchase the "Classic" line...go for the "Signature" line.

The Classic is the old product....the Signature line has 40% larger loop handles and better quality enamel on the inside of the pot...to prevent chipping, which is fatal to the inside of enamelled cast iron.

You can compare on You Tube..".Compare Classic to Signature Le Creuset".

Do NOT fall for the cheap trick of the "glass cook and look lid"...an infomercial gimmick that is a disgrace to put on a Le Creuset vessel!!!

It is a gimmick. The lid has a vent hole in it. If you are going to let moisture escape from your CAST IRON dutch oven, you might as well just use any old covered stock pot you already own.

And the Glass Lids look like infomercial junk to me. I bet the original makers of Le Creuset are rolling in thier graves. They are CHEAPER but not better.

NOTE: You can find cast iron lids on E-Bay. The one for the recent QVC Cassadou runs from 50-80 dollars, which is why they now offer those horrible glass lids, to shave a bit off the price. Order a lid to match the NUMBER on the bottom of your pot if it has a glass toy lid on it!!!!

A cast iron dutch oven is designed for the CAST IRON LID to fit tightly to keep moisture IN what you're cooking. The vented lid totally negates that process.

In my opinion, if you're a careful cook, and don't bang your stuff around carelessly, a Classic line dutch oven in a smaller size ( up to 5.5 quarts) would be okay as a starter...not as heavy when loaded with food....Just be careful with the interior. I have some Classics and they still look brand new.....but the larger handles on the Signature line have it beat for the larger pots.

And stay away from "tab" handles too!!! Cast iron dutch ovens are heavy empty, when full of hot food, you want something substantial to grab onto and hold...no tiny handles!!!

Hope this helps. I LOVE enamelled cast iron and don't cook in anything else. My current favorite is the Cassadou that I bought on QVC...I use it almost every day...but that darn cheap glass lid had to go. I got a # 26 cast iron lid on E-bay. The pot is cool mint, the lid is yellow, but it looks and cooks great!!! Looks nice on the stovetop during summer too!

And it performs the way it was designed!!!!

In my opinion, putting a vented glass lid on a Le Creuset pot is like putting an 8 track player slot on an I-phone to get music!!!

Re: What Are The Pros Of A Dutch Oven?

Eileen in Virginia — Mon, 22 Nov 2021 14:10:17 GMT

I have several Dutch ovens in a couple of sizes. I don't use them that often because I don't make roasts that need to cook for long periods of time (4 or 5 hours). Having said that, Dutch ovens are perfect for cooking foods at low heat for a long time because they hold the heat well and distribute it evenly throughout the cooking process. So I'd say they'd be most beneficial to roast less expensive cuts of meat for longer cooking times so they become more tender. I wouldn't roast a filet mignon in one because that's a tender cut of meat from the outset. I usually use mine on the cooktop for dishes like Hopping John, split pea soup, pot roast, etc.

They are HEAVY. I rarely use my largest one in the oven because it's too heavy for me to lift when it's full of food. A good one is also EXPENSIVE. DH would probably have a stroke if he knew what I paid for the big one. If you think you make the kinds of foods that require long, slow cooking at low temperatures, it may be worth the investment.

Re: What Are The Pros Of A Dutch Oven?

PickyPicky3 — Mon, 22 Nov 2021 14:31:56 GMT

@Eileen in Virginia Hopping John??

Re: What Are The Pros Of A Dutch Oven?

depglass — Mon, 22 Nov 2021 14:52:55 GMT

It is sad that QVC talked them into the glass lid for a price advantage. I have no need for another piece of cast iron, but this one didn't even tempt me.

Re: What Are The Pros Of A Dutch Oven?

eddyandme — Mon, 22 Nov 2021 15:52:21 GMT

I have the LeCrueset dutch oven - think it's the 5.5qt one and love it. I cook all kinds of things in it, even including boiling potatoes for mashing! It's a very versatile pot which takes the place of your other pots and pans (mine just kinda take up space in the cabinet for the most part).

I have also used this in the oven when I've cooked pot roast (a fantastic recipe is given by a poster here think it called easy pot roast or something - made with cream of mushroom soup <try it!!!>). I didn't find it that heavy taking it out of the oven so I'm sure if I could handle it, you could too.

I also have the casserole pan with the glass cover previously mentioned here. I love mine and use it all the time!!! When you cook pancakes in it they come out crusty on the outside and soft and cakey in the middle - yummy!!!! Often I make kielbasa with cabbage in it. A friends of mine stopped over one day around lunch time so I offered him some. After he stopped eating - finally - I offered him a brownie for dessert, but he declined saying he ate waaay too much but couldn't stop it was so good. The next day he had to stop by, mid afternoon, and wanted more cabbage. I had only a little iddy-biddy leftover which I had for me and Eddy, my furbaby who loves it. But, I would only give him my share and not let him eat Eddy's. I'm not a 'susie homemaker', certainly not a great cook - get kinda lost in the kitchen. So, it's the pan that makes it taste delish. Honest, imho, any LE pan will make your food taste 100% better. It worked for me!

Re: What Are The Pros Of A Dutch Oven?

Othereeeen — Mon, 22 Nov 2021 15:59:28 GMT

@cuddlesmama

I'm sorry I didn't answer your question about how food comes out when cooked in a ditch oven..

It is a slow method of cooking ...and if you use a well made dutch oven of any material it needs to have a thick base and a tight fitting lid....and yes the food will come out tender and delicious!!

If you're going to buy one, buy the best you can afford. Tri-ply or better stainless steel or cast iron I find perform best.

Roasts, whole poultry or even cut up chicken,pork butts or shoulders, veal or lamb shanks, etc come out great slow cooked in a dutch oven. Just don't let the liquid boil off by using a loose fitting or vented lid!!!!

For really good cuts of meat, or those you want to keep a bit pink or even rare, no.

Leg of lamb, high quality steaks or filets, tender fish fillets, not really for a dutch oven.

An interesting factoid is....cast iron is the MOST used material to cook in world wide.

There must be a reason for that!!!

Re: What Are The Pros Of A Dutch Oven?

wagirl — Mon, 22 Nov 2021 16:12:07 GMT

I use them mostly for their size--but don't think they do anything fantastic for food----if you are a lousy cook, this pot will not make you a gourmet chef----just hype

Re: What Are The Pros Of A Dutch Oven?

Kachina624 — Mon, 22 Nov 2021 17:14:29 GMT

Dutch ovens don't have to be heavy and made of cast iron. Its a design of a cooking vessel, not a type of material. They come in lightweight aluminum with nonstick interiors too. Much easier to brown a roast and pop on a lid than to fool with a flat pan and foil plus you can use it for making soups and casseroles

Re: What Are The Pros Of A Dutch Oven?

cindyNC — Mon, 22 Nov 2021 17:50:18 GMT

I have a enameled cast iron shallow oval shaped pan that I use in the oven all the time. I prefer this shape to the standard round and deep dutch oven.

Have found that I like "slow cooking" in the oven more than using the slow cooker. I can remove or crack the lid to simmer down the liquids. Usually brown the meats in the pan on the stove first, then put into the oven from 200-250 degrees for 2-4 hours.

Recipes - cube steak that turns out fork tender with a sauce made of cut up onions, tomatoes, some wine and some worcheshire sauce. Also have done pork steak, removed all the fat and bones, and added BBQ sauce. I usually hate pork steak. Also a hot bean dish. Am going to try a store bought marinated pork loin this week also. My BF usually does the roast beef so I haven't done one of those. Chicken is also good done this way.

Re: What Are The Pros Of A Dutch Oven?

SoonerLater — Mon, 22 Nov 2021 18:33:34 GMT

We keep two or three LC pieces on the cooktop at all times and pretty much only use these for cooking. Our big collection of All Clad stainless is hardlly ever used now.

I have both the classic line and signature and personally I can't tell the difference in daily use. I have bought from LC stores, their outlet stores, dept. stores and such and I have had no problem with chipping.

Learn to cook with them, you don't need high heat, and they will clean up easily but may need a short soak. For the grill pans, as soon as you take the food out pour in some very very hot water and let it sit while you eat and they clean up great.

Re: What Are The Pros Of A Dutch Oven?

LilLadyNJ — Tue, 23 Nov 2021 00:39:20 GMT

I find that a Dutch oven is great for braising, baking bread and making soups and stews. I have two; a Le Creuset and a Staub. I use both quite often. They are heavy so it may be difficult to move between stovetop and oven. These are well made and I have used these for years.

Re: What Are The Pros Of A Dutch Oven?

patbz — Tue, 23 Nov 2021 01:02:30 GMT

Respectfully disagree that LC is the only way to go. At one time I owned an entire set of LC pans and eventually got rid of them. Currently use Cuisinart enameled dutch oven as well as one by Lodge (best for baking bread) and a stainless triple wall dutch oven with matching lid from Costco 14 years ago. Of the three, my favorite is the stainless one.

Re: What Are The Pros Of A Dutch Oven?

Eileen in Virginia — Tue, 23 Nov 2021 01:07:01 GMT

@PickyPicky3 wrote:
@Eileen in Virginia Hopping John??

@PickyPicky3 Hopping John is a Southern dish where you cook down black eyed peas with ham, broth and seasonings for hours until its consistency is just short of refried beans. I was raised in the Philadelphia suburbs and hated black eyed peas until someone introduced me to Hopping John. Now I make it every New Years Day.

Re: What Are The Pros Of A Dutch Oven?

PickyPicky3 — Tue, 23 Nov 2021 01:29:50 GMT

@Eileen in Virginia I Googled Hopping John and the first hit was the website for the Philadelphia Hoppin' John Jazz Band. (Probably because of my location.) Followed by recipes. If you say it's good, I believe you.

Re: What Are The Pros Of A Dutch Oven?

cuddlesmama — Tue, 23 Nov 2021 12:17:49 GMT

Oh my goodness, thank you so much for all of your information. Much appreciated. I just watched a video from America's Test Kitchen and what they said is exactly what you said about the handles and size. Bit of course they recommend the Le Creuset which is so out of my budget. I will check out the one you are talking about from the Q. Thanks again.

Re: What Are The Pros Of A Dutch Oven?

Solar Is My Name — Tue, 23 Nov 2021 18:36:37 GMT

@Othereeeen THANK YOU! GOOD INFORMATION!

-SOLAR

Re: What Are The Pros Of A Dutch Oven?

Solar Is My Name — Tue, 23 Nov 2021 18:42:05 GMT

My Dutch oven is a Staub. I have other enameled cast iron pots/pans from Le Creuset. IMO Staub & Le Creuset can be used interchangeably on low temperature to help food to be tender and to not dry out.

-Solar