Recipes

[jkmcem]

I see many recipes for slow cookers but I do not have one.  I would like to make them in a dutch oven on my stove.  Does anyone know what the conversion time would be?

[Zhills]

This site give some good info about the differences.

Dutch oven vs slow cooker 

Hope this helps!

[gizmogal]

Are you intending to usevthe  Dutch oven on  stove top over a burner,  or use the Dutch oven to bake in the oven?

The “conversion time” would depend on what temperature you intend to set the oven to or how big the Dutch oven is that you  will use on the stovetop.

Cooking times are a function of how much product (capacity of Dutch oBen compared to slow cooker) and heat applied (oven temp or burner on top versus slow cooker temp).

Then conversion for cooking time is more of a proportion than a formula. Supply more information to us. The appropriate cooking time will be easier to estimate or suggest for you to use if the factors of vessel capacity and heat methods/heat levels are identified. I’m sure it’s not hard to work out. 

[Flashgordon22]

Your cooking time would be cut in half. I have a slow cooker as well as a pressure cooker but prefer my dutch oven. In a slow cooker you would have a chuck roast in for 8 to12 hrs. I sear mine on the stove and after adding all the rest of the ingredients I put it in the oven on 300 for 3 hrs longer if needed. Always fork tender. I do beans on the stove in my dutch oven too. Low and slow until tender. You can cook anything in your dutchoven. I have 6qt, 6.5 qt, 8 qt round and 8 qt oval. I have LeCruset but both my 8 qts are Martha Stewart from Macys . Great price when on sale and they cook beautifully. Just remember to cook on low and you will get delicious food. Start early so you do not feel rushed. That iswhat I do. Good luck and Good cooking!!

[RedTop]

@jkmcem,

I only have basic appliances; coffee maker, toaster, waffle iron and electric pressure cooker.   No slow cooker and no intentions to buy one.   I am retired, and have time every day to cook something low and slow.   

I use my dutch oven for all roasts and stews; roasts are usually cooked in the oven at 300 for nearly 4 hours.   I also use the dutch oven on the stovetop for low and slow as well.   

[jkmcem]

I have a 5 quart dutch oven.  I thought I woulud cook it on top of the stove.  I never thought of putting it the oven.

[Nightowlz]

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@jkmcem wrote:

I have a 5 quart dutch oven.  I thought I woulud cook it on top of the stove.  I never thought of putting it the oven.

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@jkmcem 

I have made this in a 5 qt and a 6.4 qt dutch oven.

I brown 3-4 lb chuck roast with salt, pepper in olive oil, remove from pan, brown some onions in olive oil, place roast on top of onions add stock, organic potatoes & carrots, bay leaf & some red wine. Bring back up to simmer & place in oven at 275° until fall apart. Took 6 hrs for my 3 1/3 lb roast.

Remove the roast, potatoes, carrots etc from dutch oven.

Return dutch oven to stovetop to heat over medium heat 5-10 mins.

Melt 1/4 c butter, add 1/4 c flour to make roux, mix to thicken, add to liquid left in dutch oven, whisk well

Let simmer 5-10 mins to thicken gravy. YUM!!!