Welcome to the Kitchen Spotlight, where we break down kitchen tools for the home cook and provide a delicious recipe and/or video that uses that tool. Today we focus on the extremely versatile Dutch Oven.
- Stock Pot
- Round Oven
- French Oven
- Casserole Oven
- slow simmering (stews or soups)
- braising for stews and pot roasts
- deep-frying (thanks to its tall sides)
- Enamel-coating to help ensure even distribution of heat (no hot spots). This also helps the heat stay in so food stays warmer, longer. Lastly, clean-up is easier with this coating.
- Make sure your dutch oven can go on both the stove-top and in the oven.
- Lids should fit perfectly, so flavors get trapped and no air gets in.
- Dutch Ovens should last a lifetime. Make sure your warranty confirms that.
How to Clean:
- If there are left over food bits, fill the pan with warm water and let soak for about 15 minutes before washing.
- Wash with a warm paper-towel or a sponge but do not use an abrasive scrub!
Mario RECOMMENDS (OF COURSE!):
MAKE THIS IN YOUR DUTCH OVEN