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Kitchen Spotlight: The Dutch Oven

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.

 

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AKA:

  • Stock Pot
  • Round Oven
  • French Oven
  • Casserole Oven

 

Uses: 

  • slow simmering (stews or soups)
  • braising for stews and pot roasts
  • searing
  • deep-frying (thanks to its tall sides)

 

Look For:

  • 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!):


Mario Batali by Dansk 6 quart or 4 quart Dutch Oven in Persimmon (what else?)

 

MAKE THIS IN YOUR DUTCH OVEN

 

Braised Chicken with Sweet Onions and Parmigiano

 

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