Cast Iron Dutch Oven Recipes (2024)

FAQs

What are cast iron Dutch ovens best for? ›

Made from enameled cast iron, this versatile pot is meant for braising, deep-frying, baking, or roasting, and does each task perfectly.

Well-seasoned cast irons are one of the most non-stick cookware when exposed to intense heat. They are great at absorbing heat and can distribute it effectively while locking in flavors and juices. Enameled Dutch ovens are, unfortunately, not non-stick. You will need to use oil or water on the surface when cooking.

Scrape out all of the food and wash your Camp Dutch Oven by hand with hot water. You can use a small amount of mild detergent. Dry your Camp Dutch Oven and lid thoroughly with paper or cloth towels. While the cookware is warm, rub a very light layer of cooking oil or our seasoning spray onto the surface.

Originally Answered: Are there any foods you shouldn't cook in a cast iron pan? Highly acidic ingredients like tomato sauce, wine, vinegar, and citrus should be avoided, as they can dissolve the polymerized oil that makes up the seasoning layer on cast iron.

Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.

You can generally use whatever oil you prefer, as long as the cooking temperature is below the smoke point of the oil. Olive oil, vegetable oil, sunflower oil, and grapeseed oil are all great multipurpose cooking oils—you can use them for everything from sautéing to baking.

What oils can I use to season cast iron? All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

Dutch oven means a very specific kind of farting. You fart, under some blankets, then pull the blankets over someone's head, thereby trapping them and the fart in a contained space for a short time.

A Dutch oven is a heavy-duty pot with lid designed for browning meat and veggies and then simmering on the stovetop or braising in the oven. It can also be used for soup and more simple tasks like boiling pasta. It's often used to make bread as well.

Why Le Creuset is so expensive? ›

When you buy from Le Creuset, you're paying for high-quality pots and pans that are designed to stand the test of time. Rather than aluminum or stainless steel, Le Creuset craft their pieces from cast iron, which has a much higher heat capacity.

Independent reviews consider Lodge Dutch ovens to be about as durable as ones from Le Creuset and Staub, which we can also attest to. Far cheaper than Le Creuset and Staub. Knobs are metal and oven-safe up to 500° Fahrenheit like Le Creuset and Staub. The Interior is light-colored enamel like Le Creuset.

A 6-quart enamel-coated Dutch oven costs less than $100, and their seasoned Dutch ovens and camp stoves are even more affordable. You can score a 5-quart Dutch oven for just over $50 and a camp stove for $79.95. For an enamel-coated 5½-quart Dutch oven from Milo, you'll pay $135.

Conventional kitchen wisdom holds that enameled cast iron Dutch ovens are a pricey but worthwhile investment for most home cooks. As the majority of us at Serious Eats use them regularly at home and in our test kitchen, we think that recommendation stands.

A Dutch oven is a heavy-duty pot with lid designed for browning meat and veggies and then simmering on the stovetop or braising in the oven. It can also be used for soup and more simple tasks like boiling pasta. It's often used to make bread as well.

To deep fry like a pro, you need a sturdy vessel with even heat distribution. Le Creuset enameled cast iron Dutch ovens are ideal for deep frying because the excellent heat distribution and retention of cast iron keeps the oil temperature even and consistent, even when adding larger items like bone-in chicken.