Any enthusiast has spent at least some time clicking on the web pages of their dreams, worthy of slobber cast iron Dutch oven. These cooking tools are a bit more expensive than the most basic pots and pans, no doubt, but for your mother’s recipe for beef stew or your favorite vegetable soup, nothing makes work better.
Of course, if you’re going to invest in one of these basic kitchen foods, you’ll want to be sure you’re choosing the best. This guide will help you understand the world of Dutch ovens with enamel coating, from how to choose one for your kitchen to how to take care of the one you choose.
A Kitchen Essential
Before adding a Dutch Cast Iron Oven in the repertoire of your kitchen, it can look like a large and heavy pot. But believe us, once you’ve bought one, your life in the kitchen will never be the same.
A Dutch cast iron oven is made of a heavy and durable material, which not only gives a better distribution of heat than most pots but also helps to keep the heat for longer, so it is necessary to lose less energy for slow cooks like the glasses. America’s Test Kitchen calls it “the most important and versatile cooking vessel you can have.”
Here are some of the things that your Dutch oven can do:
A long, moist cook over low heat is called braised, usually done by first cooking the food, either meat or vegetables, and then partially covering it with liquid. The bracero can be finished on the stove or in the oven at very low heat.
Braising is similar to stewing, except that it usually requires more liquid to make a thick sauce served with whatever you cook.
Simmer beans, lentils or your favorite soup recipe with ease.
Your Dutch oven can also be used to fry food, thanks to its high sides and large capacity. It is the ideal tool to ensure that your fried foods are crispy and not soaked in oil, thanks to their ability to retain heat when cold foods are added. executive editor in charge of equipment testing and ingredients tasting at Cook’s Illustrated and Cook’s Country and gadget guru on screen for America’s Test Kitchen, even discovered in tests that this configuration (with a clip-on thermometer) worked better than dedicated fryer commercialized for home cooks.
Take care of your Dutch cast iron oven
A Dutch cast iron furnace is easy to use and care for, but you’ll want to be aware of some things to make sure this tool stays with you for years to come.
Wash your Dutch cast iron furnace
When washing your Dutch oven, adhere to a simple sponge and dish detergent: the use of something more abrasive will remove the enamel coating that essentially makes it non-stick. For serious cleaning work, Cat Cora, chef, restaurateur, author, television personality and world-famous philanthropist, recommends soaking the Dutch oven at night. in hot water with a little baking soda. “Everything clears up the next morning,” he says.
When you buy a Dutch oven, there are some things you should keep in mind.
The first is the material. For the purposes of this guide, we only delve into Dutch cast iron kilns, which, according to experts, are generally the best option. That said, there are other Dutch ovens on the market, often made of steel, aluminum and ceramic, and some of these lighter options could be a good option.
The only one we would really recommend to stay away from is aluminum.
“We tested two light aluminum pots in our test line because people often complain that Dutch ovens are heavy, But cooking in light pots was actually more difficult: they were prone to burning the food instead of heating it gently and steadily, and they dented easily.
Apart from the material and the weight of the Dutch oven, be sure to look at the quality of the enamel coating. Essentially a durable glass, the enamel should create a non-stick and non-porous interior for your pot. Enamel is difficult to perform well, and less well-made products can have enamel coatings that will splinter or stain easily, while the best products will be resistant to years of use.
A Dutch oven or “dutch oven” is a pot that can be used indiscriminately on a fire or in the oven. It can be used to prepare a large number of dishes and due to this great utility we wanted to prepare this guide to buy the best Dutch oven.
To start the comparison of Dutch ovens we want to tell you that there are two large groups of ovens of this type: 1) those of cast iron 2) those with a central core of cast iron, ceramic or other metal but which are covered with a layer of enamel. Its main benefit is the texture and flavor that is achieved in the food when using it.
The original Dutch kilns were heavy, thick-walled pots made of raw iron. When similar cast iron pans appeared on the market with an enamelled coating, they were called French ovens because at the time they were made in France, they were also called cocottes. Today, however, any short, stubby pot can be marketed as a Dutch oven, even some that are made of thin metal. But if your recipe says that you should cook in a Dutch oven, it is likely that it refers to the type of cast iron.
Cooking with a Dutch Oven
A super efficient cookware for outside is the so-called Dutch Oven, which was carried in its form by the settlers of the “Wild West” of the 19th century in their covered wagon. With it you can roast excellent, cook and bake. The Dutch Oven is a cookware made of thick cast iron with three feet. Thanks to this, it can be placed directly in the glow of a dying campfire. The cleaner version (without soot on the pot) is when charcoal generates the necessary heat.
The cast-iron kettle can therefore be used like a saucepan by placing it in the embers. Another use is to use it with a closed lid like a roasting pan, by additionally supplying heat from above. This works by placing charcoal pieces on the lid. Especially for this is provided with a wide, still going up the edge.
just a few pieces of glowing charcoal (I like to use barbecue briquettes) suffice to produce the necessary heat. The boiler absorbs the heat very quickly and releases it evenly. The Dutch Oven is therefore very quickly ready for use and ideal for cooking in the garden or in the purpose-built summer kitchen.
I’ve gained such a Dutch Oven and used it so far preferably in the garden for cooking goulash soup or fried vegetables. My opinion about the cooking utensil is absolutely positive.
In Texas, where the iron pots were once invented, today there is still a weekend event, the so-called covered wagon cooking, cooked at the betting and especially the American Apple Pie baked in the Dutch Oven.
The original manufacturer of cast iron pots is “Lodge Cast Iron”, which means cast iron hut. On the internet you have to search for ‘Lodge Dutch Oven’ to find original pots.
There are also pots with a thermometer passage, with which one can control, for example, the temperature during baking.
Extremely functional I also find models (Camp Chef Deluxe Dutch Oven DO-14), in which the lid in addition to the roast, so to speak, as a pan, can be used. The mentioned model has a pot of 9 liter capacity and the roasting lid holds another 2.5 liters.
Cleaning and care
The only drawback of the iron cookware is that you can not keep it in liquids for a long time, or in the case of moisture rusted that cast iron something.
After use, the Dutch Oven is washed out, wiped dry and rubbed with some vegetable fat and then kept dry.
If the cooking utensil is rusty, it is not harmful to our body.
As mentioned above, you save a lot of cleaning work, if you only use well-burned charcoal for cooking, because this does not cause soot. This is different with a wood fire, especially if damp wood is used. In that case, the fire must really have burned down, or you’ll be taking glowing pieces of wood out of the campfire. Because as already said, it often takes only 3 to 4 such well-glowed pieces to set the Dutch in motion.