Le Creuset Enameled Cast Iron Round Doufeu, 4-1/2-Quart, Flame

A cast-iron pot full of hot pinto beans evokes images of the dusty mandrel wagons and prairie sunsets, but you do not need a campfire to recreate the dish without time at home. Sealed as tightly as a submarine and as thick walls as a bank vault, a cast iron dutch oven is an oven, but not in the conventional sense. pinto beans cook the appetizing sensibility in two hours in a cast iron dutch oven, and you do not have to worry about the loss of moisture, because nothing escapes your confines of cast iron, not even steam. You can keep pintos hot for hours by not taking off the lid.

Creuset Enameled Round Doufeu 2 Quart
Le Creuset Enameled Cast Iron Round Doufeu, 4-1/2-Quart, Flame
Buy Le Creuset Enameled Cast Iron Round Doufeu, 4-1/2-Quart, Flame

Le Creuset Enameled Cast Iron Round Doufeu, 4-1/2-Quart, Flame

Best Le Creuset Enameled Cast Iron Round Doufeu, 4-1/2-Quart, Flame

What is the best Dutch oven on the market?

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.

recommend Le Creuset Enameled Cast Iron Round Doufeu, 4-1/2-Quart, Flame

materials

Dutch ovens are very popular among lovers of gastronomy and especially in different cultures due to their versatility, they are tools capable of preparing almost everything, and are popularly sold in three types of materials:

  • Aluminum and stainless steel: these two, almost always come together, manufacturers have taken advantage of the benefits of this pair of materials, making utensils resistant, aesthetically very elegant, good conductor of heat and a tight cover that give the ideal touch, making it a powerful container for the kitchen.
  • Cast iron: Those made of this material are remarkably more sophisticated and traditional, adjusted to the style of the first Dutch ovens. It is usually finished with non-stick enamels for easy cleaning, however, it is a device very prone to extreme heating and considerably heavy. The manufacturing process is made with various combinations of metals that are poured on clay molds, adopting the shape of the container.
Creuset Enameled Round Doufeu 2 QuartCreuset Enameled Round Doufeu 2 Quart

In your case, it seems that your two main requirements (caramelizing sugar and roast beef) are at odds with each other. To roast, you want a constant and uniform heat. To caramelize the sugar needs precise control, it must be able to reduce the heat very quickly when it reaches the melting point. Cast iron would be absolutely terrible for caramelization, but it is a much better option for roasting. Personally, I use a conventional cast iron pot (not enameled) as a Dutch oven and I simply use a small stainless steel pot when I need to make something like caramelized sugar. I suggest you do the same, unless you have very little space and really need a kitchen utensil to do it all.