Best Martha Stewart Collection Collector’s Enameled Cast Iron 6 Qt. Round Casserole
What is the best Dutch oven?
To select a good one it is important that you take into account your priorities, needs and even culinary skills.
In the offer you will find everything from the cheapest model to the one that costs a pastón, here the important thing is the quality of the materials and if you do the work for which you are in need of it.
A good way to take home the right product is to make a comparison of models: capacity, cost, quality, materials, durability, this will give you an idea of the investment you should make and which of all will come better.
If you are still not sure of deciding on any particular one, here we leave you this list that we have made for you, where you will surely find what you are looking for:recommend Martha Stewart Collection Collector’s Enameled Cast Iron 6 Qt. Round Casserole
How the lid feels and works
A heavy lid can mean a real nuisance, so the best thing is that you decide for one that does not tire you when you carry it in your hands, that you have a good one to facilitate your grip and, ideally, also that you do not hot so you can manipulate it more easily.
How they work with meats
Here it is important to verify how tender the meat is when preparing stews. According to the humidity retention of this utensil and its level of condensation you can get an idea of the level of softness that the meat you prepare will have.
How easy it is to clean it later
When selecting, you must ensure that the chosen one has materials that allow a minimum of adhesions and burns, so that it is easier to clean. These containers tend to accumulate traces of burning and stew in the bottom, is normal and is part of their work, here it is necessary to remove it easily and without much effort.
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.