Best Tramontina 80131/003 Gourmet 6-1/2-Quart Cast-Iron Covered Casserole, Vibrant Red
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," explains McManus. "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.recommend Tramontina 80131/003 Gourmet 6-1/2-Quart Cast-Iron Covered Casserole, Vibrant Red
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.
Another option is the form, since they usually come in a round or oval shape. Oval sometimes helps people who can not decide how big to go. With generally oblong roasts, an oval tray can be adapted to a proportionally larger roast without actually being large. With a round pot, the whole pot should be at least as large as your roast is long. Ovals are a little less common, however, and are generally not as large as round ones. They are often more expensive too.
Finally, do not compromise too much the size or cost. Any moderately decent Dutch oven, properly attended, will last much longer than you. Make sure you get what you want, because you will live with your decision for a long time.