Best Tramontina Series 1000 Enameled Cast Iron Skillet with Lid, Gradated Cobalt, 10′ Diameter
There is a reason why everyone recommends cast iron utensils for emergency preparedness and self-sufficiency. The cast iron pot, Dutch Oven or Dutch Oven in English can be cooked directly over the fire, and one more important will have a pot for several generations , if used correctly. With aluminum and Teflon pots and pans on an open flame is not recommended, they are not intended to be used with heat sources with high temperatures, cast iron if you can. Another benefit of casting is its excellent heat conductor, the cast iron cooks in a uniform manner, if we have a good seasoning. There are a lot of different methods on the Internet about how you should season your Cast Iron Pot.recommend Tramontina Series 1000 Enameled Cast Iron Skillet with Lid, Gradated Cobalt, 10′ Diameter
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.
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.
Tips and warnings
- For season a Dutch oven without seasoning, rub all cooking surfaces with a thick layer of vegetable oil or butter. Bake this in the metal, putting the whole oven in a 300 degree Fahrenheit oven for 60 minutes. Cool the oven and repeat oiling and baking before using the oven now seasoned for cooking.
- Double the number of briquettes at the top and bottom for more heat roasting, and halve the briquettes for simmering to simmer.
- Use a Dutch oven inside as you would with any other cooking vessel for use on the top of the stove or in the oven.