Random Tip #4, Dutch Oven, Kitchen Essentials

April 29, 2015
dutch oven

Dutch Oven, Kitchen Essentials

If you don’t have a Dutch oven, you should get one immediately.  Mine is used at least once a week.  The enameled cast iron is a terrific conductor of heat and allows for even, slow cooking.  I use it for making soups, stews, braises and chilies.  It’s big enough (about 10 litre capacity) to roast a chicken or cook a pot roast.  I’ve often employed it as a deep fryer for French fries or donuts.  I’ve even baked bread in it.  You can spend a lot of money on a Le Creuset (which they call a “French” oven, ha ha) or you can buy a much less expensive, but just as good one from Lodge.

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