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.
