Recipes to test my new enameled cast iron 'French Oven'?

19 years ago

Sorry to be posting so much, but you are all such a wealth of information -- I have to capitalize!

So anyhow, as you may have read in an early post of mine, I decided to pick up a 5 quart enameled cast iron French Oven. It's not a "Le Creuset" -- it's by Staub -- but it is still made the same way with the enameling on the interior as well as the exterior. Anyhow, I really want to put my new piece of cookware to the test. I tried to do a google search to find recipes for dutch ovens, but all I got was camping recipes. Does anyone out there have some good recipes that I can try in my new French Oven that will really show me what it can do?

Thanks so much for anything that you can offer! I really appreciate all the help I have gotten already from this board. I have learned so much!

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Comments (11)

canvir
19 years ago
The Staub web site has some recipes.

http://www.staubusa.com/recipes/index.asp
steve_o
19 years ago
IIRC, the Le Creuset site (obvious URL) has recipes, as well.

Here is a link that might be useful: Le Creuset Web site
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I answered on your post on the cooking page, but just in case you don't check there, or someone else needs a tip: Scrub with a little baking soda. It's non-toxic, non-abrasive, cheap, handy, anti-bacterial--and it's going to do the job for you. My enamelled cast iron has a white interior that still looks brand new, even after a year of use--because I always use a little baking soda when I clean it. Stains are NOT necessarily a way of life with enamelled cast iron, as some seem to think.
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Thanks for the helpful responses. Just after I posted this, I found that Target pot listed on their website, and was initially over the moon. But of the five Targets within an hour of driving, nary a one has it. And shipping is $14, if I order it from the website... I think I'm going to keep calling and keep looking for it, and maybe ask my local Target store manager if she'd try to get a few in for me. (Some of my friends also want to try that recipe!) athomein1914 (love your screen name -- I'm a historian and study that period!) -- no TJMaxx around, alas, though we do have Marshalls, which I think is the same chain. I'll keep looking there, too. Thanks for the info about cast iron vs. enameled, too. I have heard people complain about the newer Lodge cast iron -- that the inner surface is really rough, so even if you supergrease it, it's difficult to get food to disLodge, so to speak. I am going to order an antique cast-iron skillet on Ebay for scrambled eggs... not so sure about the antique dutch ovens, though. I'll sit tight and keep looking. Thanks, all!
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I actually did some research since my original post and found this product sold on other websites for WAY MORE, so yes eandhl, it does appear to be "the deal of the century"! It aired this afternoon on QVC and after watching the demo, I decided to pick it up! Apparently, many others did too! It came in four colors -- red, blue, green and yellow. The green sold out completely in less than 4 minutes. Out of the 3 previous airings of this product, all four colors sold out the first 2 airings and the green sold out the last airing also. Homepro01 -- The Staub actually has the enamel finish both on the outside AND inside just as Le Creuset does. No need to season the interior at all! Regarding the "easy pay", that simply means that if you choose to, they will take the total payment and spread it out over two months -- kind of like "lay away" except you don't have to wait until you make the final payment. You get the product after your first payment. By the way, the total payment including tax and shipping was $60 and change. (I opted for easy pay so I paid $30 today and will pay the other $30 next month, but I get my pot via mail next week -- make sense?) For me, it was too good of a deal to pass up. QVC has an unconditional money back guarantee on all their products for 30 days, so I figure I will give it a good try and if I reallly dislike it, I can always send it back. Hope I don't have to!
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I have 4...yes 4!! Le Cruset enamel cast iron dutch ovens and 2 sauce pans a small oval baker and 5 fry pans...but all of the fry pans aren't Le Cruset. I like to flour my meat before browning....that's what makes a crust on the meat.... I flour a pot roast, stew meat or chicken tenders, fish etc. Flour browns and gives it's own flavor....remember how good Etouffe isw ith a good brown roux? well browned flour adds that taste to the pan drippings. enameled cast iron is not non stick...but I guess the stuck stuff doesnt burn black and releases and adds to the gravy. However I used an aluminum frypan and a dutch oven for years before I got the le C stuff....and my guess is your pan was way too hot before you added the meat. Browning means cooking until browned, not cooking over a blazing fire until the outside is brown and the inside still raw. Turn down the heat! And...every wok cook knows "hot wok, cold oil, food won't stick" The le Cruset ware is wonderful because it's so heavy and cooks evenly and holds the heat sow ell....it's possible to cook on just the barest simmer. Linda C
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dayenu
19 years ago
Anything that takes long slow cooking works. Try:
chicken marengo
burgundy beef
sauerbraten
spanish rice
tandoori chicken
that sort of thing.
arley_gw
19 years ago
How adventurous are you? Anything which needs long slow cooking will work. Its forte is braising meats: brown on the top of the stove, add liquid and cook slowly for a long time in a slow oven. Chili is really easy, as are pot roasts.

Here are two classic dishes: "Gigot de sept heures" --seven hour leg of lamb. Brown lamb, add stock and vegetables, put in a very slow oven for 7 hours. Yes, it takes 7 hours to cook but your involvement is mostly about 20 minutes at the beginning. Perfect for when you have to be in the house all day doing other stuff, because you shouldnÂt be peeking at this dish anyway while it cooks. Do a google search and youÂll find a few versions of this recipe. The lamb comes out juicy, delicious and fork-tender.

Another classic dish is "lapin en gibelotte"Âa fancy rabbit stew. The link below is to one version of the dish. If youÂve never tried domestic rabbit, give it a try: delicate, more flavorful than chicken, not at all gamy.

Here is a link that might be useful: lapin en gibelotte
mrsmarv
19 years ago
Osso Bucco turns out superb!
drcindy
19 years ago
I just bought a wonderful cookbook called All About Braising that would be perfect for your french oven. Now I'm searching for appropriate cookware for these recipes!
sigh
19 years ago
From my favorite recipe place....this is to die for & is best when served on crusty bread. I cook it for a crowd and seldom have leftovers...darn it!

Enjoy,

Nina

Here is a link that might be useful: Creole Roast Beef
Lynne_SJO
19 years ago
Congrats! Staubs are wonderful. I have a large set of LC, but am looking for a space in my kitchen for a Staub as well. Have fun with your cooking adventure. I use mine for soups and stews. I start the stew on the cooktop and then finish by slow cooking in the oven. Bring to the table and serve. It would also be great for pot roast.

Lynne
dmsee
16 years ago
I always wanted to cook in a cast iron pot. So, I bought the Rachel Ray 3.5 qt casserole. I hope you can help me. I would like a simple recipe for boneless, skinless chicken. I can't seem to find any on the web. I really appreciate your help.
Thank you
dmsee
marie26
16 years ago
America's Test Kitchen has a video recipe for pot roast. The chef said to use an enameled cast iron dutch oven.

Is your Staub cast iron? I was thinking of buying a Calphalon 7 qt. Chef's Casserole on sale for $69.99 that I was considering purchasing. I would use it to make spaghetti, chili, cream soups, beef stew, pot roast, beef stroganoff, chicken paprikash, etc.

Since I'll only buy one should I buy a cast iron dutch oven instead?
wolfgang80
16 years ago
I've always done the whole braise on the stovetop, using just enough flame to have the liquid start to bubble. What temperature oven do you use to simulate this? Why is the oven preferable when the cooking is being done in a miniature sealed, heat retaining oven?

Recipes to test my new enameled cast iron 'French Oven'?

Comments (11)

canvir

steve_o

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