Stock Pot vs Dutch Oven
donna_loomis
6 years ago
last modified: 6 years ago
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8 qt. round Dutch oven help
Comments (15)Desertdance - what brand enamel pot do you have? There are people who have 25-year-old Le Creuset enameled cast iron pots that still look clean. Although I have heard that the less expensive enameled cast iron like Tramontina show stains more. And what is "the real deal" you mention? I don't agree that all enameled cast iron gets stained or is difficult to keep clean. And if the "real deal" you are referring to is plain cast iron, well, they are a bit of a pain to keep clean and rust-free. You need to season un-enameled cast iron, and not let any water sit on it. Acidic foods like tomato sauces pick up the iron taste from the uncoated cast iron too. And, do you really run your oven's self-clean function every time you want to clean a your pot? My oven's self-clean takes 3-4 hours and heats up the whole house and uses a lot of energy. An enameled cast iron pot is much easier to clean and maintain than uncoated cast iron....See Moredutch oven vs slow cooker?
Comments (21)I use the crock pot as a warmer to keep things like mashed potatoes warm while I finish the rest of the dinner for big family dinners.They don't get scorched like they would on the stove. I also use it to keep baked beans warm that I cooked on the stove. They are great for keeping rolls and corn muffins warm when you making a lot for a big family dinner.If they get too moist then place a paper towel or napkin over the top. I rarely use it for cooking. We don't care for way the meat and vegetables turn out for stews.It does a good job on spaghetti sauce because you don't have to worry about it burning with a long cooking time. I like my dutch oven for stews.It does a great job on tough meat.After slow cooking it for hours, it will be tinder. I like to make chicken stews as well. A small dutch oven is great as a deep fryer.You don't need so much oil and it holds it's temperature well.You can deep fry donuts or tempera with great results.You don't need a deep fryer that you might only use once a month....See MoreDutch Oven-Today
Comments (5)We're talking Dutch ovens....slow cookers. I don't own any All Clad...but I do own other clad pots....and there is no comparison in my opinion. Yes the inside is enamel....smooth doesn't stick and cleans easily. I use a SS stock pot with a copper sandwich bottom to make stock...but for braising and stews, I like Le Cruset. Or another brand of enamel cast iron. Linda C Here is a link that might be useful: pots and pans...See MoreFrench oven vs Dutch oven
Comments (8)Bean Counter it's nothing more than yet another example of Gallic arrogance. The term originated because the Dutch were the big producers of such ware in the early days of North American settlement, and thousands of pieces of Dutch hearthware were shipped here. The specialized, three-legged pot designed for baking (because it could be surrounded by dry heat) therefore became known as a Dutch oven. Later, when cast iron stoves started to become commonplace, the legs and recessed lid no longer were needed. So the legs were removed (thus allowing the pot to sit flat), and a domed lid installed. Although the result is actually a flat-bottomed kettle, the name Dutch oven stuck, and nowadays applies to any heavy pot of that nature---as Arley points out. Cast iron are the best of them, but other materials are used. In their erroneous belief that all good things culinary must be of French origination, they'd like to claim that such a pot, with a porcelin enamel coating, is a French oven. While this reflects French snobbery, the reality is, they didn't even invent that process. Nowadays, porcelin coated iron is available from several countries, including Germany, Italy, and the U.S. So there is no need to worry about country of origin issues. You can skip the Le Creuset without sacrificing that kind of cookware. The question arises as to whether procelin coated iron has any advantages. From a cooking standpoint it does not. But there are two benefits that standard cast-iron lacks. One is fashion; the enameled stuff is pretty, and can fit one's decor. The second is ease of maintainance. Standard cast iron requires a lot of prep work when it's new, and is relatively high-maintainance to maintain. Enameled iron is easy to clean, and requires no special treatment. Balanceing cost, long term efficiency, and range of available designs, however, standard cast iron takes the prize hands-down....See Moredonna_loomis
6 years agodonna_loomis
6 years agolast modified: 6 years agodonna_loomis
6 years agoLars/J. Robert Scott
6 years agolast modified: 6 years agodonna_loomis thanked Lars/J. Robert Scott
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