Dl Epicure: Dutch Oven Recipes

I know all about dutch ovens, as does my ex-wife Ethel Merman!

I typically use mine for braised short ribs.

They're very versatile in that they can be used on the stovetop and in the oven, and they retain heat very well. The kind you're referring to (enameled cast iron) are great at retaining heat, too. (Note that a Dutch oven refers to the type of vessel, not the material it's made from).

Great for anything you braise, large batches of soups, stews, etc. I even use mine to make Rice Krispie treats (you can do large batch and they're easy to clean.) If you put them in the oven, they're almost like a slow cooker.

great pic

I have a Staub that is more like a large pot than Dutch oven, but it’s very high quality and I use it a lot. I have a tiny Staub cocotte that I bought in France and have used for years, but was surprised to see the brand sold now in the States, at Sur La Table.

I have an Al-Clad Dutch oven, but it’s made of a heavy anodized aluminum and has a rubber ring around the top’s handle/knob, so it can’t go into the oven covered (unless the rubber is silicone?). I use it to Boulder long pasta.

The Staub giant pot is black with a spun brass knob, and it looks very formal, like a casket. It’s very well made, though.

I am thinking about buying a 6 quart at bed and bath. Is this a good size. I want to make co au vin and chicken cacciatore in it. Also, I want to try out some bread and corn bread recipes.

Is 6 quart a good size?

That's a Dutch Oven in OP's photo -- it's just a regular pot with a cover?

I always thought it was some special type of cooking devise.