Cast Iron Dutch Oven Recipes (2024)

FAQs

What are cast iron Dutch ovens best for? ›

Made from enameled cast iron, this versatile pot is meant for braising, deep-frying, baking, or roasting, and does each task perfectly.

But one of the wonderful things about a Dutch oven is that because it's cast iron, you can get it smoking hot on the stovetop and brown your meat directly in it, then add your liquid (after draining off any excess fat) and other ingredients, cover it, lower the heat and continue braising at a low temperature.

You can use a dutch oven on any kind of cooktop, including induction, as long as the dutch oven is cast-iron or another induction-compatible material. When you are using the dutch oven on a direct heat source, just make sure that the temperature does not get too hot and scorch it.

Olive oil is particularly good for Dutch ovens. Usually folks aren't using their ovens as much as skillets and some seasoning can become rancid. Olive oil won't do that because it's like the old timers used to say to me, “Olive oil will keep that cast iron sweet.”

Acidic Foods

If you're making a rich tomato sauce, wine-braised meat, or a lemon-based marinade, you might want to consider using a stainless steel or ceramic pot or pan. Acidic foods will strip away metals in even the most seasoned cast-iron cookware, and those metals will get into whatever you're cooking.

Dutch oven means a very specific kind of farting. You fart, under some blankets, then pull the blankets over someone's head, thereby trapping them and the fart in a contained space for a short time.

Conventional kitchen wisdom holds that enameled cast iron Dutch ovens are a pricey but worthwhile investment for most home cooks. As the majority of us at Serious Eats use them regularly at home and in our test kitchen, we think that recommendation stands.

Well-seasoned cast irons are one of the most non-stick cookware when exposed to intense heat. They are great at absorbing heat and can distribute it effectively while locking in flavors and juices. Enameled Dutch ovens are, unfortunately, not non-stick. You will need to use oil or water on the surface when cooking.

The most common reason food sticks to cast iron is because the pan is simply too hot.

Can you brown hamburger in cast iron? ›

If you have a cast iron skillet, that's an especially good choice as the strong, consistent heat of cast iron will help brown ground beef exceptionally well. 2. Heat the Oil: Heat 1 teaspoon of olive oil or your vegetable oil of choice in the skillet over medium-high heat until shimmering.

When I make my Ultimate Pot Roast, I sear in my 13.25” Lodge cast-iron skillet, and then transfer the roast to my enameled Dutch oven. While you definitely can sear large cuts of meat in enameled cast iron, it will eventually lead to surface staining, which is difficult to remove.

Originally Answered: Are there any foods you shouldn't cook in a cast iron pan? Highly acidic ingredients like tomato sauce, wine, vinegar, and citrus should be avoided, as they can dissolve the polymerized oil that makes up the seasoning layer on cast iron.

A Dutch oven is a heavy-duty pot with lid designed for browning meat and veggies and then simmering on the stovetop or braising in the oven. It can also be used for soup and more simple tasks like boiling pasta. It's often used to make bread as well.

“A cast-iron Dutch oven will give you better results than an Instant Pot any day,” says Lance Nitahara, an assistant professor at the Culinary Institute of America in Hyde Park, N.Y. In fact, this one pot can replace your slow cooker, stock pot, pasta pot, loaf pan, and deep fryer.