I once heard that a “true” chef only needs three pans in their scullery: a fry pan, saute pan, and stockpot. If that is really true, I’m definitely not in the running for top chef any time soon! The two measely cabinets in my tiny San Francisco kitchen are overflowing with pots and pans of every size – most of which (admittedly) gather dust. But one piece I always pull out each week – despite it’s large size and shocking girth – is my dutch oven. It’s become my standby pot because it is just so darn versatile, reliable and efficient. In case you aren’t familiar with a dutch oven, here is a little overview.
- What is it? A dutch oven is a heavy, large round or oval pot with a tight-fitting lid and loop handles. It is often made of cast iron, which helps retain heat and cook food evenly.
- When do I use it? Dutch ovens are great for slow-cooking and braising dishes like chili, beef stew, braised short ribs, soup, risotto and even bread! The tight fitting lid seals in moisture and flavor, resulting in succulent, tender dishes.
- What kind should I get? Le Creuset (pictured above) and Lodge produce some of the more popular versions of dutch ovens in the states, but their final products are very different. Le Creuset’s dutch ovens are enameled, which means they don’t rust or need to be seasoned (a process where you apply and heat fat to help protect it from rust), unlike Lodge’s that will rust if not seasoned. The former is also much more expensive than the latter. Of course, there are a slew of other dutch oven brands at mass retailers like Target and Macy’s. I would encourage you to read online reviews and ask about their warranty before taking the plunge.
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