Dutch ovens have been around for a long time…well, since 1769 to be exact. Most of us either have one or have had one. For some, it’s the pot that sets in the way back corner of the cabinet and is only thought of when it needs to be moved…like for spring cleaning. For the rest of us, it’s the pot that hardly ever gets put away because it’s used so often.
Although heavy and cumbersome, it is one of the most versatile cooking vessels in the kitchen. OK, Instapot lovers, yours is too, but can yours go from stovetop to oven to over a campfire? Enough said, so even if you love your Instapot, a Dutch oven can still be your friend. Between the two, they can provide all the cooking versatility you need.
Dutch oven cooking methods were first used in the Netherlands, hence the name Dutch oven. However, it was the British who first used the cast iron. Here in the states, the Pennsylvania Dutch popularized them. Since the colonial era, cast iron pots and kettles have come to define Dutch oven cooking. Since the colonial era, Dutch ovens in the United States have become shallower pots with shorter legs. Paul Revere is himself credited for the American innovation of the flat lid which holds coals on top of it…think wagon trains and the Old West.
Dutch ovens are pretty basic, a heavy-duty cooking pot (usually cast iron) with a lid. They are ideal for sauteing, braising, cooking, simmering, frying and even baking.
TYPES OF DUTCH OVENS. There are three types of Dutch ovens, cast iron, enameled cast iron and stainless steel.
The most prominent type is the old-style cast iron, which often has legs (or feet) and a bail-type handle. Most modern versions have flat bottoms with handles so they can be used on modern stoves, even glass-top ones.
*Seasoned cast iron is the raw version of the Dutch oven. They are seasoned with a light coating of oil to protect against rusting. This protection also acts as a non-stick surface known as the patina. These pots perform just as well as any other type of cooking utensil and prepare almost any dish. They perform as well on the stovetop, in the oven and even with the high temperatures of a campfire.
Cleaning cast iron Dutch ovens only requires warm or hot water and a scratcher. Simply, scrub with the water, rinse, dry well and apply a thin coat of oil. The only time that they are hard to clean is when the seasoning is broken down.
*Enameled Dutch ovens have special non-stick coatings. They come in vibrant colors that makes them especially easy to go from stovetop to table for serving. However, they do have some drawbacks over their older cast iron cousins.
Don’t use metal utensils for fear of scratching the surface. Many of the interior surfaces are light-colored which means that they also stain easier. These must be dried thoroughly so they don’t rust. Also, no matter how the instructions read, NEVER put enameled cast iron in the dishwasher.
*Stainless steel is the third and, perhaps the least known type, of Dutch ovens. Modern ones have three layers beginning with heavy gauge aluminum covered with two layers of stainless steel. These are basically your stainless steel stock pots that perform like Dutch ovens. The thing to remember here is to buy a heavy duty one. The lighter constructed ones tend to burn food at the bottom.
Unlike the other two kinds, stainless steel Dutch ovens can go in the dishwasher.
COOKING IN DUTCH OVENS. There are a few things that ensure you will have the best experience when cooking with your Dutch oven.
*Use the most flavorful ingredients to bring out the richness of all the foods. Use chicken broth instead od water. This will bring out the full flavor in rice, pasta and stews. Simple ingredients seek out the savory in every dish. Don’t just stir them together, heat spices and vegetables in butter or juices rendered from browned meat to elevate flavors.
*Pair your Dutch oven with your microwave. Cook a simple sauce or pre-cook potatoes in the microwave while searing meat in the Dutch oven.
*Cook in stages. Don’t just dump all ingredients in and let it cook. Meat and vegetables have different cook times and require different ingredients. Add different foods according to their cook times and add seasonings accordingly.
*Cook two ways at once. By using wire racks, steamer baskets, skewers along with the Dutch oven, you can simmer a stew while steaming vegetables.
*Hearty, slow-cooked dishes need a flavorful sauce. One of the best ways to do this is to add fresh herbs, they add zing and also make dishes look good.
BAKING IN DUTCH OVENS. Dutch ovens help mimic the environment that many professional bakers have in a professional bakery which is a moisture sealed chamber with intense and mostly even radiative heat. The thick cast iron walls have enough thermal mass to ensure a stable temperature during baking and the sealed interior traps steam which is beneficial during baking, especially for bread.
Moisture in the oven during the first part of baking ensures that breads rise fully, crusts have deeper and more colors and makes exteriors shinier.
Steam also increases loaf volume. Without it during the first part of baking, the rapidly expanding dough forms a hard crust on the exterior. This early crust formation will harden the overall loaf volume, resulting in a much denser loaf. With adequate steam, the outside will remain moist and supple, allowing the loaf to expand and stretch further before hardening and setting. This doesn’t require a lot of steam. When the pot is sealed shut during the first 20 minutes of bake time, there is enough steam to render a good loaf.
The steam inside the closed Dutch oven also settles on the outside of the dough, forming the layer that prevents the temperature from getting too high too fast. This makes sure that the outside doesn’t darken before the inside is finished baking.
The downside of baking bread in a sealed Dutch oven is sometimes the bottom will become too brown. To avoid this, be sure and preheat the oven, then put the bread in covered for 20 minutes before finishing baking uncovered. The inside temperature should be 205*F when the loaf is done.
Dutch ovens are hard working and deserve a spot up front and center in your kitchen. Once you start using one, it will probably be your go-to cooking source every day.
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