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/ck/ - Food & Cooking

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4725678 No.4725678 [Reply] [Original]

Are these as useful as they seem they'd be? Should I invest in one for soups?

Seems too big for deep frying for my purposes so what other uses would it have?

>> No.4725710

Slow cooking stews. Braising with acids. You wouldn't use it for soups--or, while you could, there's no real reason to use one for soups rather than a stock pot or large saucepan.

>> No.4725711

It's not really used for soups I think. My mom uses it for slow cooking.

>> No.4725720

They're good for cooking tough cuts of meat for a long time.
Go straight from stove top to oven

>> No.4725729

>>4725711
>It's not really used for soups I think

I use mine for soup. I've baked bread in mine (in the oven, and must have a handle that can take the heat). I have a 6 quart. I use it for large batches of tomato sauce. Also use it for a few other things.

Great addition to a kitchen.

>> No.4725852

>>4725678
>>4725720
Nothing beats a dutch oven for these applications. I only suggest one thing. While enamel is great it can chip. This has never been a problem for me but some people are bothered by it. Never the less, I would suggest something very heavy and solid. And for the love of ALL FOOD GODS, do not buy one with a plastic or rubble knob. It defeats the whole idea of placing it in the oven when the knob melts. I love to make soups in it because it is great to start the base in.