/ck/ - Food & Cooking

[Anonymous No.11403953]

It's time for a Dutch oven thread. What does /ck/ like to make in these vessels?

[The_Baker pt. II !!VyIROBcMkwf No.11403957]

1. Bread
2. Any soup or stew (leco is a favorite)

[Anonymous No.11404055]

I want to buy one of these for the winter. Any recomendations? I would assume that an enameled one is the way to go. Is the one in OP’s pic worth the price?

[Anonymous No.11404061]

>>11403953
Nothing. Too big and too heavy and too hard to clean.

Although...Alain Ducasse(?) showed on a TV show that when he was a boy, growing up, his mom would make poorfag food by throwing a bunch of shit in one, with white wine, and sealing the dutch oven shut with water and flour and slow cooking. That looked interesting.

[Anonymous No.11404085]

>>11403953
chili
chowdahs
stews
swiss steak
pulled pork when its too shitty outside to grill
whatever else i dont use the slow cooker for

[Anonymous No.11404109]

I was just looking into cast irons and Dutch Ovens.

There a second hand store near me that had a 10.25 Lodge from the 50s or 60s for 60$ USD. My bread sucks and I want to start using something better than a big metal bowl.

Anyone know if you can get good bread in a CI of that size?

[Anonymous No.11404117]

>>11403953
>Cleverly disguised brap thread

[Anonymous No.11404122]

Braised short ribs last night

[Anonymous No.11404135]

>>11404055
Creuset has a nice lifetime warranty, and generally better build quality. I like the pale interior so I can see if I'm burning my fond.

If you're more confident with stuff like that the Staub ones have a darker interior, but they also have dimples under the lid that help with self-basting.

If you're not loaded a martha stewart one is probably fine desu it's just a big stupid pot.

[Anonymous No.11404172]

>>11404135

Ever had any trouble with enamel chipping inside? Ive heard that even with the expensive ones and being careful

[Anonymous No.11404204]

Anybody /magnalite/ here? Huge in louisiana and is basically a high grade aluminum dutch oven... dutch oven vs magnalite?

[Anonymous No.11404205]

>>11404172
My Creuset has been fine so far.
Try to buy in person if you can find a deal. Look inside the pan for any bubbly spots that look like they may crack. This is another (small) advantage of the lighter colour, it's easier to spot something like that.

I should also mention I have the 5.2 Qt one and it's a bit small for most recipes I see floating around online. I would recommend a 6+ Qt one for that reason.

[Anonymous No.11404207]

>>11404204
Forgot pic

[Anonymous No.11404211]

>>11404205

Thanks for the info m8

[Anonymous No.11404372]

>>11403953
I have an oval one that I cook roasts and small turkeys in. I have a round one for boiling pasta, stew, etc.

[Anonymous No.11404798]

>>11404055
Staub or LeCreuset if you can afford it.
Probably Tramontina if you’re poor.
If you have a Jumbo TJMaxx/HomeGoods/Marshalls in your area, they used to get clearance from places like Sur La Table, and Staub/LeCreuset stuff would turn up.
The pickings haven’t been as good recently, and the smaller stores are more likely to suck, but every once in a while you find a $16 Staub pan or something like that.

[Anonymous No.11404807]

>>11404172
Don’t pour cold liquids into a hot pan, particularly one that is empty.
Heat the pan up with the liquid, and leave the pan to cool before cleaning.
My parents had a couple wood handled enamelled cast iron pans they killed by putting the hot oan under cold water.
It didn’t completely kill the pans, but the enamel wound up crackled.

[Anonymous No.11404943]

>>11403953
a cleveland steamer

[Anonymous No.11405484]

>>11403953
usually soups and chilis. i will occasionally roast a chicken with some potatoes, onions and carrots.
>>11404055
i've never used a le creuset so I can't make a comparison, but i've had a $50 lodge dutch oven for several years now and have no complaints.

[Anonymous No.11405561]

>>11403953
Steamed negro hearts

Full of (good)cholesterol and a west african delicacy

[Anonymous No.11405693]

I want one for baking bread but I'm not sure what else I would use it for, and my cabinet space is already pretty much all used up. I recently bought a pressure cooker which seems like a better way to make soups and stews and other wet stuff, so it seems like that only leaves stuff like roasting chickens which I do just fine without a dutch oven. Am I right in thinking that I'm not missing much?

[Anonymous No.11405694]

>>11403953

[Anonymous No.11406012]

I've got a 6 qt Lodge enameled one and that thing is a workhorse. I do all sorts of cooking in it: chilis, soups, stews, curries. The enameling is nice since it allows you to cook acidic foods like tomatoes without ruining the iron, and makes cleanup super easy if you let it soak with hot soapy water for like 10 mins.

[Anonymous No.11406085]

>>11403957

Please anons, tell me how i simmer meat and veggies to extract max flavor. Why am i terrible at simply stewing aromatics and shit? How long do i simmer stews for?

[Anonymous No.11406107]

>>11404061
You are wrong about so many things I don't even know where to begin.

[Anonymous No.11406199]

>>11406085
Pressure cook that shit if you don't have all day. Also, try simmering your aromatics for a while and then straining them out and replacing them with new veggies. The original aromatics get turned to mush and give up all their flavor into the broth so there's no point keeping them, and the second round of vegetables you can just cook until done and they still taste like something. It's also possible to overcook the meat, you don't have to boil it forever.

[Anonymous No.11406882]

Fucking everything man, best kitchen investment i've made in a long time.
Got a chicken and coconut curry on the go in mine right now

[Anonymous No.11406896]

My mom got me a martha stewart I use it at least twice a week best piece of equipment I own. Saw a lecreuset one at TJmaxx for 70$