Everyday Food, Volume 31 April 2006
Use It
For slow-cooking pot roasts and making stews, soups, and chili.
From Stovetop to Oven
This pot has a thick bottom and sides with a snug, tight-fitting lid that traps in moisture and flavor. With the lid off, it's perfect for browning meat or vegetables on the stovetop, and it can also go into the oven for even cooking.
Make It Sturdy
Look for a heavy 5- to 6-quart Dutch oven made of anodized aluminum, enameled cast iron, or stainless steel around a copper or aluminum base. The sides and bottom must be thick in order to retain and evenly distribute heat, and to prevent hot spots. Handles and knob should be sturdy and ovenproof.
I purchased two Martha Stewart pots about a year ago. The pots are chipping inside the pot and lid. What will MS do about this? They were quite expensive. Thanks, Peggy
can this pot be used on glass top stove?
Question: Can you use dutch oven with gas stove top burners?
I do. But the trick is to let it come to room temperature first.
NOOOOOOOOOOOOOOOOOO! I did and all of the red enamel melted off the bottom and onto my cooktop. The pot didn't crack, but now both my dutch oven and my cooktop are ruined!
Can I cook something in my Martha Stewart enamel cast iron pot, put it into the refrigerator and then reheat it the next day without the pot cracking?