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Dutch Oven

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.

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