Le Creuset dutch oven recipes It seems like many people love their Le Creuset dutch ovens but I can't seem to find a lot of cook books that have recipes using enameled dutch ovens. If I am lucky, I may find those bare cast iron recipes here or other websites. It's September. I hope to get a hold of the books, so I can cook some hearty, delicious meals in the great pot.Do you have trouble finding recipes that intend to use enameled cookware? Le Creuset dutch oven recipes It seems like many people love their Le Creuset dutch ovens but I can't seem to find a lot of cook books that have recipes using enameled dutch ovens. If I am... » Read More Le Creuset dutch oven recipes It seems like many people love their Le Creuset dutch ovens but I can't seem to find a lot of cook books that have recipes using enameled dutch ovens. If I am lucky, I may find those bare cast iron recipes here or other websites. It's September. I hope to get a hold of the books, so I can cook some hearty, delicious meals in the great pot.Do you have trouble finding recipes that intend to use enameled cookware? « Show Less
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There is a great cookbook out for Dutch ovens called Glorious One-Pot Meals by Elizabeth Yarnell. Over 200 pages, soft cover book. No pictures, but the book is very well put together and some great recipes, all seperated by category. Seafood, vegan, chicken, vegetables, etc. If your looking for recipe ideas, check this book out :P
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The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse is one of the best cookbooks for cast-iron, period.Don't let the name fool you, even if you don't like spicy Cajun food, peruse his website for recipes as they are plentiful and diverse. Folse is a world renowned Chef and head of the culinary institute at Nicholls State University in Thibodaux, Louisiana. You will soon buy every cookbook he has written.
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,Do you have any other information on this book . . . author, publisher, date.
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Thank you for your input.I found a few Japanese cookbooks that intend for Le Creuset cast iron ovens. The recipes seem easy. It is Japanese cooking in the cast iron. Photos look fabuluous.
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i'm sure you'll find many in "Mastering the Art of French Cooking," beef bourguignon for one!
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I did I bought 2 off amazon. Both lodge brand one has a pic of lodge cast iron with a pie in it. That has great recipes. There is also a cast iron or Dutch oven www that great recipies. I think it might be Dutch oven dudes. Or something close. But amazon had the best prices for cook where & books. You can also get great used books on here...
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No it is not the same coating as the Le Creuset Dutch ovens. The dutch oven is a bit slicker coating. This is a a little rougher coating.
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hihttp://www.all-clad.com/Pages/searchresults.aspx?k=dutch%20oven i found these 2 dutch ovens on the all clad website. the possible difference may be that one of them is copper core. but i'm not sure because i didn't see the #'s on the website's description.hope this helps.
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My guess is yes you can. I have had it on 425 I did not have a recipe that called for 500 degrees, I looked at the pamphlet that came with the dutch oven and it mentions so limit on cooking so I think you can. There is a customer service contact number which you may want to call. 800-497-4959. Good Luck! I love my Dutch Oven!
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From what I've read Lisa it will wok on an induction cook top. It is quite heavy and you will have to resist the urge to drag it instead of lifting it from the surface. Remember though that the base construction of the Lodge Dutch oven is cast iron. Cast iron heats evenly and is excellent for slow and low stove top simmering. However the rule with cast iron is slow to heat, slow to cool. Here is a good article that might help you out. http://www.nytimes.com/2010/04/07/dining/07induction.html?pagewanted=all&_r=0
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Le Creuset is a French company which is why I imagine they call it a French oven-why call it a Dutch oven when it is made in France? It is the same concept, the same thing. These are cast iron, very heavy and well made and will last for generations if well cared for, therefore, worth the money if you are a serious cook. Can be used on any cook surface, gas, electric, even induction, as well as in the oven. No so with some others. Your name is unusual.
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ALL of my cast iron le creuset pans work GREAT on this cooktop! what an energy/time/added-kitchen-heat saver! enjoy the combo!!i wouldn't recommend "scooting" the pan [ANY cast iron pan] across the cooking surface, just in case of rough spots on the pan that might damage the cooktop.[special note: of course, the stoneware/bakeware won't work, but i'm sure that isn't your question.]
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The idea behind having enamel on the pan is to remove the need to season it. You can wash it as little or as much as you like, put it in the dishwasher, whatever. I've used this pan almost every day since the day I've bought it, and it shows no wear.
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Dear TJ, the Le Creuset website states that one can use their cookware on a glass top stove. Great, isn't it? They just state the obvious, that you should lift the pot, while moving it on the stove top, not slide it. You know that it could scratch the glass, I'm sure. Cheers, Marsha
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I refer to it as a Dutch Oven...and it is fantastic! They are usually much more expensive elsewhere - that's why I bought it at Amazon. It is very versatile - stove-top to oven. Cooks evenly and cleans easily. This is smaller than most Dutch ovens, so be sure of the size when you order...
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I actually would recommend the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart for camping instead of this one. I own both. The reason I use this one more at home is because of the handles. Easy into the oven, easy out of the oven. The reason I would recommend the Double Dutch Oven for camping instead of this one is; because of the handles. Much easier to two-hand the other one. If you are going to REALLY go camping though, you will want one with a lipped lid so you can put charcoal on top and not have it slide off. This isn't a bad choice at all for camping; would just be my second choice for camping. I actually would recommend the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart for camping instead of this one. I own both. The reason I use this one more at home is because of the handles. Easy into the oven, easy out of the oven. The reason I would recommend the Double Dutch Oven for camping instead of this one is; because of the handles. Much easier to two-hand the other one. If you are going to REALLY go camping though, you will want one with a lipped lid so you can put charcoal on top and not have it slide off. This isn't a bad choice at all for camping; would... » Read More I actually would recommend the Lodge L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart for camping instead of this one. I own both. The reason I use this one more at home is because of the handles. Easy into the oven, easy out of the oven. The reason I would recommend the Double Dutch Oven for camping instead of this one is; because of the handles. Much easier to two-hand the other one. If you are going to REALLY go camping though, you will want one with a lipped lid so you can put charcoal on top and not have it slide off. This isn't a bad choice at all for camping; would just be my second choice for camping. « Show Less
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Yes! As with all cast iron, you can easily transfer all Le Creuset from stove to oven to make delicious dishes. I love my collection. Take good care of them and they will last you forever.
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Dutch ovens are great for lots of stuff. Anything from pasta sauce to stews and soups. You can also deep-fry in it, and bake things, like bread. Because it's cast iron the heat distribution is always generally even, and because it's iron, it retains heat quite well. For frying, it's easier to clean than an electric deep-fryer, even if you do need a bit of extra "tech" to go with it - basically you should have a candy/frying thermometer and a splatter shield, preferably. Fried chicken in a cast iron dutch oven comes out spectacular, as does a good beef stew or fresh marinara sauce. Can also make killer baked beans, too. Also it's handy for pot roasts, roast chicken, roast duck...the list goes on. Also, unlike with aluminum or steel pots, you can toss this right on the campfire if you do that outdoorsy thing, and slow cook there too. It's one of the original kitchen multitaskers, heh. You may also wish to look at the enameled versions. To clarify: this is basically the same pot that you see if you've ever watched food network, and they're cooking/roasting meat or veggies in a large and colorful enameled pot - those are cast iron too, actually. The Lodge one is that dutch oven naked. The enamel does add some convenience, (washing it in soap won't destroy the coating for instance), but you pay a hefty price for it. Le Creuset is one of the more famous makers, if you wanted to check out some examples. They work great, don't get me wrong, but I've never wanted to pay $200+ for a dutch oven, though Lodge makes cheaper enameled ones now. Plain 'ol cast iron works just as well for the most part, though the enamel has its perks, for sure. I consider them fairly interchangeable, but I imagine in particulars they may not be. I haven't owned any of the Le Creuset stuff (but I've used it - its nice), so I don't know which is better long-term, ultimately. Both will probably outlive you by quite a bit, though, so would be a good investment. I defer to people with more enameled dutch oven experience than I, though. :)
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A manual comes with the oven. You can find out what cookware you can use with a convection oven off the net. Try to Goggle it.
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Le creuset Ovens are more resistant to chipping (I have a 43 year old one ) but lodge are long lasting - Le Creuset have a lifetime guarantee. There are now many rival companies and most are cheaper but only LC has this guaranteeMore on French ovens from frenchovens.org with comparisons.
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I love using these enamelware pans in the oven but not on the stove top. The bottoms are too thin which of course, is an advantage in the oven but not on top of the burners. Use mine for stew and baked beans, scalloped potatoes, etc and then pop on the lid and store the leftovers in the refrigerator.