Dutch oven vs. French Oven Is a French oven any different than a dutch oven?
161706
A french Oven is normally enamelled but a dutch oven is normally not enamelled.French ovens are long lasting for slow cooking..Dutch ovens are an older cast iron design.There are now a number of French USA and Chinese companies making French Ovens
161707
Not really, no.http://en.wikipedia.org/wiki/Dutch_ovenhttp://en.wikipedia.org/wiki/Le_Creuset
1255213
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...
1183130
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. :)
878200
As far as I can tell, it's only the shape. I believe the Dutch Oven has the same nipples on the inside of the lid for better braising. I love the Round Cocotte and use it often. I also have a LeCruset oval Dutch Oven which I rarely use anymore. The Cocotte lid fits much better and the size is more convenient.
1504634
I have both sizes of dutch ovens, and neither one has rusted or has any issues at all. The porcelain interior is very easy to clean. I use Bon Ami which works extremely well without scratching the surface. I do not put in the dishwasher.
981036
Not much. A straight soup pot might have handles that are not oven safe while a Dutch oven should be able to be used on top of the stove or in the oven. They are both covered pots that will not allow much steam out so the food inside stays very moist.
1480996
No, it is not near as heavy as the typical dutch oven. That's why I think it is great because it does a great job, but is a lot lighter to clean and move around.
1195484
I'm sorry Melissa, I don't know the answer to that question. I called them and they were very helpful, but weren't even positive about my Dutch oven.Don
251002
I haven't used it as a Dutch oven, but I don't see why not. There is nothing to burn or melt on the unit. My only concern is that the lid and higher portion of the sides are steel and may not transmit the heat quite the same way a Dutch oven would - I think it should work fine
381741
The stove is quite stable. No problem with pots and skillets. I've even used 4 gallon pots without problem, so a dutch oven should be fine.
311725
I do not have the sizes written down, may 1 quart 2 quart and 3 quart not positive, one is very small then regular and the dutch oven is a small dutch oven. We have used the middle size the most
1853747
I have not used it in other than my regular oven. It is ceramic and designed for low-moderate heat cooking over a longer period of time. I have used it successfully many times in my oven at a temperature of up to 350 (F) because that's what the recipe called for. I think I would opt for a cast iron Dutch oven for use on a wood stove rather than this ceramic pot. But that is just my opinion.
2016149
My impression of a Dutch oven is cast iron. Usually they are out over hot coals. This pot is stainless with a heat resistant lid, but just doesn't look rugged enough for using as a Dutch oven
3918
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
1792108
No they are different . BUT I LOVE them best set of pand heat even and cook quick. So easy to clean !!! I do not like the tops for cleaning as well but the pans are easy. I do recommend this set.
1487383
I own all three brands. All-Clad is my favorite...with exception to Le Creuset's dutch oven...my other favorite pot.
824068
I bought this item 2 years ago because it was being discontinued. I already had a smaller version of the dutch oven and ordered this model to replace it. I believe it was being discontinued to be replaced by the 1000 series. This is a quote from Tramontina: "New manufacturing techniques combined with improved materials and design have revitalized old world cooking traditions to offer superior product performance and versatility for an exceptional cooking experience." They may have made changes to the material used or the enamel bonding process. I'm not sure exactly. The design of the 1000 series on their website looks like the sides may be less sloping than my model. I suppose you could email Tramontina and ask what the changes are. I like my model and use it often. It has held up well. I do hand wash it as directed.