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
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
167541
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.
167542
,Do you have any other information on this book . . . author, publisher, date.
167543
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.
167544
i'm sure you'll find many in "Mastering the Art of French Cooking," beef bourguignon for one!
157810
It will work, but I would not place this in an enameled dutch oven, just for the simple reason of the danger of chipping the enamel! I only use bamboo utensils in my enameled oven and never a trivet, if I need a trivet I will use a regular Iron dutch oven....no enamel.
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
1401588
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.
82767
Try one of the Imusa casseroles. Imusa Enamel Dutch Oven, 4.5 Quart, TurquoiseThey don't do heat diffusion very well (you will appreciate the difference when you get the LC), but they have the same easy-to-clean enamel advantage, they're made in Mexico, not China, and for the price of a LC dutch oven you could buy ten of them.
1882266
this set has no teflon... I own these items. All the cast iron item from Le Creuset are not teflon... the steel fry pans that state non-stick might be teflon.
1836357
Not in this case. This cookware is very flimsy. In fact one pot fell of the counter (OK I probably knocked it off the counter) and when I picked it up it was bent so now the lid does not fit. There is not one bit of cast iron in this. And as for enamel? I did not think enamel would fade this quickly and start coming off. I bet it is not enamel but I cannot say that for sure.
2010003
From what I've read, metal cookware is preferred for induction cooking because of the more even distribution of heat. Just don't turn up the heat too high or it can warp the pan. And you don't need to - it heats up quickly compared to the old non-stick (coated) pans. I only use high heat to boil water. Another tip: make sure to put a little oil in the pan while heating it up to saute food - helps it not to stick as much. Then soak it a little in water and clean up is pretty easy. I really like this pan. I have 3 more (different sized) Calphalon tri-metal fry pans as well this dutch oven. From what I've read, metal cookware is preferred for induction cooking because of the more even distribution of heat. Just don't turn up the heat too high or it can warp the pan. And you don't need to - it heats up quickly compared to the old non-stick (coated) pans. I only use high heat to boil water. Another tip: make sure to put a little oil in the pan while heating it up to saute food - helps it not to stick as much. Then soak it a little in water and clean up is pretty easy. I really like this pan. I have 3 more (different sized) Calphalon tri-metal fry pans as well this dutch oven.
2123710
No problem, your welcome. I found that if the size is adequate for the meal this particular Dutch oven is a good choice, being just heavy enough to maintain heat, and the enamel coating allows use on stoves where raw cast iron scratches the glass top. Personally I wish it did not have the non-stick coating on the interior, but finding quality cast iron with enamel on the outside and raw cast iron on the inside is either cheap (thin) castings or more expensive that I would care to spend.
984989
I am not an expert on different cookware materials. At this point I use mostly clay, or cast iron, and enameled cast iron. I like the kinds of materials that hold and distribute heat most consistently. I do know that clay has been used as cookware material for centuries (I think it may have been the first practical cookware ever used). I do not think there are any issues in regard to safety, toxicity, or nutrition. I just love the way clay "treats" food either in a cooker, on the stove or in the oven.
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.
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. :)
1722568
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
1994690
I have never made this recipe, however I went on line, reviewed the recipe and noticed it calls for the oven to be preheated to 450 degrees. This pot is not recommended for temperatures higher than 350 degrees. Might I suggest you look into purchasing a cast iron or cast aluminum 6 quart covered Dutch oven.
1119393
I use it on a gas stove and in the oven. You need to be aware that this pan is extremely heavy. I have a hard time lifting it with one hand. Below is from their site under &gt;stoneware.. http://cookware.lecreuset.com/cookware/care_10151_-1_20002 Heat recommendations Le Creuset cast iron cookware can be used on all heat sources including gas, electric solid plate or radiant ring, vitro-ceramic glass, induction, and ovens fired by gas, oil, coal or wood. When using any glass-topped stove, always lift the pan when moving it; never slide it, as this may damage the stovetop or the base of the pan. Always match the pan's base size to the stovetop heat zone to maximize efficiency, and to prevent overheating of the pan sides or damage to the handles.
974611
Hi,I am in seach of a good countertop oven to use mostly for the rotisserie feature and for meat, pork and not chicken - most reviews focus on baking and chicken. Would you have any specific suggestions or just features/ qualities that I need to look for? I take it that convection would be big deal here. I see a lot of complaints about how flimsy the applicances look and the external heating... Any help will be appreciated, thanks!
976232
According to Lodge web site enameled dutch oven can handle oven temperatures of 500 degrees. So I do believe the L8D0L3 can handle 500 degrees also. You can always contact Lodge customer service and ask them to be sure.