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
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.
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,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!
1268872
I believe the dutch oven and stockpot are the same pan. I know they have the same purpose. Hope you enjoy your new pans!!! I have had mine for over 3 yrs and they clean beautifully. Take care of them.
796800
This is exceptional cookware.....in my opinion it is every bit as good as All Clad at half the price. Le Creuset is the best enameled cookware on the market......it's very expensive but well worth it. Retains heat perfectly and never needs to be on a higher stove top setting than low to medium. I am not sure there is a measurable difference between these two kinds of cookware. Both will do a great job on braising, stews, soups, boiling water.....anything. I use Cuisinart try ply stainless from France every day.....the pans are so well made with excellent even heat distribution burning or food sticking is never an issue.They are so easy to clean.....a sponge is all you need maybe a little bar keepers friend. I use Le Creuset enameled cast iron for special dishes....it is just fun to have both......they both perform similarly.
2158232
There are about 75 recipes in this book. [Edit: I see someone else counted 68 - i just estimated.] Le Creuset makes a dozen or so types of enameled cast iron cookware, so there are about six for each type (dutch oven, skillet, etc.). I bought the book with my first Le Creuset product (a dutch oven) primarily to learn how to not ruin the most expensive piece of cookware I own. The recipes are varied, and can be made in non-cast-iron cookware, but if you just want recipes, this is not the best source.
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
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. :)
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Depends what you're looking for whether a campfire Dutch oven or one for stove top and or oven. Generally, the heavier it is, the more stable it is with regards to holding/dispersing heat. I have a campfire version, the enameled one, and another 8 qt with a dome lid. All are Lodge. There are others out there, although I'm not familiar with them. I have an older cast iron skillet that is not a Lodge, and it is fine. I also have a cast iron loaf pan in which I have made breads and meatloaf. I also recently purchased a 12 inch Lodge cast iron skillet, and got a stove top griddle and ribbed square pan as gifts; all are Lodge. Keep your un-enameled cast iron well seasoned. Even if pre-seasoned, I still season them myself.
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.
972982
I don't recommend these for any type of use (stove or oven) as the set I got was very cheaply made and the finish started rusting out within a few months. For oven/broiler use, Le Creuset ceramic bakers are great (can withstand up to 500 degrees). I also love my All Clad lasagna pan. If you need pots that go from stove to oven, then Lodge brand or Le Creuset cast iron pots work well.
1952495
It only has a couple recipes in it. I searched the internet for free countertop convection oven recipes and purchased two books from Amazon that I like and they have a lot of receipes in them. Cookng With Convection by Beatrce A. Ojakangas and The Best Convection Oven Cookbook by Linda Stephen. I hope this helps you, Darlene
1268871
A stockpot is the same thing as a dutch oven, the pot is just called by different names depending on the manufacturer. Both come in different sizes, from about 4 quarts to 8 quarts ...Enjoy the Scanpan. I use both Scanpan and Swiss Diamond. They are both the very top of the line for "nonstick" cookware. And yes, there is a caveat there. lol
1311971
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
381739
I'm not sure about a dutch oven, but we have a 12 inch cast iron skillet, and the whole set up (with skillet) was very solid. Actually, a dutch oven is probably also okay. It's very stable.
310598
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.
1013503
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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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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Just in case this confuses anybody - scotchbrite will UTTERLY DESTROY the enamel on a le Creuset pan. Enameled pans have no problem cooking liquid, and soak clean. Lodge bare cast iron is a very different surface (and Lodge enameled cast iron is made in China...)