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Vintage AMBER Visions Dutch Oven 45 L great condition US $15.00 |
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Vtg 8 CAST IRON DUTCH OVEN 4 quart US $9.99 |
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Vintage COUSANCES LE CREUSET pan skillet dutch oven US $120.00 |
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Vintage Cast Iron Camp Oven Dutch Oven US $56.14 |
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3pc VTG Guardian Service Aluminum 4 Qt Dutch Oven Pot US $24.99 |
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Vintage Griswold Erie Dutch Oven 10 with lid cast iron US $77.04 |
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Vintage Five Quart Blue Cast Iron Dutch Oven with Lid US $49.99 |
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Vintage Aluminum Hammered Cook Ware Club Pan Dutch Oven US $14.99 |
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Vintage 8 Piece Club Ware Aluminum Pots Pans Dutch Oven US $24.99 |
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Hey, if the pot isn’t fully seasoned yet…NOW is the time to just grease it up and pop it in the oven for an hour or so. No biggie. Every now and then pull it out, grease it some more til it doesn’t absorb any more oil. No more wondering…
Yes, a cast iron dutch oven is the PREFERRED pot to use!!! It is what the french cooks have been using for ages and ages….
Man, thanks for the idea! I just got a delivery of Organic meats from a local rancher…and there is a Pot Roast in there that is now designated to be poked with garlic and smothered in wine…
No, the flavor will not be absorbed by the cast iron at all. It will in fact break in faster during long stewing periods.
It won’t hurt you in any way, but it may pick up a slight metallic taste.
Do you have a stainless steel or enameled pot you can use instead? Until your cast iron gets a better seasoning on it?
Yes you can cook it in the DO.
If you’re seasoning has been done properly the Dutch oven is the best pot you could cook your Boeuf Bourguignon in. The even temperature is perfect for slow cooking.
The acidity of the wine is competing with the fat of your meat (I always use a little bacon in my beef stews.)
So in the end the seasoning might even get better