Dutch Oven Cookware

Dutch ovens provide even heat because of the thickness of the metal.
You can make about anything in them. I would look for dutch oven recipes on line.
One of my favorites is baked potatoes.
Rub a thin layer of vegetable oil on the potatoes, then sprinkle with salt. Bake them in the dutch oven for about 90 minutes. They will be the best baked potatoes you’ve ever had. If you’re cooking in an oven, bake at 350 degrees.
If you’re cooking in the true dutch oven style, with coals, make sure you keep hot coals on top of, and underneath the vessel for the entire cooking time.

Dutch Oven: Couldn’t be without mine.

You can cook anythink you want in it if you have a large quantity from pasta to soup. I do.

Great for Pot Roast & Stews.

I’ll give you a good recipe for a Pot Roast. (don’t know where you live)

Ingredients:

4 – 6 lb roast of beef, blade roast or chuck
olive oil for saute
4 – 6 white, red, or Yukon gold potatoes quartered
2 medium cooking onions quartered
4 large carrots, scraped & cut into 2" pieces
1 small rutabaga, cut into 2" 3" pieces or 3 medium turnips quartered
1 cup flour
salt & cracked black pepper for seasoning
Water as required
………..

Method:

Pre heat oven on stove top and add olive oil. In the meantime in a large bag put the flour & salt & pepper and put the roast in and flour all over and shake off the excess and add to the oven and saute on all sides, top, bottom, and all around the sides until brown and seared.
Add enough water to the pot to come half way up the roast and simmer for about an hour and a half & turn over at half time. Then add the vegetables and simmer for another hour. Only add more water if needed.
The flour that was used to saute & braise the beef with have made a very nice gravy. Remove the meat and set aside for 15 minutes until the vegetables are fork tender and then the meat will slice easily, or break apart easily the way my family likes it.
You can serve this with a nice green salad along with fresh crusty bread or rolls.

NB If you simply chop up the beef into 2 or 3 inch pieces and follow all of the rest of the procedures (from the flouring on) you will have a hearty stew.

A Dutch oven is the best pot you can ever have! They’re great for making pot roast or stews. The thicknedd prevents a bottom crust from burning. Almost like a crockpot, the Dutch oven retains its temperature for a long time even after the heat is turned off. At the very lowest stove setting, food in a Dutch oven will continue to simmer. With a Dutch oven, you can buy the cheapest cuts of beef and enjoy gourmet meals without spending hours cooking, as the pot lid kind of bastes the meats while simmering.