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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 Cast Iron Camp Oven Dutch Oven US $56.14 |
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Vintage COUSANCES LE CREUSET pan skillet dutch oven US $120.00 |
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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 Le Creuset Dutch Oven Orange Red US $22.00 |
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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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I make my own "dutch oven" after I drink and eat too much of certain foods…
braised meats, soups, stews, just about anything that requires low and slow cooking… and you can brown your meats in it first….
Lucky you, you got the best!
I use mine for any slow cooking things. My favorite is Coq au Vin. Another good one is a braised stuffed leg of lamb. Start with a stew or pot roast. But keep in mind a few care items for your Dutch oven – never use a high heat or flame on it and never leave it soak in water. It should last a life-time.
lucky you! I want one! I have a cheep knock off
here are a few recipes to get you started
http://www.foodnetwork.com/topics/dutch-oven/index.html
this bread is my favorite it is so easy
http://www.breadtopia.com/basic-no-knead-method/
Lucky lucky you! I LOVE my Le Crueset cookware! The dutch oven is a great piece and is so versatile! Try making a beef roast in it- brown your meat well in a little oil on the stove top, throw in a bunch of veggies (carrots, celery & onion -big chunks) and enough beef broth to cover 1/3 of the roast, cover it and throw in a low (275-300 degree) oven for 4 hours! Amazing! You can take out the juices and thicken with a roux and return to the pot for gravy. I also use mine to make soups, stews and chili and it works great if you are frying chicken. Casseroles do really well in them too- I always grab by 2.5 quart dutch oven when making scalloped potatoes & baked mac & cheese. Large sizes can fit a large chicken or small turkey. The cast iron is excellent for even heat distribution. Be careful when cleaning though- you don’t want to scratch the enamel coating ( it will still work great but will be less visually appealing!) I place warm water and a drop of dish detergent and let any stuck-ons soften for @15 minutes, then wash normally with a Scotch scrub pad. Don’t use steel wool or very harsh heavy duty scrubbers- it will clean up great if you just let it soak. Le Crueset also makes a cleaner designed to scrub the interior and exterior without damaging the enamel. If you can find it it works like a charm, but since I’ve been out of it for over a year I stick to the soak and scrub method!
You can make a tasty, hearty and easy vegetable soup or beef stew:
Vegetable Soup
Serves 2 – 4
4 carrots, washed, peeled and sliced
1/2 pound mushrooms, washed and sliced
1 small onion, diced
can use 1/2 cup of corn niblets or green peas
1 can of tomatoes, chopped or tomato sauce
Barley or rice (use 1/4 cup)
beef broth, either one can or one cup
In pan, add tablespoon of olive oil and butter. Melt and add onions. Cook until they begin to brown, then add mushrooms and carrots and other veggies. Stir well and simmer for 2 minutes. Add tomatoes. Then add 2 cups of water. Add rice or barley if you like.
Simmer and cover. Cook about 20 – 25 minutes.
You can eat, freeze or refrigerate for up to 4 days. Great with crusty bread and salad.
Beef Stew
1 lb lean beef for beef stew – cut into bite size pieces and lightly flour
1 lb mushrooms
1/2 red wine
1 small onion cubed into bite sized pieces
1 can tomatoes or tomato sauce
3 cups water
In pot, add 2 tablespoons of olive oil. Brown the beef on all sides. Add onions and cook until golden. Add mushrooms and simmer for a few minutes, then add wine, water and tomatoes.
Cover and cook for about 1.5 hours. Serve over buttered rice or noodles with a green veggie.