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NICE VINTAGE GRISWOLD 9 CAST IRON DUTCH OVEN W LID US $22.22 |
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Vintage 8 Clean Cast Iron Dutch Oven with Unique Design US $99.99 |
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Vtg DO 8 Cast Iron Cookware Dutch Oven Cauldron Pot US $31.00 |
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VINTAGE LARGE MCCOY DUTCH OVEN MINT CONDITION US $9.99 |
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Vintage Cast Iron 12 Spider Skillet Dutch Oven w Lid US $145.00 |
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Vintage Club aluminum 8qt dutch oven with lid US $11.27 |
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Vintage Process Patent Revere Ware Dutch Oven w lid US $18.00 |
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Vintage 4 Qt DRU HOLLAND Green Cast Iron Dutch Oven 26 US $19.99 |
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Vintage Cousances Le Creuset 2 Qt Iron Dutch Oven 24 US $60.00 |
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Vintage Le Creuset A 15 QT Dutch Oven w Lid Flame US $24.99 |
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any heavy (I prefer cast iron) oven safe pan/dish can be turned into a dutch oven of sorts..
make sure the dish is big enough to hold all the ingredients with room to pare and that it has a tight fitting lid that can go into the oven.
enough tinfoil to make sure it is double thickness (or just buy heavy tinfoil).. you will be poking holes in this..
once you get all the ingredients in the pot, put the tinfoil over the top of the pot and put the lid on the pot.. lift the lid off and poke 8 to 10 holes in the tinfoil and then put the lid back on..’
Depending on the recipe leave it up on top of the stove or in the oven!
Enjoy!
if you have a cast iron skillet with a lid, that will work great.
Amazon has some other brands that are less expensive as well as Target, but I’d read the reviews as some of them don’t seem good.
As previous person said, any cast iron piece will work. Dutch oven’s are just cast iron that has been enameled. The advantage is they disperse the heat well. But, you could use another heavy pot with good results. Another option would be a pan with aluminum foil if you don’t have a lidded vessel.
If the recipe requires you to put it in the oven, make sure all parts (handles, lid, etc) are heat resistant to whatever temperature you are cooking at.
i got one. and frankly it is too heavy for me to use frequently. it depends on what the recipe says you need to do. the dutch oven can be used on top of the stove and in the oven. so if the recipe only ask you to use the stovetop, like a stew, then you can use any pot that is big enough. if the recipe says you need to put it in the oven. then you need a oven proof dish that is big enough, i am thinking a deep casserole dish. if the dish doesnt have a lid, you can cover it with aluminum foil.