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VINTAGE CLUB ALUMINUM DUTCH OVEN UNUSED RED ORANGE US $53.99 |
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VINTAGE DESCOWARE FLAME RED CAST IRON ENAMEL DUTCH OVEN US $49.99 |
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Vintage Favorite Piqua 8A Dutch Oven W Blue Enamel cov US $49.99 |
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Vintage Enamelware Lidded Dutch Oven Large Pan US $24.99 |
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Vintage Cast Iron Dutch Oven No 8 US $29.99 |
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Vintage CLUB Natural Cast Aluminum 4qt Dutch Oven w Lid US $27.98 |
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Vintage Descoware Flame Orange 2 Qt Dutch Oven Belgium US $24.99 |
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Vintage 834 WEAR EVER Aluminum Roaster Dutch Oven Top US $24.00 |
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Vintage 10 Cast Iron Skillet Dutch Oven Lid 12 Old US $26.00 |
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VINTAGE CORNING WARE VISION 45 L AMBER DUTCH OVEN LID US $22.99 |
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A traditional dutch oven is a large cast iron pot with a lid. It was at one time put in the coals of a fire to heat, now it is put into a fairly cool oven (often 300 degrees F0. It heats evenly and holds heat well, so it allows for slow cooking, the same principle as a slow cooker but the latter, a fairly recent invention, has its own heating element. Dutch ovens are great–every kitchen should have one! Ours gets used for lots of different things and is in use many days of the week.
Dutch ovens have a temperature gage you can set from 100 to 450 degrees F.
they quick cook.
I love mine.
Dutch oven needs to be on the stove or in the oven, slow cooker you plug in. Also you can brown meats and saute veggies in a dutch oven which you cant do in a slow cooker.
I believe the first answerer has it backwards. Slow cookers are often electric with variable temperature controls. A dutch oven is simply a large cast iron pot. I prefer it, because you can brown meat and other things that a slow cooker cant do. For stews or other slow cooked things, a slow cooker is easier, but you cannot sear the meat, which is a key step in stew, pot roast, or an of these dishes.