What is a Dutch oven?
 

I found a recipe for pasta fagioli that says to cook it in a dutch oven. I don't think I have one. What is it? and can I make this soup in something else? Or search for a different recipe?

SW, imagine a large cooking pot with a large inverted pot as a cover. If you don't have one, I suspect a large crock pot will surfice.

Great! thank you Elphaba.

http://www.kitchenetc.com/images/pro...dde/201956.jpg

dutch oven. Cast iron with enamel coating inside and out. Good stuff because it heats very evenly throughout. Shallots not included ;)

Actually, that's a French oven, since it's oval and clearly Le Creuset :)

A Dutch oven would be the same but round. A Dutch oven does not need to be cast-iron coated with enamel; it can be any pot in a round, squat sort of shape.

Actually, when I think of a Dutch oven, I think of this
http://www.rvsupplywarehouse.com/con...dutch-oven.jpg

This type is usually used outdoors and is made entirely out of cast iron.

Snowy is right though, any deep, round pot can be used.

hmmmm. so any of my regular large round pots (like I use for spaghetti) can be used for this? that would be great.


of course, any excuse to buy a new thing for the kitchen is acceptable too. :D

the real benefit to a dutch oven (at least the one I have that belonged to my grandma) is that the pot can go from stove top to the oven... and it's got a tight fitting lid...

but if the recipe is stove top only any pot with a tight fitting lid will suffice..

though shopping for new pots is fun for me :D (if you've got a marshalls/tj maxx/home goods in your area - they usually have incredibly good prices on cookware - it's tought o find a matched set but who cares...

Be sure to post the recipe for thesoup - I lvoe pasta fagiole.

I posted the recipe for you Mal. :)

The one that God of Thunder posted is the variety I'm familiar with. We used them a lot in Boy Scouts to cook outdoors on campfires. They are quite versatile.

Well damn, I wasn't paying attention when I posted that was I? But Le Cruset calls their actual dutch oven a "round french oven" just because they're being nationalistic, I think, so there's no way to win with those guys ;)

I didn't mean to suggest that a dutch oven HAD to be cast iron/enamel coated, just that this particular one was. I will say that I really like it when they are made of this material. On the other hand, being a Le Cruset, you'll have to sell your first born child to buy one ;)

I wonder what the real name is of my "not a dutch oven?" :)

First born, you say? Judging from her grades. it might not be a bad trade. At least the cookware has a chance of being usefull. :rolleyes:
A pot? :D

*golf clap*

Oh and Bill? You are going to hell for your avatar. That is all. :D

I have the Le Creuset "French oven" as well as a couple of other things from them. It's awesome stuff. They were gifts, I could never afford them on my own.

Also, since this is not in the humor forum I won't give the definition for the other "Dutch oven." :)

As I read this I shouted "OWNED!" Onesnowy, you'r knowledge of cooking is abundant.

A dutch oven is usually made of cast iron and has a lid. About 5 inches deep with a handle that swings over the pot lid and all. The seasoned cast iron gives the food a great taste. (probably not that healthy though)

Cast-iron is actually quite healthy as the body needs iron, and the cookware transfers some to the food. Some studies show that other pans (teflon, silverstone) are potentially quite harmful if you get them too hot. I'll stick with cast iron ;)

Actually, this is what a dutch oven is: Dictionary

Nonstick surfaces release a fume that will kill any pet bird in your house if you heat them up too much. That makes me wonder what it might be doing to ME! I do not own any nonstick items as I have two pet birds and value my health. All my pots and pans are cast-iron or stainless steel.

CAST IRON PRIDE, SISTAH!

You just have to make sure, when using non-enamel coated cast iron, that the cast iron is properly seasoned. Without seasoning, cast iron is reactive with certain foods, and will give that food a "bloody" taste.

Doesnt a dutch over have some sort of self basting feature. Like the lid fits tightly so condensation collects on the lid and drips down on the food inside.

Apparently "Dutch Oven" is also what they call a Hotbox in Australia. :lol: Is that a fact? (Hotboxing is the act of smoking cannabis inside an enclosed space, typically a car)

It doesn't "do" anything to you, unless you let the pan overheat too much. Teflon is completely safe, within the design limits. Meaning, don't be irresponsible and overheat the pan. Here's what Dupont says about it: nonstick

Thank god I'm not the only one. Just seeing the thread name made me start giggling like an idiot.

nothing to say

It is my understanding that a dutch oven is something you create with heat (i.e. a fire, hot embers, a stove top) and the appropriate cookware that must include a tight fitting lid.

It isn't so much the cookware alone but the combination. Obviously some cook ware (like a cast iron pot or some le crueset enameled beauty) is better suited to creating a dutch oven to prepare foods, but don't get hung up on the cookware alone.

We used to make cake using a one man boyscout mess kit, by creating a dutch oven to bake the dough directly in the smoldering embers of a fire. Likewise I have used an old school cast iron pot to create a dutch oven on my stove top to roast a chunk of beast.

So while some cookware is well endowed for dutch oven cooking, and even calls itself a "dutch oven," you can still boil water and prepare pasta in it and you will have not created a dutch oven.

Think of a dutch oven as without actually using an oven, you create conditions similar to those of an oven and prepare foods as though they were done in an oven.

-bear

I actually just got an enamel-coated cast iron Dutch oven for Christmas. If anyone has some recipes they'd like to post in this thread for me, I'd appreciate it. Vegetarian recipes preferred, of course :)

Actually, I came up with one today. Credit for the original recipe goes to Rachael Ray.

Green Chili (modified for vegetarians)

2 tsp vegetable oil
1 bunch scallions
2 tsp dried oregano
2 tsp cumin
4 cups vegetable broth
3 handfuls tortilla chips
1 can black beans
1 can small red beans
1 jar green salsa

Heat 3 cups of the vegetable broth in a saucepan. When it comes close to a boil, add three handfuls of tortilla chips. Let this cook until the tortilla chips fall apart. Meanwhile, heat vegetable oil in Dutch oven or large pot. Chop the scallions. Add scallions, oregano, and cumin. Saute until scallions are tender. Add 1 cup of the vegetable broth (all you have left), both cans of beans, and the jar of salsa. Bring up to a simmer. By this time, the tortilla chips should have fallen apart in the broth. Add the broth/chip mixture to the bean mixture and heat through. Season before serving; the chips should have added salt to the soup but always check your seasoning. I found that I liked a little more cumin than the recipe called for.

Serve with chopped avocado, sour cream, and extra tortilla chips.

holy shit - me too

I even had the link ready

I love my childish side:D

I have a dutch oven like God of Thunder posted. its great for camping, do chilli and cobbler and all kinds of good stuff... its a ton of fun.

N. The act of trapping a person under bed covers after releasing vile ass fumes

Used in a sentence: Dave vomited on the sheets when his wife gave him a white castle dutch oven.

hehehe