Author Topic: Dutch Oven  (Read 195 times)

Spuck

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Dutch Oven
« on: November 11, 2019, 08:35:28 pm »
I got my first dutch oven, a 2.6 Quart Flame Ware Dutch oven. Essentially its pottery with a glaze that is made to withstand temperature changes. The instructions on the website say the you should slowly heat the food your working with, but what about spaghetti and rice that require an initial high heat. With my mom's aluminum pans I would just turn the heat on super high to get them to boil, but I don't know if I should do that with this pot. A slow to high boil would work with spaghetti, but I'm not sure about the rice. Any suggestions?

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Dazi

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Re: Dutch Oven
« Reply #1 on: November 12, 2019, 08:33:48 am »
I never use super high heat with mine. They hold heat very well and med-high with the lid on is usually just fine to get water to boil. With rice, I just wait until the water is actually boiling before adding it to the pot, let it boil for a minute/stir, then turn it down or off with the lid on for 25-30 minutes.

jpcher

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Re: Dutch Oven
« Reply #2 on: November 12, 2019, 04:07:17 pm »
Right, what Dazi said . . . and maybe even warm up the pot a bit with warm/hot tap water before putting the boiling water into it.

Spuck

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Re: Dutch Oven
« Reply #3 on: November 12, 2019, 09:50:49 pm »
Those are great ideas, thanks for the suggestions.

QueenFaninCA

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Re: Dutch Oven
« Reply #4 on: November 13, 2019, 12:30:05 pm »
I got my first dutch oven, a 2.6 Quart Flame Ware Dutch oven. Essentially its pottery with a glaze that is made to withstand temperature changes.

Usually Dutch Ovens are made from cast iron, not pottery. Yours sounds like a casserole dish with a lid. Also, just 2.6 quart? Both my Dutch Ovens are way bigger than that.

TootsNYC

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Re: Dutch Oven
« Reply #5 on: November 13, 2019, 01:15:18 pm »
I never think of Dutch ovens as a stovetop thing, more as a heavy-duty casserole dish that stands up to higher heat or longer heat.

I guess there are instances of browning meat (for stew, e.g.) in the Dutch oven on the stovetop, and then transferring to the oven to finish cooking.