My Favorite Recipes to Get the Most Out of Your Dutch Oven
It took years of convincing before I finally started cooking with a Dutch oven, but once I started, it quickly became my favorite cooking pot. This dense and nearly indestructible pot is as versatile as it is beautiful to look at. Heavy cast iron ensures even heat distribution, and the glossy enamel surface is easy to clean. Plus, they come in a rainbow of colors, which suits my need for whimsy in the kitchen.
Contrary to what you might think, a good Dutch oven can be affordable too ( not $300, for example). Here you will find alternatives to expensive French brands. My unbranded dutch oven has been braising, baking and roasting for years and still has plenty left in it. Here are my favorite recipes and ways to use your Dutch oven to its full potential.
One pot meal
Few things bring me as much relief as not having a sink full of dishes, and a Dutch oven gives me that blessing. It’s ideal for one-pot cooking because cast iron can withstand a variety of cooking methods. It can sit on the heat for hours without burning, and can easily move from stovetop to oven if you’re searing and sautéing.
This savory sausage and beans recipe is my favorite one-pot dish. It is tasty, satisfying and does not require special attention. Other than roughly chopping the vegetables, you’ll barely have to prep the ingredients. Leave the sausages whole and brown the links on all sides. Then simply add the rest of the ingredients and let them simmer until they are soft.
Low and slow cooking
The Dutch oven is great for low and low cooking. Again, this is a smart cast iron core. You can put the pan on low heat for a few hours and the tough, chewy meat will turn into soft, buttery morsels.
One of my favorite dishes is this Crispy Chicken and Rice recipe . While chicken doesn’t require tenderizing, rice and other dried grains and beans benefit from low and low cooking. This dish is hearty, simple and bursting with flavor from the tomatoes and olives. Start by frying the chicken thighs, skin side down, and then prepare the rest of the ingredients. At the last moment of cooking, place the thighs back into the rice for juicy chicken with crispy skin.
Homemade bread
I’ve already bragged about the durable cast iron construction of the Dutch oven and I’ll never stop. There’s a reason these pans are called “ovens” – they’re great for baking. Dutch ovens can comfortably handle temperatures of 500°F and sometimes higher (just check the specs of the one you buy).
These high temperatures are great for homemade breads, like this sourdough recipe that I always make in a Dutch oven. Covering the pan will keep the bread in a small space and will naturally create a moist environment as the bread begins to cook. The extra moisture ensures the oven is as resilient as possible, resulting in a nicely risen loaf.
If you want a bread that doesn’t require proofing, try this Dutch Oven Irish Soda Bread recipe . It requires just four ingredients and makes a fantastic quick bread topped with salted butter and raspberry jam.
Deep frying
One of the biggest challenges with deep frying is maintaining a consistent temperature. When you drop cold or room temperature dough into hot oil, the overall temperature of the oil will drop, this is normal. The larger the batch, the more the temperature drops, which can result in a greasy dough.
The best solution is to use a heavy pan. Unlike a thin-walled pot, a Dutch oven will help maintain a consistent temperature so you can deep fry larger batches. My favorite recipe that calls for deep frying is this Instant Pot Apple Fritters recipe . You can make this in a small saucepan, cooking one at a time, but I suggest the wider Dutch oven broiler for larger batches.
Large portions of soup
Soup is the best way to show off your Dutch oven. You can easily find recipes that are one-pot, low, slow and undemanding. Of course, not every soup is like this, but I am partial to the ones that are. It’s fun to casually toss ingredients into a huge pot and come back to see an impressive dish.
This French Onion Soup recipe is one of my favorites because it doesn’t require babysitting. The onions soften easily in the pan and caramelize without much intervention. The beef broth complements the soup, while the wine and herbs add complexity. Other than that, you just need to toast some stretchy cheese on a slice of bread before digging in. In fact, I think toasting the stretchy cheese works for all of the recipes above (even the pancakes). Enjoy exploring the Dutch oven, guys.
Bonus tip: Use it as a refrigerator.
The same qualities that allow a Dutch oven to stay warm also allow it to stay cold. I use the dutch oven as an attractive cooler for drinks at parties. This is especially useful when your refrigerator is full and you may need a little extra outside space. About an hour before guests arrive, place the roasting pan in the refrigerator (and the lid if you will be refrigerating the jars). Remove the pan and fill it halfway with ice. Place chilled bottles of wine, pre-mixed cocktails or cans of seltzer in ice and refresh with new ice if necessary.