Kitchen Tool School: Workhorse Enamel Dutch Oven
We’ve already mentioned that a cast iron skillet is one of those absolute must-haves in any kitchen, whether you’re a seasoned chef or a casual one. Well, here’s another workhorse to have on every stove: an enamelled cast iron Dutch oven pot.
Like our favorite pans, these pots (also known as French ovens, casseroles, or cocottes) are made of cast iron; the difference is that they are coated with an oven-safe enamel glaze. This adds a number of convenient benefits:
- Enamel has the strength of uncoated cast iron, but has no problems with rust, iron leaching, or contact with acidic foods.
- There is no need to season the cast iron with oil.
- The enamel can withstand dishwasher cycles or cleaning with traditional dishwashing detergents.
- Enamelled cast iron is thicker and heavier than steel or copper pots, so it retains and removes heat more efficiently.
- The pot’s capacity and high sides allow for more content than its equivalent in a skillet.
The result: daily stewing, braising, frying, boiling, baking and much more.
How to Find the Right Enamel Dutch Oven for You
Aside from the enamel finish, the biggest difference between traditional cast iron cookware and cast iron enamel cookware is price. Enameled dishes are much more expensive. An enamelled Dutch stove is a financial investment: the labor and raw material costs for enameling cast iron make it significantly more expensive.
The brand most associated with this type of cookware is Le Creuset , a French brand that has long been one of the few enameled cast iron options on the market. The 5.5-liter French Le Creuset oven will set you back around $ 280 on Amazon and comes with a lifetime warranty.
In the interest of full disclosure, Le Creuset sent me a Dutch oven tester to test. But I also own several Le Creuset pieces independently, and they all have stood the test of time (and should last for decades with proper care). That being said, there are many other alternatives. TJ Maxx, HomeGoods and other discount retailers often sell Le Creuset seconds at a discount and it might be worth looking into. There are plenty of other decent enameled cast iron options on the market as well: Staub and Chasseur offer the same level of quality (and warranty) as Le Creuset for a comparable price. Lodge makes another respected but much less expensive version for around $ 70 , and Tramontina , Innova, and Calphalon also make versions for under $ 100. If you spot an unrecognizable brand at a price that sounds too good to be true, you risk getting cracked or chipped after heavy use (which is less likely to happen with the expensive versions). That being said, while your pot is heavy and sturdy, many of the options listed here are sturdy – the biggest differences you’ll see are small design changes (round shape, different lid fit, handle type, and so on).
While enamel ovens come in a wide variety of sizes – from one quart to nearly 10, 5 1/2, or 6 liters – a good starting point: they’re large enough to hold a wide variety of meats and meats, but versatile. enough to fit on most stoves. We prefer round pots not only because of their appearance, but also because they cook the most evenly on the stove and are the easiest to clean. If you often cook large, long roasts such as lamb or pork belly, another option is the oval shape. Its shape can also be easier to place on the stove if you are using other hotplates on the stove at the same time and need to create a little more workspace.
How to cook in an enamel oven
Thanks to the extremely thick walls and lid, enamelled cast iron stoves transfer heat gradually and gently, keep the temperature well and keep evaporation to a minimum. But for the same reason, they take longer to heat up – if you are used to cooking with rapidly heating stainless steel, you need to consider this when stewing or searing.
Enamelled cast iron pots are the best choice for pot fries, carnitas, shoulder lamb – basically any cooking method that might start on a cooktop with browning or pungent, but end with a long braise. My favorite recipe for testing in this Dutch oven was short ribs stewed in red wine – thanks to the weight of the cast iron, they browned securely, leaving a lot of browning at the bottom of the pan, but well tolerated by adding red wine with high acidity, which I then used as a boiling liquid …
The large 5.5-liter capacity also makes them good for deep-frying potatoes, fish fillets or cardona, as I recently did; this is a good size for boiling pasta. You can even use the Dutch oven to bake a loaf of crispy bread without kneading . If you have a Le Creuset pot with a black phenolic handle (as pictured here), it is temperature resistant up to 480ºF. The stainless steel handles are resistant to even higher temperatures and are also safe to use with frying settings.
Note that unlike uncoated cast iron, enamelled cast iron does not develop better non-stick properties over time. In fact, I would not recommend enamelled cast iron ovens for cooking anything that tends to stick (like a recipe that has scrambled eggs). But that’s okay: it’s a very small compromise because you don’t need to season them after each use.
Enamel oven care
Carefree cleaning is one of the best things about Dutch enamel ovens. Just wash yours with soap and hot water in the sink, or wash it in the dishwasher just like any other dish. There is no need to rush to dry them for fear of rust, there is no need to season them and not be afraid to scrape them off the surface.
To remove stubborn food debris, let the pan soak in warm, soapy water for 15–20 minutes before washing it; clean with a brush or nylon abrasive sponge (avoid metal sponges such as steel wool). Dark spots will naturally appear over time, but using washing powder and drying cloths will help minimize them. (A pale enamel sheen may also appear, and this can be fixed by applying a layer of white vinegar to the crockery until next use.) And if you get away from cooking and go back to the burnt mess, rebuild your enamelled baking soda crockery and it should be as good as new. …
When it comes to enamel cookware, enamel surface cracking and chipping is of greatest concern. This usually occurs as a result of thermal shock, so you should not wash the dishes while they are still hot in cold water. Another prohibition is to drag the pot, as this can irreversibly damage the enamel. And be sure to use a soft pad if you plan on storing crockery to avoid scratches and chips.
If you put together your pot a little, especially if the chip is outside, it can still be used; just remember to coat the chips with a high-temperature oil, such as flaxseed, to keep out moisture. If the chip is significant and is on the inside, it may be worth contacting the manufacturer directly for more specific recommendations.