FINALLY got a Dutch Oven

[nadinbrzezinski]

and boy is the thing great for some dishes.

I guess next will be a gulash...

But this is very tasty stuff that you an make in one of these little (but heavy) critters.

Got the Iron Lodge, nice fire red... enameled, and I am actually enjoying using it A LOT.

[MrMickeysMom]

1. Expensive, was it?

I have an old (and I do mean old) Corning Ware that I should throw out for an updated DO

[nadinbrzezinski]

2. It was about fifty

so cheap no it wasn't.

Been eyeing one for oh easily five years. So it was a treat to myself when I HAD to replace my cooking ware. The no stick was falling apart...

[Warpy]

3. You're going to love it

There's nothing better than enameled cast iron for soups, stews, lots of deep frying (I'm thinking of a huge chicken dinner here), and no knead bread.

Plus, you got a LOUD one. Good for you!

[nadinbrzezinski]

4. Bread not in my future

that gluten intolerance, but other things... already loving it!

If and when we replace the big oven I know I will need to take the nob out to put it in the oven

[Warpy]

5. The knob on my Le Creuset has done fine at 450

which really surprised me. I have a ceramic knob all set to go if it should ever fail. A metal knob from the hardware store would also do nicely, probably with washers on either side to keep it in place.

[Arkansas Granny]

6. I bought a Lodge Dutch oven for my daughter this year for Christmas and she loves it.

I compared a lot of prices and actually found the Lodge to be a bargain compared to some of the others I looked at. I would have loved to get her Le Creuset, but my budget just wouldn't allow it.

[nadinbrzezinski]

7. I had to replace my pots and pans

as well.

And I was also looking for MADE in the US. Which was kind of not done... but hey.. what can I say? That is another rant

[TommyO]

9. My 7 qt Dutch, um French, Oven is Le Creuset, and I absolutely love it

but quite frankly, the 5qt one that my brother got from Target was far less expensive and works just as well.

That said, we have a Le Creuset outlet not to far from here, and seconds are significantly less expensive, and just as good as the non-blemished pieces that you'll find at Williams-Sonoma. I missed out on a 9 qt oval that was on clearance at Costco for just $100.

[TommyO]

8. A nice slow-braised pot roast

My go-to recipe is complements of a grocery store, so store-brand ingredients are listed, I've added helpful tips in parentheses. I've also made this as a stew, with approximately 1 1/2" cubes of meat, cutting down the braising time somewhat to account for the smaller pieces of meat. I've made it for myself, family and friends and it's worked each and every time.

https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=393185&catalogId=10002&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:SearchController

SERVES 6 ACTIVE TIME: 45 min TOTAL TIME: 3 hour 15 min

1 boneless beef chuck roast (about 2 3/4 - 3 lbs)
Wegmans Pan Searing Flour (a fine flour seasoned with a bit of salt and white pepper)
2 Tbsp Wegmans Vegetable Oil
1 pkg (40 oz) Food You Feel Good About Cleaned & Cut Stew Vegetables, potatoes halved (a mix of carrots, celery, onion and red potatoes)
3 cloves Food You Feel Good About Peeled Garlic
1 can (6 oz) Wegmans Tomato Paste
1 Tbsp Herbes de Provence
2 cups red wine
1 carton (32 oz) Food You Feel Good About Beef Culinary Stock


Preheat oven to 350 degrees.
Dust chuck roast with pan-searing flour; pat off excess.

Heat oil in large braising pan on MEDIUM-HIGH, until oil faintly smokes. Add beef; brown, turning to brown all sides, 8-10 min. Remove meat from pan; set aside. Discard all but 1 Tbsp drippings from pan.

Add stew vegetables (minus potatoes) to pan; cook 4-5 min. Add garlic; cook 8-10 min. Add tomato paste and herbes. Cook, stirring, 3 min.

Add wine, stirring to loosen browned bits on bottom of pan. Simmer 5-10 min, until almost dry. Return meat to pan; add stock and potatoes. Heat to simmering; cover.

Braise on center rack of oven 2 hours. Carefully remove lid. Cook 30 min longer or until beef is fork-tender. Skim fat from surface and discard.

Transfer beef to clean platter; season to taste with salt and pepper. Pour sauce over beef.