Destanee Fournier Dutch Oven May 07th, 2017 - 09:45:02
Cast iron is probably the most popular. It`s the historic choice. It heats very evenly (if slowly), and it holds the heat very well, so your food stays warm in it, even after it`s "done" cooking. It can take a lot of heat without damage, too. Unfortunately, it`s also very heavy, and the bigger the oven, the heavier. Cast iron has to be seasoned to be used effectively, but with regular use that seasoning patina gets better and better, and it becomes non-stick. Cast iron also lasts forever.
Now that you know what metal to get, you need to select a size. Ovens come in standard and deep heights. Standard sized ovens heat up the center of your food faster than a deep oven. Use a standard oven for fast cooking and a deep for slower cooking like browning rolls. For starting out, I recommend getting the standard size as it is what your recipe will assume. The oven diameters vary also. Large ovens equal more food. For your first oven, I recommend a 14 inch oven.
Lodge Dutch ovens come in a variety of exciting colors that you will love. The colored Dutch ovens by Lodge are chip-resistant and have a porcelain enamel finish. These ovens will not tarnish, as well, even after years of usage. When it comes to the features of the ovens, each comes with a tight-fitting lid that seals in heat and moisture. Thus, food cooks faster, and you can enjoy the rich taste of any meal because of the great texture and wonderful aroma. You can make casseroles, stews, soups and so much more with the help of this smart cookware.
Larger and smaller ovens will come in handy in more specialized situations. For example, I use my 14" ovens to cook turkeys and larger specialty meats. My 8" Dutch oven I`ll use for sides of rice or sauces. There are two basic materials used to make Dutch ovens: Cast iron, and aluminum. There are advantages and disadvantages to both. Even though all of my Dutch ovens are cast iron, I`ve seen chefs that swear by each one.