Le Creuset dutch oven recipes It seems like many people love their Le Creuset dutch ovens but I can't seem to find a lot of cook books that have recipes using enameled dutch ovens. If I am lucky, I may find those bare cast iron recipes here or other websites. It's September. I hope to get a hold of the books, so I can cook some hearty, delicious meals in the great pot.Do you have trouble finding recipes that intend to use enameled cookware? Le Creuset dutch oven recipes It seems like many people love their Le Creuset dutch ovens but I can't seem to find a lot of cook books that have recipes using enameled dutch ovens. If I am... » Read More Le Creuset dutch oven recipes It seems like many people love their Le Creuset dutch ovens but I can't seem to find a lot of cook books that have recipes using enameled dutch ovens. If I am lucky, I may find those bare cast iron recipes here or other websites. It's September. I hope to get a hold of the books, so I can cook some hearty, delicious meals in the great pot.Do you have trouble finding recipes that intend to use enameled cookware? « Show Less
3918
There is a great cookbook out for Dutch ovens called Glorious One-Pot Meals by Elizabeth Yarnell. Over 200 pages, soft cover book. No pictures, but the book is very well put together and some great recipes, all seperated by category. Seafood, vegan, chicken, vegetables, etc. If your looking for recipe ideas, check this book out :P
167541
The Encyclopedia of Cajun and Creole Cuisine by Chef John Folse is one of the best cookbooks for cast-iron, period.Don't let the name fool you, even if you don't like spicy Cajun food, peruse his website for recipes as they are plentiful and diverse. Folse is a world renowned Chef and head of the culinary institute at Nicholls State University in Thibodaux, Louisiana. You will soon buy every cookbook he has written.
167542
,Do you have any other information on this book . . . author, publisher, date.
167543
Thank you for your input.I found a few Japanese cookbooks that intend for Le Creuset cast iron ovens. The recipes seem easy. It is Japanese cooking in the cast iron. Photos look fabuluous.
167544
i'm sure you'll find many in "Mastering the Art of French Cooking," beef bourguignon for one!
334675
I did I bought 2 off amazon. Both lodge brand one has a pic of lodge cast iron with a pie in it. That has great recipes. There is also a cast iron or Dutch oven www that great recipies. I think it might be Dutch oven dudes. Or something close. But amazon had the best prices for cook where & books. You can also get great used books on here...
514757
Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage,Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and... » Read More Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage,Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com « Show Less
261730
I don't know. I don't know why it would be a problem. The dutch oven is heavy, but I think as long as you are careful, it doesn't matter that the cook top is glass. Maybe there is something about glass stove tops in the literature that comes with the product, or maybe with the glass top stove.
82767
Try one of the Imusa casseroles. Imusa Enamel Dutch Oven, 4.5 Quart, TurquoiseThey don't do heat diffusion very well (you will appreciate the difference when you get the LC), but they have the same easy-to-clean enamel advantage, they're made in Mexico, not China, and for the price of a LC dutch oven you could buy ten of them.
514754
I would imagine that Le Creuset would enhance this products ability greatly! Enameled cast iron is fantastic at this process by itself! How much more so with this wonderful bag! I can't wait to try it out myself ;)
1268873
A stockpot is the same thing as a dutch oven, the pot is just called by different names depending on the manufacturer. Both come in different sizes, from about 4 quarts to 8 quarts ... Enjoy the Scanpan. I use both Scanpan and Swiss Diamond. They are both the very top of the line for "nonstick" cookware. And yes, there is a caveat there. lol
2051149
The inside of this dutch oven is enamel. Enamel is supposed to be pretty hard to scratch, but I choose to use non-metal utinsels with this cookware, just in case.
109927
I use my cast iron on my ceramic cook top all the time. I'm of course careful not to drop them, but everything has worked fine including my 9 quart dutch oven. I have found that hard anodized heats faster on the ceramic, but love using my cast iron too...
396739
I have one Le Creuset that's about 15 years old. And that one is stained. But my new one seems to have a different finish. So far it has not stained, even with the things I've cooked in it that should have done so. I suspect that they've upgraded or otherwise changed the finish, as it seems to be more slippery for lack of a better word.
824068
I bought this item 2 years ago because it was being discontinued. I already had a smaller version of the dutch oven and ordered this model to replace it. I believe it was being discontinued to be replaced by the 1000 series. This is a quote from Tramontina: "New manufacturing techniques combined with improved materials and design have revitalized old world cooking traditions to offer superior product performance and versatility for an exceptional cooking experience." They may have made changes to the material used or the enamel bonding process. I'm not sure exactly. The design of the 1000 series on their website looks like the sides may be less sloping than my model. I suppose you could email Tramontina and ask what the changes are. I like my model and use it often. It has held up well. I do hand wash it as directed.
36909
Not in my world, I have the Cuisinart round and oval enamel over cast iron dutch ovens and they are fantastic. I got them from Woot, Amazons closeout sibling lol. They only cost about $50 when they have them on Woot. If you are not famaliar with Woot, just go to Woot.com Woot also has apps for your phone. If you have patience this is the way to go, in the two years I have been a Woot member they have had the Cuisinart dutch ovens twice that I know of, once when I bought mine, and again not too long ago. HTH.
514755
Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage, Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com
338567
Enamel-coated cast iron has it uses, as does regular cast iron. Enameled cast iron is great, particularly with Dutch or French ovens when slow cooking is desired. The enamel coating is not as reactive as plain cast iron allowing for slow basting of reactive ingredients such as tomato sauce (acidic). Tomato sauce cooked for an extended time in a plain cast iron pot will react with the cast iron and also has the potential of stripping off the very carefully cultivated seasoning on your pan. 'Naked' cast iron is great for searing and cooking meat because you can safely turn up the heat under your plain cast iron (something you should never do with enameled cast iron). Enameled cast iron should not be used with burners over the medium setting, limiting their usefulness in searing meat. I have both types and use them for different types of cooking. For a grill pan such as this one...my preference is this pre-seasoned Lodge pan and NOT an enameled version of the same.
1201473
I re-season a new Dutch oven out of past experience. I follow the directions that Lodge sends with the oven. I teach Dutch oven cooking so maybe it just our of habit that I re-season a new oven.
878199
The modern aluminum Dutch ovens are more often used for stovetop use only. The reason is because aluminum does not hold the heat as well as cast iron. You can still place them in the oven, but you will need to check them more often to make sure your food is cooking to the right consistency.Most dutch ovens are aluminum and though they can cook in an oven they are really made for the stove top. The cast iron utensils work much better in oven and distributing the heat more evenly, resulting in a moister dish and less chance of burning.
1853747
I have not used it in other than my regular oven. It is ceramic and designed for low-moderate heat cooking over a longer period of time. I have used it successfully many times in my oven at a temperature of up to 350 (F) because that's what the recipe called for. I think I would opt for a cast iron Dutch oven for use on a wood stove rather than this ceramic pot. But that is just my opinion.