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Old 03-02-2015, 03:14 PM   #1
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Can I make stock in my Dutch oven?

<-- Not me.

I'm just learning to cook and have already spent a ton of money on kitchen equipment. I now know why people complain about kitchen storage. They cook! This stuff takes up space. I don't want to buy stuff I don't need.

So, can I use my new Dutch oven on the stove for hours to make the stock? Could I cook spaghetti in it? If so, can I do it all the time?

I don't want to break it or shorten it's life span. If a stockpot is required, I'll get one. This spending and spending on kitchen stuff is coming to an end, thank God, but I can buy that, too.

There is SO MUCH to learn. My food processor arrives today. I'm almost afraid of it, lol.

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Old 03-02-2015, 03:17 PM   #2
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Sure. Cook whatever you want in it. No worries.
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Old 03-02-2015, 03:24 PM   #3
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Thank you so much. :)
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Old 03-02-2015, 03:30 PM   #4
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Quote:
Originally Posted by Blackitty View Post
<-- Not me.

I'm just learning to cook and have already spent a ton of money on kitchen equipment. I now know why people complain about kitchen storage. They cook! This stuff takes up space. I don't want to buy stuff I don't need.

So, can I use my new Dutch oven on the stove for hours to make the stock? Could I cook spaghetti in it? If so, can I do it all the time?

I don't want to break it or shorten it's life span. If a stockpot is required, I'll get one. This spending and spending on kitchen stuff is coming to an end, thank God, but I can buy that, too.

There is SO MUCH to learn. My food processor arrives today. I'm almost afraid of it, lol.
Depends on what the Dutch oven is made of. Not all ceramic pots can be used on the stove top. Enamel, cast iron, aluminium or stainless steel would be OK.

In which case you can do any of the above. The only rules that matter in your kitchen are the ones you make yourself and which work. If the Dutch oven can't be used on the stove top you can make stock in the oven although I would be an expensive exercise if you didn't have something else cooking in there at the same time.

Be firm with your food processor, show it who's boss and it will be your faithful servant for many years to come.

Good luck
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Old 03-02-2015, 03:54 PM   #5
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Welcome to DC. This is a place full of fun and information. Have a question, we have an answer.

What kind of Dutch Oven do you have? Is it a metal pot or a ceramic? Metal pot, you can cook in it like any pot. And also spaghetti, and lots of other foods that you would normally cook in a metal pot.
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Old 03-02-2015, 04:40 PM   #6
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If it is a cast iron dutch oven I would cook in it and then transfer the contents to another container for storage.

I would not leave the food in the dutch oven and refrigerate it.
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Old 03-02-2015, 05:17 PM   #7
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Thank you all so very, very much!

It is a cast iron pot with a ceramic coat, so I don't know if people say "cast iron" or "ceramic" to answer that question. Metal seemed like it would get stuff burned to it in the oven (like baked beans or whathaveyou) and my aunt (who doesn't live close) told me that I should buy what she has because she's used it for fifty years and it's still in great shape, so I got that. It's made by Le Creuset, if you've heard of that. It got good reviews on amazon and was recommended by Cooks, which I guess is like the Consumer Reports of cooking stuff.

I can't make rules yet, lol. I don't have the solid base and would be building on sand. I'm still learning basic stuff. I grew up eating Shake n Bake and the like and never got any better than my mom. Adding tuna and peas to the Kraft dinner was my major culinary achievement. I never bothered to learn. If questioned about "braising", I'd have said it was "a cooking thing, I think." I have had to read about braising, roasting, searing, etc.

Not only couldn't I do these things, I didn't know what they were. Still haven't seared or braised anything. I have been focusing on making veggies and casseroles because that seemed easier than meat and trying to do all of it in one meal is just too overwhelming.

I google things like, "What is a parsnip?" I spend a lot of time in the produce department, just looking at stuff. "Yes, that's a rutabaga. I saw that online."

I buy one herb, pop some in my mouth to get the "in and of itself" flavor and then throw it in everything I make to see how I like it (and to use it up before it goes bad.) So far, I like thyme, am okay on rosemary and don't really taste parsley. I don't know what the rest of them even taste like yet.

Super newbie. In fact, get me a cape. I'm Super Newbie. ;)

It's a lot. A lot to learn, a LOT to buy and whole lot to mess up. But a lot of fun, too. :)

I so much appreciate people responding. It really is such a big help. You just don't know. Thank you.
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Old 03-02-2015, 05:31 PM   #8
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Can you make stock in your dutch oven? In a word, coitainly (pronounced as per Bugs bunny - soitenly). One caution if using cast iron. If the stock contains acidic, or alkali ingredients, i.e. onion, tomato, even celery, it can leach iron flavor from the dutch oven, which can ruin your stock. To prevent this problem, make sure the cast iron dutch oven is well seasoned. As the others have said, most other dutch ovens don't suffer from this problem, though an unseasoned, bare aluminum pot will also be affected by acidic, or heavy alkali foods as well. Most foods recipes use very little alkali ingredients though, so not to worry. Many fruits and veggies can be acidic.

Seeeeeeya; Chief Longwind of the North
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Old 03-02-2015, 05:36 PM   #9
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You're doing the right kinds of things, reading and experimenting with flavors. Your LeCrueset is great for making stock. Most any pan is. You are basically just simmering water. Don't worry about wearing out your cookware. They are tools that are meant to be used.

Years ago, I saw a set of stainless steel stock pots in the supermarket. 8-quart, 12-quart, 16 quart and 20 quart sizes with lids. The set cost $20!!! I bought them on a whim. Despite the fact that they are super cheap and very thin, I have used them for some time. The 20-quart stock pot is used to make chicken stock regularly and is holding up fine.
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Old 03-02-2015, 06:28 PM   #10
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Quote:
Originally Posted by Chief Longwind Of The North View Post
Can you make stock in your dutch oven? In a word, coitainly (pronounced as per Bugs bunny - soitenly). One caution if using cast iron. If the stock contains acidic, or alkali ingredients, i.e. onion, tomato, even celery, it can leach iron flavor from the dutch oven, which can ruin your stock. To prevent this problem, make sure the cast iron dutch oven is well seasoned. As the others have said, most other dutch ovens don't suffer from this problem, though an unseasoned, bare aluminum pot will also be affected by acidic, or heavy alkali foods as well. Most foods recipes use very little alkali ingredients though, so not to worry. Many fruits and veggies can be acidic.

Seeeeeeya; Chief Longwind of the North
Hey Chief, She said it was an enamel coated cast iron. So it will be fine using acidic ingredients. I don't know if you picked that up?
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