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Old 10-28-2004, 02:23 PM   #11
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Oh I didn't know about the nipples inside. That is good to know. Thanks Otter! I guess my dutch oven will remain a dutch oven
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Old 10-29-2004, 12:01 PM   #12
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No. You can't do that with the french oven.

But I can't figure out a lot of practical uses for the dofeu ... . The french oven has a very tight lid, so the mouisture naturally condenses within anyway, without water on the top
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Old 10-29-2004, 06:03 PM   #13
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While there is condensation dispersal with the regular Dutch oven, it is not as even or extensive as with the doufeu. I have the option with the doufeu of using the water/ice in the lid if I want to, or just using it as a regular Dutch oven if I don't.
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Old 10-31-2004, 05:45 PM   #14
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I must admit that this doufeu thing has me a little confused. I went to the Williams-Sanoma site and read about it - the doufeu was originally just a Dutch Oven - you set it on coals and heaped coals on the top. Since it was heated from both the top and bottom - I don't understand where the ice cubes come in ...

A dutch oven, with a flat lid, is going to have a random condensation pattern falling back onto the food ... usually from the center if the lid is even just slightly domed, or it will roll back and down the edges of the pot. To compensate for this ... a lot of cast iron pots that are "called" dutch ovens, but not really, have domed lids with a bunch of spikes on the inside so that the condensation will collect and fall down from them in a more even pattern over the food below. Taking a LeCruset pot and inverting the lid would cause condensation to drip from the center of the lid ... with or without ice.

My way of thinking .... if you want the top to be cooler than the bottom .. cook it on the stovetop. If you are trying to keep the moisture in - the Germans did this a long time ago by making a dough seal of flour and water and sealing the pot with it.
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Old 11-01-2004, 04:20 PM   #15
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Quote:
Originally Posted by Otter
While there is condensation dispersal with the regular Dutch oven, it is not as even or extensive as with the doufeu. I have the option with the doufeu of using the water/ice in the lid if I want to, or just using it as a regular Dutch oven if I don't.

So what would you use the dofeu for?? That would be better than using the fresnch oven?

Just curious ...
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Old 11-01-2004, 04:58 PM   #16
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jennyema, it is heavenly for moist roasts, which I make a lot.
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Old 11-02-2004, 01:20 PM   #17
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Quote:
Originally Posted by Otter
jennyema, it is heavenly for moist roasts, which I make a lot.
My roasts come out pretty moist in the regular french oven.

Are you adding liquid to the dofeau? Of do you roast dry?
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Old 11-02-2004, 02:19 PM   #18
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Dry. I like that it condenses as you go rather than adding liquid up front.
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Old 11-02-2004, 04:01 PM   #19
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VEDDDDY Interesting, Otter!
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Old 11-02-2004, 06:20 PM   #20
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jennyema, if you are happy with what you have, I see no compelling reason to change. When I talked with the LeCreuset factory store, they had a doufeu on sale. I bought it and I liked it. I don't have one of their Dutch ovens - possibly they are as good - but I got mine for 88 bucks on a color closeout, so I'm a happy camper.
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