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Old 01-09-2009, 03:22 PM   #1
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What do you use your dutch oven for?

I'm excited. I realize it's probably not the best out there for sure. However, I did see a lot of good reviews. From Walmart - I bought a Lodge Color 6 Quart Porcelain Enamal on Cast Iron Dutch Oven. I'm doing a trial roast in it now in preparation for one that I might make for Moms birthday.

What do you like cooking in your cast iron? On top of the stove and/or in the stove.

this says it goes to 400 degress in the stove


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Old 01-09-2009, 03:26 PM   #2
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I use mine for breads , corned beef , beef stew.

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Old 01-09-2009, 04:08 PM   #3
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Chili, pot roasts, corned beef, beef stew, soups.
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Old 01-09-2009, 04:12 PM   #4
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I do some of the things others have mentioned, but I also made a potatoe soup and I use it to make a meat sauce for my ravioli and pasta...It is also great outside on the grill, did some pears and brown sugar and walnuts in it...
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Old 01-09-2009, 05:35 PM   #5
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I've cooked quite a variety in mine: pork shoulders, pork loin roasts, braised beef short ribs, various stews, and even chicken noodle soup. I'm sure I'm forgetting a few, it has been used for so many recipes and uses.

The braises and stews/soups are cooked on top the stove, and the roasts/pork shoulders have been in the oven.
Red meat isn't bad for you. Fuzzy, green meat is a different story, however.
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Old 01-09-2009, 07:08 PM   #6
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I have a pot of collards and turnip greens on right now.
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Old 01-09-2009, 07:17 PM   #7
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Gosh, lots of things. Like many others, I use it for soups, stews, chili, braising and roasting. Use it for NYT bread, too.

There are so many things it's good for. Everything everyone else has mentioned and, then, probably many more.
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Old 01-15-2009, 12:41 PM   #8
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I have an enamelled 5 qt CI DO. Like most folks, I've done soups, stews, chili, pasta sauce, Coq an Vin, Pot roasts, some casseroles. Heck, I even baked a Dump Cake in the thing. It's my go-to pot for just about everything.
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Old 01-16-2009, 01:59 PM   #9
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I made spare ribs yesterday in mine (9 qt enameled). My parents were over for dinner and my mother doesn't do meat if it doesn't fall off the bone. I just used a simple rub and a mirapoix trivet, a bottle of beer (Stone Cat ESB) for the braising liquid, cooked at 300 for 4 hours, then sauced and finished under the broiler. Not as good to me as smoking them on the grill, but perfect for my 80 something parents.
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Old 01-16-2009, 02:23 PM   #10
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Extra weight to keep our house on the ground . Haven't used it in quite some time I'm sorry to say. It does a good job w/ recipes made for the pot - we have a cookbook especially for the product & it has several dutch oven recipes, coq au vin comes to mind.

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