"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 10-15-2011, 10:52 PM   #11
Executive Chef
RPCookin's Avatar
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,658
Originally Posted by Hyperion View Post
It seems like nowadays when they make dutch oven, they like to make the lid "reversible" and can be used as a skillet or something. well, the inside of the lid is supposed to be covered by many little spikes that allows condensation to redistribute over the meat evenly during braising. I can't find one like that on Amazon... does anything know what I'm talking about and where I can find one?

I bought mine at Sam's Club for under $40 with the basting ridges in the lid. Enameled cast iron. I also have a large 9 quart one from Mario Batali's line.

RPCookin is offline   Reply With Quote
Old 10-19-2011, 04:06 AM   #12
Sous Chef
no mayonnaise's Avatar
Join Date: Oct 2011
Posts: 553
Even if the bumps redistributed moisture, the only thing that would drip down from the bumps would be plain water with no flavor whatsoever. If basting, use all of the juices to baste with all of the flavors by spooning the braising liquid over the meat manually.

no mayonnaise is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:08 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.