I recently tried deep frying some chicken and it went horribly wrong. The oil started to smoke so much that I had to step outside because it was so thick. Even
TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why? My first attemp
I cooked a vegetable stew (onions, carrots, cabbage, potatoes) in a dutch oven on the stovetop for about 30-40 minutes on medium heat. The food turned out fine
I am roasting a chicken in a dutch oven. Should I add any type of liquid to the bottom of the dutch oven before putting it in the oven?
I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worr
Recently I made a research about how steam works in baking. I found four main functions: Steam condenses and keeps the dough surface cool, preventing the crust
I’m trying to make fudge and other hard candies such as peanut brittle in my Lodge Dutch Oven. The problem that I’m having is that I cannot hold th
I have recently been looking to buy a good Dutch Oven that will last a while, and I am a little lost since there is so many options at many different price poin
The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of acci
A stew recipe I was using said to brown the meat in the Dutch oven first. I tried to--added oil and let it get hot on the stove top with lid off. However, the m
I have a few-years old enamel/cast iron Dutch oven. I haven’t looked after it that well, and the inside is showing small cracks (crazing), and there is so
I was making salt baked chicken last night, and I didn't have a casserole dish big enough for the bird. So, instead I used a half glazed Chinese clay pot, and
I recently bought a ceramic slow cooker insert at a thrift store. It has a glass top and is the perfect shape for using as a Dutch oven in baking bread, which I
Is it safe to put an enameled cast iron dutch oven in a pre-heated oven, when the dutch oven is starting at room temperature? Or will this cause thermal shock a
I am reading that cast iron may pop or crackle in a convection oven, and aluminum is best for it. Since Le Creuset Dutch Oven is just enameled cast iron, I coul
I find myself temporarily without an oven, but am really craving a Dutch baby. Since a Dutch baby is cooked in a very hot oven, clearly I can't make a normal o