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#Post#: 41802--------------------------------------------------
Dutch Oven
By: Spuck Date: November 11, 2019, 8:35 pm
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I got my first dutch oven, a 2.6 Quart Flame Ware Dutch oven.
Essentially its pottery with a glaze that is made to withstand
temperature changes. The instructions on the website say the you
should slowly heat the food your working with, but what about
spaghetti and rice that require an initial high heat. With my
mom's aluminum pans I would just turn the heat on super high to
get them to boil, but I don't know if I should do that with this
pot. A slow to high boil would work with spaghetti, but I'm not
sure about the rice. Any suggestions?
#Post#: 41810--------------------------------------------------
Re: Dutch Oven
By: Dazi Date: November 12, 2019, 8:33 am
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I never use super high heat with mine. They hold heat very well
and med-high with the lid on is usually just fine to get water
to boil. With rice, I just wait until the water is actually
boiling before adding it to the pot, let it boil for a
minute/stir, then turn it down or off with the lid on for 25-30
minutes.
#Post#: 41855--------------------------------------------------
Re: Dutch Oven
By: jpcher Date: November 12, 2019, 4:07 pm
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Right, what Dazi said . . . and maybe even warm up the pot a bit
with warm/hot tap water before putting the boiling water into
it.
#Post#: 41883--------------------------------------------------
Re: Dutch Oven
By: Spuck Date: November 12, 2019, 9:50 pm
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Those are great ideas, thanks for the suggestions.
#Post#: 41921--------------------------------------------------
Re: Dutch Oven
By: QueenFaninCA Date: November 13, 2019, 12:30 pm
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[quote author=Spuck link=topic=1396.msg41802#msg41802
date=1573526128]
I got my first dutch oven, a 2.6 Quart Flame Ware Dutch oven.
Essentially its pottery with a glaze that is made to withstand
temperature changes.
[/quote]
Usually Dutch Ovens are made from cast iron, not pottery. Yours
sounds like a casserole dish with a lid. Also, just 2.6 quart?
Both my Dutch Ovens are way bigger than that.
#Post#: 41932--------------------------------------------------
Re: Dutch Oven
By: TootsNYC Date: November 13, 2019, 1:15 pm
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I never think of Dutch ovens as a stovetop thing, more as a
heavy-duty casserole dish that stands up to higher heat or
longer heat.
I guess there are instances of browning meat (for stew, e.g.) in
the Dutch oven on the stovetop, and then transferring to the
oven to finish cooking.
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