5 Mistakes to Avoid with Your Dutch Oven (2024)

FAQs

5 Mistakes to Avoid with Your Dutch Oven? ›

Some dutch oven cooks use the "three up, three down rule." For 325 degrees in a 12-inch diameter iron oven you need 12 briquettes + 3 = 15 briquettes for the top and 12 briquettes - 3 = 9 briquettes for the bottom. To get 350° F, add one more coal on both the top and bottom.

Some dutch oven cooks use the "three up, three down rule." For 325 degrees in a 12-inch diameter iron oven you need 12 briquettes + 3 = 15 briquettes for the top and 12 briquettes - 3 = 9 briquettes for the bottom. To get 350° F, add one more coal on both the top and bottom.

"Avoid using strong chemicals, such as bleach, on your [Dutch oven]," Cruz says. The enamel on Le Creusets and other similar Dutch ovens is delicate, and bleach that isn't properly diluted or is left on the pot for too long can wear at the enamel and dull its shine.

Prolonged use of a Dutch oven at high heat can break down the seasoning layer on non-coated pots, causing excessive sticking, and discolor the coating of enamel-clad pots.

Searing, Simmering, and Braising

The Dutch oven is the master of the stovetop. Since it's basically a wider, heavier version of a stockpot, it's a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.

You may need to take the lid off part way through the cooking process. However, some recipes may call for the lid to be off from the beginning, so consult your recipe. If the lid is not oven-safe, you'll need to leave it off no matter what. Tip: Most Dutch ovens come with oven-safe lids, but not all do.

Score your dough. Slide the parchment paper with dough into your preheated Dutch oven and return it to the oven. Cover with the lid and bake for 20 minutes, covered. After 20 minutes, remove the lid from the oven and continue baking per the recipe (typically 25 to 35 minutes)

Ther is very little risk of thermal shock to your Dutch oven by dropping a loaf of sourdough into a preheated Dutch oven (especially if you are using parchment paper under the loaf).

As to be expected, though, using a Dutch oven often can result in some light dings and scratches, but often the dish is still safe to use. However, if the damage is severe enough that there is actual chipped or peeling enamel on the bottom, then continuing to use the dish is not recommended.

Is it okay to preheat an empty Dutch oven? ›

Don't preheat an empty dutch oven on your stovetop—this can cause your cookware to crack or break. Some bread recipes call for preheating the dutch oven in the oven. This is perfectly safe to do since the heat will be more consistently distributed across the entire dutch oven.

Cooking Over High Heat

Avoid heating a Dutch oven on high heat; you may scorch the finish. The benefit of cast iron is that it holds heat very well. Heating over medium is totally adequate. You can generally go even lower once the pot is warmed up.

Whether you're cooking with a large Dutch oven or a smaller one, you can make life easier with parchment paper. A classic use of parchment paper while cooking with a Dutch oven is when baking bread.

There are so many different uses for Dutch ovens: Dutch ovens are great for both the stovetop and the oven, making them ideal for braising meat; cooking soups, stews, and sauces; boiling water for pasta; frying chicken; and even baking bread.

As to be expected, though, using a Dutch oven often can result in some light dings and scratches, but often the dish is still safe to use. However, if the damage is severe enough that there is actual chipped or peeling enamel on the bottom, then continuing to use the dish is not recommended.

Try Dutch oven baking, from baking breads to making cheesy pasta casseroles. Dutch ovens are great for frying, braising, simmering and stewing, but did you know you can use them for baking? These heavy-duty pans have tight-fitting lids that trap steam inside, resulting in tender bread and juicy chicken.