Do I Need A Dutch Oven?
Q: I've acquired a few things over the last couple of years thinking I *needed* them, but it turns out I don't use them as much as I thought, or even at all. My set of cast iron skillets is at the top of the heap, in this discussion. My glass oven pans (that i'm now afraid to use) are probably next. Seems like "Dutch Oven" comes up a bit in cookbooks and such. Is it a mandatory kitchen tool, or can i achieve the same result with other devices? (Such as a slow-cooker).
A: i love using my cast iron cookware, but that is my personal choice. the dutch oven is best used for stuff that needs to be simmered on top of the stove for 2-4 hours, or very slowly cooked in the oven at a low temp., around 200F, again for several hours providing dry heat. this type of cooking is not the same as crockpot/slow cooker which used moisture to cook various types of meats. imho, each type of item has its own merits. harriet & critters (j j the world famous jack russell terrior who is under the computer desk, and faddy tabby catty, the lady maine coon cat who is resting somewhere else). I'm not sure any of us can make a value judgement based on his statements. I have no idea why he's afraid to use his glass oven pans (aka baking dishes and I wouldn't cook lasagna in anything else). Nor do I know why he doesn't like cast iron. Revere stainless steel has always worked well for me. But it sounds like he'll find a reason not to like it. And in that case he's going to be stuck with (a) cheap aluminium cookware or (b) TV dinners