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My Dutch oven is one of my most worthful sum totals in the kitchen. I use it all year long, somewhat more in the colder months. With my Dutch oven I prepare soups, stews, risottos and even bread. Of all the cookware in my kitchen this is the one I use closely each day. I have various Dutch ovens (of dissimilar dimensions, colors and manufacturers) and not so long ago I purchased a new Le Creuset Dutch oven (7-1/4 quart) and I made assorted dishes so far. Here is a list of my top 5 Le Creuset Dutch oven dishes. All these dishes require slow cooking on a medium to low heat setting. Here they are:

1. The No-Knead Bread: I’m perfectly delighted by this bread recipe. It’s very easy to make and you get a loaf of light bread with a crusty crust. This is a hands-off recipe so your kitchen won’t get messy afterwards. You just mix 3 cups of all-purpose or bread flour, some instant yeast, some salt and warm water (1 ½ cup). You mix it and leave it to rest for a while (12 to 18 hours). When the resting is over sprinkle with flour and fold the ends of the dough toward the center, leave it to rest for an hour and then place it in your Dutch oven, that you antecedently have heated in your oven at 450 F. Bake for 30 minutes with the lid on, and then uncover it and bake for another 15 – 30 minutes. And here is your fresh baked bread.

2. Minestrone: the minestrone or vegetable soup is one of my bestloved light dishes. It’s a great all year long dish because, depending on the fresh vegetables available on your local market, you may make a winter or summer vegetable soup. In my summer minestrone I use fresh carrots, peas, tomatoes, corn, spinach, green beans and cauliflower. My winter variation is heavier. I use again carrots, potatoes, beans, celery, leek or cabbage. Even even though I prefer fresh vegetables I from time to time use the frozen ones. The minestrone is outstanding when you are on a diet because it’s low calories. I add a lot of olive oil when the minestrone is already cooked for numerous further and added taste.

3. Stuffed artichokes: This is a outstanding summer dish and it’s a outstanding appetizer. This is a very easy recipe you just have to mix a cup of bread crumbs (not fresh but dry), chopped garlic and parsley, olive oil and parmesan cheese. Stuff the artichokes with the mixture. Before you do this cut of the artichoke’s pointed tops of the leaves and the stems. Place the stuffed artichokes in the Dutch oven and add sufficient water to cover the artichokes halfway. This recipe requires a higher heat setting in the beginning before you fetch to boil the artichokes, then lower the heat and cook for one hour. I use the same mixture for stuffing tomatoes as well (just cut the tomatoes in half, take the seed out and add the stuffing).

4. Lentils and bean soup: This is a outstanding winter dish that will warm you on the cold days. This is one of my bestloved soups. You just cook the lentils and beans with smoked meat and celery. You may add a whole potato for density and a carrot for further and added taste (and color). Add salt and pepper to taste. Sprinkle with chopped parsley when it’s over and you may add a lot of olive oil as well. The Dutch ovens are idealisti for making lentil soups because they use medium or low temperatures, preventing the lentils from overcooking.

5. Spinach risotto: this is unquestionably one of my all time favorites. I ordinarily make it using fresh spinach but you may use the frozen one as well. I use the following ingredients: butter, pancetta, onion, garlic, Arborio rice, spinach, Parmesan cheese, white wine and chicken stock. You warm the butter and fry 1/ cup of chopped onions. When the onions are golden add 1/4 lb. smoked pancetta, fry it for a while (without burning it) and add a cup of rice. Afterwards add the wine, let it evaporate and then add 1/4 chopped fresh spinach and the chicken stock, salt and pepper to taste. At the end add the Parmesan cheese. You may sprinkle a great deal of more cheese on the served risotto.

Iron Dutch Pic

Iron Dutch Pic

Iron Dutch Picture

Most helpful customer reviews

16 of 16 people found the following review helpful.
Lodge Gear Leather Gloves
By K. Avery
I bought these gloves for use with my outdoor barbecue. I cook with a wood fire, so temps can easily get over 600 degrees in the firebox. These leather gloves protect my hands very well in tending the fire [adding wood, stirring, poking, etc]. With these gloves I can easily reach into the firebox to reposition a piece of wood without any danger of burning my skin. They are also great for adjusting the draft vent on the side of the firebox. After having a similar pair [high profile name in barbecue] of these indefinitely backordered last summer [which I then canceled the order], these gloves are perfect for any backyard barbecue chef who is cooking with any type of slow cook oven or pit. I cook with a Char Griller Pro. These gloves are thick, lined, and up to the task of slow cook, hours long fires in the barbecue of ribs, chicken, brisket etc. I highly recommend them! I have another pair which I use for my home fireplace in the winter. This is a quality product for a great price! I have never had a blistered finger or singed hair with these.

11 of 11 people found the following review helpful.
Pure quality
By Randy G. Hill
Dutch oven cooking, working with charcoal chimneys with tongs, or hot lids? Buy other gloves if you want inferior merchandise. Buy these if you want the real deal.

17 of 19 people found the following review helpful.
Good, could be better though
By Michal7
The gloves do their work when it’s for holding the tongs atop of the hot bbq. But for grabbing things directly off the grill- Don;t try, the heat is too much.

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