25 Dutch Oven Recipes You Need this Fall (2024)

FAQs

Is there anything you shouldn't cook in a Dutch oven? ›

Be Mindful When Cooking Acidic Foods

In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it.

While an enameled cast-iron Dutch oven with burn stains, food crust, or a coating of dust and dirt can be rehabilitated, former chef and current chief marketing officer Milo Cruz of Legend Cookware insists that, “If there are any chips or cracks in the enamel, stop using your Dutch oven, because the damage can worsen."

The general rule of thumb is to plan for one quart per person, and then round up. One quart roughly translates into a typical serving size for most people. So for a family of four, you would want something that is a minimum of 4 quarts.

In that case, we recommend the infamous Dutch oven prank. For the uninitiated, a Dutch oven involves farting in bed, then quickly pulling up the sheets to trap your significant other with the smell. It's a decades-old trick that has surely ruined countless relationships, yet many dudes still dare to try it.

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.

Using it on very high heat.

The pot can scorch if it's this hot and food can burn and actually stick to the surface. Cooking at medium heat is more than sufficient for the pot. Follow this tip: Always cook on medium or low heat, even when frying or searing.

While Le Creuset's enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel. If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing.

Dutch ovens are versatile kitchen workhorses that have a place in any kitchen. And, if taken care of, they can last years on end. It is normal for there to be some wear and tear in the form of faint stains, dulled enamel, and light marks from utensils.

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.

Why does food burn in a Dutch oven? ›

What you need to remember is that Dutch Ovens are great at retaining heat, so using this on medium-high or high heat gets too hot. If it's too hot, the pot can scorch or the food can burn and stick to the surface.

A 5–7 quart Dutch oven is the sweet spot for most home cooks. This size is great for cooking for four people (often with leftovers). Representatives from both Staub and Le Creuset tell us that their most popular size is 5 1/2-quarts, and that's the size most Epi editors have at home, as well.

If you tend to do lots of cooking in the oven or like to roast large meat dishes or oblong roasts, we suggest an oval shape. According to Elrod, “Oval Dutch ovens offer more flexibility for baking, roasting, and braising. The oval shape allows space for whole chickens, whole fish, meat on the bone, and larger roasts.”

A good cast iron Dutch oven is a must for any serious home cook. Whether it's a holiday or a typical weekday, this cookware will have your meals making the grade and then some. No matter the style or size, any Dutch oven will open up endless recipe opportunities.

Or you can also lift the lid and look for the stamped number. A 24 indicates a 5.5-quart (4.2-liter) round dutch oven. A 25? That's a 3.5-quart (3.2-liter) oval dutch oven. A 40 stamped inside the lid lets you know you're holding (we suspect with great effort) a 15-quart (14.1-liter) oval dutch oven.

While many bread recipes call for a 5.5-quart Dutch oven, there are some that are written especially for the 3.5-quart, like this tasty leek and potato loaf. Another benefit of using a 3.5-quart Dutch oven for baking loaves of bread is the convenience, especially if you regularly cook for just one or two people.

Use it to make tender, gently simmered meaty things, to make soups, to bake bread.

Dutch oven sizes ranging from 3 to 4.5 quarts are best for small family meals and side dishes for larger gatherings. They can feed up to three or four people for a weeknight meal or one to two people with some leftovers. These Dutch oven sizes fit on the table for easy serving.