Dutch oven

A Dutch oven is a heavy, deep pot with a tight-fitting lid, usually made of cast iron. Many are coated in enamel, which needs no seasoning and does not react with acidic food. The thick walls hold heat evenly, so the pot works on the stove and in the oven. In the UK it is usually called a casserole or casserole dish, and in France a cocotte.

How to use it

• Braise and stew. Brown meat in the pot on the stove, add liquid, cover and move it to a low oven, around 150 to 160°C (300 to 325°F). This is the classic way to braise, stew or pot-roast.
• Soups and beans. It holds a steady simmer with little stirring.
• Bread. Preheat the empty pot with its lid in the oven at about 230 to 250°C (450 to 480°F). Lower the dough in on parchment, cover for the first 20 minutes to trap steam, then uncover to brown the crust.
• Frying. The heavy walls keep oil at a steady temperature. Fill it no more than halfway.

A 5 to 6 liter (5 to 6 quart) round pot suits most recipes for four to six people.

How to store it

Let it cool before washing, then wash with warm soapy water. For stuck-on food, soak with warm water or simmer some water in it, then scrub with a nylon brush. Dry fully. Bare cast iron also needs a thin wipe of oil. Store with the lid ajar so no moisture is trapped.

Common mistakes

• Heating an empty enameled pot on high on the stove. The enamel can crack or craze. Heat it gradually.
• Using metal utensils hard on enamel. They scratch and chip it.
• Putting the lid in a hot oven without checking the knob. Some knobs are plastic and only handle moderate heat.
• Pouring cold water into a hot pot.
• Crowding meat when browning. It steams instead of browning. Work in batches.

In recipes

"Heavy ovenproof pot with a lid" in a recipe means a Dutch oven. In British recipes, "large casserole" usually means one too. A heavy stainless pot with a lid that fits well can stand in, though it holds heat less evenly.