Can a KitchenAid Dutch oven go in the oven?
Performing flawlessly on the stovetop or in the oven, this round 4.5 qt covered Dutch oven is ideal for stews, pot roasts, and other slow-cooked foods like chili con carne. Its porcelain enamel exterior adds an elegant splash of color to your kitchen. From KitchenAid.
Can you put an enamel Dutch oven in the oven?
Each enamel dutch oven comes with black matte enamel rims, a beige enamel cooking surface that won’t react to ingredients. Use it to broil, braise, bake, or roast in the oven up to 500° F, and sauté, simmer, or fry on any stovetop.
Can enamel Dutch ovens go on fire?
Campfire cooking. Dutch ovens are perfect for campfire cooking, but make sure you use the heavy, traditional cast iron pots rather than the newer enamel-coated Dutch ovens. You can cook up so many great one-pot meals over the fire, including chilis, mountain man breakfasts, pot roasts, or even sourdough bread!
Is enameled cast iron the same as a Dutch oven?
All Dutch ovens are made from cast iron, are wonderful conductors of heat, and can be used in many of the same ways. The main distinction that sets enameled and cast iron Dutch ovens apart is the pot’s finish (or lack thereof), the price tag, and the amount of TLC your cookware requires.
What is a good Dutch oven to buy?
Our Top Dutch Oven Picks: Best Overall: Lodge 6-Quart Enameled Cast Iron Dutch Oven. Best on a Budget: Crock Pot 5-Quart Dutch Oven. Best Classic Design: Le Creuset 5 1/2-Quart Round Dutch Oven. Best Splurge: Staub Cast Iron Round Wide 6-Quart Cocotte.
Do I need to season my enameled Dutch oven?
From saucepans and dutch ovens to skillets and frying pans, enameled cast iron needs tender loving care. Also, unlike traditional cast iron, the enameled version doesn’t require seasoning, so maintenance is a breeze.
Why do I need an enameled Dutch oven?
An enameled cast-iron Dutch oven is perfect for braises because of its heft, which helps with heat retention and distribution. It’s ideal for searing meat over high heat on the stovetop and then transferring it to the oven for low-and-slow cooking. That’s versatility.