Do I need a Dutch Oven?
 

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).

Thanks.

-J

Do I need a Dutch Oven?
 

phaeton wrote:
> 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).
>
> Thanks.

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).

Do I need a Dutch Oven?
 

"phaeton" > wrote in message
...
> 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).
>
> Thanks.
>
> -J

The real question is not what you don't use. What do you use and what do
you like to cook.

Only with that information can someone make a valid value judgment.

Dimitri

Do I need a Dutch Oven?
 

phaeton wrote:
> 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).
>
> Thanks.
>
> -J


Cast iron skillets are great for me, you may not like them. What's the
deal with your glass oven pans?


Last night I made chicken pot pie for the kidlet who is visiting, so I
used the dutch oven to boil the chicken and cook the vegetables. The
night before that, I used the same dutch oven to make chicken & rice,
another one of his favorites. Whether you would use it or not, depends
on what you like to cook. If you have not had any need for it before
now, I am wondering if you would ever use it. I just hate kitchen
clutter, so I know how you feel.


Becca

Do I need a Dutch Oven?
 

On Sat, 02 May 2009 12:44:35 -0500, phaeton >
wrote:

>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).
>
My slow cooker is lost in the basement somewhere. It had only one
good use for me - cooking a hunk of beef chuck overnight to make
tamales. I still love and use my cast iron pans... including the
dutch oven.

--
I love cooking with wine.
Sometimes I even put it in the food.

Do I need a Dutch Oven?
 

"Dimitri" > wrote in message
...
>
> "phaeton" > wrote in message
> ...
>> 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).
>>
>> Thanks.
>>
>> -J
>
> The real question is not what you don't use. What do you use and what do
> you like to cook.
>
> Only with that information can someone make a valid value judgment.
>
> Dimitri

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 <G>

Jill

Do I need a Dutch Oven?
 

"phaeton" > wrote in message
...
> 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).
>
> Thanks.
>
> -J

Depends on what you like to cook. Pot roast is great in a DO. One big
advantage over a slow cooker is the fact that you can brown the meat in the
DO, then make the best pot roast ever in the same pot.

My wife like to make soups and stews in ours too. There are many other
recipes such as ox tail, chicken pork shoulders that do well in the DO.

We have two of them. One is a Club Aluminum that was my grandmother's and is
probably 80+ years old. The other is enameled and was on sale last year at
the Calphalon outlet store. Twelve quart for $35 or so, it is as good as
the $350 Le Creuset. Even the Lodge at Wal Mart is a pretty good buy.

Why don't you want to use the glass any more? We still use ours for many
things in the oven.

Do I need a Dutch Oven?
 

phaeton wrote:
> 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).


I use Paderno pots and have two different size Dutch ovens, though their
stainless version is much thinner than the usual Dutch oven. I use it
for stews and other braised dishes. You can brown the meat first and
then stick on the stove or in the oven. I have no use for a slow cooker.

Do I need a Dutch Oven?
 

On May 2, 1:44*pm, phaeton > wrote:
> 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).
>
> Thanks.
>
> -J

I guess it depends on how you cook, but I find my dutch oven to be
very handy. Particularly good for recipes that start on the stove and
finish in the oven - no need for transferring pans. You can use them
for sauteing, braising, frying, simmering. A very versatile pan to
have, IMHO.

Just my two cents,
Kris

Do I need a Dutch Oven?
 

On Sat, 2 May 2009 16:01:25 -0700 (PDT), Kris >
wrote:

>You can use them
>for sauteing, braising, frying, simmering.

And my cast iron Lodge dutch oven is my only deep fryer. Couldn't
live without it. It is the best for fried chicken.

@@@@@ Now You're Cooking! Export Format

Country Fried Chicken

poultry

2 teaspoons salt
2 cups water
1 chicken fryer; cut up
1 1/2 cups self-rising flour
1 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups shortening

In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken
parts and let soak for 15 to 20 minutes. Drain.

Mix together the flour, pepper and salt and batter the chicken by
dipping the pieces in the flour mixture until they are coated on all
sides, shaking off excess flour. In a skillet, over medium heat, heat
the shortening. It should be at 350 degrees. If the shortening appears
too hot, remove the skillet from the heat and let it cool a little.

Brown the chicken on all sides, reducing the heat if needed as it
cooks. It takes about 20 minutes to fry chicken for it to be well
done.

Notes: Recipe courtesy Mama Dip

Yield: 4 to 5 servings

Preparation Time: Prep


** Exported from Now You're Cooking! v5.84 **

Do I need a Dutch Oven?
 

I like my iron skillets most of all and toinight I cooked a beef stew in
the oven in my l
largest
skillet. I don't hve a Dutch Oven but have always wanted an iron one
though it would be very heavy to handle. If a recipe calls for a Dutch
Oven I use a heavy pot with a lid and everything works out OK.
Oh, may I ask why you are afraid to use glass oven ware? This is the
first time I have posted
on this group and have not been on the web
much for months, so have I missed something I need to know about glass
oven ware?

Do I need a Dutch Oven?
 

On Sat, 02 May 2009 12:44:35 -0500, phaeton >
wrote:

>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).

I don't have a dutch oven but if I did I'm sure I'd use it all the
time because my caphalon skillet does a great job it's just small... I
bake/roast almost everything in pyrex dishes.

Do I need a Dutch Oven?
 

Kajikit said...

> On Sat, 02 May 2009 12:44:35 -0500, phaeton >
> wrote:
>
>>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).
>
> I don't have a dutch oven but if I did I'm sure I'd use it all the
> time because my caphalon skillet does a great job it's just small... I
> bake/roast almost everything in pyrex dishes.


I don't have a Dutch oven that can sit on coals.

I have Mom's orange/blue'd (internal) enameled cast iron. Probably a three
gallon pot Weighs maybe 20 lbs at least, empty!

It's a champion, excepting the electric stove burners I happen to have
don't rise to the task in the time expected very often. :(

Best,

Andy
--
Eat first, talk later.

Do I need a Dutch Oven?
 

On May 2, 6:35*pm, Mr. Bill > wrote:
> On Sat, 2 May 2009 16:01:25 -0700 (PDT), Kris >
> wrote:
>
> >You can use them
> >for sauteing, braising, frying, simmering.
>
> And my cast iron Lodge dutch oven is my only deep fryer. * Couldn't
> live without it. * It is the best for fried chicken. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Country Fried Chicken
>
> poultry
>
> 2 teaspoons salt
> 2 cups water
> 1 *chicken fryer; cut up
> 1 1/2 cups self-rising flour
> 1 teaspoon black pepper
> 1/2 teaspoon salt
> 1 1/2 cups shortening
>
> In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken
> parts and let soak for 15 to 20 minutes. Drain.
>
> Mix together the flour, pepper and salt and batter the chicken by
> dipping the pieces in the flour mixture until they are coated on all
> sides, shaking off excess flour. In a skillet, over medium heat, heat
> the shortening. It should be at 350 degrees. If the shortening appears
> too hot, remove the skillet from the heat and let it cool a little.
>
> Brown the chicken on all sides, reducing the heat if needed as it
> cooks. It takes about 20 minutes to fry chicken for it to be well
> done.
>
> Notes: *Recipe courtesy Mama Dip
>
> Yield: 4 to 5 servings
>
> Preparation Time: *Prep
>
> ** Exported from Now You're Cooking! v5.84 **

we use milk to soak our chicken, hours before I start to cook. some
years back my mother told me that soaking chicken before it's fried
will keep the chicken moist, she used milk.

Do I need a Dutch Oven?
 

"Andy" wrote
> Kajikit said...

>>>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).

Most of the time, you can use a slow cooker. You have to adapt one part in
that you can also brown/fry/carmelize in a dutch oven (I am thinking the
simple sort you set on a burner but they also come in electric models).

> I don't have a Dutch oven that can sit on coals.

I do. Barely use it but I have it. Came as a gift. Cast iron model.

Do I need a Dutch Oven?
 

cshenk said...

> "Andy" wrote

>> I don't have a Dutch oven that can sit on coals.
>
> I do. Barely use it but I have it. Came as a gift. Cast iron model.


cshenk,

LUCKY!!!!!!

Nice treasure to have sitting around!!! :)

Best,

Andy
--
Eat first, talk later.

Do I need a Dutch Oven?
 

Christine Dabney said...

> On Sun, 03 May 2009 07:24:07 -0500, Andy > wrote:
>
>
>>I don't have a Dutch oven that can sit on coals.
>>
>>I have Mom's orange/blue'd (internal) enameled cast iron. Probably a
three
>>gallon pot Weighs maybe 20 lbs at least, empty!
>
> You can use that on coals...
>
> Christine


Mornin' Christine!!!

I can???

Well then, my next thought is, since I don't have a chuck wagon, how far
can I expect to get as I make my way across big country?? <VBG>

Best,

Andy [waving]
--
Eat first, talk later.

Do I need a Dutch Oven?
 

On May 3, 5:32*am, suzireb > wrote:
>
> we use milk to soak our chicken, hours before I start to cook. *some
> years back my mother told me that soaking chicken before it's fried
> will keep the chicken moist, she used milk.-

Good. Better yet, try buttermilk. -aem

Do I need a Dutch Oven?
 

Do I need a Dutch Oven?
 

Thanks for the input, everyone.

First off, here's my anxiety about glass cookwa

It is possible that i've read too many articles on the Internet
regarding the use of the Pyrex(tm) trademark. Somewhere around the
early-mid 1990s or so the Pyrex name started being applied to other
(inferior) glass formulas than the original Pyrex glass. In short, the
old glass pans made prior to this time are AWESOME. Many of the glass
pans made since then have a probability of exploding in the oven. The
possibility of this happening is maybe small, but it is still there.
They tend to explode when you open the oven door (temp change), and they
explode with such force that glass shards dent the inside of the oven
and get embedded into the walls of the kitchen. People have been
severely injured and/or blinded permanently by exploding glass pans.

Obviously this is all on the Internet, and one must take such info with
a grain of salt. But there is no way to tell if you have "original
Pyrex" or "Soda Glass" pans; I don't know that I want to take a chance.
I have some non-stick metal pans now, and they seem to perform adequately.

Regarding my cast iron skillets:

I used them a lot when I had a gas stove. Now I have an electric one
and I'm impatient when it comes to heating up the pan. I *do* use them
when grilling, however. I'll dump the beans into the pan, put the pan
on the edge of the grill and shut the lid. In 10-15 minutes they are
hot, bubbly and have a tinge of nice charcoal flavor. The mass of the
iron keeps the beans hot on the serving table, so they are still warm
for seconds. I use them in the oven occasionally for things like 3-bean
polenta pie, etc. But as far as stovetop frying, i have an anodized
Calphalon skillet that is light, heats evenly and is ridiculously easy
to clean. Ridiculous as in in ever even use soap- run it under hot
water and wipe it with a sponge.


It sounds as if the biggest benefit of a Dutch Oven is that you can use
the same vessel for browning meat on top of the stove, then just add the
rest of the recipe and put it in the oven. That's handy, but I think I
can get by without one. I have a small (apartment) kitchen and i'll
benefit well from making sure that I don't have 'single use' items.
Though, it doesn't mean that I won't pick one up if I see it cheap at
the Goodwill.

Thanks,

-J

Do I need a Dutch Oven?
 

"phaeton" > wrote in message
...
> Thanks for the input, everyone.
>
> First off, here's my anxiety about glass cookwa
>
> It is possible that i've read too many articles on the Internet regarding
> the use of the Pyrex(tm) trademark. Somewhere around the early-mid 1990s
> or so the Pyrex name started being applied to other (inferior) glass
> formulas than the original Pyrex glass. In short, the old glass pans made
> prior to this time are AWESOME. Many of the glass pans made since then
> have a probability of exploding in the oven. The possibility of this
> happening is maybe small, but it is still there. They tend to explode when
> you open the oven door (temp change), and they explode with such force
> that glass shards dent the inside of the oven and get embedded into the
> walls of the kitchen. People have been severely injured and/or blinded
> permanently by exploding glass pans.
>
> Obviously this is all on the Internet, and one must take such info with a
> grain of salt. But there is no way to tell if you have "original Pyrex"
> or "Soda Glass" pans; I don't know that I want to take a chance. I have
> some non-stick metal pans now, and they seem to perform adequately.
>
> Regarding my cast iron skillets:
>
> I used them a lot when I had a gas stove. Now I have an electric one and
> I'm impatient when it comes to heating up the pan. I *do* use them when
> grilling, however. I'll dump the beans into the pan, put the pan on the
> edge of the grill and shut the lid. In 10-15 minutes they are hot, bubbly
> and have a tinge of nice charcoal flavor. The mass of the iron keeps the
> beans hot on the serving table, so they are still warm for seconds. I use
> them in the oven occasionally for things like 3-bean polenta pie, etc.
> But as far as stovetop frying, i have an anodized Calphalon skillet that
> is light, heats evenly and is ridiculously easy to clean. Ridiculous as
> in in ever even use soap- run it under hot water and wipe it with a
> sponge.
>
>
> It sounds as if the biggest benefit of a Dutch Oven is that you can use
> the same vessel for browning meat on top of the stove, then just add the
> rest of the recipe and put it in the oven. That's handy, but I think I
> can get by without one. I have a small (apartment) kitchen and i'll
> benefit well from making sure that I don't have 'single use' items.
> Though, it doesn't mean that I won't pick one up if I see it cheap at the
> Goodwill.
>
> Thanks,
>
> -J

Do I need a Dutch Oven?
 

"phaeton" > wrote in message
>
> First off, here's my anxiety about glass cookwa
>
> It is possible that i've read too many articles on the Internet regarding
> the use of the Pyrex(tm) trademark. Somewhere around the early-mid 1990s
> or so the Pyrex name started being applied to other (inferior) glass
> formulas than the original Pyrex glass. In short, the old glass pans made
> prior to this time are AWESOME. Many of the glass pans made since then
> have a probability of exploding in the oven. The possibility of this
> happening is maybe small, but it is still there. They tend to explode when
> you open the oven door (temp change), and they explode with such force
> that glass shards dent the inside of the oven and get embedded into the
> walls of the kitchen. People have been severely injured and/or blinded
> permanently by exploding glass pans.
>
> Obviously this is all on the Internet, and one must take such info with a
> grain of salt.

First I've hear so I did some quick research, not an in-depth study.
http://www.consumeraffairs.com/news0..._response.html

From what I've read in a couple of places, there may or may not be a
problem. In many cases it seems mis-use is more the fault.

Do I need a Dutch Oven?
 

On Sun, 3 May 2009 22:29:23 -0400, Ed Pawlowski wrote:

> "phaeton" > wrote in message
>>
>> First off, here's my anxiety about glass cookwa
>>
>> It is possible that i've read too many articles on the Internet regarding
>> the use of the Pyrex(tm) trademark. Somewhere around the early-mid 1990s
>> or so the Pyrex name started being applied to other (inferior) glass
>> formulas than the original Pyrex glass. In short, the old glass pans made
>> prior to this time are AWESOME. Many of the glass pans made since then
>> have a probability of exploding in the oven. The possibility of this
>> happening is maybe small, but it is still there. They tend to explode when
>> you open the oven door (temp change), and they explode with such force
>> that glass shards dent the inside of the oven and get embedded into the
>> walls of the kitchen. People have been severely injured and/or blinded
>> permanently by exploding glass pans.
>>
>> Obviously this is all on the Internet, and one must take such info with a
>> grain of salt.
>
> First I've hear so I did some quick research, not an in-depth study.
> http://www.consumeraffairs.com/news0..._response.html
>
> From what I've read in a couple of places, there may or may not be a
> problem. In many cases it seems mis-use is more the fault.

i have to wonder how widespread the problem is. i seem to recall one
poster here who had a product shatter, but many more who use pyrex all the
time. possibly their pieces (like mine) were made before the 1990's, but
i still don't think it's too high up there in the list of things to worry
about.

your pal,
blake

Do I need a Dutch Oven?
 

On May 4, 11:40*am, blake murphy > wrote:
> On Sun, 3 May 2009 22:29:23 -0400, Ed Pawlowski wrote:
> > "phaeton" > wrote in message
>
> >> First off, here's my anxiety about glass cookwa
>
> >> It is possible that i've read too many articles on the Internet regarding
> >> the use of the Pyrex(tm) trademark. *Somewhere around the early-mid 1990s
> >> or so the Pyrex name started being applied to other (inferior) glass
> >> formulas than the original Pyrex glass. *In short, the old glass pans made
> >> prior to this time are AWESOME. *Many of the glass pans made since then
> >> have a probability of exploding in the oven. *The possibility of this
> >> happening is maybe small, but it is still there. They tend to explode when
> >> you open the oven door (temp change), and they explode with such force
> >> that glass shards dent the inside of the oven and get embedded into the
> >> walls of the kitchen. *People have been severely injured and/or blinded
> >> permanently by exploding glass pans.
>
> >> Obviously this is all on the Internet, and one must take such info with a
> >> grain of salt.
>
> > First I've hear so I did some quick research, not an in-depth study.
> >http://www.consumeraffairs.com/news0..._response.html
>
> > From what I've read in a couple of places, there may or may not be a
> > problem. In many cases it seems mis-use is more the fault.
>
> i have to wonder how widespread the problem is. *i seem to recall one
> poster here who had a product shatter, but many more who use pyrex all the
> time. * possibly their pieces (like mine) were made before the 1990's, but
> i still don't think it's too high up there in the list of things to worry
> about.
>
> your pal,
> blake- Hide quoted text -
>
> - Show quoted text -

I had a glass baking dish explode on me, but it wasn't Pyrex brand. It
was a glass dish insert that went with a metal serving stand, made
somewhere in SE Asia IIRC. It was awful - needed 12 stitches and I
still have a scar from it (on the leg not the face, thank God).

I must admit I've been wary of Pyrex dishes ever since, but I still
use them. It's the unknown brand ones I won't touch with a ten-foot
pole!

Kris

Do I need a Dutch Oven?
 

In article >,
phaeton > wrote:

> 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).

Not for me. I get along fine without one. YMMV. If you needed a dutch
oven, you wouldn't be asking a bunch of strangers.

Do I need a Dutch Oven?
 

Stan Horwitz said...

> In article >,
> phaeton > wrote:
>
>> 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).
>
> Not for me. I get along fine without one. YMMV. If you needed a dutch
> oven, you wouldn't be asking a bunch of strangers.


LOLOL!!!

Andy
--
HONK if I'm paying your mortgage!