Dutch oven cooking is a versatile and flavorful way to prepare a wide range of dishes, and it’s a technique that has been used for centuries. There are two primary types of Dutch ovens:
- Indoor/enamel-coated: These feature a smooth enamel interior, require no seasoning, and are primarily used for stovetop-to-oven cooking.
- Camp-style bare cast iron: These skillets and pots can be used for indoor and outdoor cooking and require seasoning to prevent rust and maintain non-stick properties. Pots with legs on the bottom and a flat, rimmed lid designed to hold embers and coal to cook the food.
A Dutch oven’s thick walls provide excellent heat retention, while the lid traps moisture and allows for self-basting. This enables low-and-slow cooking that tenderizes tough cuts of meat, develops deep flavors, and produces consistent results.
