What if you could have 2?
Dutch Oven/Braiser
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Re: Dutch Oven/Braiser
Love the 2 I have...think 7qt oval with high sides and a round braizer about 12" diameter. Pic below shows both at our old home in Miami. Using the big one tonight for a penne & sausage/meatball dinner.
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Re: Dutch Oven/Braiser
No, but could be...we had several other rooster pieces of art, for no real reason...but our decorator made the connection and found this for us...it was aluminum and by an Italian artist...I always though it was really cool.
Re: Dutch Oven/Braiser
I would get both if you don't have a deep fry pan that is oven proof. I made cassoulet today and used my heavy, deep fry pan, but would have preferred a braiser. The cast iron just moves heat better and holds it longer IMO.
Re: Dutch Oven/Braiser
I have a 7.5 qt Dutch oven le crueset. Highly recommend going to one of their outlet stores if you live near one. I got mine discounted maybe 40%. Great for large braises and deep frying. Though I am itching for a braiser..
- Drewski
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Re: Dutch Oven/Braiser
Yes!
I do both. On the stove top (electric stove with diffusers) the heat is very low, 2-3 out of 10. I can still start higher if I want to brown meat first. In the oven, I usually use 275. The Emile Henry tagines are very moist. I have some clay tagines I use outdoors for Moroccan recipes and they are not nearly as moist.
I do both. On the stove top (electric stove with diffusers) the heat is very low, 2-3 out of 10. I can still start higher if I want to brown meat first. In the oven, I usually use 275. The Emile Henry tagines are very moist. I have some clay tagines I use outdoors for Moroccan recipes and they are not nearly as moist.
- Drewski
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Re: Dutch Oven/Braiser
Grabbed my first Dutch oven today.
Popped into a local kitchen store (stupidly), and a few Staub pieces were on for almost half price. Cheaper than I could find anywhere online as well. I thought about getting the 3.5 qt covered sauté LC, but it was almost $100 more than the 5.5 qt Staub. Plus, side by side, I think I will be able to use the height of the Staub.
A larger oval cocotte is still on my wish list, but am happy to start with this piece.-
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Re: Dutch Oven/Braiser
Happy day! That’s nice!Drewski wrote: ↑Sun Mar 03, 2019 3:49 pm Grabbed my first Dutch oven today.
20190303_153146.jpg
Popped into a local kitchen store (stupidly), and a few Staub pieces were on for almost half price. Cheaper than I could find anywhere online as well. I thought about getting the 3.5 qt covered sauté LC, but it was almost $100 more than the 5.5 qt Staub. Plus, side by side, I think I will be able to use the height of the Staub.
20190303_141648.jpg
A larger oval cocotte is still on my wish list, but am happy to start with this piece.
“The goal is to die with memories, not dreams.”
- Jeff B
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Re: Dutch Oven/Braiser
Very nice Drew! Love my dutch oven, use it all the time.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Dutch Oven/Braiser
Congrats! I see you you went with the navy blue - I love that color as well. And good call on the larger height vs the LC. I have a 6qt Shallow/Wide, and while I love the ample floorspace, the lower height has made a few dishes a bit more challenging.
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Re: Dutch Oven/Braiser
Recent reviews selected this as the best Dutch Oven - it's out od stock right now but the price is right if it's the real deal.
https://www.cookwithmilo.com/products/d ... 31k3_3drgs
Jack
https://www.cookwithmilo.com/products/d ... 31k3_3drgs
Jack
Re: Dutch Oven/Braiser
I have a ridiculous amount of cast iron, and mostly dutch ovens. Some inexpensive, Le Creuset, and Staub. Usually prefer the Staub.
They seem to get Staub fairly often at Tuesday Morning. The price isn't dirt cheap, but you can find some deals - especially if there isn't a lot left and they move it to closeout.
They seem to get Staub fairly often at Tuesday Morning. The price isn't dirt cheap, but you can find some deals - especially if there isn't a lot left and they move it to closeout.
- Garrick
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Re: Dutch Oven/Braiser
Agree with the caramelizing in all clad, such a great job heat distribution.jbart65 wrote: ↑Thu Mar 08, 2018 9:40 pm Hah. I've been breaking that rule forever, Rob. That said, I don't normally use enameled cast iron for proteins other than searing chunks of beef, pork, lamb and sometimes chicken. Usually it's a stew I am making since I have a 6 1/2 qt pan.
My cast iron pan is 30 years old and nothing sticks to it.
My All Clad is the best for carmelizing onions.
- ken123
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Re: Dutch Oven/Braiser
Long time fan of enameled and plain cast iron dutch ovens from 2 qt to 18 qt. I have been cranking up the heat a bit more on these enameled pans lately and they hold up well. But for high heat I love plain cast iron.
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Ken
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Ken
- ken123
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Re: Dutch Oven/Braiser
I have mostly LC pans along with lodge and other CI pans from 1 or 2 qt up to 20+ quart units including ovens. For enamelled pans I like ovals.They are easier to carry when full than round pans especially if you have a turkey or goose in there or a large piece of meat. Especially if they are hot. I think the biggest confusion is picking out pan size by by how many you are feeding. You should pick pan size by what you are cooking and the shape of the food. Many foods are long - not round. Round pans often have too much extra space.
I use more heat than I used to - partly from watching Mario Batali cook at higher heat. Ill even clean a burnt pan with a coarse steel wool pad (blasphemy but it works well).
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Ken
I use more heat than I used to - partly from watching Mario Batali cook at higher heat. Ill even clean a burnt pan with a coarse steel wool pad (blasphemy but it works well).
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Ken
Re: Dutch Oven/Braiser
I have a 7qt dutch oven from Staub and a cheaper ~5qt enamled cast iron braiser from Aldi. I use both frequently. There is a lot of overlap, sure, but there are also times where one is better to use than the other depending on what is being made. I also cook for large family get togethers fairly often and sometimes I have to have both in use at the same time.