PinkInTheBlue Posted April 12, 2011 Share Posted April 12, 2011 I don't care for my beef stew recipe. I'm looking at a few new ones before running out to the grocery store. So many of them say to have a dutch oven with a tight fitting lid. Why? Can I work around it? How? To be honest, I don't even know what a dutch oven is. I have an oval shaped blue pot with a metal lid that I seldom use but it's not tight fitting necessarily and it's somewhat light weight; unlike the crockery dutch ovens I think I usually see. Is that one? Sorry for such a dumb question. I've only recently come back into the cooking-at-home route and I don't really know bunches. I'm not very fluent in the kitchen. :) Thanks!! Quote Link to comment Share on other sites More sharing options...
vonfirmath Posted April 12, 2011 Share Posted April 12, 2011 I sometimes use a stockpot instead of a dutch oven (and our dutch oven is not crockery and not nearly as heavy -- it is this: http://www.amazon.com/All-Clad-Stainless-2-Quart-Dutch-Oven/dp/B00005AL69) Both have tight-fitting lids (I think the idea is that the lid does not allow the steam/water out because then you have a lot more evaporation than with the lid firmly on. NOT that it is hard to pull the lid off) Quote Link to comment Share on other sites More sharing options...
joannqn Posted April 12, 2011 Share Posted April 12, 2011 I just use my stock pot with lid and watch the liquid content; add liquid as needed. Quote Link to comment Share on other sites More sharing options...
Kipling Posted April 12, 2011 Share Posted April 12, 2011 Ditto. I use a stock pot (or my crock pot if I get it going early enough). We have a cast iron Dutch oven that only comes out for camping trips. Quote Link to comment Share on other sites More sharing options...
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