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A cooking vessel consisting of a large heavy pot with a tightly fitting lid, considered by some to be a casserole dish with a lid. The early era versions of this pot contained side handles formed as extended brackets from the heavy cast iron metal, most often produced in Holland where the casting process for these ovens originated. The lid of the early Dutch Oven was shaped to hold hot coals that enabled the top area to continually heat and bake the enclosed contents, such as bread, biscuits, meats for stews. The Dutch Ovens were placed into the fire, the fireplace with logs, or adjacent to a hot fire in order to cook the foods being prepared.
Today, the name "Dutch Oven" continues to refer to a large heavy metal pot with a lid, which may be made from cast iron or other types of metals. Traditional sizes hold 7 to 8 quarts to be used for braising and stewing meats or vegetables, both on the stovetop or in the oven. In addition to meats and stews, Dutch Ovens can be used to cook rice, various grains, potatoes, and fried foods, such as fried potatoes. Other names commonly used for this kitchen utensil include: casserole, Dutch Oven pot, French oven, round oven, stockpot, and flame-proof casserole pan.
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Non-stick Dutch Oven | 
Cast Iron Dutch Oven | | 
Cast Iron Enameled Dutch Oven |
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Dutch Oven term - Related Content |
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| A cooking bag manufactured with heat tempered plastic enabling it to withstand the high temperatures of an oven. The Oven Bag is designed to hold a variety of foods as they cook, ... |
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| A blend of pork and beef seasoned with spices and formed into a coarse textured loaf. The loaf is smoked over hardwoods for added flavor. It is intended for the loaf to be sliced ... |
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| A protective glove that allows hot utensils or foods to be manually handled near or in ovens and grills. As a kitchen utensil, the oven mitt can be made of cloth, leather, or ... |
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| A utensil used to check the temperature of the oven so the reading can be compared to the temperature set on the oven dial. With the use of an Oven Thermometer, temperatures can ... |
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| An enclosed compartment, which may be a simple baking container such as a Dutch oven, or a self-contained unit with heating elements that are used for baking, roasting, broiling ... |
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Oven Roasts
A cut of lamb suitable for oven roasting is usually a minimum of
2 inches thick. If not ... |
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Oven Roasts
An oven roast is usually a minimum of 2 inches thick. The dry heat of oven roasting enhances the flavor and tenderness of the beef if it is not overcooked. ... |
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| A new spin on the classic loaded baked potato. Perfect for backyard BBQ. |
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| Baking the Hush Puppy provides a healthier way to enjoy this traditional southern U.S. side dish that is most often prepared and fried in vegetable oil. |
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| An easy recipe that allows the great flavor of the fish to come through. |
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| Try this delicious change of pace from the usual ribs in barbeque sauce - and don't be put off by the amount of garlic. It mellows into a rich and flavorful sauce. |
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| Traditional ratatuille requires browning each vegetable separately to develop individual flavors, then combining them for further cooking to blend the flavors. This method, while not necessarily quicker, is less work. Quantities and proportions can be varied to suit personal preferences and seasonal availability. Serves 4 as a vegetarian entrée, more if used as a side dish. Be sure to use shallow pans so the vegetables roast rather than steam. |
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