Dutch ovens are a good way to bring out lots of flavor in your favorite stew recipes, or savory dishes like pot roast or chicken cacciatore. I’ve even used mine for desserts like baked apples. I have a cast iron Dutch oven, but they are available in other materials like stoneware and Calphalon.  If you’ve never tried cooking with a Dutch oven, you should!  It’s practically impossible to mess up, as they hold-in lots of moisture during the slow cooking process.

The Dutch oven above is made from enamel-covered cast iron, and it is part of the Mario Batali cookware collection.  It is oven-safe up to 500 degrees F, and it has a self-basting lid. Enameled cast iron is known for providing even and slow distribution of heat.  I found the Mario Batali Dutch oven at Sur la table, and it is available in 4 and 6 quart sizes.

I think the best thing about Dutch ovens is that you can take them straight from the oven to the table.   Here’s a long list of Dutch oven recipes you might enjoy.

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