When Kohl’s sent us information about a Dutch Oven and we said, “Wha??” All right, even though we’ve logged a lot of time in the kitchen, the Dutch Oven was just not in our purview. That is until we tested it out last night! We love it.
"When Kohl’s sent us information about a Dutch Oven and we said, 'Wha??'"
Why We Love It
- It is a beautiful orange enamel color and matches the handles on our Rachel Ray cookware.
- It is a snap to clean because the inside is smooth enamel.
- It heats up right away and making a carmelization of onions, carrots, celery and garlic was f-a-s-t and aromatic. (Apparently its oven safe up to 500°F altho’ we haven’t tried that yet.)
- After adding liquid (we used stewed tomatoes), when the lid is put on it becomes its own little braising pot, and with a gentle simmer the chicken became sweet and tender, falling apart and juicy.
- The handles make the heavy vessel easy to carry from stove to sink.
- We believe making a sauce, any sauce will be a snap.
- Our recipe used a nice softened version of onion, carrots, celery and garlic in olive oil. We added boneless, skinless chicken breast (although you could probably use any cut, thighs, whole bird, etc.) Lots of good spices and herbs went in, and about a cup of medium barley; along with sliced black olives, and, at the end just to heat through, a cup of corn kernels. Yum, it made the best stew and the 5 and ½ quart size means there are great tummy-warming leftovers.
We have recently bought bags of beans: black beans, kidney beans, chic peas, great northern beans and lentils and can't wait to try them out in soups, stews and chilies. If you have some recipes you'd like to share, write me at: email@example.com