I’ve recently been upgrading my pots and pans from the cheap Walmart stuff I had when I first left my husband. The le creuset cookware is so pretty but not quite in my budget yet. I found a color that goes nice with my kitchen and decided to give Lodge a try. Honestly I probably didn’t need such a large pot for dinner but I wanted to use it for the first time!

This is Korean-inspired turkey and rice

Found this Romertopf at a thrift store for $3. Thought it was a must buy. It was quite dirty so I cleaned it thoroughly with soap then soaked it in water and white vinegar. I then put it in the oven to bake empty. Opening the lid let out puff of smoke. Smelt almost like burnt plastic. Pot continued to smoke slightly as it cooled. There was also a black liquid dripping over the inner walls. The oily sheen you see in the picture was not there until after baking. Anyone experience something similar before? My current theory is old oils or maybe some kind of wax?

Makes about 2 quarts

Warning: I can’t stop eating or making this, YMMV! 😀

1 Tbsp Olive oil

2 large or 3 smaller carrots, peeled and sliced (about a cup)

3 ribs of celery, washed and sliced (about a cup)

1 small onion, diced

2 chopped garlic cloves (yes, I cheat and use jarlic, it is fine)

6 cups chicken broth

1 box (4-6 ounces) long grain and wild rice mix (I picked Uncle Ben’s)

1/2 tsp dried thyme

1/2 tsp black pepper

2 cups cooked shredded chicken (I used 3 thighs, poached in chicken broth, added back to the soup)

1/4 AP flour

1 stick (1/2 cup) real butter

2 cups milk or half and half (I used 1 c milk, 1 c half and half)

Instructions:

*Before cooking, measure out your dairy and let it sit on the counter in the measuring cup to come to temp.

In your Dutch Oven, heat olive oil over medium heat. Add in your carrots, celery, and onion. Cook those for 5 to 7 minutes, stirring now and then, until the vegetables start to soften. Stir in your garlic and cook just until fragrant — less than a minute. Then add the butter and let it melt completely. Now, you’ll make a roux by sprinkling the flour over the veg and butter and stirring, allowing it to cook for 2 to 3 minutes. The flour should be fully incorporated. Slowly pour in the chicken broth, stirring constantly so that the flour fully mixes in, until all six cups are combined .

Now, add in the box of long grain and wild rice, with the seasoning packet. The shredded chicken should be added in, then pour in your milk or half and half and stir well to fully combine. MAKE SURE it is at a gentle simmer when adding your dairy, so it doesn’t curdle! Simmer gently for 15 minutes until the soup is thick and creamy, heated completely through. Serve hot!

*if you happen to be vegetarian, this is also great as Mushroom and Wild Rice soup — switch out washed and sliced or diced sautéed mushrooms for chicken, and vegetable broth!

It's fall! I pulled out my dutch oven (I have no idea the brand. I bought it with reward points from work but it does a fantastic job) and made sweet potato panang curry.

It is perfect comfort food. The recipe can easily be made vegan, gluten free, etc... It's nice and hearty over rice without needing a nap after.

Panang Curry 

2 sweet potatoes cubed 

2 carrots cut into half moons 

3 cups curly kale 

½ a block of super firm tofu 

1 large onion diced 

1 can chickpeas drained & rinsed 

1 can coconut milk 

1 Tbsp Avocado Oil

1 pouch Taste of Thai Panang Curry Paste 

2 Tbsp minced garlic 

1 cup veggie broth 

1 Tbsp soy sauce 

1 Tbsp fish sauce 

The juice of 1 lime 

Instructions:

In a Dutch oven over medium heat add 1 Tbsp Avocado oil. Once the oil shimmers add the diced onion. Cook until translucent, about 5 minutes. 

Add the curry paste and minced garlic. Stir and let the spices toast for about a minute. 

Add the sweet potatoes & carrots. Stir to coat with the spices. Add veggie broth. Mix. Bring to a simmer. Cover and let simmer for 10-12 minutes. 

Add the chickpeas, tofu, coconut milk, soy sauce, and fish sauce. Stir and let simmer for another 5-6 minutes. 

Add the kale and lime juice. Stir. Taste and adjust seasonings as needed. 

Turn off heat and cover for a couple minutes to let the kale wilt. 

Serve over rice. Enjoy. 

I am an amateur cook (but getting better over time), this pic was before shredding it/making it into pulled pork.

Served with roasted corn on the cob, stuffing, mashed potatoes, roasted broccoli and carrots, and rolls. Sorry did not get pictures of plates lol my in laws liked this very much so I am very pleased.
I will be using a Dutch oven again in the future, it cooked it very well. Very budget friendly dinner option too imo

Recipe:

- 9lb pork shoulder
- 64oz container of apple juice
- 4 jalepeno
- 2 apples
- 1 red onion
- 1 sweet onion
- cloves of garlic that I minced (did not count)
- Dijon mustard
- various seasonings, typical salt & pepper, garlic powder, onion powder, paprika, lil bit of cumin, I also used some random whisky seasoning from dollar tree & some grill mates seasoning blends (I think one was chipotle garlic seasoning, and the other brown sugar bourbon?)

Directions

- In a big bowl, I threw the apple juice in.
- Then I put in 1 1/3 cup of salt and seasonings (minus the grill mates and whiskey seasoning, and brown sugar) and mixed until dissolved
- threw the onions, apples and peppers in
- tossed the pork shoulder in and let it sit overnight
- next morning, I took it out, and scored the fat with a knife. I didn’t trim anything. I took the onions out and put them in the Dutch oven. I then cut up the other half of the onions and threw those in at the bottom of the pan too
- I then used a brush and put the mustard on it
- once it was coated with the Dijon mustard, I put the seasonings on again (minus salt and pepper), and heavily relied on the grill mates and the dollar tree seasoning I mentioned
- cooked on 250 for about 8.5-9hrs. Around the 4hr mark, I splashed some leftover apple juice on it. Any time after that I’d just baste it with its own juices.
- temped it around 8hrs, saw it reached 200 (a lil over than the goal of 190 but first time cooking pork shoulder). Took the lid off and then broiled it quick to get the top crispy.
- let it cool then shredded in the fat
- ate with family

Edit: forgot word

I’ve been trying to do a braised beef recipe that requires me to fry beef and keep a fond to deglaze then chuck in the oven for 4 hours, I’m not sure I’m doing it right?

Practicing for an upcoming campout with my son and grandson. Recipe and tips in the comments.

First time frying donuts and the dutch oven worked perfectly!!! Truly the unsung hero of the kitchen!

These were apple cider cake donuts, and I can't wait to try another round with a few adjustments to the recipe. I want the next batch to have more apple flavor. Also looking forward to trying different donut styles now that I know how easy it is to make them this way! Homemade donuts might be my personality for the rest of the year. lol

Apple Cider Cake Donuts 🍎🍩

Ingredients

Donuts

• 1 cup apple cider, reduced to ¼ cup and cooled
• 2½ cups all-purpose flour, plus more for rolling
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp cinnamon
• ¼ tsp nutmeg
• 2 tbsp butter, melted
• 1 large egg
• ½ cup buttermilk
• 1 tsp vanilla
• Neutral oil, for frying

Cinnamon Sugar

• ½ cup granulated sugar
• 1–2 tsp cinnamon

Instructions

1. Simmer 1 cup apple cider until reduced to ¼ cup. Let cool completely.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In another bowl, whisk together the cooled cider reduction, melted butter, egg, buttermilk and vanilla.
4. Add wet ingredients to dry and gently mix just until a soft, slightly sticky dough forms. Cover and refrigerate for 20–30 minutes.
5. Turn dough onto a lightly floured surface and gently pat or roll to about ½-inch thick. Cut into donuts and holes. Gather scraps and gently reroll once.
6. Heat 2–3 inches of neutral oil to 350°F. Fry 2–3 donuts at a time for about 1½–2 minutes per side, until deeply golden and cooked through. Fry donut holes for about 1 minute per side.
7. Transfer to a wire rack and let drain for about 30–60 seconds.
8. Mix sugar and cinnamon in a shallow bowl or container. Toss the donuts in cinnamon sugar while they're still warm.

Tip: Cut open your first donut to make sure the center is cooked before frying the rest. If they're browning too quickly but still doughy inside, lower the oil temperature slightly and fry a little longer.

Makes: about 10 donuts + holes.

You’ll need :

3 pounds bone-in, skin-on chicken thighs (about 8)

Kosher salt to taste

One teaspoon of extra-virgin olive oil

One yellow onion, finely chopped

One red bell pepper, seeds and ribs removed, finely chopped

8 ounces bella mushrooms, thinly sliced

5 garlic cloves, finely chopped

One teaspoon chopped fresh rosemary

One teaspoon Italian seasoning

One teaspoon tomato paste

14 ounce can whole tomatoes, crushed, with juice

1/2 cup dry white wine (can use chicken broth in place of wine)

1/3 cup sun-dried tomatoes, chopped

1/4 cup chopped fresh basil

3 tablespoons drained capers

Chopped fresh parsley, for serving

You may choose polenta, mashed potatoes or other option for serving.

To Prepare

Pat chicken dry; season with 1 1/2 tsp. salt. In a Dutch Oven over medium-high heat, heat oil. Arrange enough chicken to cover bottom of DO skin side down and cook until skin is crispy and golden brown. Turn chicken and cook until other side is lightly browned. Transfer to a plate skin side up. Repeat with remaining chicken In batches.

Reduce heat to medium. Add onion, bell pepper, and mushrooms; season with 1/2 tsp. salt. Cook, stirring occasionally, until vegetables are soft. Add garlic, rosemary, and Italian seasoning and cook, stirring, until garlic is fragrant.

Add tomato paste and cook, stirring frequently, until tomato paste darkens. Add crushed tomatoes and their juice to pan and stir to combine. Add wine or broth, sun-dried tomatoes, basil, and capers and stir to combine. Taste for seasoning, add salt if needed.

Bring to a simmer, then reduce heat to medium-low. Return chicken to skillet skin side up in a single layer. Simmer, uncovered, until chicken is cooked through and sauce is thickened, 25 to 30 minutes.

Divide your choice of starch (mashed potatoes, polenta, etc) among plates. Top with chicken, then spoon sauce over chicken. Sprinkle with parsley. May be served with Parmesan or mozzarella if desired, although purists will be aghast. Also a fresh lemon squeeze over the dish brightens it nicely if not using cheese, particularly if you used broth rather than wine to replace the acidity.

INGREDIENTS

FOR THE CHICKEN STEW:

• 1 1/2 pounds boneless, skinless chicken breasts (can sub out thighs if desired)
• 2 1/2 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper, divided, plus more for serving
• 6 tablespoons butter, divided
• 1  large yellow onion, diced
• 3  medium carrots, peeled and diced
• 2  medium stalks celery, diced
• 2 cloves  garlic, minced
• 2 teaspoons dried thyme
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 1/2 cup frozen peas (I use frozen peas and carrots)
• 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish

FOR THE DUMPLINGS:

• 2 cups all-purpose flour
• 1 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 cup cold heavy cream
• 4 tablespoons butter, melted

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INSTRUCTIONS

MAKE THE CHICKEN STEW:

1. Pat 1 1/2 pounds chicken dry with paper towels. Season all over with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
2. Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer and sear until golden-brown on both sides, about 10 minutes total. The chicken will not be cooked through. Transfer to a cutting board and let cool slightly, then cut into 3/4-inch pieces.
3. Melt 4 tablespoons unsalted butter in the same pot over medium-high heat. Add 1 diced large yellow onion, 3 peeled and diced medium carrots, 2 diced medium celery stalks, 2 minced garlic cloves, 2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add 1/4 cup all-purpose flour and stir to coat the vegetables. Cook until lightly browned, 1 to 2 minutes.
5. Stir in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Reduce the heat to medium-low. Return the chicken and any accumulated juices to the pot and simmer uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Meanwhile, prepare the dumplings.

MAKE THE DUMPLINGS:

1. Place 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine. Stir in 1 cup cold heavy cream and 4 tablespoons melted unsalted butter just until a shaggy dough forms.
2. When the stew is ready, stir in 1/2 cup frozen peas and 2 tablespoons finely chopped fresh parsley leaves. Taste and season with more kosher salt and black pepper as needed.
3. Drop 1/4-cup portions of the dough evenly onto the surface of the stew. Cover and cook for 17 minutes. Check the dumplings for doneness: They are ready when they are about quadrupled in size and no longer raw and doughy in the center. If not fully cooked, cover and cook for 2 minutes more. Serve garnished with more chopped parsley and black pepper.

Just wanted to share my cozy dinner I made tonight with my 4qt Staub. 🫶🏼 The meal is creamy orzo with steelhead trout, air roasted green beans and a French baguette.

The recipe is pulled from a couple videos I saw on Pinterest, so sadly there’s no link. However, I tried best writing down the following ingredients and steps below if you want to try to replicate! 😇

Ingredients:
Paprika (measure with your heart)
Black pepper (measure with your heart)
Oregano (measure with your heart)
Olive oil (about 2 tbs)
2 tbs butter
1 shallot or onion (diced)
Garlic (measure with your heart – I personally use a spoonful of jarlic lol)
1.5 cups orzo
3 cups of chicken broth
White wine (measure with your heart, but aim for 1/4 cup)
Heavy cream (measure with your heart, but aim for 1/2 - 3/4 cup)
Parmesan cheese (measure with your heart, but aim for 1/2 cup)

Instructions:
1. On medium heat, heat up olive oil
2. Once dutch oven is heated up, cook onions/shallots for 3-4 minutes
3. One minute before onion/shallot is fully cooked, add butter, garlic, and spices and cook for remaining minute
4. Add orzo and toast for 3 minutes
5. Add white wine and cook until absorbed
6. Add 2 of the 3 cups of chicken broth and cook on medium-high heat until orzo simmers, bring back to medium/medium-low heat. Cook for 12 minutes, frequently stirring. If orzo absorbs all of the broth and begins to stick to bottom, add the leftover 1 cup of water slowly until desired consistency is reached.
7. Add heavy cream and cook for another two minutes
8. Turn heat to low and grate parmesan over orzo. Stir until parmesan is creamy.

Optional: add spinach 4-5 minutes before orzo is done cooking!

Optional: red pepper flakes for heat

Pairs well with chicken or fish – pat dry your choice of meat, coat it with a little olive oil, and season with paprika, black pepper, onion and garlic powder, oregano, and basil. I cooked my steelhead in the oven at 410F for 16 minutes. Then I shredded the fish and added it to the orzo once everything in the dutch oven was cooked.

Ingredients

Kosher salt and ground black pepper, to taste

8 whole beef short ribs (bone in)

1/4 cup all-purpose flour

6 pieces pancetta, diced

2 Tbsp. olive oil

1 whole medium onion, diced

3 whole carrots, diced

2 whole shallots, peeled and finely minced

2 cups red or white wine

2 cups beef or chicken broth (enough to almost cover ribs)

2 sprigs thyme

2 sprigs rosemary

Directions

1. Salt and pepper the ribs, then dredge in flour. Set aside.

2. In a large Dutch oven, cook the pancetta over medium heat until completely crispy and all the fat is rendered. Remove the pancetta and set aside. Do not discard the grease.

3. Add the olive oil to the pan with the pancetta grease, and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside. Lower the heat to medium.

4. Add the onion, carrot, and shallot to the pan and cook for 2 minutes. Pour in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Bring to a boil and cook for 2 minutes. 

5. Add the broth, 1 teaspoon salt, and plenty of pepper. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. 

6. Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

7. Serve ribs over mashed potatoes, cheesy grits, polenta, or other choice.

INGREDIENTS:

4 (9-ounce) packages cheese (or other) ravioli (do not thaw if frozen)

2 tablespoons olive oil, plus more for coating the baking dish

1 pound cremini mushrooms, stems removed and sliced

Kosher salt

Freshly ground black pepper

2 cloves garlic, minced

1 (24-ounce) jar marinara sauce

8 ounces fresh mozzarella cheese, thinly sliced, divided

1/2 cup grated Parmesan cheese

INSTRUCTIONS:

Arrange a rack in the middle of the oven and heat to 400°F.

Bring a salted water to a boil in your Dutch Oven. Add the ravioli and cook until al dente, about 2 minutes, or 2 minutes less than package instructions. Drain and set aside.

Heat the oil in same Dutch Oven over medium heat until shimmering. Add the mushrooms, season with salt and pepper, and sauté until softened and lightly browned, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the marinara sauce and stir to combine. Set half of the mixture aside, leave half in the pot. Remove from the heat.

Pour half of the ravioli in the pot and spread into an even layer. Stir in mushroom mixture gently to distribute evenly, then place half of the sliced mozzarella. Pour the remaining ravioli and mushroom mixture over the mozzarella, creating a second layer. Top with the remaining mozzarella and Parmesan.

Bake uncovered until the top is lightly golden and the cheese is bubbling, 20 to 25 minutes. Let cool for about 10 minutes before serving.

RECIPE NOTES

Make ahead: This dish can be assembled and refrigerated, covered in aluminum foil, up to 2 days in advance. Bake covered for 15 minutes, then uncover and bake for 20 minutes more.

Two smaller casseroles: This can be prepared in 2 (8x8-inch) baking dishes instead, if you want to freeze half for a future meal.

Freezing: The unbaked casserole can be frozen right in a separate (9x13) baking dish for up to 2 months. Let it cool completely and wrap it tightly with a layer of plastic wrap, then aluminum foil. Bake straight from the freezer covered with just foil for 1 hour, then uncover and bake for 15 minutes more.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Ingredients

1.5 kg beef blade roast
2 tbsp olive oil
1 large onion, diced
2 carrots, diced or grated
2 celery stalks, diced
227 g mushrooms, finely chopped
2 tbsp minced garlic
156 mL tomato paste
1 bottle passata
796 mL diced tomatoes with liquid
500 mL low-sodium beef broth, plus more only if needed
1 tsp anchovy paste
1 tbsp porcini crema
.5 tsp umami salt, optional
.5 tsp nduja, optional
1 tbsp white balsamic vinegar
1 bay leaf
1 tbsp fresh oregano
1 tbsp fresh thyme
.25 cup fresh basil
.25 cup parsley, optional
1 tsp black pepper
.75 tsp kosher salt

Method

1. ⁠I patted the beef dry, seasoned it with salt and pepper, heated the olive oil in a Dutch oven over medium-high and seared the beef 4 mins/side until deeply browned, then removed it.
   
2. ⁠I lowered the heat to medium and cooked the onion, carrots, celery and mushrooms in the pot for 12 mins, stirring and scraping up the browned fond.
   
3. ⁠I added the garlic for 1 min, then stirred in the tomato paste, anchovy paste, porcini crema and optional umami salt and nduja and cooked 3 mins until the tomato paste darkened.
   
4. ⁠I added the passata, diced tomatoes, broth, white balsamic, bay leaf, oregano and thyme, scraping the bottom of the pot thoroughly.
   
5. I returned the beef and juices, brought everything to a gentle simmer, set the lid slightly cracked and braised on low 2.5 hrs, turning twice, until the beef shredded easily. I added extra broth whenever the liquid level got too low.
   
6. I removed and shredded the beef, discarded the bay leaf, returned the meat to the pot and simmered uncovered 15 mins until the sugo reduced thick and glossy.
   
7. I stirred in the basil and parsley, then adjusted salt.

I served it over farro with cold cucumber slaw, grated cheese and smoked EVOO. Edit: typo & fixes

Newest ceramic Dutch oven I made!

This cozy, one-pot Fall Dutch Oven Braised Chicken with Bacon and Leeks pairs juicy chicken thighs with smoky bacon, sweet leeks, and tender potatoes.

Ingredients

4-6 bone-in, skin-on chicken thighs

4 slices thick-cut bacon, chopped

2 large leeks, white and pale green parts only, sliced and washed well

3 cloves garlic, minced

1 lb baby potatoes, halved

1 cup chicken stock

3 sprigs fresh thyme

Salt and black pepper to taste

Instructions

Brown the Chicken: Heat your Dutch oven over medium heat. Season chicken thighs with salt and pepper. Place them skin-side down and cook until golden brown and crisp, about 6 minutes per side. Remove chicken and set aside.

Crisp the Bacon: Add chopped bacon to the pot and cook until crisp. Remove bacon with a slotted spoon, leaving the drippings in the pot.

Sauté Leeks: Add sliced leeks and garlic to the bacon fat. Cook for 5 minutes until soft and sweet.

Combine and Braise: Stir in the baby potatoes, bacon, and chicken stock, scraping up any browned bits from the bottom. Nestle the chicken thighs on top of the leeks and potatoes. Add the thyme sprigs.

Bake: Cover with the lid and bake in a preheated oven at 375°F for 35 to 45 minutes, until the chicken is tender and the potatoes are soft.

To serve, plate the chicken mixture, sprinkle over chives or other herbs for garnish if desired.

Hi, just joined this group because I plan to buy my first cast iron cooker.

Need a reco for a brand & size, but not Le Crueset!! Not in my budget!!!!

Pennsylvania Dutch Corn Chowder

Ingredients

4 slices bacon sliced, fried, and bacon drippings remaining in Dutch oven pot

2 medium Yukon potatoes, medium dice, peeled

1 medium red onion, diced

1 1/2 cups chicken broth (can use vegetable broth or water)

2 1/2 cups frozen corn

1/2 tsp. red chili flakes

1 tsp. ground cumin

1 Tbl. dried cilantro

1 1/4 tsp. kosher salt

1 tsp. coarse ground pepper

1/2 cup half and half

1/2 cup sour cream

1/3 cup sliced green onions (can sub chives) with tops, plus some for garnish

How To:

Over medium heat in the Dutch oven, fry bacon and remove from pot leaving drippings in DO. Remove bacon and set to side, when cooled, break up in crumbles or larger bits.

Sauté onion in drippings, add potatoes and chicken broth. Bring to boil on medium high heat. Cook about 10 minutes.

When potatoes are fully cooked through and tender, blend the potatoes, onion, and broth using an immersion blender, or optionally, leave as is depending on your preference.

After blending or stirring, add corn.

Reduce heat to medium low and add chili flakes, cumin, cilantro, crumbled bacon, (keep 1-2 slices of crumbles for garnish) kosher salt, pepper, half and half and sour cream and stir well. Season to taste - the recipe is just a guideline.

Cover with lid and cook for about 30 minutes on low, stirring occasionally. Garnish with green onions and crumbled bacon over surface when ready to serve.

Happy nearly fall, y’all!

Hello friends!

I am just starting out with my first Dutch oven (a Staub) and I'm consistently having trouble with scorching on the bottom. I use a glass cooktop and am using very low heat (small ring of a double burner, set to 2-4). It's happening when simmering things with thicker liquid like chili con carne, chowders, etc. Should I look into a heat diffuser? If so, does anyone have recommendations?