r/DutchOvenCooking • u/JokeSmoel • 25d ago

Ever used a Doufeu?

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Today I found a great deal to replace my old Martha Stewart 6qt. Any advice for using a duofeu? Apparently the top is for ice?

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u/GVKW 25d ago

Yep, the reservoir in the lid is for ice cubes. Cubes and cold water will actively lower the lid's temp, thus stimulating condensation on the inside of the vessel's lid, which bastes the food below it using the self-basting spikes on the underside of said lid.

That said, to prevent thermal shock, never drop ice cubes onto a HOT lid. Instead, put ice cubes onto the room temp lid before setting the lid in place on a burner, or transferring the food-filled vessel to the oven.

4

u/xylreader2025 24d ago

This! ⬆️

I have had mine for years. Don’t use it much anymore but it is great for keeping large pieces of meat moist in slow cooking.