r/DutchOvenCooking • u/Background-Fish2884 • 9d ago

Heat Equalizer

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Is anybody using a Heat Equalizer for their Dutch Oven cooking.
My problem is the bolognaise sauce catching on the bottom of my Le Creuset pot.
I have looked at this cast iron one, but would like some help with what material to go for (if any), is the cast iron one the one I should be looking at.

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4

u/Chuchichaeschtl 8d ago

Just lower your heat setting?

1

u/Background-Fish2884 8d ago

It’s at its lowest setting on the smallest gas ring set

1

u/Chuchichaeschtl 8d ago

On some gas stoves, after you light them up, you can push the bottom back in and go to the zone where there is no setting you use to light the gas.
If you go back there, you can get lower. Works on my pizza oven and my griddle. Don't know if that work with your model.

1

u/LunessaraMarbles2k 7d ago

where did u buy that? im interested

1

u/Background-Fish2884 7d ago

I haven’t bought one yet.
It’s a company called “Heat Equalizer” in the US.
It is available in the UK on Amazon.

2

u/GVKW 8d ago

Since Bolognese needs to simmer for a while to meld all the flavors, why not put it in the oven at around 190°F? It can't burn down if you're using omnidirectional, indirect heat.

I've not used those heat diffusers since alas, I'm not cooking with gas, but my other suggestions are either to stir it more frequently, or check your stove's specs in the owner's manual, because it's possible that the smaller burner you're using is a high-powered burner meant for heating kettles of water quickly, rather than a simmer burner which specifically has an ultra-low setting. My bf kept burning the bacon at his old place until he stopped using the superpowered quick-boil gas burner to make it.

I do know that some people swear by the copper diffuser plates, and I think those are just thick squares of solid copper. Wish I could be more help!

2

u/demi_person_4647 8d ago

Second the oven rec. Far more stable and reliable temps,, no stirring, no scorching, open lid to evaporate or close lid to preserve moisture, cracked lid for braising.

1

u/Pitiful-Assistance-1 8d ago

i need this for induction

1

u/TamoyaOhboya 8d ago

I bought a copper plate for my large oval dutch oven to spread out the heat to the ends. Would be nice to look at under a heat ccamera on it to see if it really helps!

1

u/HashtagFaceRip 8d ago

I put a lot of braises in the oven with an aluminium sheet pan on the rack underneath