Dutch Oven Cookbooks

Mason-

Mason-

Mason-

Soldato
Joined
18 Jun 2010
Posts
6,699
Location
Essex
Hi all,

Getting my girlfriend a La Creuset 26cm casserole dish/dutch oven for xmas. And I want to get her a cookbook to go with it. There's a lot on amazon with mixed reviews. I was just wondering if anyone on here has any personal recommendations?

Thanks.
 
Is it a ceramic casserole dish, or a cast iron Dutch Oven like a Potjie Pot?

I'd generally advise an older book from a fairly well established chef (someone like Delia Smith or Raymond Blanc, though not necessarily those specific ones).
Basically any one that doesn't just have recipes, but actually goes into the 'science' behind how a Dutch Oven works, whether on hob, in oven, on a camp fire, or the barbecue or whatever... as once she has a firm grasp of that she can then start creating her own recipes for it.

You'll get mixed reviews on anything like this, as people will always disagree on the best way to cook anything. Really the best approach is to give her some recipes to start with, and let her play around to find what methods for which recipes work best for her.
For example, I love a good risotto and use a no-stir recipe, but find it works far better if I do actually stir it.
 
Are you venturing into bread too ? that's what I associate the term dutch ovens with, versus casserole dishes ?

given lecreuset price, and that they can/should be a lifetime purchase, with the onset of induction hobs, I would be thinking of how compatible they are .. not sure what the answer is.
 
Yeah cast iron is fine on induction. Couldn't stomach Le Creuset prices so got a ProCook one myself. It's an iron dish, does the job!
 
cast iron's ok when it has been given time to warm up, but with the low conductivity you get heat spots on induction during warm up,
I've linked flare heat maps before, lecreuset also have a special try-ply fry pan for induction, for that reason.
 
You must log in or register to reply here.
Back
Top Bottom