The featured photo is 8 thighs added to a dutch oven, braised then simmer while covered on the cooktop for about an hour.
Enameled cast iron is everywhere; from Walmart to Williams Sonoma. The quality and names will vary but the reasons to use it are still the same. There are many benefits to cooking with enamel cast iron. I have been using Le Creuset for a few years now and love it.
The benefits to cooking with enameled cast iron is versatility, easy clean up, even heating with no rusting. I love that I can braise on the cooktop then go directly to the oven. From the oven to the table. It makes a nice presentation because of it features a plethora of beautiful colors, shapes and sizes.
If you are considering purchasing enameled cast iron, I encourage you do so. You will be very happy and will probably build a collection. I prefer Le Crueset; however, it is costly.
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You probably will want to start with this 5.5 quart. I mostly use this for chickens and stew. The sizes vary. They are pretty heavy so if you are unable to carry or lift things over 7 lbs it is not a wise to use. Shop now: Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French (Dutch) Oven, Cerise (Cherry Red) the Cherry Red is my favorite since I chose to bring red into the color scheme of my kitchen. But, there is an array of blues, purple and green.
To explore recipes this is the perfect book to add to your collection. You definitely need a book because there is so much you can do with this pot. You want to make sure you’re getting the most for your money. I’m sure you will enjoy your Enameled Cast Iron Dutch Oven.
- 1 large red onion chopped
- 4 Sprigs of rosemary
- 1 Lemon sliced
- 2 tsp. salt
- 5-6 red potatoes sliced in half
Bake at 375° for one hour covered. Then another 30 minutes uncovered. Remove and let chicken rest in the pot for about 10 minutes. You can add optional carrots or other vegetables of your choosing.