I can't wait to try this. That is the key to my grandmothers food. Everything cooks on low heat all day.

So, what is your favorite meal made in a dutch oven? I bet some ribs would be dynomite!

I should use mine, shame on me. Hey mama mangia about what oven temp is good for roasts and stuff like that?

loubear - depending on your time frame and what it is you are cooking - 300 - 350 is a good temp - nice and slow allowing all those fabulous flavors to blend! meat comes out very tender and full of flavor - but of course - I'm one of those - "it's done when it's done!" We like our meat well done in our home - no "biology experiments" are allowed at the table! LOL


Years ago we didn't have a temp gauge on the oven - you lit the match and waited for the oven to heat up - you knew the temp by the feel of the heat. I still stick my hand in the oven to double check the temp and make sure my oven thermometer is right - can't break old habits!

Using a dutch oven is somewhat tricky, though easy.

One - use a liner made of foil or untreated parchment, makes it easier to clean.

Treat your dutch oven like any other cast iron - only wash with soap to get the machine oil off it and then no more soap. Be sure to rinse thoroughly. I personally will boil water in the DO after the soap wash.

Cure it well on a grill - usually there is wax on the thing and it is a real smoky mess burning off the wax!

Temperature control is tricky - I like to have a pile of coals on the side during the cooking process to ensure I have additional heat available.

I usually cook with 12 to 14 on the bottom and 16 on the top.

Hope this helps!
CW