A Dutch oven is a kitchen workhorse—it’s the one pot that can turn out savory soups and stews, braise meats until they’re fall-apart tender, and even bake crusty bread. A good Dutch oven will last for years, and it doesn’t have to cost a fortune. After spending hours searing, braising, steaming, and sautéing, we think the Lodge 6-Quart Enameled Cast Iron Dutch Oven cooks just as well as more expensive pots. With design details like roomy handles and a wide cooking area, it stands out from the other ovens we tested.
Dismiss
from Wirecutter: Reviews for the Real World https://www.nytimes.com/wirecutter/reviews/best-dutch-oven/?utm_source=rss&utm_medium=feed&utm_campaign=RSS%20Feed
No comments:
Post a Comment