The Beauty of Cast Iron
So many foods are at their best when cooked in cast iron. It conducts heat so evenly. Goes from stovetop to oven with ease. Browns, sears, roasts and caramelizes beautifully. And only gets better with time.
Dukkah-encrusted goat cheese
My favorite type of appetizer: beautiful, delicious and ridiculously easy to make. Mix equal parts dukkah and sea salt. Roll a log of fresh chèvre cheese in the mixture, pressing the spices into the cheese. Serve with crostini.
Care and Use of Your Dutch Oven
To ensure a long life for your pot, remember these basic guidelines:
• Just rinse it out with a little soapy water and a soft sponge. To remove any stuck par- ticles from your Dutch oven, soak the pot in hot soapy water and scrub with a plastic scouring pad. Never use heavy abrasives or metal scouring pads.
• On the stovetop, cook over low to medium heat. Never use your Dutch oven over high heat for searing, or the enamel will crack and chip.
• Don’t leave an empty pot on a hot burner—the enamel will crack.
• Please take care not to drop or bang your Dutch oven, as the enamel coating can chip. However, chipping does not make it unsafe to use.
• Dutch ovens are ovenproof; however, the knobs and handles get hot and stay hot! Be careful! Always use two thick oven mitts when handling your pot.
Purchasing Dutch Ovens
Our favorite Dutch oven for indoor cooking is an enameled 5- to 6-quart pot. The price range is anywhere from $50 to $250. Today the Lodge Manufacturing Company, a fourth-generation, family-run foundry in South Pittsburg, Tennessee, and the oldest man- ufacturer in the United States, is producing enamel-coated cast iron. Lodge, Le Creuset, Staub, and Mario Batali cookware all manufacture quality enamelware that can go from the stovetop directly into the oven.