I thought the whole idea of a Dutch oven was the heavy metal that can absorb and evenly distribute heat. How is this one different from a regular cooking pot?
I was under the impression that a dutch oven cooks by steam so it needs a lid that fits reasonably well or else you'll have to keep adding water, because if you just put a lot in at the start then you're boiling the food instead of steaming it.
Granted I've used one to boil/simmer chili and soup.
Dutch ovens are typically used for braising,, it is not considered steaming as food is submerged in cooking liquid. Braising is low and slow when it comes to heat and cooking time, so most lids will limit evaporation. The biggest difference between cast iron and aluminum is heat retention. Cast iron can hold heat much longer than aluminum, so it is easier to maintain a consistent cooking temperature. One the flip side, aluminium is much lighter, so easier to work with for some.
Comments & Reviews (3)
I was under the impression that a dutch oven cooks by steam so it needs a lid that fits reasonably well or else you'll have to keep adding water, because if you just put a lot in at the start then you're boiling the food instead of steaming it.
Granted I've used one to boil/simmer chili and soup.
Thank you!