A dutch oven is a large, cast iron cooking pot with a fitted lid and a seasoned or enamel-coated nonstick surface. Though it may come with a hefty price tag, it can help you accomplish your most ambitious culinary goals with its ability to withstand a variety of cooking techniques (like baking and braising, to name a few). You might make a pot of homemade bone broth or a hearty lentil stew. Or bake some perfectly golden loaves with steamy, pillowy centers using your cast iron pot. Though it may seem slightly intimidating at first, we’ve compiled a few helpful tips for making cooking in a dutch oven a worry-free task. (And be sure to read the biggest mistakes you’re making with cast iron cookware, including dutch ovens.) Additionally, sauté onions, carrots, and celery before adding the remainder of your ingredients to enhance your dish’s warmth and aroma. These layers of flavors will help develop a more complex and well-balanced final result rich in umami. When using a traditional uncoated cast iron dutch oven, always remember to season it by reapplying an oil coat when necessary. Don’t soak your pot in water (which can lead to rust), and avoid simmering acidic foods that can weaken the polymerized oiled surface for long periods. RELATED: We Tested All the Best Bread-Baking Products—Here Are Our Favorites
