the heavy cast-iron beast wasn’t just for beef stew and other weekend projects—it was for Tuesdays!
We all (now) know that the key to glossy, better-than-restaurant pasta is adding starchy-salty pasta water to your sauce and then cooking your noodles right in there so they soak up all that sweet, sweet ambrosia. I used to attempt that in a regular old stainless-steel frying pan, and the pasta would always go everywhere, which is where the Dutch oven comes in—it’s the only vessel in my kitchen that will easily fit a pound of pasta, plus whatever I’m doctoring it up with. Sizzle a bunch of garlic in plenty of olive oil, throw some cooked pasta in there along with pasta water and a good knob of butter, stir it all around enthusiastically, and you’ll be sold on this whole Dutch oven thing after one bite.
You will use it to make soups.
It’s huge, it makes a lot of soup. Who ever makes a small amount of soup?! Soups are about accidentally making enough to feed a soccer team, remembering you aren’t on a soccer team and don’t know anyone who is, and then freezing it for later. Goooooooal!
You will use it to bake bread.
One day, anyway. It’s on your list. And the Dutch oven will get preheated in a crazy-hot oven and the lid will trap steam and the even heat distribution will hit your loaf from all sides, allowing you to produce a puffy, crackly-crusted loaf of no-knead bread.
Maybe the best part? You will cook things in it and then serve those things in it, straight from the oven to the table, because it’s pretty.
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Post time: Feb-25-2022