In the 17th century, the Dutch developed a technique for casting metals in molds made of sand instead of clay, which had previously been used. This new method lent itself well to the production of iron cookware and the Dutch oven was born.

Cast iron pots with an enameled coating, (a version of the Dutch oven) are called a French ovens. Modern terms “Dutch Oven, French Oven & cocotte” are frequently interchangeable.

Dutch ovens tend to be heavy in weight & can be used both on the stove top & in the oven. A Dutch oven is any thick-walled cooking vessel with a tight fitting lid. Sidewalls of the Dutch oven should be heat-conductive & heavy enough to eliminate most evaporation during cooking.

Cocottes | French Ovens are ideal for slow-simmering soups & as French classics like coq au vin. Round French ovens are primarily used for stove top cooking with smaller pieces of chicken or meat. The oval shape better accommodates a whole chicken or large piece of meat.

The magic of the Dutch oven is in the cast iron’s ability to distribute heat evenly. Perfect for one-pot meals like stews: braise the meat, followed by adding vegetables, liquids & serve in the same pot. Performance combined with elegance. #chef #restaurant #cooking #culinary #France #healthy