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What's the difference between a Dutch oven and a French oven?

Ever been confused by Dutch ovens and French ovens? Let us lay out the differences between these two versatile pieces of cast iron cookware.

We’re living in a golden age for home chefs. With the advent of Pinterest, recipe blogs and online shopping it has never been easier to call up a recipe or shop for your dream cookware. What isn’t easy, however, is suddenly discovering that a lot of the world doesn’t necessarily use the same words for the same ingredients, equipment or even dishes as you do. One such example is the Dutch oven and the French oven. These heavy, durable and versatile pots sure look similar but when it comes down to it - what is the difference between a Dutch oven and French oven?

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What is a Dutch oven?

Despite its name, the Dutch oven is an English invention, patented by Abraham Darby in 1707. He named the invention a “Dutch oven” after observing how craftsmen in The Netherlands were able to make high quality cookware by using sand to mold brass. Looking to make a more affordable product, Darby’s Dutch oven was molded in a cheaper material, iron, and is the ancestor of the cast iron Dutch ovens we are used to today. These days a Dutch oven is understood to be a cooking vessel made from cast iron, with a flat base, straight walls and a heavy, tight-fitting lid. These characteristics make Dutch ovens excellent at trapping condensation during cooking, which shortens cooking time, keeps food moist and intensifies flavors. Dutch ovens have become a favorite tool for bakers looking to make homemade bread Dutch ovens that are made of raw cast iron need to be “seasoned” prior to being used in order to improve the stick-resistance of its cooking surface, and protect it from rust. A well-maintained Dutch oven is one of the most useful cooking vessels you can own, and can cook food on the stove, in the oven or even over a campfire.

What is a French oven?

If you think that the description of the Dutch oven sounds a lot like a French oven, you’d be right. In essence, a French oven is a type of cast iron Dutch oven that has a porcelain enamel coating. Created in the early 1900s, the enamelled surface of the French oven greatly improved the stick-resistant performance of the already durable and versatile Dutch oven. Locally known as a cocotte, the French oven became the perfect tool for popular recipes of the time like boeuf bourguignon, which involved browning the meat on the stove before transferring the dish to the oven to finish cooking.

The enamelled coating also eliminates the need for seasoning, which made these newer Dutch ovens easier to maintain, and also allowed for the endlessly useful Dutch oven to be produced in a wide range of delightful colors. While they’re usually circular, these days casting technology can give us Dutch ovens in all sorts of shapes including oval, square, heart-shaped, or even shaped like pumpkins.

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So which is better?

For the most part, raw cast iron Dutch ovens and enamelled cast iron Dutch ovens, or French ovens, can be used interchangeably. But there are some differences, and it’s important when shopping for your cookware to consider what you will and won’t be using the Dutch oven for.

Raw cast iron Dutch ovens are very durable but involve some complicated care rituals including seasoning, and not using detergent, which can be a burdensome part of owning one. Many people opt for an enamelled Dutch oven due to their stick-resistance, easy maintenance, convenience and style.

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Recipe | Dutch Oven BBQ Pulled Pork

by Chef Danielle Campbell

A mouthwatering American BBQ classic you can eat on its own or in sliders with creamy coleslaw and tangy pickles.

BBQ | American | Dairy-free

Prep time 30 minutes

Cook Time 1 hour 20 minutes

Serves 6-8

Equipment: 5.5 Quart Classic Dutch Oven

INGREDIENTS | PORK

3 pounds boneless pork shoulder, cut into 1 inch pieces

3 tablespoons brown sugar

4 teaspoons smoked paprika

1 tablespoon kosher salt

1 teaspoon black pepper

1 teaspoon mustard powder

1 teaspoon onion powder

1 teaspoon garlic powder

2 tablespoons vegetable oil

1¼ cup beer (lager or pilsner)*

2 cups chicken stock

INGREDIENTS | BBQ SAUCE

2 tablespoons vegetable oil

1 sweet onion, diced

4 cloves garlic, minced

1 cup ketchup

1 tablespoons dijon mustard

1 tablespoon apple cider vinegar

1 tablespoon Worcestershire sauce

2 chipotle chili in adobo (canned), chopped

1 tablespoon smoked paprika

2 tablespoons brown sugar

1 tablespoon honey

1 tablespoon molasses

Salt & pepper

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PREPARATION |PORK

Mix brown sugar, paprika, salt, pepper, mustard, onion and garlic powder in a small bowl. Sprinkle all over pork and cover. Chill overnight.

Preheat oven to 350° (180°)

Heat vegetable oil in a large dutch oven. Add pork cooking in batches until browned on all sides. Remove pork.

Deglaze the pan with beer, scraping up all of the brown bits on the bottom of the pan. Add chicken stock and return pork to the pan.

Bring to a simmer. Cover and bake until tender and meat begins to shred, about 45- 60 minutes.

PREPARATION | BBQ SAUCE

Heat vegetable oil in sauce pan over medium heat. Add onion and cook until soft, about 3-4 minutes. Add garlic and cook an additional 2 minutes. Add ketchup, mustard, vinegar, Worcestershire, chili, chili powder, paprika, brown sugar, honey, and molasses. Stir to combine and bring to a simmer and cook until thickened, about 10-12 minutes.

Remove from heat and transfer to a blender or food processor. Blend until smooth. Season with salt and pepper to taste.

Shred pork with 2 forks. Pour in desired amount of bbq sauce. Serve with coleslaw, brioche buns and extra sauce.

ENJOY!

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