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15 votes
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How did rust appear on my cast iron in a matter of minutes?

The problem with your last step was the lid, I think. If you had placed it on the hot coals, open, the heat should have driven the water off as you intended, drying the pot before it rusted. With ...
Megha's user avatar
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10 votes
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Dutch oven bread - bottom always burns

I've had the same issue at home, with a very hard or burnt crust bottom: I've made the following adjustments through experimentation. This will help greatly, but might not fix the problem entirely. I ...
init_js's user avatar
  • 216
10 votes

browning meat in Dutch oven--why doesn't it work for me?

A few things that I would suggest for browning in general, some of which moscafj has already hinted at: Dry your meat: Any surface moisture has to be evaporated, cooling down the meat and the pot. A ...
Joe's user avatar
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10 votes
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Can you put a clay pot into a preheated oven?

As a preface, understand that thermal shock (the phenomenon that causes ware to crack or even explode) isn't an all-or-nothing thing; often ceramic (and glass) cookware succumbs to thermal shock after ...
FuzzyChef's user avatar
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7 votes

How did rust appear on my cast iron in a matter of minutes?

I realize that I am a year late to respond, but I just found a solution to your exact problem. Perhaps it can help someone else. 1) When you scrub off the rust (my cast iron was totally stripped of ...
Hilary Bond's user avatar
7 votes
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Does wear and tear limit the usefulness of a Dutch oven?

Sufficiently damaged enamel could allow the metal underneath to start corroding. Eventually the corrosion could spread under larger pieces of the enamel, allowing them to flake off in large pieces. I ...
Sneftel's user avatar
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6 votes
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Have I over- or under-cleaned my cast iron dutch oven?

The black areas look like seasoning, which is essentially burnt-on oil/fat. You want that (though probably you don't want proteins or sugars so much, but I'd guess you've removed them now). Seasoning ...
derobert's user avatar
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6 votes

How can a dutch oven reach 400°C on an electrical stove?

The 300 Celsius you refer to are the air temperature inside the oven. The energy in your oven is quite sufficient to heat a piece of metal to much over 300 (in fact, judging from the color I have seen ...
rumtscho's user avatar
  • 139k
6 votes

Attempted deep frying smoke fiasco

When deep frying, the most important piece of equipment you can have is a decent thermometer--many candy/frying thermometers have a clip that can be positioned on the edge of a dutch oven so that you ...
AMtwo's user avatar
  • 9,017
6 votes

Candy making in Dutch Oven when there is only one of you

One option is to put the dutch oven on top of something next to your cooling pan then tip it on it's side, still on top, and scrape it from there. You could probably use an upside down pot or tray, ...
Alex's user avatar
  • 351
5 votes

How to not burn the sugars in veggies when simmering in a dutch oven for a long time?

It sounds like either your heat is too high, or there is not enough liquid in your stew. If you can't reduce the flame, consider a heat diffuser.
moscafj's user avatar
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5 votes

What accounts for Dutch Oven price variation?

I have owned many brands of cast iron and ceramic coated pans, here's the factors I've seen that effect the price: Quality of materials: better quality coatings last longer and give better results ...
GdD's user avatar
  • 76.7k
5 votes

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

I avoid dark-colored pans when I want to watch the color of a transparent or translucent mixture, such as cooking down fond or making caramel. (Situations where I need to make a split-second decision ...
Sneftel's user avatar
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5 votes
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Can Le Creuset Dutch Oven be used in the microwave in convection mode?

Le Creuset and convection ovens work well together. One issue may be that some microwave ovens turn on the microwave part even in convection mode. More honest ones call this combination mode, and have ...
Chris H's user avatar
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5 votes

Building multiple fonds while cooking/multiple deglazing

Welcome to the site! As you have noticed all that happens is that whatever you loosen up from deglazing just dehydrates and sticks right back on, so deglazing multiple times in most cases is just ...
GdD's user avatar
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4 votes
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Why does my bread taste like flour?

Your photos each look like decent early attempts at bread making. I would encourage you to keep at it. While I think your process will improve (for example, you probably want to improve gluten ...
moscafj's user avatar
  • 75.8k
4 votes

Cast Aluminum Vs Cast iron Dutch Oven

For many years I have been using both cast iron and cast aluminum Dutch ovens to prepare everything from main courses to desserts on river trips. I have thousands of hours of cooking time experience ...
Marc's user avatar
  • 41
4 votes

How do I pour from a dutch oven without making a mess?

I have the same problem with my Lodge dutch oven, and the large measuring cup seems to be the best way to do it. However you end up doing it, as a tip for the oil-running-down-the-side-of-the-bottle ...
Saltier Bit's user avatar
4 votes

How does water behave in Dutch oven baking?

I think we need to deal with the two different elements of the question: first, I'll discuss better oven spring, and then I'll get to good crust formation. Most oven spring comes from inside the bread....
Athanasius's user avatar
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4 votes
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Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

The color of the interior of a pan isn't going to effect how food cooks, but you are right that a dark pan does contrast differently from a light or metal pan. My own experience with pans of many ...
GdD's user avatar
  • 76.7k
3 votes

How did rust appear on my cast iron in a matter of minutes?

A mechanical stripping is rarely good enough when it comes to cast iron. If you need to strip everything, you have to either burn it off or strip chemically, preferably with lye because it is food ...
rumtscho's user avatar
  • 139k
3 votes

How did rust appear on my cast iron in a matter of minutes?

Oh, I'm sorry to hear about this latest frustrating development! If this dutch oven is truly cast iron, I don't believe there was a factory applied "protective coating" on it. The only protective ...
Lorel C.'s user avatar
  • 7,112
3 votes

Dutch oven bread - bottom always burns

My approach for burnt bottoms in various ovens around the world involves aluminum foil to deflect some of the heat on the bottom. You could either set a sheet on the rack, shiny side down, or if that ...
Ecnerwal's user avatar
  • 18.1k
3 votes

Need to replace my "Bean Pot" what should I look for?

Ceramic does not quite have the nonstick properties of "true" (based on some kind of PTFE-ish material) nonstick, neither does enamel. Especially not for applications like jam making where charred jam ...
rackandboneman's user avatar
3 votes
Accepted

How to salvage a totally nuked cast iron dutch oven?

Simply put you nuked your food. The temperature got too high too quickly and the moisture in the pot boiled off faster than it could be replaced by the meat, and then all the fat and juice plus the ...
GdD's user avatar
  • 76.7k
3 votes

Why does my bread taste like flour?

I've used essentially the same recipe as you found on Tasty for at least 15 years (I started with the Jim Lahey recipe). From the 4 c.:2 c. flour-water ratio, it's a standard “no-knead” recipe. It's ...
RalphMudhouse's user avatar
3 votes

How to not burn the sugars in veggies when simmering in a dutch oven for a long time?

You should mix the stew once in a while so everything has a chance to be at the bottom of the pot. A silicone spatula is good for scraping the bottom cleanly and getting those ingredients up and mixed ...
myklbykl's user avatar
  • 5,084
3 votes

browning meat in Dutch oven--why doesn't it work for me?

Heat the pan over medium heat for a minute or two. Add fat. When you barely see it smoke, add meat without crowding the pot. Wait. Sticking means it has not yet browned. It will release with ...
moscafj's user avatar
  • 75.8k
3 votes
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Baking Bread in Dutch Oven with Hairline Crack

I would not use it for this purpose. Your main issue with using ceramic bread cloches (the standard ceramic "Dutch oven") with the kind of recipe you have is thermal shock: you're heating ...
FuzzyChef's user avatar
  • 65.3k

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