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Rosebud is looking for: (6 recommendations)
I've just been given an enamelled cast iron dutch oven. I've never had one before and there are no instrutions with it. Can I use it on the stove top or are there any restrictions temperature wise in the oven? Its beautiful, but very very heavy. Any help would be appreciated. I don't want it to sit here gathering dust.

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Last updated: Feb. 20, 2013 12:52 pm
Posted: Feb. 20, 2013 9:15 am
Commented by: It's A New Day
Feb. 20, 2013 9:31 am
You can use it on the stovetop or oven. I got one for Christmas and love it! It's great for browning meats on the stove and then popping it in the oven. They are heavy though!
Feb. 20, 2013 9:47 am
Its a New Day - thank you. I'm hoping to make this my favourite too.
Recommended Recipe:
Photo of: Cindy's Jambalaya

Cindy's Jambalaya

Submitted by: Cindy in Pensacola 
Home Town: Stockton, California, USA
Living In: Pensacola, Florida, USA
This is a tradition here in the South. Add anything you like to this basic recipe! 
Recommended by: Elaine
Feb. 20, 2013 9:33 am
There is no heat restriction on this kind of dutch oven, they are made to tolerate very high temps. I use mine both on the stove top and in the oven all the time. It's my favorite item in my kitchen. I just made the above recipe in mine last week.
Feb. 20, 2013 9:48 am
Elaine - that looks so good. I am making a Broccoli Carrot Soup in mine.
Commented by: AllieGeekPi
Feb. 20, 2013 9:38 am
Congrats! I love my dutch oven. The only temperature limitation would be the knob. If it's phenolic (black pllastic) then it's okay in oven to 450 degrees F. A metal replacement knob is available for Dutch ovens.
Feb. 20, 2013 9:49 am
Hi Allie - no mine doesn't have the knobby thing. Its one unit. Nice to see you.
Feb. 20, 2013 9:54 am
Thank you Rosebud :) Nice to see you too. Enjoy your new dutch oven. I never put mine away-- it's red and lives on my stove.
Feb. 20, 2013 10:29 am
Mine is red too. Its so pretty.
Commented by: Missy Kitty
Feb. 20, 2013 9:38 am
I use it for so many things. It makes a great deep fryer and you can slow cook or braise on the stove top or in the oven. I use it so often it never gets put away. It just sits on my stove and looks pretty.
Cliff G
Feb. 20, 2013 9:47 am
Congratulations you have a wonderful new kithen tool!
Feb. 20, 2013 9:50 am
Miss Kitty - thats what I'm wanting to avoid. I'm determined to make this work. Its so pretty in a bright red.
Feb. 20, 2013 9:50 am
Cliff - that is what I wanted to hear. Nice to see you.
Missy Kitty
Feb. 20, 2013 10:01 am
Rosebud you are going to love it. Like it's a new day said it browns meat nicely and no splatter! Mine is bright red too. Have fun!!
Feb. 20, 2013 10:02 am

Congrats Rosebud,new kitchen tools are always fun.Blowing my horn here,try this in your new dutchoven.
Feb. 20, 2013 10:23 am
Manella - that looks delicious. Thanks. I have a roast in the freezer, so I'll try this.
Feb. 20, 2013 10:43 am
Feb. 20, 2013 10:44 am
Rosebud sorry for the double post,still trying to figure out how to get these off &#10.i'n so confused.
Feb. 20, 2013 10:46 am
Thank you again.
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Photo of: Cherry Balsamic Short Ribs

Cherry Balsamic Short Ribs

Submitted by: foodlover83 
Home Town: Arlington, Washington, USA
Living In: Las Vegas, Nevada, USA
Beef short ribs are braised to luscious tenderness during a long, slow cooking in flavorful liquids, like this cherry- and balsamic-vinegar sauce enriched with fennel. A cast iron Dutch oven or heavy enameled pot will be perfect to cook this gourmet dish. 
Recommended by: hazelnut
Feb. 20, 2013 10:11 am
Really good stuff! You may want to be careful using metal utensils in your new pan. Some of them have a thinner coating and can be scratched. I have one that seems to scratch with even a wooden spoon and one that won't scratch no matter how much I abuse it!
Feb. 20, 2013 10:17 am
lol- Patricia- i hate to bring bad news- you should not use that piece of equiptment-- you should mail it quickly to (MY ADDRESS) - enjoy your new toy- you will be amazed:-)-judy-
Feb. 20, 2013 10:24 am
Thanks Hazelnut - that looks so good.
Feb. 20, 2013 10:25 am
Judy - I wasn't aware of the dangers (haha). Mailing as we speak.
Feb. 20, 2013 10:27 am
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Photo of: Beef Pot Roast

Beef Pot Roast

Submitted by: Teresa 
This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish. 
Recommended by: Holiday Baker
Feb. 20, 2013 10:34 am
Hello Rosebud, I like making this one in mine. It doesn't make a gravy and I don't add the vegetables in it because of the oil. However, the flavor is really good. It also has good flavor the next day. I mostly get mine out for a roast and love it for soup. However, if you got a descent one they have a thick bottom and heavy even sides. So, basically they hold heat well. Cooking on medium will give fine results.
Holiday Baker
Feb. 20, 2013 10:36 am
I believe I fried chicken in mine once too, as it mimics the cooking of a non enameled dutch oven. Again, try to avoid temps above medium even if frying. Just check your thermometer. If yours is white inside, a little powdered bleach and water will remove any staining. These can be washed by hand with soap unlike regular cast iron. I only wash mine by hand.
Feb. 20, 2013 10:42 am
BW - I like the idea of it holding the heat. Thank you for the recipes. Based on what everyone is saying, I think I am going to love this.
Mike Harvey, daPITA
Feb. 20, 2013 11:32 am
I used mine for Sage Stuffing at Xmas and meatloaf a few weeks ago. How do you say in english, AWESOME!
Feb. 20, 2013 11:57 am
Mike - that sounds good too. I love sage. Now I'm thinking of making a roast chicken in it. Good idea!
Feb. 20, 2013 12:34 pm
yum- roast chicken with sage- i'll bring the dressing & make the cranberry sauce:-)- i have a few sweet taters too
Feb. 20, 2013 12:52 pm
Do you have a recipe??? Sounds so good.
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