Pots and pans
Enameled Dutch oven
Even, steady heat for braises, soups and bread.
What it is and why it matters
A Dutch oven is a heavy pot with a tight lid, usually enameled cast iron. It holds steady heat for braises, stews, soups and chili, and goes from stovetop to oven. It's also used to bake crusty no-knead bread.
Used in 41 Simmerbee recipes: needed in 41, nice to have in 0.
Recipes that need it (41)
dinner (37)
- Baked Mac and Cheese with Crispy Topping
- Cacio e Pepe (Cheese and Black Pepper Pasta)
- Cajun-Style Chicken and Sausage Jambalaya
- Classic Beef and Bean Chili
- Classic French Onion Soup
- Classic Homemade Chicken Noodle Soup
- Classic Meat Sauce Lasagna
- Classic Oven-Braised Beef Stew
- Classic Pasta e Fagioli
- Classic Stovetop Ratatouille
- Classic Vegetable Minestrone
- Coq au Vin with Chicken Thighs
- Creamy Chickpea Coconut Curry with Spinach
- Creamy Tomato Soup
- Creole-Style Shrimp and Sausage Jambalaya
- Hearty Three-Bean Vegetarian Chili
- Lemony Vegetable Lentil Soup
- Linguine with Clams in White Wine Garlic Sauce
- Loaded Baked Potato Soup
- New England Clam Chowder
- One-Pot Chicken Cacciatore
- Oven-Braised Crispy Pork Carnitas
- Oven-Braised Holiday Brisket with Onions
- Red Wine Braised Short Ribs
- Roasted Butternut Squash Soup with Crispy Sage
- Silky Potato Leek Soup
- Smoky Vegan Black Bean Soup
- Steamed Mussels in Coconut Curry Broth
- Steamed Mussels in White Wine and Garlic
- Sunday Dutch Oven Pot Roast
- Thai-Inspired Red Curry with Chicken
- Thai-Inspired Red Curry with Shrimp and Sweet Potato
- Three-Cheese Baked Ziti
- Tomato and Fennel Seafood Stew
- Vegan Coconut Curry Butternut Squash Soup
- Weeknight Chicken Tikka Masala
- Weeknight Spaghetti with Meat Sauce
desserts (1)
side-dishes (3)
Often used with it
Measuring cups and spoons8-inch chef's knifeLarge cutting boardWooden spoonsCan openerLadle