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Dutch oven
A thick-walled iron (usually cast iron) cooking pot with a tight fitting lid.
A cast iron Wagner dutch oven (on a trivet) and an enameled “French” oven by Le Creuset.
Try out your Dutch oven with one of our recipes, Beef Pot Roast.
(picture from www.wikpedia.org)
Searing
To sear the meat means to brown it quickly at a high temperature. Doing this helps to keep the moisture in.
Cooking Meat
For meat, the best way to cook it tender is to sear it and then cook it slowly in the oven for at least a couple of hours. I really like doing my stews, roasts, chickens, and ribs this way. Like for example with stew meat and fried chicken or chicken marsala, picatta, or parmigiana, I sear or fry it so it is brown or golden on both sides. Then I place it in the oven covered at 300 degrees or less depending on how much time I have. I let it bake for an hour or more for the chicken and at least 2 hours for the stew. It always comes out tender and juicy. For ribs, I put them in a roasting pan and put BBQ sauce on them. I cover the pan and let them cook at 275 degrees for about 3 hours. They fall off the bone.
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