It's easy to get a little obsessed with a Dutch Oven. The pots are made of cast iron with a heavy lid that keeps steam trapped. The pots have been around since the 1700s but today's version with it's enameled coating make cooking with them extremely easy. Our grandmothers probably cooked just about everything in a dutch oven but today's cook would rather use and electric crock pot which cooks in the same way by trapping in steam. Clean up with a Dutch Oven is easier than you think. Usually a little hot water and maybe a light scrubbing is all that is needed. If that does not do the trick then letting the pot soak over night will make it come clean. Buying a Dutch won't break the pocket book. One can pay $200 maybe more or like myself as little $30 at Sam's. I get so much use out of my Dutch Oven that I leave it on top of the stove 365 days a year. I alternate between the Dutch Oven and the Crock Pot depending on the time of year and the food I'm cooking. Sometime I even refer to the Dutch Oven as a Crock Pot and vise versa. What ever you want to call them they are exultant cooking devices.
That looks good and easy. Think I'll try it. Instead of can chicken I'm going to boil a chicken breast. Already have it I the freezer. Might not make right away but that's a good receipe to have. That would be good to make and have my friends come over for game night.
ReplyDeleteIt's real good! Don't add any extra salt, the can goods and chicken bullion have enough salt already. I get the can Mexican seasoned tomatoes at Randells
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