While all of the Chasseur Cast Iron Cookware boasts marvelous features and characteristics, a cast iron round dutch oven is probably one of the most versatile and flexible. This unique vessel is truly a jack-of-trades when it comes to preparing the main entrée of your meal. Whether it is chicken, pork, beef or a medley of ingredients fashioned into your favorite soup, chili, or stew, this is your go-to pan when preparing a fool-proof meal for your friends or family.
The Chasseur Enameled Cast Iron Round Dutch Oven has the fine appointments of all the other Chasseur products, such as durability, even heating, and corrosion resistance. It is non-reactive with acidic foods, as long as the enamel is not chipped or scratched. The enamel coating also prevents the pan from absorbing the odors of flavors of foods cooked in it. It also withstands chemicals used to clean and wash it. It can be used on all types of cook surfaces, including induction units. It is easy to clean and has a ten year warranty.
In addition to all these features, the Chasseur Round Dutch Oven is the perfect cooking vessel for simmering or braising meats to a tender, succulent perfection. If you have never tried braising meat before, you are in for a huge taste treat! The concept of braising is simply to brown the meat of your choice in a small amount of fat of oil and then simmer it in a small amount of fluid in a covered pot. That's all there is to it! You can create an intensely flavorful, memorable dish all in one single pot.
Choose a cut of meat such as a rump roast, a shoulder roast or a shank. Chicken thighs and drumsticks work very well, too. Use approximately one to on and a half pounds of meat for four servings. Begin by adding about one tablespoon of your choice of oil or fat to the Dutch oven. Turn the heat on your stove to medium high and brown the meat on all sides. Do not rush this process as slower cooking enhances the flavor. Remember to dry your meat with a paper towel. This will aid in the browning. Now remove the meat. Add your choice of aromatic chopped vegetables, such as celery, carrots, onions, and garlic. Cook over medium heat until they are soft, stirring frequently. Next, return the meat to the dutch oven, and add your choice of liquid(s). Beef, vegetable or chicken stocks are usually recommended along with and equal amount of wine, if you like. Tomatoes are another popular choice as they add fluid, compliment the meat, and a bit of thickening as well. Remember! The less liquid added, the more concentrated the flavor, so begin with about one to two cups of fluids, total.
Bring the pot to a boil, then cut the heat down to low. Now you may continue to cook the food on the stove top, or transfer to a 300 degree oven. Cooking slowly is important, as this dissolves any toughness in the meat tissues. Check the meat about every half an hour, flipping it over as needed to absorb the juices and flavors. It will be fork tender, juicy, and savory when it is finished cooking. The Chasseur Enameled Cast Iron Dutch Oven will produce a dish swirling in a liquid rich with flavor, warming and aromatic. Enjoy!
