- Can you use a Dutch oven on a glass-top stove?
- Can you use a Ceramic Dutch oven on a stovetop?
- Can you use a Dutch oven on the stove – Electric?
- 10 Ways to Use Your Dutch Oven on the Stovetop
- How to get the best out of your Dutch Oven
Can you use a Dutch oven on the stove?…today i address that question.
The simple answer is yes, you can use your Dutch oven on the stove.
However, it is important that you check the manufacturers instructions as there may be specific heat sources that your Dutch oven may not be compatible with.
Generally speaking though, it is this specific versatility that makes them so attractive. They are designed to move from stovetop to the oven. You therefore need to use less cookware, less effort and…let’s be honest, less washing up.
Can you use a Dutch oven on a glass-top stove?
Generally, you can use a Dutch oven on a glass stove. This answer is based on the generally taken view but it is always worth checking with your manufacturer.
In most cases, your oven will have a smooth bottom which makes it safe to use on a glass stove top. It will not scratch it but of course you need to be careful as they are quite heavy.
Often, they have an enameled surface which itself is a glass coating. These are set using incredibly high temperatures, heat that your average cooker can never attain. They are safe to use.
So, to conclude the answer to this question, check your manufacturers instructions, check it has a smooth bottom and always lift, never slide your pan on your glass stove top.
Finally, to prevent any damage, never allow your oven to burn ‘dry’…e.g. an empty pan on heat.
Can you use a Ceramic Dutch oven on a stovetop?
The rule is the you cannot use ceramic Dutch ovens on a stovetop. They are marked as ‘Bakeware’ and are not suitable to be placed on a cooker top, regardless of the heat source.
The reason for this is simple, it will crack as the whole item will not heat up at the same rate. This will result in it breaking.
This is based on the crystal structure of the ceramic Dutch oven and the heat propagation properties they possess.
If the ceramic vessel is not heated evenly, part of it will expand while the cooler parts keep their original shape. This causes the crystal to rupture.
The reason why this does not happen in ovens is that the warm air of the oven heats the whole thing smoothly.
Can you use a Dutch oven on the stove – Electric?
Yes you can. You can use an enameled version on an electric stove. This is still the most common type of hob in America. The bottom will discolor as they do on any stovetop but they will not damage the oven.
As a precaution, you should always check the manufacturers guidelines.
10 Ways to Use Your Dutch Oven on the Stovetop
The Dutch oven is my go to piece of cookware and for good reason. It’s a one stop shop for great cooking…no nonsense delivery of great food. Here are 10 ways I use it with great results…give them a try, you won’t be disappointed.
I normally make plenty of tomato sauces as I use in a lot a different dishes and curries. For this I need a large pan that can offer a consistent heat to cook it through. With its high sides and tight-fitting lid, it is perfect for the job.
2 – Pasta
Sometimes the simple tasks are made even simpler with the right cookware. Whether you are cooking spaghetti, tortellini or a delicious ravioli, make easy work of it.
3 – Frying
Although I would always recommend electric versions of fryers with closing lids, you can use them for frying. The heat retention makes for a good experience and the high sides limits the oil splatter. I use mine to make Indian pakoras and samosas…a real treat.
4 – Mulled wine anybody?
That’s right…you don’t always have to cook food in them. The sheer size and robustness of them makes them perfect for mixing intoxicating drinks. Perfect for parties and gatherings…and mulled wine is a real treat.
5 – Risotto
With its high sides and great capacity, it makes easy work of Risottos. Again, the consistent heat is key to making a good risotto as well as keeping the moisture in the dish.
6 – Casseroles
What better way to warm up on a cold winters night than with a lovely warm casserole. Your Dutch oven will make easy work of it…and its all done on the stovetop. You don’t necessarily have to use the oven…there are plenty of recipes out there to tickle your taste buds.
7 – Soups
I love a good soup…and I make a lot of them. Healthy and nutritious, they are my go to when I’m on my never-ending diet. Throw in the ingredients and leave them to simmer on the stove…voila…lovely soup.
8 – Chili
A favorite in my family and the recipe is a secret passed down the family for generations. You guessed right, we take our chili seriously. We take our time too, it literally takes the day simmering on the stove. The result is amazing and the Dutch oven is a perfect vessel for it. From stovetop to the dinner table.
9 – Stews
Just like the chili I mentioned above, you need a good homemade beef stew recipe in your back pocket. It’s one of those winter dishes that really warms you. The secret is to sear the meat properly, take your time and do it properly, the end result is well worth it. A dark glaze will form in the bottom of the oven, this is where the magic is contained. Its nutty, roasty flavor in the caramel will make you swoon, the taste is amazing.
10 – Curries
If there is one type of dish that the Dutch oven is perfectly suited for but rarely mentioned is a curry. Depending on what your making the versatility of the oven makes it perfect. For example, my chicken curry is made on the stovetop. The tight-fitting lid retains the moisture and steam which leaves the chicken succulent. Another favorite of mine is spiced lamb chops. I sear the chops on the stove and then transfer the cocotte into the oven to slow cook. This gives the chops the time to infuse the flavor and the result is really tender lamb chops that are succulent and delicious…a taste sensation. So now we go back to can you use a Dutch oven on the stove.
Want to know how you can use a Dutch oven on a stovetop?
How to get the best out of your Dutch Oven
I know that they are exceptional cooking vessels. Versatile, robust and magical in some ways. However, there are elements that may make you think they are a little impractical to use all the time. They can be heavy, they can be a little cumbersome and to some they are a little intimidating. Much of this is down to perception, follow the tips below and I can get you cooking like a professional, from stove top to the oven.
- Try to simplify where possible. Don’t be afraid of using frozen foods or food in cans. They are just as effective and you can limit the preparation time. It also helps to focus on single ingredients, again reducing the complexity of dishes. You can bring out savory tastes in food by adding tomato paste or soy sauce. One of my key tips is to use chicken broth instead of water. This adds plenty of flavor and gives a real depth to things like pastas or rice.
- Don’t be afraid of using spices to add real depth and flavor to your dishes. However, a mistake many people make is to simply add the spices into the dish. The true method is to burn off the spices in oil or butter. You need to fry them off…basically cook them and add drops of water. You will see them smoke and the flavor is truly activated.
- Don’t be afraid of using your microwave to heat secondary ingredients. You don’t always have to put another stove on the pan. Your microwave can be a great time saver and limits the amount of washing up afterwards.
- Its important to understand what your cooking and what consistency you want. Apart from a few select dishes, throwing everything into your pan and expecting great results is wishful thinking. For example, cooking fish with vegetables. You may want crispy vegetables but very tender fish. You need to stagger the cooking time appropriately for great results. It’s worth taking a few minutes to decide your process, it’s not that difficult to understand and the end result is well worth that few minutes of thinking time.
- You can cook multiple things in your Dutch oven by creating separate areas. This may sound a little strange at first but bear with me. You may be cooking a stew but you can add a rack inside and use it to steam fish for example. The two are cooking together but not mixing. The fish is being steamed and the stew is simmering away as normal.
- Don’t forget the visual aspects of what you cook. Remember, we eat with our eyes first. You may have cooked a hearty casserole but don’t forget to garnish it with some fresh herbs when presented on a plate. It will look so much more attractive when plated and do justice to your efforts.
I hope I have addressed your question… Can you use a dutch oven on the stove. As we have seen, the humble Dutch oven is an amazing piece of cookware that deserves its place in any kitchen.
They are incredibly versatile…moving from stovetop to oven. The sheer array of foods that can be cooked is simply amazing. They are well worth the investment.
Why don’t you let us know what you think, leave a comment below. Let me know whether you tried and failed or what great successes you had. Let me know!
Since you are here…can i ask a favor?
It would be really kind of you if you could share this image on Pinterest…it’s just a couple of clicks for you but it means the world to me.
Thank you so much…
Read this article on Google+