The Kitchn: 5 mistakes to avoid with your Dutch oven
Dutch ovens are tools that can last a lifetime; good thing, too, because some of them can get pretty pricey. The only caveat? You have to care for them properly. You don't have to season or love them quite as much as a cast-iron skillet (that enameled coating really helps make your job easier!), but there are some things you should never do.
Here are five mistakes to avoid with your prized Dutch oven.
1. Using it on very high heat.
I confess to making this mistake for years before I realized the truth. Because Dutch ovens do such a great job of retaining heat, using them on medium-high or high heat is actually too hot. The pot can scorch if it's this hot and food can burn and actually stick to the surface. Cooking at medium heat is more than sufficient for the pot.
Follow this tip: Always cook on medium or low heat, even when frying or searing. Use high heat only when boiling a full pot of water, or reducing a stock or sauce.
2. Preheating it empty or on high heat.
Just like above, preheating a Dutch oven on high heat is as bad as cooking with it on high heat. It can heat up too fast and the surface and food can burn. Also, you never want to preheat it while empty -- this can cause the enamel to crack -- so drizzle your olive oil in first and then switch the stovetop on.
Follow this tip: Pour oil or drop that pat of butter into the pot before you start heating it -- and make sure that heat is no higher than medium. Also, never place an empty pot in a hot oven. If you're baking no-knead bread, we've found that it's OK to put an empty pot in a cold oven and preheat both together, slowly, but know there still could be a risk of the enamel cracking. If you're concerned, the safest bet is to use a non-enameled Dutch oven when baking bread.
3. Not using enough oil or butter to coat the bottom of the pan.
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