Medium Cast-Iron

A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Traditionally made of cast iron, Dutch ovens are also available in cast aluminum or ceramic. They can be used on a stovetop or in an oven, and are prized for their ability to retain heat, making them excellent for slow-cooking, braising, frying, baking, and more. The heavy lid seals in moisture, allowing food to cook evenly and develop rich flavors. Dutch ovens are versatile and durable, making them a favorite tool in many kitchens for preparing a variety of dishes.

The term "Dutch oven" has an interesting history and isn't directly tied to the Netherlands (often referred to as Holland in historical contexts). Instead, it likely originated in England or the United Kingdom during the 17th century. Here are a few theories about why it's called a Dutch oven:

1. Origin from Dutch Casting Techniques: One theory suggests that the Dutch were renowned for their advanced metal casting techniques during the 17th century. English traders and merchants may have imported these heavy cooking vessels from the Netherlands, leading to the association of the pot with Dutch craftsmanship.
2. Anglicization of "Dutch": Another theory proposes that the term "Dutch" was used as a generic descriptor for anything foreign or unfamiliar to the English at the time. This was common during the Anglo-Dutch wars and could have led to the adoption of the term "Dutch oven" to describe a particular style of cooking vessel.
3. Evolution of the Design: The Dutch oven as we know it today evolved from earlier cooking vessels used across Europe. The design and shape may have resembled those of pots commonly imported from Dutch-speaking regions, hence the name.

Regardless of its origins, the Dutch oven has become a staple in kitchens around the world due to its versatility and excellent cooking properties.

A Dutch oven is incredibly versatile, allowing you to cook a wide variety of dishes. Here are some popular options:

1. Stews and Soups: The even heat distribution makes Dutch ovens ideal for simmering stews and soups. Examples include beef stew, chicken noodle soup, and chili.
2. Braising: Dutch ovens are perfect for braising meats. You can cook dishes like braised short ribs, coq au vin, or osso buco, where the meat becomes tender and flavorful.
3. Baking Bread: You can bake artisan-style bread in a Dutch oven. The pot's ability to mimic a steam oven gives you a crispy crust and a soft interior.
4. Roasting: You can roast meats and vegetables in a Dutch oven. It's great for making a one-pot roast chicken with vegetables.
5. Frying: The depth and heat retention make Dutch ovens good for deep-frying foods like chicken, donuts, or French fries.
6. Casseroles: You can cook and serve casseroles directly in a Dutch oven, such as lasagna or macaroni and cheese.
7. Desserts: You can even use Dutch ovens for making desserts like cobblers, cakes, and crumbles.

Cooking with a Dutch oven can really enhance the flavor and texture of your meals, thanks to its excellent heat retention and distribution.

The best size for a Dutch oven depends on what you plan to cook and how many people you typically cook for. Here's a general guide to help you choose:

1. Small (1-2 litres): Ideal for sauces, dips, or cooking for one or two people. It’s also great for side dishes.
2. Medium (3-4 litres): This is the most versatile size and is recommended for most households. It's perfect for cooking meals like stews, soups, and casseroles for 3-4 people. It's also good for baking bread.
3. Large (6-7 litres): Better for larger families or if you often cook for groups. This size can handle large cuts of meat or bigger batches of soup and stew.
4. Extra-Large (8+ litres): Best for very large gatherings or for cooking big items like whole chickens or larger quantities of food that can be frozen for later use.

A 5-6 quart Dutch oven is often recommended as a good starting point for most home cooks because of its adaptability. It's large enough to prepare meals for a typical family, yet still manageable in size and weight.

The main differences between an enameled Dutch oven and a pre-seasoned, cast iron Dutch oven lie in their coating, maintenance requirements, and some aspects of cooking performance. Here's a breakdown of each:

Enameled Dutch Oven

1. Coating: Enameled Dutch ovens have a porcelain enamel coating over the cast iron. This coating can be colorful and glossy, making the pots visually appealing and resistant to rust without additional seasoning.
2. Maintenance: They are generally easier to maintain since they don’t require regular seasoning like bare cast iron. Enameled surfaces are also easier to clean and can handle acidic foods (like tomato-based sauces) without the risk of reacting with the metal.
3. Heat Tolerance: Enameled Dutch ovens typically have a heat limit depending on the manufacturer, often around 400-500 degrees Fahrenheit, especially if the lid has a plastic knob.
4. Durability: While durable, the enamel coating can chip if dropped or banged. It’s also prone to scratching if metal utensils are used.

Pre-Seasoned Cast Iron Dutch Oven

1. Coating: Pre-seasoned Dutch ovens come with a layer of oil baked onto the cast iron at the factory, ready to use right out of the box. This seasoning will improve over time with proper care and regular use.
2. Maintenance: Requires regular seasoning to maintain its non-stick properties and to prevent rust. It should be dried thoroughly after washing and lightly oiled before storage.
3. Heat Tolerance: Can generally withstand higher cooking temperatures than enameled pots and can be used over any heat source, including open flames like campfires.
4. Durability: Extremely durable when properly maintained. It can last generations without issues like chipping or cracking, unlike enamel.

Cooking Performance

• Enameled: Provides steady, even heat distribution and is excellent for cooking foods at moderate temperatures. It's ideal for those who cook a variety of foods, including acidic dishes.
• Pre-Seasoned: Excellent for high-heat cooking and achieving a sear on meats. Over time, it develops a non-stick surface naturally.

Choosing between the two often comes down to personal preference, cooking style, and maintenance willingness. If you prefer low-maintenance cookware and cook a lot of acidic dishes, an enameled Dutch oven might be better. If you enjoy seasoning and maintaining your cookware and need something for high-heat cooking, a pre-seasoned cast iron Dutch oven would be ideal.

Seasoning a cast iron Dutch oven is a crucial step to ensure its longevity and non-stick properties. Here’s how to season your Dutch oven properly:

1. Clean the Dutch Oven: If it’s new, wash it with warm, soapy water to remove any factory coatings or residues. For used Dutch ovens, clean it thoroughly to remove any rust and food build-up. Dry it completely.
2. Preheat Your Oven: Preheat your oven to 350-400 degrees Fahrenheit (175-205 degrees Celsius).
3. Apply Oil: Coat the entire Dutch oven—inside and out, including the lid—with a thin layer of a high-smoke point oil. Flaxseed oil is often recommended due to its ability to polymerize and form a hard, durable seasoning layer. Other options include canola, vegetable, or grapeseed oil.
4. Wipe Off Excess Oil: Use a clean cloth or paper towel to wipe off any excess oil. You want a very thin layer; too much oil can lead to a sticky finish after baking.
5. Place in Oven: Place the Dutch oven upside down in the preheated oven, placing a sheet of aluminum foil or an oven tray below it to catch any drips of oil. Place the lid separately in the oven, either on another rack or beside the pot.
6. Bake: Bake the Dutch oven for at least one hour. This process will polymerize the oil, creating a hard, protective layer.
7. Cool Down: After the baking time is complete, turn off the oven and let the Dutch oven cool down inside until it reaches room temperature. This slow cooling helps the seasoning to set better.
8. Repeat if Necessary: For a new Dutch oven or one that was stripped down to bare metal, you might want to repeat the oiling and baking process 2-3 times to build up a good initial layer of seasoning.

After seasoning, your Dutch oven will be ready to use. Remember, the more you cook with it and properly maintain it, the better the seasoning will become over time, enhancing its non-stick properties.

Cleaning a cast iron Dutch oven properly is crucial for maintaining its longevity and performance. Here’s a step-by-step guide on how to clean it:

1. Let it cool: Always allow the Dutch oven to cool down before you start cleaning. Sudden changes in temperature can cause cast iron to crack or warp.
2. Use hot water: Wash the Dutch oven with hot water and a sponge or stiff brush. Avoid using soap if possible, as it can strip the seasoned coating of the cast iron. If you must use soap, choose a mild one.
3. Scrape off stuck-on food: If there are stubborn food bits stuck, boil some water in the Dutch oven on the stove to help loosen them. You can also use a plastic scraper or a wooden spoon to gently remove the food without damaging the surface.
4. Dry thoroughly: After washing, dry the Dutch oven thoroughly with a towel. To ensure it’s completely dry and to prevent rust, you might want to place it on the stove over low heat for a few minutes to evaporate any remaining moisture.
5. Season if necessary: Once the Dutch oven is dry, apply a very light coat of cooking oil to the interior and exterior surfaces. Use a paper towel to wipe the oil around and remove any excess. This step helps maintain the seasoning and prevent rust.
6. Store properly: Store your Dutch oven in a dry place. If you're worried about moisture, you can place a paper towel inside the pot to absorb any humidity and leave the lid slightly ajar to allow air circulation.

Regular maintenance like this will keep your cast iron Dutch oven in good condition, making it a durable tool in your kitchen.

We're on a mission to create quality cookware that lasts a lifetime, is ultra versatile and also looks absolutely stunning from stovetop, to tabletop. As avid home cooks ourselves who love to entertain and cook for our loved ones, our cookware aims to not only make your meals taste better, but are designed to be easier to clean, make your life easier and help to amplify the joys of cooking, no matter if you're a beginner foodie or a seasoned home chef.

Yes, Crumble products have SGS certifications for: FDA - American Food and Drug Administration (FDA) Compliance Policy Guides Sec.545.400 (CPG 7117.06) and Sec. 545.450 (CPG 7117.07) Pottery(Ceramics)-Leachable cadmium and lead Heat Test - Up to 350 Degrees without any cracks or discoloration CAL65 - 65(Superior Court of the State of California – County of San Francisco Case No. 938430) - Leachable Lead and Cadmium

Our cookware is coated with 2 to 3 layers of premium enamel coating made by Tomatec. (Japanese Company) This allows to pot become Non-Stick. Once you use your Dutch Oven overtime, it will add an additional layer of oil, improving the Non-Stick functionality.

The Crumble Dutch Oven also has gone through rigorous testings and has certifications via SGS for: FDA and CAL65 certifying it safe of harmful chemicals, cadmium and lead free.

Yes! All Crumble cookware can be used on gas, induction, electric, ceramic stoves and also in the oven.

1. Cool it Down:
Cast iron doesn’t like surprises, especially of the temperature variety. Leave your hot pot to cool down completely before you clean it.

2. Wash it Up:
Clean your pot after every use. The best way to clean your Dutch oven is with warm water, a gentle liquid dishwashing soap and a soft sponge or brush, for example made from silicone or nylon. Your Dutch oven is also dishwasher friendly if you’d prefer.

3. Don’t Scratch It:
Avoid using steel wool or other abrasive cleaning products on your Dutch oven as they may damage the enamel coating of your cookware.

4. Don’t Soak It Overnight:
Best not to soak your Dutch oven for long periods of time (i.e overnight). If food has stuck to the base of the pot or stained the exterior, make a paste using a teaspoon of baking soda and a splash of white vinegar. Rub in the paste with a soft cloth or sponge and repeat as required.

5. Dry Me Please:
Use a towel to hand-dry your Dutch Oven and lid before storage, to prevent water marks or rust formation.
6. Be Nice: Cast iron cookware is designed to be very tough and sturdy, but do be kind and try not to drop or knock your Dutch oven.

Crumble products are covered by a limited lifetime warranty in the unlikely situation that your enamelled cast-iron or ceramic cookware is found to be faulty upon purchase in its material or construction, or if it develops a fault or defect after proper use, cleaning and storage.

Should you need to contact Crumble regarding a warranty evaluation, please email us at support@crumble.co.
Once your claim is assessed and approved, Crumble agrees to either repair or replace your item free of charge.