The dutch oven is a type of pot that allows constant cooking, it is able to keep the temperature of the food inside it stable and, above all, it adapts to all sources of heat. One of the strengths of this kind of cookware is that it can be used both in the oven and on induction cookers and hobs, making them very versatile. The dutch oven is made of cast iron, an iron-carbon alloy who is an extremely resistant material, ideal for conducting heat: to avoid any toxicity, the pots made of this material are coated with a special layer of enamel.
Thanks to its properties, moreover, the dutch oven allows you to continue cooking for some time even after the stove is turned off, as well as being suitable for slow cooking of stews, pulled pork, soups and other dishes that require long cooking.
How to clean the dutch oven
Due to its material, in addition to being heavier than the other pots, to wash a dutch oven it is necessary that it cools down so as not to burn yourself during cleaning. Furthermore, it is good to use a little detergent to avoid damaging the coated surfaces, and for the same reason, steel sponges which are too aggressive and risk causing abrasions must be absolutely avoided. To clean a dutch oven, therefore, you can use a sponge with mild detergents, even better if natural, and once dry, grease the surface of the pot with two drops of oil.