What can I do with my pampered chef Stoneware "dutch oven" baker?
I am trying to get myself in the kitchen and learn how to cook. I just bought some new cookware and have been using each night and liking it. I am in the market for a nice enamel dutch oven and remembered that my wife bought a dutch oven looking thing from pampered chef a while back and we have never used it. It is unglazed on the inside and I dont really know what to do with it. I dont think it is going to work for searing and braising with the unglazed interior. Anyone have one of these? Anyone have any good recipe ideas? Any thoughts?
In the Use & Care directions quoted directly from the link you provided: "Do not use Stoneware under broiler or on direct heat source."
This pretty well answers your question about searing -- NO. However, it is made for braises. I looks like a nice piece.
Another poster suggested using this baker for no-knead bread. If that's all you use it for, fine. I learned a hard lesson with another piece of unglazed stoneware that had previously braised meats. When I pre-heated it in the 500 degree oven, billows of black smoke - smoke alarm smoke - ffilled my house.
JD i think i found your baker and this is how it is described:
exclusive Stoneware Deep Covered Baker. Lid helps retain moisture and is ideal for braising meats or creating flavorful soups or stews. Use without lid for roasting whole chicken or turkey breast up to 5-lb./2.3 kg or beef or pork roast up to 4-lb./1.8 kg.
Carefully read Use and Care before using.
Why are you reluctant to use it for roasting or braising.Those applications are what it is for.
As to interior glazing i have re gifted every interior glazed cooking implement i was ever given. I am referring here to porcelain glazed cast iron.
Glazed stoneware may differ but there may be a reason for extolling the non glazed interior.
PS i did not see a mention of it being stove top safe which you would want for searing.
For braising/baking/roasting it seems fine.
You might want to look into the Stoneware Inspirations cookbook which, while not being the best cookbook ever, will give you a feel for what you can do with the stoneware. http://www.pamperedchef.com/our_produ... The Pampered Chef stoneware stuff is actually one of (IMO) the things from Pampered Chef that are really nice.
In any case, use it as you would use most any roasting pan. It is not safe for the stovetop, and I don't think it's safe for the broiler either. Follow the care instructions carefully vis a vis avoiding thermal shock, cooling completely before cleaning, not using detergent, etc.
I don't have the covered baker, but I do have a stoneware baker and I have used it for roasts and casseroles. Most of the time I use my cast iron baker for roasts because the cast iron is unlikely to crack if mishandled, but the stoneware gets a lot of play for casseroles, enchiladas, etc.
You could also potentially use it as a cloche for baking breads, bake bread or cake in it uncovered...
Pretty much anything you would do in a regular baker.
The interior will discolor and take on a brown patina as you use it. This is normal.
Did you know that your baker can be used in the microwave as well as the oven? Take a pork tenderloin and rub it with your favorite "rub". Place lid on baker and microwave for about 12 minutes. Test with thermometer to 160 degrees. Let sit with lid on it for additional 5 minutes. This will be the best, melt-in-your-mouth pork you've ever had!
Here's a couple of recipes for oven:
Place peeled and sliced potatoes in baker. Melt ½ stick butter; add 1 TBS. Good Season's Italian Salad Dressing Mix. Pour over potatoes. Cover with lid and bake at 400 for 20 minutes or until done. While potatoes are baking, fry 2-3 strips of bacon until crisp. Chop bacon. Remove potatoes from oven when done and sprinkle bacon over top along with a cup (more or less) of shredded cheddar cheese. Replace top and set aside to allow cheese to melt. Serve and enjoy!
Vegetable Pot Roast
Place the beef roast in the baker. Add potatoes, carrots, onions, celery, salt and pepper. It isn’t necessary to add water. Place lid top. Put into 325F oven for 2-3 hours, depending on how large the roast is. Remove roast and vegetables from bowl. Use broth to make gravy to pour over veggies and roast.