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.
Definitely not a true dutch oven, which would be made out of cast iron (enamel like Le Crueset or Staub, or bare iron like Lodge). It is instead a stoneware roaster, and the picture on the link shows exactly how to usit.
Put a grate on the bottom of the pan, plop your roast (chicken, beef, pork) on the grate, surround the roast with aromatic veggies (celery, onions, carrots), put it in the oven on medium low heat (325) and roast until it reaches the desired temp. Take the top off for the last 15-20 minutes to let the roast brown up a little. Scoop out the veggies, pull the roast out, and allow to rest.
While the roast is resting, you will notice that your very non-stick roaster is a mess.While still hot, mix a little flour into the drippings, then slowlywhisk in some boiling hot broth (if the broth is not hot, the shock will crack your stoneware.) Not only will this clean up the pan, it will get you a good gravy to go with your roast.
The cover holds in the moisture, so your roast should be juicy without the need for constant basting. I have used an enameled metal roaster that does the same thing pretty well --- it's a lot cheaper than the stonewear, but the stoneware should give better results.
You could use it for braising, but the initial sear would have to be in a separate pan. Better to just sear in a cast iron dutch oven, put the cover on and finish low and slow in the oven (one less pot to clean up!) Again, any water or stock that goes into a hot stone ware or cast iron anything has to be hot or you risk cracking.
Also, this roaster would be perfect for no-knead bread (check out the New York Times article/video online from November, 2006). The cover will hold the steam inside and give you the crust of a great artisan bread.
Best of luck -- hope you are enjoying learning how to use all your cool stuff, and producing some great meals along the way.
Oh my word! THis is one of the best casseroles ever. Yes, you do have to sear meats in another pan on top of the stove and you cannot use it under the broiler but... my favorite thing to do with this pot it to season a whole chicken (a fryer) , put the lid on and pop it in the microwave for 30 minutes. (If your microwave does not have a turntable, you do have to rotate the dish every 7.5 minutes. You will get the best, juciest chicken ever. THe only drawback is that the skin is not crispy but the payback is that the white meat is moist, there are a ton of great juices for sauce, gravy or soup stock and if there are leftovers, chicken salad is phenominal.
Why, you make Gyuvetch in your Gyuvetch, silly!
"This dish used to be prepared at the Rila Monastery kitchen.
Rila Monastery is one of the famous Bulgarian Visitors attractions - a monastery which has survived many attacks by the Ottoman Turks and has provided a shelter for many innocent people.
1 kg braising beef
4 medium tomatoes
120 g mushrooms
1 cup rice
150 g olives
a bunch of parsley
2 tbs vegetable oil
25 g butter
1 tbs sugar
2 1/2 cups beef stock
black pepper, paprika and salt
How to cook:
Cut the beef into cubes or small pieces and fry in a pan with a little oil for about 5 minutes.
Add the chopped onions, beef stock and paprika, 5 minutes later add the mushrooms and rice and simmer for about 15 minutes. Add the chopped tomatoes, add salt to taste, the butter, 1 tbs sugar and whole olives, and cook for further 5 minutes. Preheat oven to 190C. Transfer the content of the pan into a baking dish and cook for about 30 minutes. Sprinkle with parsley and pepper before serving."
But use pork, or better yet, lamb.
JD, Unless I missed it you didn't get any answers from a Pampered Chef Consultant. I am a Independent PC Consultant in Colorado. I love the deep dish baker. You can do many things with it. I cook great meals in the microwave for under 30 minutes including roasting a chicken. Contact me and I can give you more info. www.pamperedchef.biz/birdieskitchen. I can even offer cookbooks with great recipes for the Deep Dish Baker. I own two of them.
I make a wonderfully light dish found on the PC websight, kids love it and it makes a great summer dish since its done in the microwave and not the oven which heats up the house (I have changed some ingreds for personal taste) :
Pasta Al Fresco with chicken
2pints Grape or Cherry tomatos
6-7 garlic cloves THIN SLICED
1 bunch Basil thin sliced
3cups ziti or mezza pasta
3cups chicken broth
1/2cup white wine (I also use zinfindel)
2T olive oil
2 chicken breasts - grilled, cooled, diced
1/2c parmesean cheese shredded
S&P to taste
Place olive oil, garlic, and tomatos in baker. Cover and microwave on high 5-6mins until tomatoes start to burst. take baker out and crush remainder of tomatoes. Place pasta, wine, chicken broth, and S&P to taste. Bake in microwave for 16-18mins on high. Stir and add basil parmesean and chicken. stir and serve!