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Jul 1, 2008 01:03 PM

What do you make in a Dutch oven? Vegetarian or seafood suggestions?

I recently got a 6-quart dutch oven and am looking for vegetarian or seafood recipes. I just made a huge batch of veggie chili and love my new pot. I'd like to use it more often but I've never had one before and don't really know what to use it for.

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  1. Any stews, soups, that kind of thing will be great it in. I use mine constantly, and cook mainly chicken, seafood and veg. Can you narrow down what you're looking for a little?

    4 Replies
    1. re: LulusMom

      I've never used a dutch oven before and was wondering if there were specific recipes where using a one was key. I was afraid it would be one of those pots that gets put away in the cupboard and barely used. So far it sounds like you could use it for just about anything and will soon be my favorite pot!

      1. re: tatertot

        Exactly! In fact one of mine never even leaves the stove top. I clean it and set it back for the next dinner.

        1. re: LulusMom

          I wish I could say that my pot is used more frequently, *sigh* but it ain't...which brought me to a suggestion, tatertot.
          After I use the pot, I do a cleaning in the sink, wipe dry, then put on the stove on high. I watch the surface moisture evaporate as the pot heats. When the moisture is gone, I shut the flame, dab a bit of oil on a paper towel and apply a thin film to the pot interior. I repeat with the inside of the lid.
          Then I put the pot away.
          If I don't use it for a long time, I don't have to worry about it.

      2. re: LulusMom

        Bittman's No Knead Bread (see the NY Times for the whole nine yards of explanations and video), if your Dutch oven is large enough (make sure the knob is not phenolic resin, however : mine exploded and I thought it was some sort of black metal. Silly me)

        EDIT: sorry, I meant to address this to Tatertot

      3. I use mine for two things which might be suitable - baked beans in the fireplace, and my aunt's recipe for calamari stew. The latter is convenient because I use calamari rings from frozen, and leave it to cook in a tomato and wine mix for an hour and a half, then have it with pasta. I can look for the recipe if you like.

        1. risotto. lots and lots of risotto.
          add saffron, shrimp, scallops, veggies, whatever.
          risotto is a wonderful canvas. heats up well, too. just add some liquid as you see fit.

          1. I make huge batches of ratatouille in mine. It's a nice thing to have around for a quick, healthy lunch or supper.

            1. I like to cook a nice inside round roast; brown all over then braise in beef broth. Cook to rare, remove and let rest. Cut 1/4 of roast and return it to the braise and cook, covered (this for the well done folks in your clan).
              Slice all meat as thin as possible and stuff into a french roll that was dipped into the braising liquid....OMG (caramalized onions and cheese optional).
              I also like using the dutch oven to make my roux, gumbos, and jambalayas.

              1 Reply
              1. re: porker

                I'd use it for cioppino. I never make it the same way twice, so I don't have an exact recipe. It's an Italian seafood stew that, legend has it, San Francisco's immigrant fishermen made to use up their unsold seafood at the end of the day. The way I make it is to use shrimp, mussels, clams, and sometimes fish. I buy shrimp with the shells on and use the shells to make a light seafood broth. Then I saute onions, celery, carrots, and garlic. Add a couple of cups of white wine and reduce to a cup. Add broth, some san marzano tomatoes, and parsley, thyme, oregano, basil, and a bay leaf. Some hot pepper flakes to taste. Season and simmer for an hour or two, then add the seafood five minutes before serving. This is great with bread and a simple salad. If you look online, you'll find lots of recipes. The first time I made it I took bits from several. Here's one from epicurious, though I'd ditch the clam juice and make the light seafood broth. Also sub veg broth for chicken.


                You might want to make the base ahead of time to allow the flavors to deepen.