Small Dutch Oven and copper Salvation Army scores
Hi, I just nabbed a 2qt LC dutch oven at Salvation army for $5. It appears to be unused. I see three tiny bubbles in the ceramic interior, (factory 2nd?)but it's otherwise spotless. Anyhow, I'm not really sure what to do with this thing. The general consensus around here seems to be that they aren't useful even for a bachelor. I'm hoping this is wrong. Suggestions? I may just sell it on ebay and put the proceeds toward something more useful.
Also scored some copper in this haul, a Bazar Francais #22 5qt saucepan that is dented, but the tin appears to be sound. A smaller wooden handled Balzano sauce pan with a SS interior, and a 4qt copper stockpot from Portugal that has some scratches on the bottom where the copper peaks through. All 3-5 bucks.
I use a 2qt DO almost every day-it's good for rice, oatmeal, beans, bread pudding, and baked grits. I haven't tried it yet, but It would probably make a nice small loaf of NYT DO bread.
Congratulations on your score!
Things for which a 2-qt LC is very useful:
- 'dilly bread' (an excellent Pillsbury bake-off winner from the early-mid 1960s).
- small batches of soup
- scalloped potatoes
It's also a good-looking serving dish for sides.
Back when a very similar 2-qt Descoware casserole was part of my minimalist cooking kit I used it for all these things, plus as a second saucepan. Now I have a specialized souffle pan, and a range of sizes and shapes of saucepans, and gratins that take over some of the baking that used to happen in the 2-qt casserole.
But it's still the go-to pan for dilly bread, and tortilla soup for two. And I love it dearly because it's been with me almost from the beginning of cooking on my own.
I'm such a non-baker that I had to look up what a Vienna loaf pan is in order to answer. The concern I'd have about baking it a pan without high sides would be how much it might spread and flatten -- it's a fairly soft dough (that ends up with a not-too-thick crust). Making it in a round pan with near-vertical sides keeps it contained until it stiffens during baking. I'd go for a regular rectangular loaf pan if a casserole of the right size isn't available.
It's a delicious bread, so no doubt lots of people have "borrowed" it.