Culinary Tools of the Trade: Rating Dutch Ovens
by Sheryl Landrum
Chef School Review Columnist
We’ve all heard the term “the right tool for the right job.” In the kitchen, the right tool can help make all the difference in the ease and success of your gourmet meal. One culinary staple in most kitchens is a Dutch oven. Dutch ovens are heavier than stock pots (which allows them to retain and conduct heat effectively) and deeper than skillets (so they can handle large volumes of meat and cooking liquid).
Dutch ovens are designed to be moved from the stovetop to the oven with ease, saving gourmet chefs and cooks the trouble of cleaning multiple pots; however, a Dutch oven can be expensive—over $250 in some cases. Find out how your culinary school or class can help you chose the right Dutch oven for you.
Culinary Schools and Classes Do the Homework for You
Most gourmet chefs choose culinary tools that will give the best flavor to their meals. Having achieved their main objective, cooks then move on to other issues. In the case of Dutch ovens, cooks have to consider
- Heat distribution
- Material—Manufacturers make Dutch ovens in enamel, pre-seasoned cast iron, or stainless steel with aluminum core.
- Weight—Some Dutch ovens can weigh more than 17 pounds.
- Heat recovery rate—When working with multiple batches of food, gourmet chefs need pans that can recover heat quickly.
- Price—If a $40 Dutch oven rates as high as a $250 Dutch oven, which will you buy?
Culinary arts demand culinary tools, and your professional culinary school can help you chose the best. Remember, you don’t have to be a gourmet chef to cook like one, sometimes it’s just a matter of having the right tool for the right job.
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About the Author
Sheryl Landrum is freelance writer and member of the Viewcrest above Lake Hodges Gourmet Club in San Diego, California.
Posted on April 23, 2007 at 5:16 PM
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