Byrons Dutch Oven Cooking Page. This is a quick way to find your way around my Dutch oven cooking web site. This page presents an outline view of all the pages that make up my collection of Dutch oven cooking tips, recipes, photos and links to other Dutch oven and outdoor camp cooking sites. Each item listed is. Cinnamon-rolls-in-oven.jpg' alt='Dutch Oven Cinnamon Rolls' title='Dutch Oven Cinnamon Rolls' />Dutch Oven Battle Lodge vs. Le CreusetThis post contains Amazon affiliate links. Let me start by saying This was not a scientific experiment. This was one little mouse in her kitchen with 2 pots and 8 lbs. Baked Hamburger Patties. If you want science, check out Cooks Illustrated exhaustive test. Nitpickers, please pick nits over there. When it comes to cast iron, to a lot of people, theres Le Creuset and Staub, then theres everybody else. Theyre the Rolls Royce and Bentley of cast iron cookery. Of course, they also both come with hefty think 2. So when a couple of folks asked me recently what kind of cast iron they should buy, I wasnt sure what to say. Dutch Oven Cherry Cobbler httpsyoutu. FM88KUOZYlw Thank yall for stopping by Weve had a lot of requests for a cobbler video. In this video we. Dutch Oven Cooking by Ray Overton The Dutch Oven Cookbook has 70 delicious recipes for this most versatile of cooking vessels, the Dutch oven. Here are some favorite Dutch oven recipes from our pals Tim and Christine Conners and their book, The Scouts Dutch Oven Cookbook. Home Dutch Oven Cooking For Outdoor Enthusiasts Dutch Oven Care Use. Summary Dutch Oven Care Use, Conditioning a New Oven, Cast Iron Cleaning, Temperature. A fluffy brioche cinnamon roll dough is filled with caramelized apples to create apple pie cinnamon rolls, the dessert hybrid weve been waiting for our whole lives. Dutch oven love. I love my Le Creuset dutch oven. Its actually the only one Ive ever had. I picked it up on a super sale at Marshalls maybe 1. Get the same pot today on Amazon. Yikes, rightThat said, it felt totally irresponsible to recommend that anyone go drop almost three hundred bucks on a pot, when a less expensive brand would do just as well. Or would it And so I decided to test a few for myself. Over the last few years, a handful of more economical dutch ovens have cropped up at stores like Target. Theyre colorful and enameled and every bit as heavy as my Le Creuset. Lodge, my favorite maker of non enameled cast iron skillets, happens to be one of them. So, I e mailed Lodge to see if theyd be game for a comparison. Less than a week later, two shiny, new Lodge potsone green, one bluearrived on my doorstep. Thank you, LodgeThe recipe. I wanted to test the pots by cooking something that Ive made a zillion times before in my Le Creuset, so Id be able to tell just how the Lodge model compared. I picked short ribs, something I make probably 2 dozen times every fall winter. I followed a slight variation on my Guinness Braised Short Ribs. Now, cooking short ribs is one of those ineffable acts of culinary magic. I mean, start with meat thats tough as nails. I have made this dutch oven monkey bread a few times and everyone has loved it. Plus it is easy to make, which is the real plus Wake up to delicious warm CrockPot Ooey Gooey Cinnamon Rolls Frozen cinnamon rolls are baked in a buttery sauce right in your slow cooker for breakfast Ive come to infiltrate your weekend. You may have had plans to sit on the couch, go to the beach, do some sort of house work, eat a hot dog NO Scratch all of. Simmer it slowly in a covered pot for a few hours. The low, slow cooking breaks down all that tough, fibrous fat and tissue. Andvoila Succulent, moist, fall off the bone, melt in your mouth meat velvety broth that just might be the pinnacle of comfort food. Ive been braising short ribs for years, and it never ceases to impress me. I got 8 lbs of ribs, and planned to cook 4 lbs. The Reigning Champion. In one corner, we have my big red pot, a 7 quart Le Creuset. DSC_00501.jpg' alt='Dutch Oven Cinnamon Rolls' title='Dutch Oven Cinnamon Rolls' />Shes a tried and true kitchen veteran with 1. Aside from a little discoloration on the interior enamel and a few exterior scratches, she performs just as valiantly as they day I brought her home. I love her dearly. Weve been through thick and thin together. Ive lugged her from apartment to apartment all through my 2. Shes cooked for happy and not so happy occasions. Theres just something so nice about a big, heavy pot bubbling away on the stove. Am I overly sentimental Without a doubt. Would I save Big Red if my house were on fire I might think about it for half a sec. If anything could get a reluctant camper into the woods, it would be the promise of these oversize Dutch Oven Cinnamon Rolls. Simple shape the dough. Regardless, its hard to imagine that another pot could perform as well. The Contenders. Now, Lodge was kind enough to send me two pots. One was a 6 quart green pot from their L series. So pretty, rightIm a sucker for little design details, and love the stainless accents on the handles and the swirly handle on the lid. You can get her in Apple Green on Amazon. The same model in Liberty Blue goes for about 6. The other was a 7. Caribbean Blue from their Lodge Color series. This baby is just about 9. Amazon. This one has a more traditional dutch oven design, like my Le Creuset. The Match Up. I decided to pit the blue model against my Le Creuset. Both are cast iron. Both are enameled. Both have domed lids with heat resistant handles. Not exact duplicates, but close enough for my purposes. After all, Im making short ribs here, not splitting the atom. In case youre rightly thinking I might be biased towards my Le Creuset, I had a team of testers ready to sample and compare my short ribs, including the Barking Sous Chef who you can see presiding over the proceedings in the background below. The test. With my kitchen full of cast iron, I hit the butcher to pick up the ribs. Eight pounds of meat later, I was ready to start cooking. The first part of braising short ribs is to sear them in oil, which creates a ton of flavor. I got the oil nice and hot in both pots, then added the meat in batchescrowd a hot pot, and your meat will steam, not sear. I got a good, brown sear from both pots in the same amount of time. I flipped the ribs and got consistent results from both pots on all sides. When the meat was seared on all sides, I added it all back to the pots remember, I seared in batchesthen dumped in the Guinness. I turned the heat to high to bring the liquid to a boil. Both pots started to bubble at about the same time. Once they reached a boil, I added in the rest of the ingredients, then knocked the heat way down so the liquid would just hold a simmer, and covered them. Heat Resistant Handles. After about an hour on the stove, I peeked under the lids. The Lodge handle was actually cooler to the touch than my Le Creuset. One point for Lodge. The finished ribs. I cooked the ribs for just a hair under 3 hours. The pots really were virtually identical. The ribs from each were tender, with the meat falling off the bone. There was about the same amount of liquid left in each pot. We had a small party to feed a handful of our hungriest, carnivorous friends, and all agreed Both batches of ribs were absolutely delicious, and folks couldnt tell the difference between those cooked in the Le Creuset vs. Lodge. My verdict. In the end, the Lodge performed just as well as my tried and true Le Creuset. I highly recommend the Lodge pot. It did the same work that my Le Creuset did, at a fraction of the cost. If we had a money tree in the backyard, Id have cabinets full of Le Creuset and the like. However, until then, if I needed new cast iron now, I wouldnt think twice Id definitely go for a Lodge. Dont get me wrong Im not retiring Big Red. Lets just say that she has a new baby brother, and he fits in really well with the family. Lodge donated the pots for this post. My opinions, however, are strictly my own. The Lodge pot really did perform just as well as the Le Creuset. I dont endorse anything I cant get behind 1.