Guest guest Posted December 2, 2004 Report Share Posted December 2, 2004 >Re: Dutch oven > > " Dutch Oven " is American for a large, heavy cast iron or aluminum pot >with handles and a heavy cover of the same material, sometimes with >three small legs, that can be used not only on the stove (unless it has >legs) but also on charcoal or an open fire. The name apparently derived >from the idea that they were introduced to north America by Dutch >immigrants or tradesman. Since I do not have a degree (Fahrenheit or Celsius) in history of cookware you can take this with a grain of salt. The original Dutch Oven lid has a trough, just inside the rim. This is used to keep coals placed on the lid from falling off while cooking on an open fire. This allows the food to be cooked from all sides and gives it the oven designation. Most modern Dutch Ovens that are only made for use on a stove top only have a flat-ish or domed lid. Not that many of us would be cooking on an open fire. Yehudah Quote Link to comment Share on other sites More sharing options...
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