Reply to What do you use your Le Creuset/dutch oven for?

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[quote=Anonymous]Everything. Soup. Chili. Sauces for pasta. Nothing better than a dutch oven for starting a roux, in my opinion. Red beans and rice. Veggie curry. Etc. I also bake bread in it sometimes -- it's nice to have something with a lid you can remove for getting the crust right. I also have a big All Clad sauce pan and a set of all-clad non stick that get a lot of use, but nothing gets as much use as my dutch ovens, they basically live on the stove.

I don't overthink oil. Use olive oil instead of vegetable/canola -- it's better for you and tastes better. If olive oil will lend the wrong flavor, look online for other oil ideas -- I use sunflower oil sometimes. Sometimes I just used butter! I honestly think pure butter is better for you than vegetable oil because it's not heavily processed. In terms of amounts most recipes will tell you how much to use at this point (this is a recent development but I like it). But you just need a fat in order to cook something at a high enough temp to build flavor. That's what the oil is for. Plenty of recipes are more minimal with oil use. I'd estimate that most things I make in the dutch oven take a tablespoon of olive oil at the beginning in order to sauté some garlic or onions or ginger or similar, and then I don't add any more.

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