How do I use this Dutch oven?

I never see them of that quality in Goodwill or at tag sales. This sounds like a good deal. I have a couple in different sizes, I use them for bunches of things. I make soups and stews and breads and just about everything except delicate bake. The heat is very even, they are a joy to work with.
There are boatloads of good recipes online, enjoy it.

To cook anything low and slow
The Dutch Oven keeps the heat uniform without hot spots
Like short ribs or a small chicken

I have one but have always known it as a Camp Oven. I used it sometimes for making bread, regular recipe, using a trivet in the base to sit the bread tin on so the base wouldn’t get overly brown. I sat the camp oven on hot coals and also placed coals on the lid. The bread was delicious. My camp oven is made of cast iron, not enamelled, and looks like the ones that have little legs, only this one does not have legs.

We do frittata or baked eggs over veggies and shredded potatoes. Cooked at 350* F for 25 minutes.

Also do a chuck roast/steak, 3 to 4 pounds with Jamaican spices at 290* F for three to four hours.

$29 for an enameled dutch oven is a steal. Contrary to popular belief they do not heat uniformly, quite the opposite. What they do is retain heat well. What you do with an enameled dutch oven is bake awesomeness in the regular oven, especially chicken. You don’t find these discounted very often so I’d say he did well. I have several Cousances and Le Crouset enameled dutch ovens and they are fantastic.

Wow! So OK. I was in the process of making potato soup when he brought it home so I transferred the food.
I got to the stage of adding Half n Half, milk and flour. I allowed it to heat super slowly….and it thickened but never burned, which is what I hoped for.
What is the explanation for that?

BTW I started researching after he brought it home and it seemed like a good deal. Thanks for confirming it, guys.

What is “delicate bake” @canidmajor?

And how does one bake bread in it? I can see rising the dough but actually baking the bread?

What is the explanation for that?

“I allowed it to heat super slowly”

@Dutchess_lll, I don’t do lightweight sweet cakes in them. Breads and denser stuff work really well.
Google “no knead bread in cast iron Dutch oven” and you’ll find a boatload of recipes. It depends on the size of the Dutch oven (obviously) how big your new thing is, but I use my 3 quart size for a nice round loaf.

^^one of my favorites!

Put yourself in it and have Rick turn it on.

^^^^ Speechless. Will I become even more Dutch than I am now?

@Call_Me_Jay I have made the soup in regular stainless steel pots and no matter how slowly I heat it, the milk still burns. Maybe it was the enamel that made the difference.

So what would be the difference between a roast slow cooked in a crockpot and a roast slow cooked in a Dutch oven?

What is the difference between a slow cooked @Dutchess_lll in a crockpot and a roast @Dutchess_lll in a Dutch oven?

None. She still gets pissed. She does a slow burn.

Crock-pots don’t run at a temperature above 300* F. With Low about 200* F.

So if I cooked it in the Dutch oven in the oven at about 250 would it be exactly the same as if I cooked it in the crock pot?

Now you’re just ignoring me.

Either that or you forgot how to read.