I would start with any kind of soup or stew, just to get familiar with it and comfortable with it. They're also great for any kind of recipe where you brown the meat on the stovetop and then move it to the oven to finish cooking (usually some liquid is added after the meat has been browned for extra flavor). I'm trying to think of an example but am drawing a blank - lol. They're a bit slow for boiling water so I don't use mine for pasta.
Good for you for buying an old one! They are the best, imho. All my cast iron comes from "antique"/junk shops and yard sales. They don't make 'em like they used to.
If it is the cast iron Dutch oven with the lid, they are great for baking "no knead " bread recipes. They retain heat well and stay seasoned. Don't fret if you lose the oil patina when baking. It can be rebuilt with time and care. Use it and learn how to make great braises,bread, stewed veggies, eggs...etc.
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