If a recipe calls for a Dutch oven, what can I use instead?

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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A Dutch oven is neither Dutch nor an oven—it is a deep covered pot that you can use on the stove or in the oven. It usually refers to a pot that holds between three and six quarts, although the size can vary. A deep oven-proof skillet can work, as can an oven-proof soup pot. And if your recipe doesn't call for putting the pot in the oven at all, any heavy deep pot will do.

Marge Perry
Mar, 2011
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