Cooking in a Dutch Oven

A heavy enameled pot holds steady heat on the stove and in the oven, which is why braises and stews are made in one. Heat it slowly. Enamel cracks under sudden high heat when the pot is empty. Use medium heat for searing; the iron holds enough heat that you don't need more. A tight lid keeps the moisture in for long braises. Take it off for the last half hour if the sauce needs to reduce.