A cast iron Dutch oven is ubiquitous in any Western kitchen. Versatile enough to make soups and stews or fry, braise, boil and bake, a Dutch oven's enamelled surface is attractive enough to serve a meal straight from the kitchen onto a dining table. And because this cookware is slow to heat and cool, second helpings are always as hot as the first. On hot days, cool your Dutch oven with iced water before serving cold salads so cool foods remain chilled
Unlike non-stick cookware, cast iron improves with every use as the cooking surface becomes seasoned and smoother. Season a new pan by rubbing a thin coat of oil over the surface and heating it. Seasoning helps prevent foods from sticking to the pot and also from rusting - a common problem due to Singapore's humidity. If your Dutch oven becomes rusty, rub any rust with a few drops of vegetable oil and steel wool, and re-season your cookware. Lemon Zest (formerly Pantry Magic) Tel: 6471 0566, Email: sginfo@lemonzestlife.com
THE FINDERS & LEMON ZEST SPECIAL OFFERS Mention The Finder and enjoy 10 percent off Lemon Zest's stylish and colourful range of Dutch ovens. Available until April 30, 2011.
Posted Apr 2011
