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home > food & wine dictionary > Dutch oven

Food and Wine Dictionary


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 Dutch oven 

A large pot or kettle, usually made of cast iron, with a tight-fitting lid so steam cannot readily escape. It's used for moist-cooking methods, such as braising and stewing. Dutch ovens are said to be of Pennsylvania Dutch heritage, dating back to the 1700s.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


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