So I was checking out Goodwill the other day and found (what I thought to be) a large, shallow enamel coated dutch oven. $6.
I didn't yet have any enamel coated cast iron, so I snatched that up to see how I would like it. (Way better price than the $50+ for most cast-iron enamel items.) I thought it would be a great way to answer how useful the items are.
First thing I made was a chicken pot pie. It was more shallow, so the biscuit crust didn't quite reach the edges, but it was excellent and cleanup was a breeze.
Researching after the purchase I learned foods like that are not the intended purpose of the pan: it isn't a Dutch Oven. It is a Braiser. Designed with a tight fitting lid, it uses a small amount of liquid to cook meats (and other foods) to tenderness with the steam.
And it has now become my favorite piece of cookware. I bought this to try to make use of the pan as intended:
https://smile.amazon.com/Braiser-Cookbook-irresistible-braiser-great-Tromantina-ebook/dp/B00AQZ41I6/We've only made two of the recipes so far, but I have a new favorite meal:
Braised County-style Pork Ribs Agrodolce
3 lbs pork ribs
Salt and pepper
Olive oil
Large onion (Chopped)
Medium Carrot (chopped)
6 garlic cloves (slivered)
1/4 cup balsamic vinegar
1/4 cup dry white wine
1/4 cup beef broth
Salt and pepper the ribs and brown them in the braiser with the olive oil.
Remove browned ribs. Drain off all but 1 tbsp of fat. Add carrots and onions to the pan and cook until tender. Add garlic and cook until fragrant.
Add the vinegar, wine and beef broth and bring it all to a boil.
Put the ribs back in the pan and cover. Simmer for 30 minutes. Turn the meat and recover, cooking for 30 minute smore.
Check to see if the ribs are done and remove to a warming plate, if so.
Strain the remaining solids from the liquid and pour into a saucepan. (Discard the solids if desired, but I liked the tangy taste the carrots now had)
Whisk until smooth and simmer until thickened.
Serve ribs with the sauce.
Makes them so tender and the sauce for drizzling/dipping is amazing. I'll be trying out other recipes, but the cookbook and the Brasier are a great addition to my cooking tools.
(I'm looking forward to trying the Braised Pork Shoulder with Carmelized Onion Sauce.)
