Heuck Dutch Oven

Red Cast Iron Porcelain 5 Quart 33030

Posted by Alice

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Heuck Dutch Oven My first experience with Dutch oven cooking was as a Girl Scout, cooking in the ground, in the dirt. At the time, I had no idea about the properties of cast iron. All I knew was that I was starving after a busy day of activities, and our dinner was waiting in a hole! Earlier in the day, we'd built a hot fire that burned down to coals, set the oven on top of them, then covered the whole area over and marked it. What resulted was a thoroughly cooked, uniquely flavored dinner. We were appreciative, in part because we made it with our own hands and in part because we'd waited all day, anticipating the enjoyment of that food.

The Heuck version is much fancier than our plain cast iron pot. It has a porcelain enameled interior and exterior which is quick to clean. You'll need that if you don't have a troop of girls to assign to scrub duty. It won't hold over odors or flavors and is capable of being used in the oven, on the stove, and with all heat sources, including induction and ceramic top ranges. The pan can also be nicely deglazed to create gravies and sauces. The Dutch Oven holds its warmth to serve and later can be refrigerated to keep leftovers.

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