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beadj | Apr 28, 202002:22 AM     16

Cooking skill level - if Michelin star chef was a 10 and a college grad was a 2, I’m a 6. Debating if I want to keep the cast iron Dutch oven I’ve ordered. Never used one before, and neither did my parents. Always wanted one bc of how known they are for producing great braised stews and soups, but I’m still new to their abilities and versatility. Upon some research, I’m finding a gap in my dot connecting.

If I’m understanding correctly, it appears most stews and amazing fall of the bone meat soup recipes require a 2-3 hr cook time in the oven after being browned. How do people get this to work after an 8 hr work day/ week night in their Dutch oven? They don’t? Have a really late dinner? Does this mean Dutch oven stews are only reserved for weekend use? Obviously it’s not recommended to leave the oven on at home when one is at work, so that can’t be the solution? In which case, aren’t I better of with meaty stews in a slow cooker while at work (assuming i brown it on the stove top first, which is a 20 min inconvenience but sure better than a 2-3 hour dinner after work wait time)? Is there some obvious trick I’m missing here?

Yes, I understand Dutch ovens can be used for other recipes that call for 30-60 min cook time which is do-able on a week night but I’m ignoring these recipes as I can create most of those with a regular pot and pans.

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