Cookware 7

Enameled Cast Iron - cool down times and refrigeration

HalifaxJ | Dec 18, 200910:31 AM

Greetings from the East Coast of Canada!

Two weeks ago, maybe 3, I bought a 5qt Staub Cocotte. It's absolutely amazing and I've been learning how to use it to its advantage - needless to say there's been a lot of braised meals on the table, including 3 boeuf bourguignons. It browns perfectly and get beautiful Fonds which easily deglaze with wine, and my recipe has improved since using the Staub.

Perhaps one of its advantage - the ability to hold an even heat - is somewhat of a disadvantage for transfering the dutch oven to the refrigerator. Often times, I cook a braised stew in the evening to serve the next day - some meals taking until 1:00 am to finish when I'm just about ready for bed. I don't want to leave the stew on the stove overnight (could I do this safely?) and would like to put the Cocotte in the refrigerator.

This being said, I don't want to put the the Staub directly in the fridge for obvious reasons. How long should I leave the Cocotte to cool before transfering to the fridge overnight?

Is leaving it on the stove "off heat" overnight an option?



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