As a home improvement enthusiast and renovator, I‘m always seeking ways to get more versatility from my kitchen tools. Like many busy folks, I love being able to toss ingredients into a slow cooker in the morning and enjoy a home-cooked meal after a long day. But with limited storage space, I don‘t have room for every niche appliance.
After doing some digging, I realized my trusty Dutch oven could pull double duty as a slow cooker. The results have been amazing! In this comprehensive 2500+ word guide, I‘ll share everything I‘ve learned about successfully using a Dutch oven as a slow cooker.
Why Use a Dutch Oven as a Slow Cooker?
Before we get into the specifics, let‘s look at why you‘d even want to use your Dutch oven in this way.
More Versatility in Your Kitchen
A quality Dutch oven is already one of the most versatile pots you can own. Using it as a slow cooker gives you another cooking function without having to buy another appliance.
According to America‘s Test Kitchen, top-rated 6-quart Dutch ovens range from $50 to $375. A 6-quart slow cooker costs $40 and up. For the price of a Dutch oven, you essentially get a 2-in-1 cooker.
Superior Browning and Caramelization
One limitation of traditional slow cookers is an inability to brown foods first. According to food science writer J. Kenji López-Alt of Serious Eats, searing meats adds "major flavor benefits" by developing browning and caramelization.
Dutch ovens excel at caramelizing onions, searing roasts, frying chicken, and more. Doing so first when using your Dutch oven as a slow cooker results in superior flavor and texture.
Retains Moisture Better
Cast iron Dutch ovens have thick, heavy lids that trap steam and moisture. This means you can cook low and slow while keeping food deliciously tender.
In their testing, the Kitchn found that a Dutch oven with a tight-fitting lid held in more moisture than even heavy-duty foil covering a roasting pan.
Uses Less Energy
Once a Dutch oven is preheated in the oven, the super-insulating properties of cast iron allow it to stay hot for hours using residual heat. This means you use less energy than constantly heating a slow cooker on "low."
Assuming an average electricity cost of 14 cents per kWh (Energy Information Administration data), a 6-quart slow cooker costs about 15 cents per hour to run on low. A Dutch oven uses no electricity once in the oven. That‘s a potential energy savings of $2.70 for an 18-hour slow cook.
How a Dutch Oven Compares to a Slow Cooker
To successfully substitute a Dutch oven in place of a slow cooker, it‘s helpful to understand how they differ:
Size and Shape
Dutch ovens tend to have a wider, shallower shape. For reference, here are typical dimensions:
- 4-quart Dutch oven = 9 inches diameter x 4.5 inches deep
- 6-quart Dutch oven = 10 inches diameter x 4.75 inches deep
- 6-quart slow cooker = 12 inches diameter x 8 inches deep
The difference in dimensions means Dutch ovens hold less liquid than oval slow cookers. You‘ll need to adjust amounts or use a larger Dutch oven.
Lids
Dutch oven lids fit tightly thanks to rim ridges that match the pot edges. But they don‘t fully lock and seal like slow cooker lids. As a result, more moisture can escape during long cooking.
To prevent this, rotate the lid periodically to redistribute moisture and condensation. You can also lay a sheet of foil between the lid and pot as extra insurance against moisture loss.
Heating Method
Slow cookers use electric heating elements to warm food from the sides and bottom. Dutch ovens rely on indirect oven heat. This causes some differences:
- Dutch ovens require preheating before adding food. Slow cookers do not.
- Oven temps fluctuate more than a slow cooker‘s consistent low/high heat.
- Food cooks more quickly in a Dutch oven, so reduce oven temp and check doneness early.
With a little trial and error, you can master the ideal oven temps for slow cooking in your Dutch oven.
How to Convert any Slow Cooker Recipe for the Dutch Oven
Adapting traditional slow cooker recipes is straightforward once you know the modifications to make:
Reduce Liquid
Because Dutch ovens seal in moisture so well, cut back on liquids like broth, wine, tomatoes, etc. by about 1/4 cup per 1 quart capacity. Add extra later if needed.
Sear or Brown First
Pre-brown meats, aromatics, and vegetables in the Dutch oven on the stovetop to enhance flavor before slow cooking. Use a little oil or cooking spray to prevent sticking.
Preheat Before Adding Food
Preheating is essential for Dutch ovens to prevent drastic temperature drops when cold food is added. For low-slow cooking, preheat with lid on at 200°F for 15 minutes.
Use Smaller Chunks
Cut ingredients like meat and vegetables into smaller 1-2 inch chunks. This allows food to cook through fully at lower oven temps.
Check Doneness Early
Test food with a thermometer after 4-6 hours on low (200°F – 250°F) to avoid overcooking. Expect 30-50% faster cooking than a slow cooker.
Add Liquid Near the End
If the sauce is reducing too much, add a splash of water or stock in the last 30-60 minutes. For thicker sauces, remove the lid.
Key Tips for Dutch Oven Slow Cooking Success
Through extensive testing in my home renovation workshop, I‘ve dialed in some best practices for using a Dutch oven as a slow cooker:
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Use trivets or diffusers – This prevents scorching on the bottom. Round terra cotta trivets work perfectly.
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Rotate the pot and lid – Every 2 hours, give the pot a quarter turn and rotate the lid. This equalizes hot spots.
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Leave some headspace – Don‘t fill past 2/3 full, leaving room for bubbling liquids and expansion.
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Add dairy at the end – Stir in dairy-based ingredients like milk, cream, or cheese during the last 30 minutes so it doesn‘t curdle.
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Use an oven thermometer – Oven temps can fluctuate. Monitor the temp and make adjustments as needed.
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Bring to room temp before refrigerating – Letting the internal temp gradually cool prevents bacteria growth.
Handy Temperature Conversion Chart
Here are the recommended oven temps for achieving true slow cooking results in your Dutch oven:
| Slow Cooker Setting | Equivalent Oven Temp for Dutch Oven |
| Low (190°F – 200°F) | 200°F – 250°F |
| High (300°F – 325°F) | 300°F – 325°F |
As a general rule of thumb, use lower oven temps than your slow cooker‘s settings – especially for longer cook times. This prevents overcooking.
Top 5 Dutch Oven Slow Cooking Tips from Chefs
Curious how professional chefs use Dutch ovens for low slow cooking? Here are some pro tips:
1. Choose the Right Size
Michelin-star chef John Besh advises choosing a size that allows 2-3 inches of space between the food and lid. Too much air space can dry foods out.
2. Preheat Properly
"Preheating the pan is of great importance," says Dutch oven expert Emeril Lagasse. He recommends 10-15 minutes at 200°F.
3. Use Gentle Heat
According to chef Elizabeth Karmel, author of Dutch Ovens, gentle heat of 250°F or under is ideal for slow cooking without burning.
4. Add Liquid Later
Chef America‘s Test Kitchen suggests avoiding too much initial liquid. For stews, wait until half cooked then add remaining liquid.
5. Finish Uncovered
Remove the lid toward the end, advises chef Molly Stevens. This reduces liquid and thickens sauces.
Top 5 Dutch Oven Slow Cooker Recipes to Try
Ready to start slow cooking in your Dutch oven? Here are 5 delicious, easy recipes to try:
1. Beef Stew
This classic beef stew from Taste of Home turns fall-apart tender when cooked low and slow. Tip: Sprinkle flour over the meat before browning to thicken the gravy.
2. Chicken Tortilla Soup
All the flavors of this hearty Food Network soup meld perfectly together with Dutch oven low cooking. Top with crunchy tortilla chips.
3. Pulled Pork
Shred pork shoulder after 8-10 hours in the Dutch oven based on this tasty Kitchn recipe. Season the cooking liquid to make a smoky barbecue sauce.
4. Mac and Cheese
The New York Times version uses evaporated milk to make an incredible creamy cheese sauce in the Dutch oven. Irresistible and kid-friendly!
5. Carrot Cake Oatmeal
Cozy up with this unique Cookie and Kate Dutch oven oatmeal recipe made with carrots, raisins, ginger and cinnamon. It‘s like eating dessert for breakfast!
Frequently Asked Questions About Dutch Oven Slow Cooking
If you‘re still unsure about using your Dutch oven as a slow cooker, here are answers to some common questions:
Is any Dutch oven suitable?
Stick to heavy cast iron or enameled cast iron. The thickness holds heat and distributes it evenly. Avoid lightweight materials like aluminum.
Do I need to adjust cook times?
Yes, expect Dutch oven recipes to cook faster, sometimes 30-50% quicker. Check doneness 1-2 hours early, especially for unknown recipes.
Can I convert any slow cooker recipe?
Most can be adapted by reducing liquid, browning first, preheating, and checking food early for doneness. Very large batches may not fit.
Do I need to stir or check during cooking?
Stirring isn‘t necessary, but do check periodically and add extra liquid if needed. Rotating the pot and lid helps distribute heat.
Is Dutch oven slow cooking safe?
It‘s very safe when proper food safety guidelines are followed. Don‘t exceed 325°F oven temp and avoid letting food stay in the 40-140°F "danger zone" too long.
What if a recipe calls for a warm setting?
The equivalent would be 170°F to 200°F in the oven. You can also cook on low then switch the oven to warm for holding.
Get More from Your Dutch Oven
The Dutch oven is a kitchen workhorse. With the handy guidance in this guide, you can get even more versatility by using it as a slow cooker.
You‘ll enjoy convenience similar to a slow cooker but with advantages like better browning and moisture retention. With flavorful stews, roasts, soups and more just an oven preheat away, your Dutch oven is sure to become your new favorite way to cook!
Let me know if you have any other questions about getting the most from your Dutch oven. I‘m always happy to help fellow cooking enthusiasts get more use from their kitchen tools and appliances.
