One of the great features of a Dutch oven is that it goes from the stove to the oven easily and can be used for both baking and cooking. It works really well for low-and-slow potted dishes, like pot roasts, stews, and of course, potted chicken.
As much as I love my crockpot, the taste and texture of low-and-slow recipes is undeniably better when using a Dutch oven. Since I wanted to have a pareve one for my spelt sourdough, I invested in a separate one for meat recipes, and I’ve been enjoying it so much.
Styling and photography by Sina Mizrahi