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Staub Dutch Oven Review

”I received my Staub Dutch Oven from The Kitchen store in Nashville for Christmas from my sister-in-law, and I absolutely love it. I have made several dishes in it, including Scalloped potatoes, spicy chicken wings, and some stews. The cast iron surface is amazing in that nothing sticks and it worked wonderfully to get a nice, caramelized crust on my Scalloped potatoes. These were the best scalloped potatoes yet! I will be using my Staub Dutch Oven often for many years to come!” – Idelle F.

”I received my Staub Dutch Oven from The Kitchen store in Nashville for Christmas from my sister-in-law, and I absolutely love it. I have made several dishes in it, including Scalloped potatoes, spicy chicken wings, and some stews. The cast iron surface is amazing in that nothing sticks and it worked wonderfully to get a nice, caramelized crust on my Scalloped potatoes. These were the best scalloped potatoes yet! I will be using my Staub Dutch Oven often for many years to come!” – Idelle F.
”I received my Staub Dutch Oven from The Kitchen store in Nashville for Christmas from my sister-in-law, and I absolutely love it. I have made several dishes in it, including Scalloped potatoes, spicy chicken wings, and some stews. The cast iron surface is amazing in that nothing sticks and it worked wonderfully to get a nice, caramelized crust on my Scalloped potatoes. These were the best scalloped potatoes yet! I will be using my Staub Dutch Oven often for many years to come!” – Idelle F. Here's the recipe:
Dutch Oven Scalloped Potatoes
4-6+ potatoes, sliced thin1 1/2 cups grated Cheddar and/or other cheese such as ParmesanOne onion, thinly sliced2-3 Garlic Cloves, choppedChives (fresh or dried)~2 cups milkSalt and Pepper to taste
Preheat over to 350˚ F. butter a small Dutch Oven. then sprinkle a layer of cheese on the bottom, then alternate layer potato slices, garlic, onions and cheese, sprinkling with salt and pepper. Pour milk over the top, then bake, covered for 1 hour. Remove cover, sprinkle with remaining cheese and chives, then back uncovered until lightly browned, which takes about 30 minutes. Enjoy!
Using a Dutch Oven for this recipe creates a nice caramelized crust around the edges and bottom of the potatoes, so they slide out of the pan and have a wonderful tasty, chewy texture. The lid on the Staub Dutch Oven is also specially designed with drops which ensure a continuous basting which works wonderfully with meat and vegetable dishes alike.
Why use Cast iron for cooking? Cast iron Dutch Ovens retain and evenly distribute heat for a long time, and are perfectly suited for slow-braised dishes like roasted chicken, pot roasts, and potatoes.
Staub's enameled cast iron Dutch Ovens and other products have a black matte interior enamel coating that is long-lasting, durable, scratch-resistant, and does not discolor or rust. They heavy weight ensures for long heat retention, and allows for long, slow simmering processes to add depth and flavor to your food. Chefs and home cooks alike all love using Staub cast iron cookware for their durability, easy of use, and the depth of flavor they impart to food.

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