Do I need a dutch oven and ceramic bakeware?

Came across a great pot roast recipe from Cooks Illustrated... but I do not own a dutch oven. Do I need one? And what is a popular size for 2 adults and 1 toddler? I am thinking 6 qt is just too big. What are some recipes that you must use a Dutch Oven for? My pot set has thick bottoms and glass lids, which probably don't go in the oven.


Also, Ceramic bakeware. Do I need some? I have 3 glass baking 9x13 dishes, and 3 glass pie plates. Wondering why I have no ceramic? What are some recipes that you must use ceramic for? I am thinking glazed ceramic, not porous. But feel free to give opinion on porous bakeware.|||You can "braise" a pot roast in any large pot with a lid, and do it on the stovetop over the lowest heat on in the oven on low heat. It's just that "Dutch ovens" are usually cast iron (and many are also enameled over that so they can be washed in the usual way) and cast iron holds heat both evenly and very well over a long time.





As for "glass bakeware," it's fine for many things, but again ceramic or ceramic-covered clay or cast iron are better because of their smooth and even heating and heat-retention.


http://www.google.com/images?q=ceramic+b鈥?/a>


(And those also don't have the problems of especially the latest "glass" formulas for many glass/Pyrex/etc containers--especially if placed on wet or cool surfaces while hot:


http://www.google.com/search?q=exploding鈥?/a> )





I have a 5 or 6 qt** enameled Dutch oven (not the "best" made by Le Crueset, but a very good one made by Lodge and better than the Martha Stewart, etc., ones so available now). It's big (they come in various sizes) but will hold a whole chicken or large amount of soup/stew without problems which is fine for just the DH and me, or son added. I just leave it out on my stovetop since it's attractive (mine is blue).


http://images.google.com/images?q=Dutch+鈥?/a>


** 10" dia, 4.5" tall





By "porous" bakeware I think you're referring to clay/terracotta, which is good because (after soaking a while) it will hold water while the food is baking which can help keep the foods inside moist and tender.|||why not|||A metal pot and glass lid should work in your oven. Check manufacturer's specs for your item.


Dutch oven just means heavy closed pot for slow-cooking. Could probably make the dish in a "crock-pot" or slow-cooker, as well.


You don't need to buy ceramic bake-ware. In 30 years of cooking and raising a family, I never had a ceramic oven dish--except for my crock-pot. Heavy Creuset pots are sooooo expensive. And hard to clean.





Here's a story for you. A woman wanted to make a roast for dinner, just like her mother used to make, so she called her for the recipe. Mom said: "you take the roast and cut 3 inches off the end, set that aside for something else, and then add your onions, etc......"


She followed her mom's instructions, and the dinner came out great. But she called her mother back and asked her why she had to cut off the end. Her mother said "because that's what my mother always did." So they both decided to call Grandma, and ask her why. Grandma's answer was: "Because your father and I were so poor when we were first married, I didn't have a pan big enough to hold a roast".


Make do.


Use it up.


Or do without.|||but I do not own a dutch oven. Do I need one? MAYBE, BUT A CROCK POT WILL TAKE ITS PLACE.


And what is a popular size for 2 adults and 1 toddler? THE GLASS PROLLY DOES NOT GO IN THE OVEN. GET THE BIGGEST ONE YOU CAN AFFORD. YOU DON'T HAVE TO USE THE WHOLE THING BUT AS YOUR FAMILY GROWS YOU'LL BE GLAD TO HAVE A BIG ONE.





Also, Ceramic bakeware. Do I need some? NOT SINCE YOU HAVE GLASS. I have 3 glass baking 9x13 dishes, and 3 glass pie plates. Wondering why I have no ceramic? BE SURE TO LOWER YOUR OVEN TEMP BY 25潞f WHEN BAKIGN IN GLASS/PYREX SO THE FOOD DOESN'T BURN.





What are some recipes that you must use ceramic for? CASSEROLES, SERVING DISHES (LIKE FOR GRILLED FOOD, CORN ON THE COB, ETC)I





am thinking glazed ceramic, not porous. But feel free to give opinion on porous bakeware. ACTUALLY, THE POROUS PIZZA STONE OR DEEP DISH BAKER WOULD BE VERY HANDY TO HAVE. THEY DO AN EXCELLENT JOB OF BROWNING AND LOOK VERY HOMEY AND EARTHY TO ME. BUT SINCE YOU HAVE 3 GLASS BAKERS, JUST A BIG ROUND PIZZA STONE SHOUDL DO NICELY. GREAT TO REHEAT LEFTOVERS, ESP. FRIED FOODS, AND BAKE BISCUITS AND ROLLS ON (NOT TO MENTION PIZZA!)