introduction

Getting Started

lesson-1-sheet-pans

Lesson 1: Sheet Pans

lesson-2-skillets

Lesson 2: Skillets

lesson-3-dutch-ovens

Lesson 3: Dutch Ovens

<h2><span style="font-weight: 400;">Dutch Ovens 101</span></h2> <p><span style="font-weight: 400;">These kitchen workhorses are useful for so many things, and will see you through special holidays and standard weeknights alike, all year, year after year. Here’s what you need to know about them — and their cousin, the braiser.</span></p> <shortcode type="jwplayer" props='{"jw_media_id":"McGpWAKN"}'></shortcode> <h2><span style="font-weight: 400;">Dutch Oven &amp; Braiser</span></h2> <h3><span style="font-weight: 400;">Dutch Oven</span></h3> <p><span style="font-weight: 400;">Can be used to make soups, stews, braises and sauces. A Dutch oven’s high sides give it the capacity to hold a lot of liquid. Technically any pot with a lid is a Dutch oven, but usually the term refers to heavy enameled cast-iron pots with lids.</span></p> <h3><span style="font-weight: 400;">Braiser</span></h3> <p><span style="font-weight: 400;">Specifically good for braising. It’s shallower than a Dutch oven...</span></p>