Product reviewed: Marquette Castings Enameled 6-quart Dutch Oven
I’ve been longing for a Dutch oven for years but admittedly thought it was a kitchen tool I might never own because of the presumed high price tag. But the Marquette Castings Enameled 6-quart Dutch Oven is proof that quality doesn’t always come at a huge cost.
A quick Pinterest search on Dutch ovens teases photos of the perfect fall-apart pot roast, crusty French bread and whole roasted chicken with crispy brown skin. Basically, the Dutch oven is a total workhorse.
Taking it out of the box, my first impression was that it is larger and heavier than expected; its weight is the biggest drawback while also being a positive quality — more on that later!
The Dutch oven has handles on both sides, and its sturdy lid fits tightly and has a metal ornament on top. It is a beautiful iron red color (other colors available) that adds a pop of color to the kitchen and is pretty enough to hold a spot on the table. Busy folks will love the enamel coating, which is nonstick and easy to clean. It also means you can use less added fat in cooking — a nutritional bonus!
While I consider myself to be comfortable in the kitchen, I’m also confident this Dutch oven would be a great tool for beginners and advanced home cooks alike. There’s not really a learning curve, and meals could involve anything from a simple chili to a time-intensive beef bourguignon.
Functionality aside, there are two things to keep in mind from a safety perspective: While most of the tool’s appeal is its ability to withstand high heat, this makes both handles and the lid hot. Use an oven mitt when touching the Dutch oven while cooking. Secondly, the weight of the pot makes it difficult to maneuver, so take extreme care when lifting and transferring it.
After using the Marquette Castings Enameled 6-quart Dutch Oven in multiple ways, I would certainly recommend it to anyone looking to expand their cooking repertoire. It’s worth purchasing for the sole purpose of achieving a perfectly crispy crust on a homemade boule, but I know it’ll get a lot of use beyond that, too. Use a Dutch oven to make this recipe for a tasty tomato sauce to serve over pasta or vegetable noodles.
Simple Garlic-Parmesan Tomato Sauce
- 1 tablespoon extra-virgin olive oil
- 1 shallot, minced
- 1 large stalk celery, minced
- 1 large carrot, peeled and diced
- 3 garlic cloves, crushed
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 28-ounce can diced tomatoes (including juices)
- 1 bay leaf
- 1 tablespoon unsalted butter
- 2 ounces grated Parmesan cheese
- Heat olive oil in Dutch oven over medium-high heat. Add shallot, celery and carrots and sauté until bright and slightly soft, about 2 to 3 minutes.
- Add garlic and sauté another 1 to 2 minutes.
- Season with salt and pepper.
- Add tomatoes and bay leaf, stirring well to combine. Simmer for 20 minutes, stirring occasionally to prevent sticking and burning. Remove bay leaf.
- Use an immersion blender to puree until smooth (if you don’t have an immersion blender, carefully transfer to a blender using a ladle).
- Transfer back to the Dutch oven (if necessary), add butter and cheese and stir until melted and fully incorporated into sauce.
- Serve on top of your favorite pasta or vegetable noodles.