How to Use a Dutch Oven

Heat the empty Dutch oven over medium heat for 3 minutes. Add 2 tablespoons oil and wait 30 seconds until it shimmers and slides easily across the bottom. The pot holds heat, so medium equals 350F on most stoves.

Sear meat in batches without moving for 3-4 minutes per side until deep brown crust forms and meat releases easily. Work in 1-pound batches to keep pot temperature above 300F. You'll hear steady sizzling, not violent spattering.

Remove meat and reduce heat to medium-low. Add diced onions and cook 5 minutes until edges turn translucent and smell sweet. Scrape up brown bits with wooden spoon. These bits dissolve into flavor.

Add liquid to cover ingredients by 1 inch, usually 4-6 cups for a 6-quart pot. Bring to gentle simmer where 1-2 bubbles break surface per second. Temperature reads 195-205F. Violent bubbling at 212F makes meat tough.

Cover with lid and transfer to 325F oven if braising meat, or keep on stovetop at low simmer for soups. Oven provides even 325F heat from all sides. Stovetop works for dishes needing frequent stirring.

Check liquid level every 45 minutes by lifting lid at far edge to let steam escape away from you. Add hot water 1 cup at a time if level drops below halfway up ingredients. Proper braising liquid stays 2 inches deep throughout cooking.