A large pot or kettle, usually made of cast iron, with a tight-fitting lid so steam cannot readily escape. It's used for moist-cooking methods, such as braising and stewing.
Large deep pots that are covered with a tight-fitting lid.
n oven consisting of a metal box for cooking in front of a fire
iron or earthenware cooking pot; used for stews
a cast iron cooking pot with three legs that are about an inch high
a cast iron cooking vessel designed for outdoor cooking using either charcoal or coals from a wood fire
a cast iron pot which sits directly in the coals of the campfire
a cast iron pot with three legs and a lipped lid
a deep cast iron pan, usually with a lid, that you can put in an oven safely
a deep cooking utensil with a tight fitting cover
a heavy, cast-iron or aluminum pot with a tight-fitting lid
a heavy, castiron pot with a tightfitting lid
a large cast iron cooking pot
a large, heavy casserole, most often made of enamel-covered cast iron
a large metal cooking pot with a lid used for cooking special recipes
a larger pot (with a five-quart capacity, for example) with a lid for use on top of the stove, in the oven and for camp cooking
an oven-safe, heavy pot with a tight-fitting lid and two side handles
a small but heavy portable cast iron pot or kettle
a thickwalled metal cooking pot with a tightfitting lid
a wide, deep pot, with a tight-fitting lid, used to cook stews, soups, bean dishes, just about anything needing long steady moist heat
A large cast iron covered pot used to bake and cook in.
A heavy cooking pot, usually of cast iron or enamel-on-iron, with a heavy cover.
A heavy pot with a tight-fitting domed cover, traditionally cast iron and possibly enamel coated. Originally used for cooking and baking over an open fire.
A large, heavy pot (usually 6- to 8-qt. capacity) with a tight-fitting lid. Early versions of this pot were produced in Holland (hence the term "Dutch"), and the lid was designed to hold hot coals. These coals supplied continuous heat to bake the food in the pot (thus, an "oven"). Today's Dutch ovens are commonly used for braising or stewing foods on the stovetop or in the oven. A small Dutch oven also may be referred to as a casserole dish.
A Dutch Oven is a pottery container used for re-heating food in front of the fire.
A large, normally cast iron, pot with a very tight fitting lid that prevents steam from escaping during cooking.
A Dutch oven is a thick-walled metal (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, and a cocotte in French, and is similar to the South African potjie. (An Australian 'Bedourie oven' is made of steel rather than cast-iron, so that it is more suitable for carrying by packhorses.)