A Long Overdue Kitchen Tool

This Christmas I received one of those things that every cook needs be it restaurant chef or home cook, a "Dutch" Oven.  Officially the item is described as French Oven (thanks Costco) but for all intents and purposes, it's a Dutch Oven.

           **Side Note:  The first time I heard of the term Dutch Oven was in college to describe farting under the blanket then covering your bed partner with said blanket to appreciate all the scents your large colon has to offer**

Today, I decided that it was time to break-in this thing that I've always seen others using but never even been around one myself.  The only question was, what do I make?  I decided on the staple of any Japanese-American cook, Shoyu Chicken.  Why this?  Since I'm confident in my ability to make this at the drop of a dime, I figured it would be a good basis from which to draw comparisons from between cooking this dish in a stock pot vs a cast iron pot.  

Shoyu Chicken with carrots and sweet potatoes

So how did it go?  I was very happy with the result of my chicken.  The consistent heat in the pot allowed me to create a great browning of the chicken before adding the rest of the ingredients.  The heavy lid allowed me to lower the heat to a bare simmer thereby letting the chicken, carrots, and potatoes pick up the umami nuances of the shoyu.  

Even my hardest critic (my son) liked it so much, he asked for seconds.

So yes, I'm happy with my gift and look forward to making my next dish in this pot.

Thanks for dining with me.