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How can I know when to replace or purchase a new dutch oven?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on November 28, 2023

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Blanca Martinez

How can I know when to replace or purchase a new dutch oven?

Answer

So, um, you know, might say most people are going to, uh, replace enamel, cast iron cookware, um, you know, when the enameling starts to, to crack and, um, you know, come off, uh, um, that's probably the, the, the sign that, that I look for. Now, with that in mind, there's, you know, no reason why a Dutch oven or any other, uh, again, enamel, cast iron, uh, needs to be replaced necessarily, um, at any time interval. They can last a very long time. Um, you know, just depending on what that, uh, surface looks like. And, and when I think about the surface, I'm thinking about the interior that makes contact with my food, and what might get into the food in terms of, um, chips coming off, you know, into the food. Um, if you're dealing with, um, um, un enameled cast iron, I don't think there's any reason to, to replace it. Uh, it should last a lifetime. Uh, and, you know, you, you keep it, uh, seasoned and, uh, you should be fine. Okay? Uh, hope that's helpful. Thank you. All right.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.