If you haven’t heard yet, Taste of Home partnered with Ohio-based Range Kleen to release a brand new cookware and bakeware line for home cooks. Each item was chosen, tested and perfected by our Test Kitchen pros so that each product is easy to work with and holds up to everyday use. Get a peek at all of the cookware and bakeware here.
While the cookware line includes gorgeous must-haves like aluminum pots, pans and a cast-iron skillet, the real stunner is an enameled cast-iron Dutch oven with a grill lid. When I first saw this unique Dutch oven and grill pan combo, I knew I had to test it out for myself. So, I put in an order on Amazon and impatiently waited for it to arrive.
Never used a grill pan before? Here’s what you need to know.
First Impressions
The very first thing I noticed about this Dutch oven was that it was heavy. The cast-iron pot and lid weigh just under 20 pounds, which made getting the box from my mailroom up to my apartment a bit of a workout.
Once I got it into my kitchen, though, I was pretty impressed. The box itself is printed with care and cleaning instructions for the Dutch oven and details about Range Kleen’s limited lifetime warranty. As an added bonus, the box was also printed with a creamy artichoke florentine pasta recipe which looked absolutely delicious.
After I got the Dutch oven and grill lid out of the box, I gave it a quick rinse, per the care instructions, and was ready to give it a try.
By the way, these are the dos and don’t of cleaning a Dutch oven.
The Cooking Test: Dutch Oven
To get a good feel for the Dutch oven, I decided to test it out with Bettina Turner’s Winter Oven Beef Stew because it utilizes a few cooking techniques and is prepared both on the stovetop and in the oven.
The Dutch oven’s size came in handy a few times with this stew. First, the wide, flat bottom allowed me to evenly brown almost all of the beef cubes in just one batch. In my normal oven-safe pot, it would take about three or four batches to brown a pound and a half of meat, but with this Dutch oven, it only took two. This helped cut down on prep time and get the stew in the oven quicker.
Second, the pot was large enough to hold all 9 cups of this stew. That amount can fill up a pot pretty quickly. But with this Dutch oven, I was never worried about it getting too full, even when stirring in the potatoes and carrots.
Another feature I really liked was the handles. This recipe involved moving the Dutch oven between the stovetop and oven a few times which, given the oven’s 19-pound weight, can be a little intimidating. But these handles are incredibly sturdy yet roomy, letting me get a solid grip even with thick oven mitts on. And, since the grill lid’s handles line up with the oven’s, it was easy to grab both at the same time to keep the lid from sliding around.
The Cooking Test: Grill Pan
The grill pan was what I was most excited to test out. To do so, I pulled out an old favorite, Melissa Rodriguez’s Cilantro Lime Shrimp, which is usually reserved for grill-friendly weather in the summer. Because the pan was preseasoned, I didn’t go through the regular cast-iron seasoning process, though I did add more oil to the pan before adding the shrimp.
Once in the pan, the shrimp grilled up in just a few minutes and even got some nice grill marks, which is not a common sight during a Wisconsin winter! While I had no problem flipping and lifting the shrimp from the pan, I did notice that some of the bits of cilantro and minced garlic had fallen off of the shrimp and into the divots of the pan. This wasn’t a huge deal (the shrimp still had a ton of flavor to it) but it did mean I had to brush the bits to the side of the pan in between batches, or else they would have burned and stuck to the surface.
The Verdict
Taste of Home’s sea green Dutch oven is where beautiful design meets functionality. The 7-quart capacity and enameled interior make it easy to cook large meals, like a Sunday pot roast or glazed corned beef brisket, without worrying about it overflowing or staining. Also, since the Dutch oven is oven safe up to 700˚F (400˚F with the lid), it can go from the stovetop to the oven to the dinner table with ease.
For me, what really takes this Dutch oven to the next level is its grill pan lid, which makes summer-worthy grill marks achievable all year long. Say hello to barbecued burgers in February and crisp paninis, no panini maker required.
While the $90 price tag isn’t the cheapest on the market for a 7-quart Dutch oven, the addition of a grill pan lid definitely makes up for it. Not only does it save you the money of buying a separate grill pan, but it also saves space in your kitchen.
Overall, the Dutch oven with a grill lid is a two-for-one deal that can’t be passed up. Both pieces are easy to work with and will definitely become my go-to tool in the kitchen. If you want to try this Dutch oven out for yourself, you can get one shipped right to your door from Amazon.
Break In Your New Dutch Oven with One of These Recipes
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The Best Chicken & Dumplings
Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. —Erika Monroe-Williams, Scottsdale, Arizona
Grilled Chorizo and Shrimp Paella
This shrimp paella recipe is not only healthy but satisfying, too! There's vitamin C from the sweet red pepper, fiber from the rice, and the chicken sausage is a great source of lean protein. — Daniel Bartholomay, Fargo, North Dakota
In need of a new Dutch oven? Our Test Kitchen-approved Dutch oven is the perfect option.
Sicilian Steamed Leeks
I love the challenge of developing recipes for my garden leeks, a delicious underused vegetable. This Italian-flavored dish is a family favorite. —Roxanne Chan, Albany, California
Peach Crumble Dessert
Old-fashioned, delicious and easy to make describes this yummy peach crumble dessert. It's wonderful served with ice cream. —Nancy Horsburgh, Everett, Ontario
Turkey Linguine with Tomato Cream Sauce
I love an easy weeknight meal! This meal comes together quickly and uses up that half block of cream cheese that ends up in the fridge. —Amy Lents, Grand Forks, North Dakota
Spiced Apple Chili
Nothing says fall like chili and apples. I use smoked paprika to give this slightly sweet chili a smoky kick. —Joyce Moynihan, Lakeville, Minnesota
Warm & Cozy Spiced Cider
We take winter seriously in Minnesota. This comforting cider flavored with cinnamon, cloves and fruit juices helps warm and brace our spirits. —Chris Runyan, Montevideo, Minnesota
Country Pork 'n' Sauerkraut
My mother and grandmother once ran a beanery for a train crew, which inspired a lot of my cooking. I adapted this recipe from one of theirs. The secret ingredient is the applesauce. When everything is cooked up, you wouldn’t guess that it’s in there, but the taste’s just a bit sweeter. —Donna Hellendrung, Mineapolis, Minnesota
Buffalo Sloppy Joes
Lean ground turkey makes this a lighter sloppy joe than the standard ground beef version. A hefty splash of hot sauce and optional blue cheese provide an authentic Buffalo-style flavor. —Maria Regakis, Saugus, Massachusetts
Creamy Mushrooms
So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.
Summer Bounty Ratatouille
Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Dutch Oven Cheesy Bacon & Eggs
For campouts, my sister and I escape on horseback into the woods. We make bacon and eggs the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
Cabbage Sausage Supper
Everyone is surprised at how this flavorful cabbage and smoked sausage recipe calls for just a few ingredients. I usually complete my family's favorite slow cooker meal with a no-bake fruit dessert. —Ruby Williams, Bogalusa, Louisiana
Seasoned Brown Rice Pilaf
For those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine
Blackberry Dumplings
As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York
Paprika Chicken Stroganoff
Stroganoff is such a comfort food. While traditionally a beef dish, it can easily be adapted for other proteins, and it is just as delicious. With this creamy chicken stroganoff, I get to enjoy all the lovely sauciness with the benefits of the lighter white meat. —Leo Lo, Norfolk, Virginia
Coconut Lentils with Rice
Years ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
Brussels Sprouts & Kale Saute
In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
Bratwurst Soup
I came up with this recipe one day when I had some leftover bratwurst. It's been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Pink Rhubarb Punch
Rhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio
One-Pot Salsa Chicken
This skillet recipe is a colorful and healthy main dish that can be on the table in just over an hour. The subtle sweet-spicy flavor is a nice surprise. —Ann Sheehy, Lawrence, Massachusetts
Eddie's Favorite Fiesta Corn
When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
Spiced Pear Risotto
We love risotto and are always in search of fun and different ways to prepare it. I like to serve this fruity version with pork tenderloin.—Kim Berto, Port Orchard, Washington
Stovetop Tarragon Chicken
My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
Tangy Baked Seven Beans
Everyone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Shrimp Pasta Alfredo
My son loves any recipe with Alfredo sauce. When he cooked as a bachelor, shrimp pasta was one of his first recipes. Now his children ask for it. Gail Lucas, Olive Branch, Mississippi
Texas Taco Dip Platter
When I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
One-Pot Spaghetti Dinner
Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington
Fresh Cranberry Punch
One of the best things about holiday cooking is the aromas that drift through the whole house! To me, it wouldn't be Christmas without the tang of oranges, cinnamon and cloves in the air-just what you'll smell as this fresh cranberry punch is simmering. To get the brightest red color in your punch, be sure to pick out the reddest of the fresh berries as you clean them.
Short Rib Tacos
Whenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Gouda Mixed Potato Mash
Everything's better with cheese, right? This cheesy two-potato mash is no exception. If you cube the cheese, you’ll discover delicious pockets of melted cheese throughout the dish. —Shelby Goddard, Baton Rouge, Louisiana
Easy Jambalaya
I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska
Spinach and Sausage Lentil Soup
During the cooler months of the year, this soup makes regular appearances on our dinner table. It is approved by all, including my picky 6-year-old. —Kalyn Gensic, Ardmore, Oklahoma
Sensational Crabmeat Fondue
We entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida
Black Bean-Tomato Chili
My daughter Kayla saw a black bean chili while watching a cooking show and called me about it because it looked so good. We messed with our own recipe until we got this easy winner. —Lisa Belcastro, Vineyard Haven, Massachusetts
Rice with Collard Greens Relish
This is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. —Loveness Murinda, Upland, California
West African Chicken Stew
I really love African flavors, but you don't really encounter them much in the U.S. Here the combination of native African ingredients, all of which can be found in the States, transports you to a new culinary place. —Michael Cohen, Los Angeles, California
Fried Dill Pickles
You may be surprised when you see how easy it is to make a batch of Fried Dill Pickels. Don't be surprised if they get snatched up in a flash! —Eloise Maynor, Scottsboro, AL
Citrus Wassail
I found this healthy wassail recipe in a cookbook. My daughter first prepared it to go with our day-after-Thanksgiving leftovers meal, and everyone loved it! —Julie Williquette, Hartselle, Alabama
Pork & Bok Choy Udon Soup
While traveling in Thailand, my husband ate a local version of this tasty soup for only 50 cents a bowl purchased from street vendors. We have tried many versions, and this recipe comes the closest to his recollection. We double this recipe so we have lots of leftovers. —Donna Noecker, Plano, Texas
Sue’s Spicy Tomato Basil Tortellini
A friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Spring Green Risotto
Once a week, I create a new recipe for my blog, An Officer and a Vegan. I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan
Chunky Applesauce
There's just something extra special about a homemade applesauce recipe like this one. This simple dish is tart and not too sweet. It makes the perfect side, especially with pork chops or a pork roast. —Deborah Amrine, Grand Haven, Michigan
Sweet Potato & Andouille Hash
When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. —Marla Clark, Albuquerque, New Mexico
Pot of S'mores
Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Inside-Out Stuffed Cabbage
Preparing stuffed cabbage rolls can be time-consuming, but this version with butternut squash has the classic flavors —and it’s table ready in just 30 minutes. —Taste of Home Test Kitchen
Chicken and Dumplings
Perfect for chilly winter nights, this main course is speedy, low in fat and a delicious one-dish meal. —Nancy Tuck, Elk Falls, Kansas
Mashed Potatoes with Garlic-Olive Oil
Garlic mashed potatoes are high on our love list. To intensify the flavor, I combine garlic and olive oil in the food processor and drizzle it on top of the potatoes. — Emory Doty, Jasper, Georgia
One-Pot Stuffed Pepper Dinner
Thick like chili and with plenty of stuffed pepper flavor, this dish will warm you up on chilly days. —Charlotte Smith, McDonald, Pennsylvania
Mustard Brussels Sprouts
Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
Cazuela
I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Luscious Blueberry Jam
This perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet, seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
Empanada Beef Chili
While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada recipe. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada
Stout & Shiitake Pot Roast
Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
Sicilian Mac & Cheese
To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California
Veg Jambalaya
This flavorful entree uses convenient canned beans in place of the meat—and never lets you leave hungry. —Crystal Jo Bruns, Iliff, Colorado
Pineapple-Rhubarb Jam
Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
German Red Cabbage
Sunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Hamburger Casserole
This hamburger casserole recipe is such a hit it's traveled all over the country! My mother originated the recipe in Pennsylvania, I brought it to Texas when I married, I'm still making it in California, and my daughter treats her friends to this oldie in Colorado. It's hearty, yet simple to prepare. —Helen Carmichall, Santee, California
Zesty Garlic Green Beans
These green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
Favorite Corned Beef and Cabbage
It may be the most famous dish to eat on St. Patrick's Day, but this Irish-American corned beef recipe is a favorite at our table all year long. This is how to make corned beef and cabbage. —Evelyn Kenney, Trenton, New Jersey
Land of Enchantment Posole
My family named this spicy soup after our state moniker, “New Mexico, Land of Enchantment.” We usually make it around Christmas when we have lots of family over…and we never have leftovers. —Suzanne Caldwell Artesia, New Mexico
Lone Star Pot Roast
Pot roast becomes especially delicious with the addition of chopped green chilies and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
Steamed Kale
You'll find a wonderful accompaniment to most any entree in this good-for-you Steamed Kale recipe, which is packed with vitamins. I use garlic, red pepper and balsamic vinegar to keep my family coming back for more! —Mary Bilyeu, Ann Arbor, Michigan
Hearty Quinoa & Corn Chowder
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky
Fire-Roasted Ziti with Sausage
We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It's an easy recipe to switch up—use whatever noodles and spaghetti sauce are in your pantry. —Jean Komlos, Plymouth, Michigan
Hot Spiced Cider
Next time you're entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day. —Kim Wallace, Dennison, Ohio
Artichoke Florentine Pasta
Pasta loaded with artichokes and creamy cheese is everything a Sunday dinner should be: rich, tasty and memorable. Add cooked chicken, shrimp or crab if you like. —Nancy Beckman, Helena, Montana
Butternut Squash Butter
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. —Wanda Richardson, Somers, Montana
Kumquat Marmalade
I didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
New England Bean & Bog Cassoulet
When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut
Campfire Peach Cobbler
This dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Bloody Mary Soup with Beans
I love a good Bloody Mary, which inspired this recipe. The soup packs a spicy punch, and it'll warm you right up on a chilly day. —Amber Massey, Argyle, Texas
Turkey & Vegetable Pasta
This recipe freezes beautifully and is a wonderful way to use up leftover holiday turkey and vegetables. —Veronica McCann, Columbus, Ohio
Garlic-Sesame Green Beans
Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Makeover Creamed Corn
This healthy creamed corn has all the rich feel and flavor of the original, but only about half the calories and about a third of the saturated fat. —Trisha Kruse, Eagle, Idaho
Hearty Pumpkin Chili with Polenta
Feel free to make this healthy chili a day ahead. It reheats nicely, and the polenta stays good for a few days in an airtight container in the fridge.—Wendy Rusch, Trego, Wisconsin
Creole Jambalaya
Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
Spaghetti with Sausage and Peppers
Smoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. —Ginger Harrell, El Dorado, Arkansas
Strawberry Basil Jam
I make this recipe with fresh-picked strawberries and fresh basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Beef Burgundy Over Noodles
I got this delightful beef burgundy from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this beef burgundy recipe. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
Hungarian Short Ribs
This is a special meal in our house—as soon as I get ribs, I know which dish my family will ask me to make. My husband and I have three children, so I've learned to be a versatile cook! —Joanne ShewChuk, St. Benedict, Saskatchewan
Rigatoni with Sausage & Peas
With a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Firehouse Chili
As one of the cooks at the firehouse, I used to prepare meals for 10 men. This chili recipe was among their favorites. —Richard Clements, San Dimas, California
Quick Sausage Tortellini Soup
I love that this soup is easy to make and uses common ingredients found in the pantry. You can use other types of sausage or pasta if desired. —Annalise Lau, Newberg, Oregon
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Caroline Stanko