Why Is it Called a “Dutch Oven” Anyway? — Food History

February 19, 2018

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http://www.thekitchn.com/feedburnermain

The kinds of long-cooked stews and deep, rich dishes most people make in their Dutch ovens are hardly the type of foods most associated with the Netherlands. Nor is Le Creuset, the company best known for making the heavy, thick-walled pots, located in France. Yet, even as the tight-lidded, versatile, and iconic vessel is used to make everything from Mexican mole to no-knead bread, we call it “Dutch.” (Also, it isn’t anything like what we would consider an oven these days.)

So, how did the often-colorful, much-coveted pot end up being called a “Dutch oven?”

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