Jambalaya Cast Iron
Jambalaya Cast Iron
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Recipe calls for cast-iron dutch oven, can I use regular pot instead?
I'm going to try the Andouille & Chicken Jambalaya recipe from Emeril, but the recipe says to use a cast-iron dutch oven, which I do not own.
I know that a regular dutch oven (nonstick or the like) CAN be used, but I want to know what the difference is going to be. Will it affect the flavor, the way it cooks, the length of cooking time...what's the difference?
Thanks in advance!
cast iron pots hold the heat and distribute it evenly and prevent burning and allow for cooking over lower heat.
I would say that yes, you can use what ever pot you have but the cast iron dutch oven would work better as you wouldn't have to watch it so close and the pot won't have hot spots.
Many folks have cast aluminum dutch ovens and those work well too, same thing, fewer hot spots, needs lower temp to cook, etc.
What ever pot you use wouldn't have anything to do with flavor but might affect the cooking time and the way it cooks.
