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We, too, use our dutch oven almost every day. It cleans up so easily, that it's the go-to for most things.

Recently, this moroccan chickpea stew was a huge success: http://www.pithyandcleaver.com/?p=777

This indian-style mustard greens/spinach dish was also made in the dutch oven: http://www.pithyandcleaver.com/?p=156

I also use it to make chili, beans, and pasta sauce...Anything slow-cooking that benefits from steady, low heat.

If there is one indispensable thing in my kitchen, it's my Dutch oven. I use it almost every day, and while I'm not 100% vegetarian, about 80% of what I cook is meatless. The Dutch oven is such a great multi-purpose tool; the other night I used it to make pasta, some days I use it to make soup, beans, sauteed vegetables, etc., and other times to make no-knead bread.

I've even got photographic evidence; you'll see the ubiquitous red handles all over my cooking blog: http://www.sustainablediet.blogspot.com

I use it so much that I'm considering getting a second one in a smaller size (I have a 5 quart now; I'd like to add a 3 or 3.5-quart to my collection).

Get one! :) And check out Mark Bittman's book How to Cook Everything Vegetarian for more veggie ideas.

I have a Lodge enameled dutch oven that I only use for vegetarian recipes. It's really easy to clean and convenient since it doesn't require seasoning. I usually use it to cook veggies that can take awhile (like eggplant) in some oil and then add a sauce. It's great for making risotto as well. I've been meaning to try the no-knead bread recipe too, but haven't done that yet.

they're great for beans. i use them most though for soups and stews. i once made a great roasted tomato sauce in a dutch oven too.

Wow. I think you're asking the wrong question here. :)

I have a Lodge cast iron enameled dutch oven - it is nowhere near as expensive as Le Creuset and is high-quality and beautiful with a great warranty. I love it and use it all the time.

I bought it for the no-knead bread but honestly have not even tried the recipe yet. I pull it out all the time for soups and stews, though, and definitely for pasta dishes that begin with caramelizing onions or garlic.

Get one; an affordable one. You will find yourself using it constantly. You do NOT need Le Creuset.

beans, curries, soups, I even covert my 9 quart into a large steamer and have put cork casters on my steam basket so it doesn't mess up the enamel

you name it

Dutch ovens are perfect for making Indian curries, biryani, and tagines, most of which either are vegetarian or can easily be made so.

There are some really delicious sounding suggestions going on here, but I don't know how to make any of them! Could a few more people post their veggie curry, biryani, tagine, bean, soup, and stew recipes for the recipe challenged?

Anything slow cooked or braised - any soup or stew - will work in a dutch oven. It is deifnitely not a carnivore-only appliance. It is great for carmelizing just onions (or onions/carrots/celery known as mirepoix, or onions/celery/pepper known as sofrito) and making a deeply flavored base for soup and stew without relying on meat for flavor. If I were you, I would give any slow-cooked (vegetarian) recipe that appeals to you a try on www.epicurious.com (that is rated 3.5 forks or higher).
If you want a specific recommendation, I have made this recipe in my dutch oven and LOVED it: http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Stew-351254

Also, while I agree that one doesn't need Le Creseut or Staub enameled cast iron dutch oven, not all enameled cast iron is made nearly as well as these brands. There is a reason why they are expensive. I got a Mario Batali enameled cast iron pot as a gift and the handle got a huge chip on only its second use, and has continued to chip. That is just not acceptable to me. I have seen the same thing with Martha Stewart enameled cast iron pieces* at friend's houses. Why buy something only to have to replace it when a decent one will last for decades? Anyway, I understand not everyone is able or willing to spend $200 on a dutch oven, and I would strongly recommend Lodge as a cheaper option. Their products are made well - their skillets live on the top of my stove.

*or any enameled cast iron made in China.

Does anyone know how to get rid of the brown stain on the bottom of the dutch oven?

A great investment - especially if you plan to make the bread, which we do regularly, but i also use it to make risotto, barley risotto, soups and stews. It has the added benefit of being really easy to clean too. My only complaint is how heavy the pot it - i guess i can get a work out while i'm cooking!!

http://theripetomato.wordpress.com/category/vegetarian-or-easily-made-that-way/

I love this recipe for braised Spring vegetables:
http://www.epicurious.com/recipes/food/views/Braised-Spring-Legumes-101336

Beans, of course, are a natural for Dutch oven cooking. Just follow any recipe for dried beans (Joy of Cooking has them in spades), and you're good to go.

Lentils, soups, stews, pasta, rice, anything and everything that needs slow cooking can be made in a good Dutch oven. (Oh yeah, and there's that bread recipe, too.) It's a wonderful investment!

PS - You can make many breads in that Dutch oven, not just the one!

http://www.abreadaday.com

I got a Lodge dutch oven and after about a month (and a high temp chicken roasting) a piece of the enamel on the lid chipped off. But Lodge replaced it for free (even the to and from shipping) so if the replacement holds up it is true you don't need a LC (but I eventually will want one!)

Curried squash.

I've used both Bon Ami and a paste of baking soda/water to scrub the stains out of my enamel cast iron pots with mild success. Boiling the baking soda (in additional water so it's a more of a solution) for a few minutes helped before scrubbing as well. However, it will never return to its original color... take it as a fond memory of some tasty dishes you've cooked!

Delecson, if you're talking the bottom of the dutch oven (as in not the cooking surface), the brown stain is probably burned residue of oils from your cook surface. It comes off with a 15 minute soak in hot water, and a scrubby sponge and a baking soda paste or a brillo pad. You'll need a little elbow grease to get it off, but it should work. I would start with the less abrasive scrubby sponge and work your way up, though.

I've found that a La Cloche (Stone or Clay baking pot) does a much better job than the enameled cast iron pots when it comes to getting that perfect crust with the No-Knead Bread.

That said, I use my cast iron all the time and consider it a great investment - but if you're only wanting it for the bread, a la cloche might be a more cost effective investment.

Del
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