• Heat the Dutch oven over medium-high heat with a small amount of oil.

• Sear the meat or vegetables on all sides until browned. This step develops rich flavor.

• Add liquids (e.g., broth, wine, or water) to cover about one-third to half of the ingredients.

• Bring the liquid to a gentle simmer, then cover the Dutch oven with its lid.

• Transfer the Dutch oven to a preheated oven or reduce the stove heat to low.

• Cook slowly over low heat, allowing the food to tenderize and absorb the flavors.

• Once the food is fork-tender, remove the Dutch oven from the heat.

• Let it rest for a few minutes before serving, allowing the flavors to meld.

• Step 1: Allow the Dutch oven to cool completely before cleaning.

• Step 2: Rinse with warm water to remove residue. Avoid soaking for prolonged periods to protect the seasoning.

• Step 3: For stuck-on food, use a brush or scraper specifically designed for cast iron. Avoid harsh detergents.

• Step 4: Dry thoroughly with a towel and apply a thin layer of oil to the surface to maintain the seasoning.