Braising

• Braising takes advantage of French ovens' heat retention and uniform heat distribution. Just like a regular oven, heat stays within the confines of the French oven, so moisture doesn't escape. But, unlike a regular oven, moisture condenses on the underside of the lid and drips back down on the meat as it braises. French ovens are made of heavy-gauge metal so you can sear in them before you braise and make a reduction or pan sauce in them after. To braise in a French oven, start by searing the meat in a few tablespoons of fat or oil on the stove using medium-high heat. Add any vegetables and enough liquid to nearly cover. Set the heat to medium-low, cover and braise until tender, usually two to three hours. Set the meat aside and simmer the pan juices until reduced to a glaze. Coat the meat in the sauce and serve.

Deep Frying

• Deep-frying requires even heat distribution and retention for consistent results, and cast-iron French ovens handle it more safely and effectively than most regular pans. Hot oil itself isn't dangerous, but poor equipment or poor technique when working with hot oil is. The heaviness of French ovens ensures they stay in place on the stove, and the density of cast-iron means even heating without the temperature fluctuation from weak spots, a common problem with single-ply metal pans. Fill your French oven at least 3 inches deep with frying oil, but not more than halfway, to deep fry in it. Set the heat on the stove burner to medium and check the temperature of the frying oil using an instant-read thermometer or a deep-fry thermometer. Adjust the burner so the oil stays at 375 degrees Fahrenheit, and lower the food in it using a slotted spoon or a deep-frying basket. Fry the food until cooked through, then transfer it to paper towels to drain.

Shallow Frying and Searing

• You can sear and shallow fry in a French oven just as easily as you can deep fry in it. You should sear meat in your French oven before you braise it to create a golden brown exterior, which doesn't occur in a moist environment. You can also shallow fry, or fry food using 1/4 to 1/2 inch of oil. To shallow fry, add oil to the French oven and set the heat to medium. Wait about three to four minutes for the oil to heat and fry the food. To sear in a French oven, add a scant amount of oil, set the heat to medium high and cook the meat on both sides until golden brown.

Incubating Yogurt

• You have to keep milk between 105 and 112 F for four to six hours to incubate the cultures and create yogurt; too high of a temperature and the culture dies, too little of a temperature and the milk curdles and doesn't incubate. This is where the French oven proves its usefulness off the heat. Start by heating half a gallon of milk in a sanitized French oven to just below boiling, then let it cool to 110 F. Mix about a cup of the warm milk with 1/2 cup of commercial yogurt and return it to the French oven. Cover the French oven in a couple of kitchen towels. Place the lid on it and stick it in the oven. Turn the oven light on -- which is often enough to get the temperature to 105 F -- and let the cultures incubate for four to six hours, or until the milk sets into yogurt. You can also set the oven to Warm and keep the door cracked a few inches with a folded kitchen towel to keep the temperature in the incubation range.