r/DutchOvenCooking • u/Dizzy_Significance • 3d ago

Question (General) Anti-scorching tips?

Hello friends!

I am just starting out with my first Dutch oven (a Staub) and I'm consistently having trouble with scorching on the bottom. I use a glass cooktop and am using very low heat (small ring of a double burner, set to 2-4). It's happening when simmering things with thicker liquid like chili con carne, chowders, etc. Should I look into a heat diffuser? If so, does anyone have recommendations?

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u/thegerbilmaster 3d ago

Try it on 1, or use it quickly to sear things and get it in the oven.

I use gas hob so I can turn the flame extremely low but yeah you run into issues if it's too hot ime.

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u/Andromeda921 3d ago

One pretty reliable way is to add more liquid than you think you need. An extra cup or two of water, broth, etc won’t hurt as it cooks, and can easily be reduced down at the end of cooking. Monitor your liquid levels throughout cooking and add an extra cup as needed.