Missing your beloved Magnalite but stuck scouring second-hand stores? Well, fret no more! Magnaware is here to reignite your love for cast aluminum cooking.
Magnaware: The Lightweight Champion
Imagine a 14-quart Dutch oven that feels light as a feather, heats up lightning fast, and distributes heat so evenly your dishes will sing. Magnaware’s aluminum construction makes this a reality. Say goodbye to hot spots and uneven cooking – Magnaware ensures every bite is pure, mouthwatering perfection.
Effortless Cooking, Impressive Results
Unlike its heavy cast iron cousin, Magnaware won’t leave you feeling like you just wrestled a bear. This Dutch oven is crafted for effortless cooking, yet boasts professional-grade quality and oven safety up to 450°F.
Unmatched Performance, Unmatched Convenience
This isn’t your average Dutch oven. Magnaware’s oval design combined with its superior aluminum construction delivers unmatched heat distribution and retention. The result? Perfectly cooked, beautifully browned dishes that will have everyone raving.
Lightweight, Rustproof, Easy-Care
Forget the days of battling heavy cookware. Magnaware’s Dutch oven is featherweight compared to cast iron, making it a breeze to maneuver. Plus, it requires no seasoning and is completely rustproof, saving you time and frustration.
Heirloom Quality for Generations
This isn’t just a Dutch oven, it’s an investment. Magnaware’s cast aluminum construction is built to last, ensuring this pot becomes a cherished heirloom that can be passed down for generations.
SHOP THE MAGNAWARE DUTCH OVEN HERE – Use code: 10BoredMom and get 10% Off thru July 31, 2024
I made this delicious French Inspired Vegetarian Stew in my Magnaware Dutch Oven and it got rave reviews.
French Inspired Vegetable Stew Recipe
- 1 medium yellow onion, rough chop
- 3 Tablespoons minced garlic
- 2 Tablespoon tomato paste
- 3 -4 cups water (or broth)
- 2– [ 14.5 oz. can ] petite diced tomatoes
- 1 butternut squash, peeled and diced (about 2 cups)
- 2 tablespoons avocado oil or other heat safe oil
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- 1 ½ teaspoons dried crushed thyme leaves *
- 1 tablespoon fresh sage (use 1 teaspoon if dried)
- ½ teaspoon dried oregano
- 1 cup dry white wine (optional)
- 3 bay leaves
- 1 teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 2 lbs. baby potatoes scrubbed, unpeeled, sliced into wedges *
- 3 carrots, chunked
- 2 celery ribs, chunked
- 16 oz. mushrooms
Optional Toppings:
- Freshly chopped parsley, thyme
- Dried red pepper flakes
- EVOO
- Flake Salt
INSTRUCTIONS
- Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.
- In your large oven-safe Magnaware Dutch oven/pot, add the onion, sauté in oil over medium-high heat for 4 minutes until the onions start to soften. (If needed to prevent sticking, add a splash of vegetable broth or water).
- Add the minced garlic, celery and mushrooms. Sauté for several minutes stirring constantly. Add in carrots, Then add in the white wine, stirring constantly to allow the alcohol to evaporate for about one minute. Note: All the liquid will not evaporate.
- Then add the vegetable broth, water, petite diced tomatoes, tomatoe paste and the Spice/Herb mix, whisk well to combine all the ingredients, then stir in the baking soda and allow the mixture to thicken. Simmer for 2 minutes, then remove from the stove.
- Finally add the potatoes, carrots, butternut squash, mix well to coat everything. Sprinkle the top lightly with some additional sea salt and black pepper. Cover with a tight-fitting lid, simmer on low for 35 minutes.
- After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 minutes or until the potatoes, squash and carrots are perfectly tender.
- Allow the heat to escape for approx. 10 minutes. Discard the bay leaves.
- Sprinkle individual portions with some freshly chopped parsley and red pepper flakes. * I also like to drizzle high quality EVOO on top with a little extra flake salt!
