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Dutch Oven Cooking

  • - Per Seat
Ages 18 and Older
Menu: Braised Chicken Thighs with Chard and Mustard - Beef en Cocotte with Creamy Mushroom Barley and Salsa Verde - Braised Collard Greens

Class Description: Take your cooking to new depths—of flavor. We’ll show you how to get the most out of your Dutch oven, from braising proteins and vegetables to creating slow-cooked, one-pot suppers.

Class recipes used with permission from One-Pan Wonders: Fuss-Free Meals for Your Sheet Pan, Dutch Oven, Skillet, Roasting Pan, Casserole, and Slow Cooker by the Editors at America's Test Kitchen.
Published by America's Test Kitchen.

What To Expect: Great cooking isn't about recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.

Times and Locations:Dutch Oven Cooking