A doufeu is a baking or roasting vessel with a concave lid. The shape of the lid allows the cook to place ice on the top of the vessel, cooling the steam inside and condensing it to drip back down on the food being cooked. The term doufeu is derived from the French language meaning gentle heat. Items in a doufeu are generally cooked slowly which, combined with the marinating effect of the condensation, results in moist and flavorful dishes.

History

Cast Iron dutch ovens gained popularity in the 1600's and were designed to be placed directly onto a heat source such as burning wood or embers. Chefs would pile embers on top of the cooking vessel in order to surround the food with heat - thus, creating an 'oven'. This method ensured greater and more evenly distributed heat for what is today considered the slow cooking process. However, the heat generated through this process also causes evaporation, resulting in a loss of liquid in the food and the threat of scorching. Water is typically added in order to ensure proper moisture, but this water literally 'waters down' the natural juices from the food.

Originally introduced in 1934 by Cousances / Le Creuset, the doufeu is a cooking vessel featuring a recessed lid designed to hold ice rather than embers. As moisture begins to evaporate during the cooking process, the cooler ice-filled lid causes moisture inside the vessel to condense. Specially designed dimples on the flat interior of the lid direct the liquid back down onto the food. This self-basting effect ensures food remains moist, nutrients are not lost, and flavors intensify, and minimizes the need to add water to food during the cooking process. The doufeu will also function with water in the lid rather than ice - as long as the water remains below the boiling point it will be cooler than evaporating moisture inside the doufeu and will thus ensure condensation continues.