[JustPJ]

Oh my no. The cast iron dutch oven is a highly versitile tool. since it is cast iron you can bake in it. I have used mine for pot roasts, chicken. You can also make desserts in it as well.

I would reccomend The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen Written By: Sharon Kramis & Julie Kramis Hearne that i recently reviewed for Cheftalk.com. Another suprisingly good cast iron book I have used in the past is The Scout's Outdoor Cookbook written by Christine and Tim Conners. This book is written for boyscouts and scout masters who use cast iron almost exclusively.

Hope this is somewhat helpful to you and be sure to check out the book review section of Cheftalk too.

Pam

[eeediot]

BDL,

How can you tell what the thickness of the conductive layer is? Do all brands disclose this? I was recently shopping around for a multiclad fry pan and just went with the heaviest and most comfortable figuring it's got the most aluminum. Wish I couldv'e known the thickness. And FWIW Tramontina makes alot of good quality triply pans for cheaper than anyone else, as well as some good enamel coated dutch oven for around same $ or less than Lodge. See Walmart's website.

[KYHeirloomer]

>Frying. Beyond that, sure, the big ones aren't good for a lot.<

I beg to differ, Chris. If it's a real Dutch oven, that is, one with three legs and a recessed lid, than it's the most versatile cooking tool there is. There is no common cooking technique that can't be done in it.

Not saying it's the best for all purposes. But you can sear, pan fry, deep fry, braise, dry roast, and bake in a Dutch oven. You can simmer and poach and boil. You can..... well, you get the idea.

If it's not a true Dutch oven, then it's slightly less versatile because baking in a kettle can be awkward. But all the other techniques are doable.

[eeediot]

KY,

I would imagine that CHris wasn't trying to suggest that a Dutch oven would be incapable of doing those things but just that there's a pan or material out there that can do all those things better or easier. For instance, to properly saute, it's really best to have something slightly lighter with an extended handle - like a multiclad fry-pan. Again, the Dutch oven is capable of doing this but it's not ideal. I think you're approaching it as if you were on a desert island and could only have one pot/pan. If so, i would agree with you.

P.S. I realized I addressed you as KY to abbreviate. If u prefer I don't use those particular letters, no problem.

[boar_d_laze]

Originally Posted by eeediot

BDL,

How can you tell what the thickness of the conductive layer is?

Research.

Do all brands disclose this?

Don't know about all, but many do.

I was recently shopping around for a multiclad fry pan and just went with the heaviest and most comfortable figuring it's got the most aluminum.

Makes sense to me.

Wish I couldv'e known the thickness.

You got there intuitively.

And FWIW Tramontina makes alot of good quality triply pans for cheaper than anyone else

Whatever works. I don't really know Tramontina, they may well be "best for the money." Hard to compare prices though when so many things are on sale.

It's sort of important to know the type and guage of the stainless interior (and exterior if that's stainless). Not that you need to worry. National brands are fine.

But FYI, you're looking for an 18/8 or 18/10 interior -- that means it won't scratch too easily. An 18/0 or 18/2 exterior will work well for induction -- but will scratch. It's important to know because: It's a good rule to avoid any product which uses the term "surgical stainless steel" in its ad copy. Although it sounds meaningful, it's really an oblique measure to the amount of chrome in the mix which in turn relates to the steel's rust resistance. Rust proof ism't an issue in modern stainless cookware any more. They're trying to hose you. You see this particularly in "waterless" cookware and other "health" cookware. By and large the cookware is light guage stainless -- of lesser quality than you'd get with Farberware or Revereware. And by and large, the health or healthier claims are fake.

The core of my set is old Calphalon (original) anodized aluminum. If and when it ever wears out enough to need replacement, I'm thinking Vollrath. I doubt it's any better than Tramontina or other competitive multi-plys, but its got a great look. Industrial ugly with gator grip handles. Who could resist?

[Tramontina also has] some good enamel coated dutch oven for around same $ or less than Lodge. See Walmart's website.

Again: whatever works. Actually, I think I first saw the Lodge enamel-over at Wal-Mart.

BDL

[KYHeirloomer]

>P.S. I realized I addressed you as KY to abbreviate. If u prefer I don't use those particular letters, no problem.<

I'm easy, eediot. Y'all can call me anything 'cept late for supper.

[glotjoe]

What brands are best that are in stores now? All I see are Le Creuset, Cuisinart and some others. Is Le Creuset that much better than other brands in stores?

[JustPJ]

Lodge is the company that I have bought from before. You get a bit more bang for the buck with them i think , but go to Amazon.com on the link from the forum and search for cast iron and you will get a bunch of different makers.