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This is the best dutch oven, you can get A little less money, in some cases, based on size and type. Much nicer finishes. Most of all this thing cooks like no other. The thicker overall construction lends to perfectly even temperatures, and, they will keep heat longer. Everything from chili verde to beef bourgonion to classic short ribs to jambalya to plain old white rice, cooked in the...” --justmeandher
100% Positive Reviews
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Some years back, my husband gave me my dream pot, le Creuset.
A 5 1/2 Quart Round French Oven in Dune.
I carefully read the enclosed information; cleaned the pot and it went into to service. After the first month or so, I could not get the bottom completely clean, not all foods were releasing. I sent the pot back to the manufacturer and they gladly replaced it, with no postage...” --kaneohegirlinaz
100% Positive Reviews
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I bought the Lodge 3-quart dutch oven about a week ago and have used it twice now for baking sourdough bread (soon I'll try short ribs). So far, it's great. Easy to clean, cooks evenly, feels sturdy. Unlike the 3-quart Le Creuset dutch oven, the Lodge dutch oven is significantly more economical for those who aren't quite ready to take a $100+ plunge into this kind of...” --Cristina7
100% Positive Reviews
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We've finally broken out our Mario Batali 4-Quart Essential Pot! We made a standard pot roast ( a Tyler Florence recipe), and it turned out completely delicious. Only thing is the 4-Quart size is a little small when it comes to following recipes from the Food Network, as those call for a bigger pot to hold all of the liquid those call for. Very heavy, but also beautiful. Easy to clean, seems...” --rachadunn
100% Positive Reviews
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In the 30+ years I've been cooking with dutch ovens, I've used everything from coat hangers and pliers to cheap garden gloves to lift the lid off of a dutch oven, usually with a dozen or more hot briquettes uncomfortably close to my knuckles. My results were not great. Dropped the lid into the dirt many times. Frequently dropped hot briquettes into my dinner.
Then I bought one of...” --BHToad
100% Positive Reviews
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This dutch oven has a lot of great uses. It can be used for soups, browning, stir frying, braising, baking, and even deep frying. This is not a traditional camping dutch oven that is designed to hold charcoal on its lid. Rather, it is more of a cast iron crockpot or soup pot. Its heavy cast iron design retains heat extremely well. The handle does lay flat so that it can be popped into...” --BenRias
100% Positive Reviews
Winner of the 2003 Gourmet Cookware Award, Staub Mussel Pots are models of service and preparation. A stainless steel strainer separates the mussels from the sauce, making flavorful juices available for dipping from the first bite to the last.The two-quart pot comes in a version without a knob, so the lid can be used upside-down to hold empty shells.
This eye-catching pot is designed for France's tradional fish stew, as well as seafood chowders and other popular one-pot meals. Ultramarine in color and topped with a fish knob our Bouillabaisse pot is an instant favorite among sea loving chefs.
This piece adds a celebratory flair to your favorite slow cooked recipes. The 5 3/4 quart size is ideal for any poultry, designed to concentrate the meat's flavorful juices. Comes with coq au vin recipes from some of America's best Chefs.
Cook on the stovetop then move food into the oven using this 9-quart round French oven. Secure lid seals in all the moisture and flavor. Cast iron enameled French oven retains heat well and is beautiful enough to bring right to the table as you serve. Features sturdy, cast handles on sides so you can lift and carry with ease. Ideal for cooking and re-heating risotto, soups, stew, chowders and...
