Enamel Coated Dutch/French Ovens - Page 2

Thank you for the info.

I returned my LC 3.5 braiser and exchanged it for a 5.5 round French oven.  Now I can make soups, curries, etc.  A new concern now.  Sometimes I am going to want to puree soup and I am not going to puree it with my immersion blender in the LC.  I do not have a blender.  Do you think pouring some of the soup from the LC when it cools a bit into a large mason jar and then using immersion blender in the jar is something that would work, or perhaps I will have to get a large bowl and put the soup into that and blend with immersion  blender?  

If you want to simmer on an electric stove top , here's a little trick. Buy 2 med size angle irons in Home depot  or take 4 pieces aluminum foil and roll into balls/ Flatten the balls and place on burner then put the pot you are going to cook on top  or put on top of anle irons on top of burner.

 This raises the pot away from the source of heat and allows air to be between pot and burner, thereby you are adjusting heat by distance away from burner. Lets you set and heat even below lowest setting.

chefedb, will this work with the glass top electric range?  I've done something like this with my old stove with the coil elements...

Sure will work. and if gas stove take 3 other burners and place on top of the one you are going to cook on.   If you are going to do it all th time, , either cuta brick into 4 equal slices or find 4 rocks about same size and use them.

I found a way, finally, to get my LC dutch oven really clean.  So many times schmutz gets stuck on the bottom,  a film like of I guess food, but to the point where I can't it off no matter what I do.  I forget how or who told me about this one, I take my glass top range cleaning cream, whatsit ? Cerama bryte ? and a scotchbrite non-scratch pad and go to town on that baby.  Presto, chango, and bob's your uncle!!

I was in Target last night picking up some drugs. I had to wait because the 'script wasn't called in. I did some general "shopping". They have the enameled Lodge Dutch ovens for <$50. The 6qt. size.  They've got the regular cast 5qt. size for <$35. Nice enough prices I'm thinking. 

TJMaxx sometimes has LC at good prices. Also, around Christmas, LC has sales of seconds at their outlet stores (when I have made the purchase by mail, I asked the clerk to check pieces for imperfections and, as a result, received items whose flaws were imperceptible). It might be worth checking out when you want to buy more. I have several LC pieces I picked up here and there and, aside from some discoloration of the enamel due to cooking with red wine, have never had any trouble with them. Several pieces are over 20 years old and I use them a lot. One disadvantage, as Kaneohegirlinaz pointed out, is that they are heavy even before you put anything in them. I have no other complaints.

Costco carries a 6.5 qt. enameled dutch oven for about $70. Made in France and looks terrific. About the same price as Lodge, but

could be better quality--I am tempted to buy it

The issue isn't with your Le Crueset pot, it is with the inability of your range to give you the proper heat control you need.  No matter which brand you buy, unless you have proper heat control, the result will be the same.

I am answering my own question here.  I picked up a 4.5 qt All-Clad stainless stock pot and have used it for soup and use my Kitchen Aid immersion blender in it carefully.  Made butternut squash soup and just loved using this pot.  Have decided now to use this stainless pot for soups that I will puree and then when I actually get around to using the Le Creuset 5.5 qt  French oven I will use it for for chili, soups that do not need to be blended, and for braising.  I know that once I actually cook in the Le Creuset it I will enjoy this.