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in the market for an enameled cast-iron dutch oven - need help!

post #1 of 36
1/7/12 at 1:34pm
Thread Starter 

the beautiful and evidently understanding mrs. tas has provided the clearance for an enamled cast-iron dutch oven, so i need help in choosing one!

 

note - i would love to get a le creuset, staub or batali, but they are simply out of my budget and price range, plus, my wonderful but frugal wife would never see any justification i spending so much for home cooking, when there are "cheaper" (i hate that word) alternatives. therefore, my goal is to try to get the best enameled cast-iron dutch oven that i can get, given the parameters that i have.

 

at first, i was all for the tramontina:

 

http://www.walmart.com/ip/Tramontina-6.5-Quart-Cast-Iron-Dutch-Oven/11989387

 

and am still leaning strongly toward it. it has a higher capacity than the lodge, and is slightly heavier which to me means that the heat retention would be better - but reading the reviews on wal-mart's and amazon's websites , there were some issues, including:

 

1.arriving to the store with chipped enamel, or chipped enamel after use
2.sloping sides making it awkward to cook in
3.handle not standing up to higher heat
4."rim" around lid and bottom is bare metal - subject to rust

 

so i decided to take a closer look at the lodge:

 

http://www.walmart.com/ip/Lodge-Color-Enamel-and-Cast-Iron-6-qt.-Dutch-Oven-Red/5716695

 

it's a half-quart smaller, but still the same size as the non-enameled dutch oven i use, so i am not concerned about this. dave has been very impressed with his over the years that he has had it, and that is a huge point in lodge's favour from where i stand - however, the reviews on wal-mart's and amazon's websites noted a few issues here, as well (most were similar), including:

 

1.arriving to the store with chipped enamel, or chipped enamel after use
2.rounded bottom making it awkward to cook in
3.knob on lid not standing up to higher heat
4.lid not sealing well due to a design/manufacturing flaw that progressively gets worse

 

to complicate the matter, i came across this, which quickly became a viable alternative - from the gourmet collection at sam's club:

 

http://www.samsclub.com/sams/shop/product.jsp?productId=prod4370246

 

it's a little less expensive, which makes mrs tas happy, and seems comparable to the others. another point in its favour is the stainless steel knob, which wouldn't need replacing - but there's only one review, so i haven't got much to go on.

 

with my budget, and for my situation, these seem to be the best choices that i have, and i will get one of them, but i am unsure which would be the best choice. one good thing is that all three tout a lifetime warranty, so i figure i can't go too wrong, whichever i choose. normally, i would choose the one made in the USA, but all of these are made in china.

 

i'd appreciate any experiences, thoughts - thanks in advance -

 

ron


Edited by tasunkawitko - 1/7/12 at 2:00pm
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post #2 of 36
1/7/12 at 1:37pm

I dont know about any of these, but what I do know is le creuset is the way to go.  Although they're extremely expensive, you can find deals - and really really good deals - on Ebay and Craigslist.  I found a couple of 6 qt Dutch ovens for %50 less than list price. 

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post #3 of 36
1/7/12 at 6:04pm
Thread Starter 

thanks for the tip mrmexico -

 

a friend on another forum lives near a le creuset outlet store, and mentioned that ragingly-good details are sometimes available on "factory seconds," which are just fine for home use, but not quite fine enough for "top-shelf" status. this is a possible option, depending on the deal that he can find.....

 

and to add a little bit of mud to the mix, here's this:

 
 
this one looks like it might be the best choice of all the "budget" models, but at 70$, it is pretty much at the limit of what i will be able to spend.

Edited by tasunkawitko - 1/7/12 at 6:21pm
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post #4 of 36
1/7/12 at 9:19pm
Thread Starter 

the more reading and comparing i do, the more i feel that the tramontina is probably going to be "the one," unless a really, really good deal can be found in the possibility mentioned above.

 

definitely nothing wromg with the lodge, but the extra half-quart of capacity of the tramontina would be helpful, cooking for 6 people, usually.

 
the sam's club one looks great - it's the least expensive and has a good design (even has a stainless steel knob). but with only one review, i know nothing about it and it's apparent good looks might be too good to be true. i wish i knew more about this one, as it seems to correct some of the design flaws mentioned in reviews of the others - if the enamel is good quality and the weight robust, i might go with it, but i can't seem to find that information.
 
the better homes and gardens one also looks really good, but evidently the 70% price tag is too high for mrs. tas, and i don't know enough about it to make a case for the increase in cost. plus, it's 6-quart, versus the tramontina's 6.5 quarts.
 
i had heard some very high praise for an enameled cast iron dutch oven from costco (made by kirkland, i believe - not sure of the cost), but they seem to be discontinued and unvailable, now.
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post #5 of 36
1/7/12 at 9:39pm

As a food writer you qualify for Sur La Table's professional, 15% discount.  And if I'm not mistaken SLT is currently holding a 20% off sale on Le Creuset.  I'm not sure how the discount works online, but am sure you can clear it up with a phone call.

 

We have a low sided LC brasier, also a rondeau and an oval casserole, and like them.  Cookware as it should be, with a lifetime guarantee.  What can you say?  Whether or not they're worth the price compared to less expensive enamel-over cast cookware is an open question which is probably more about aesthetics and values than performance.  At any rate, I can't answer it for you.

 

BDL

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post #6 of 36
1/7/12 at 9:57pm
Thread Starter 

BLD - i just took a quick look and those things are absolutely beautiful.

 

http://www.surlatable.com/product/PRO-700021/Sur-La-Table-Bordeaux-Round-French-Ovens

 

they also seem to address a few issues mentioned above. it's at the very far edge of my budget for a 7-quart one, even if the discounts can be stacked, but it certainly won't hurt to find out.

 

i'll definitely get in touch monday and see what can be done. i'm not sure if occasional writing for the hometown weekly newspaper and tutorials on foreign food on my web forum will qualify, but i have done some reviews and would love to find out.

 

thank you for the suggestion.


Edited by tasunkawitko - 1/7/12 at 10:09pm
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post #7 of 36
1/8/12 at 3:38am

I have seen a number of them in consignment shops here in Florida.

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post #8 of 36
1/8/12 at 5:16am

Tas, before putting your faith in any of those reviews, consider who is writing them. I suspect less than sophisticated cooks.

 

Why that conclusion? Simply put, all enamaled cast ironware has an uncoated top edge, Le Cruset included. If not, you'd be looking at a sure-fire way of chipping the finish, every time you put the lid on. The fact that this is offered as a criticism tells me that the review writers are unfamiliar with the product category. That being the case, why would you believe anything they say?

 

What makes Le Cruset the "best" is simply logevity. Their finish is durable and long lasting (I have pieces recieved as a wedding present 45 years ago that are still in great shape). The other makers haven't been around long enough to test their shelf life.

 

There is another brand that you seem to have missed: Calphalon. I know it's handled by Bed Bath & Beyond, and I would assume others. Between BBB's sales and regular 20% off coupons, you should be able to find what you want at an affordible price. For example, I bought an 8-quart oval there for less than 80 bucks, two years ago. So far I'm as happy with it as with the Le Cruset.

 

Of course, two years usage is hardly a fair comparison. But at what? A quarter the pricetag, does it really matter if it doesn't last four decades?

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post #9 of 36
1/8/12 at 5:19am
i'm not sure if occasional writing for the hometown weekly newspaper and tutorials on foreign food on my web forum will qualify, but i have done some reviews and would love to find out.

 As your negotiating coach and Dutch uncle I ask that you not minimize your contributions to food writing when you talk to them.

 

BDL
 

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post #10 of 36
1/8/12 at 11:57am
Thread Starter 

good morning, everyone -

 

i greatly appreciate all the advice, and i hope that it proves helpful to anyone else in a similar dilemma. mrs. tas and i sat down this morning discussing options, budget etc, and it appears that 50$ (60 tops) is really all we can allocate for this purchase, at least for the foreseeable future. having four children of various ages, i can always upgrade at a later date and pass along the "budget" model to one of my sons as they go out on their own.

 

because of this, the tramontina currently looks like the way to go, and i will be very careful to request some quality control when they select one for shipping, and will inspect it very closely when it arrives. assuming an acceptable manufacture and finish, the only remaining issue is the plastic knob, which can be replaced within a month or two. i've done quite a bit of reading on the care, use and maintenance of enameled cast iron cookware, and i believe that, with care, the tramontina will serve my purposes well for now.

 

we won't be ordering this for a week or so, so i am definitely keeping my options open, within my budget parameters. i've requested reviews and evaluations of the sam's club product, just in case, and i've also widened my search to include specials, clearances etc., in order to get the best "bang for the buck." i did come across what appears to be a great deal from a maker named denmark (140$ down to 50$) for a 6-quart, oval version.

 

http://www.ttustore.com/Covered-dutch-oven-with-self-basting-lid_p_2550.html

 

it looks well-made, but i am not familiar with the brand.

 

thanks again to all, and i'll keep any interested parties updated on my progress -

 

ron

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post #11 of 36
1/8/12 at 12:46pm

in regards to your most recent choice here's my chime... because the handle on the lid is so high, or at least it appears to be, you will need to adjust your oven rack as it will need more headspace if you are putting it in the oven. your pan will most likely sit on the bottm rack, not the middle, which is where i at least cook most things. the side handles on yours are also more slippery than the loop style handles. what is a self basting lid? i know that LC touts that their lid design helps to keep in moisture....just never heard it called that...fwiw, if you don't need the dutch oven yesterday, i would sit and watch and wait for what you really want within reason and budget...it's truly worth it to get a good one! 

joey

just curious, would a 7 qt crock pot accomplish your same maybe better goal of feeding such a troup as yours?  and a bit less expensively......


Edited by durangojo - 1/8/12 at 7:46pm
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post #12 of 36
1/8/12 at 1:21pm

Joey, a self-basting lid has a pattern of nipples cast into the underside. As moisture condenses on the lid these nipples gather it, and it drips off them back into the pot. If you enlarge the photo of the lid at that site you can see them pretty clearly.

 

I never cared for them on raw cast iron, because they tend to draw the cure out of the lid, and are difficult to dry and reoil. But on enamaled cast iron that's not a concern.

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post #13 of 36
1/8/12 at 7:24pm

If $60 is your budget I'd also evaluate why you want enamel cast iron.

 

Enamel cast iron is rarely used in a commercial kitchen. For braising, many commercial kitchens just use 4 or 6 inch hotel pans. For stove top most use rondeaus, large sauce pots, or rectangular brasing pots which can also go from stove top to oven.

 

Rondeau

 

Unless having a cooking vessel that is colored is important I'd also consider the above options.

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post #14 of 36
1/8/12 at 8:36pm
Thread Starter 

hi, john -

 

colour is irrelevant to me. the main reason i'm looing for enameled cast iron is that, over the past couple of years, i've learned to really cook some wonderous stuff in my "(non-enameled) cast iron dutch oven. the heat retention, braising and browning qualities as well as many other benefits have really made a difference in flavour, and in my growth as i try new things. the versatility (stovetop to oven, boiling, frying or any other method) can't be beat. plus, i love the way that the thick, heavy xast iron surrounds anything with heat from all sides - before, i usually managed to over- or under-heat everything in "thinner" cookware, but heavy cast iron is, among its other benefits, like cooking on autopilot ahere heat is concerned.

 

unfortunately, many of my favourites, such as carbonade flamande, manzo brasato alla lombarda and estofado de carne de toro, as well as family favourites such as swiss steak, holubky and chili, are fairly acidic, and damage the seasoning on my cast iron dutch oven. i've gotten pretty good at all of these, but can't do them as often as i'd like (or for guests) for that reason.  i've tried using the insert from our crock pot, glass baking dishes and many other things, but i just don't get the same browning and flavour results.

 

my quest for an enameled dutch oven is so that i can get the benefits of cast iron without the damaging effects from cooking acidic foods, so that i van improve on the dishes mentioned above, and also attempt many others, while leaving the non-enameled cast iron for the non-acidic dishes.

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post #15 of 36
1/9/12 at 8:05am

Whatever helps you cook better is the right choice for you.

 

I had the Martha Stewart version in red (7 qt I think). When I heard that Macy's was recalling the Martha Stewart brand I returned mine for a full refund and replaced it with a commercial stainless-aluminum disk bottom pot. I found that enamel cast iron has a few inferior qualities.

 

They are heavy especially when filled with food. They are suitable for oven braising but not very good at much else. The oven braising can be done equally with just a hotel pan covered with aluminum foil (as it is done every day in commercial kitchens) or with a rondeau.

 

Cast iron is less conductive than aluminum or copper-which makes it less responsive to get to simmering (or frying, boiling, etc.) and fine tuning a simmer. Boiling is very slow compared to aluminum or at a snail’s pace compared to a Turbo Pot.

 

Less conductive material means hot spots over the heat source-so it may not be ideal for roasting or sautéing.

 

Enamel cast iron has nonstick qualities (kind of steams the meat/fish) so it is not ideal to build a fond pan based sauce. Paraphrasing James Peterson in Sauces "To build a sauce, the juices from the meats and fish do not adhere to the enamel cast iron well making the separation of the juices from the fat before deglazing difficult."

 

To go from stove/oven to tabletop in an attractive color-no doubt the enamel cast iron with its multiple color choices are hard to beat, but as a cooking vessel I found there is little I could not do equally well or better with other pot/pan choices.


Edited by JohnR - 1/9/12 at 9:40am
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post #16 of 36
1/9/12 at 8:24am
Thread Starter 

good morning, john - and thanks for the comments - i'll definitely take them into consideration and keep them in mind. your comments about getting a good fond certainly got my attention, sincei've become a big fan of the stuff and find myself regretting all the years i threw that rich goodness away, rather than put it to good use. that and the "steaming" you mention definitely made me take notice - most of the stuff i cook requires browning, searing, and other methods that depend on getting a nice "crust" on the outside.

 

i've got a small collection of modest, heavy-bottomed stainless steel cookware - it's nothing fancy, but it is definitely decent and serviceable. while i am impressed with many of its qualities, i find that i lack a certain finesse or perhaps simply experience when it comes to maintaining the right temperature. something such as cotolette di maiale alla milanese or jaeger schnitzel will start out beautiful, but by the third batch, it will be black (along with the bottom of the pan), no matter how much i try to maintain temperature by gradually reducing it, and i often need to empty it out, clean it and start new oil for successive batches. it's defintiely a lack of skill on my part, but i don't seem to have this problem when i use the heavy cast iron. maybe i just need to spend more time getting to know what i already have?

 

 

 

 

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post #17 of 36
1/9/12 at 9:47am

I guess one way is to try it out and see if it works for you. You may not find my observations for the way you use it.

 

Maybe buy used on Craigs List and if not satisfied resell it on Craigs List.

 

 

 

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post #18 of 36
1/9/12 at 12:30pm

I know it's a stock pot, but damn!  8 qt for $60 +

 

Thats a deal!

 

http://www.ebay.com/itm/Le-Creuset-Caribbean-Stockpot-0246-/110735394557?pt=Cookware&hash=item19c85806fd

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post #19 of 36
1/9/12 at 12:33pm

hah nevermind, I didn't realize the stock pots general are less expensive than the dutch ovens.  I found some in the $30 - $50 range elsewhere.  Whooops crazy.gif

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post #20 of 36
1/9/12 at 12:35pm

Here's a used one that still has some bidding time left.  Still, if you can get it for cheap, it'd be sweet!

 

http://www.ebay.com/itm/Le-Creuset-red-cast-iron-oval-dutch-oven-E-/150731146052?pt=LH_DefaultDomain_0&hash=item231846c344

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post #21 of 36
1/9/12 at 2:45pm
Thread Starter 

hi, mrmexico - yep, i saw that one, and also one other. my wife is keeping an eye on them both right now. i am certain that both will go far out of the budget range, but it surely doesn't hurt to keep an eye on them ~

 

i took bdl's advice and approached sur la table inquiring about the possibility of a food writer's discount. following my negotiating coach and Dutch uncle's advice, i gave a positive, yet accurate account of some of the writing i've done, and well as my enthusiasm for the chance to evaluate and review their product, which looks really nice "on paper." we'll see what happens.

 

after thinking it over and discussing with mrs. tas, we're still stuck pretty much in the budget range, but decided to continue our pursuit of an enameled cast iron dutch oven. we got to talking about all the ways we could use it, and decided that the amount of usage would be worth the investment, even though said investment would be necessarily modest. barring any fluke of a really good deal (ebay, amazon etc., or my friend who will be looking for "factory seconds" from le crueset this week), we've decided that the traqmontina is probably the way to go, based on cooks illustrated's reviews:

 

Dutch Ovens

Published January 1, 2007. From Cook's Illustrated.

 

Our favorite Dutch ovens cost more than $200. Ouch! Is there a cheaper version that performs almost as well? Yes. It costs $40.

A good Dutch oven (variously called a stockpot, round oven, French oven, or casserole) is a kitchen essential. They're heavier and thicker than stockpots, allowing them to retain and conduct heat more effectively, and deeper than a skillet, so they can handle large cuts of meat and cooking liquid. These qualities make Dutch ovens the best choice for braises, pot roasts, and stews, especially as they can go on the stovetop to sear foods and then into the oven to finish cooking. Their tall sides make them useful for deep-frying, and many cooks press Dutch ovens into service for jobs like boiling pasta.

For our most important test, we prepared a beef stew that starts on the stovetop and then moves to the oven. In each pan, we browned cubes of beef in batches, and as the meat seared, we observed whether the pan heated evenly and consistently without burning the drippings. After the long, slow cooking in the oven, we tasted the stew to see if the meat had become fork-tender and the broth had reduced to intense flavor. Of all the tests we did, this was the most important, because it focused on the unique abilities of Dutch ovens.

We noticed a few trends. Our favorite pots were wide enough (at least 8 inches) to brown 3 1/2 pounds of beef in three or four batches, something narrower pots couldn't do. And pots that were too light browned the meat unevenly.

For the next test, we put two quarts of canola oil in each pan, clipped on a deep-fry thermometer, and cooked a pound of frozen French fries to test heat transfer and retention. The best pans retained heat well enough to prevent the temperature of the oil from dropping too precipitously when food was added.

An unexpected issue emerged during this test. Fries cooked in one of our cast iron pans tasted rusty; evidently, the preseasoned surface had failed. Cast iron is a great choice for a Dutch oven, because it holds onto heat so well. But cast iron will also react with many foods. Some manufacturers coat their cast iron with a layer of brightly colored enamel. Other manufacturers preseason their pots—basically spraying them with oil and baking on the seasoning. But, as we discovered, it's possible to wash away the preseasoning. An enamel coating on the cast iron surface will last a lifetime and makes a Dutch oven much more versatile.

 

See the Results

 

Best Lighter Choice

document%5Cproduct%5CSIL_DutchOven_All-Clad.jpg

 

All-Clad Stainless 8-Quart Stockpot

 

While this pan runs a little hot, it produced "golden and gorgeous" food. The best choice for cooks who prefer a lighter pot.

 

Best Heavier Choice

document%5Cproduct%5CSIL_DutchOven_LeCreuset.jpg

 

Le Creuset 7 1/4-Quart Round French Oven

 

This is the "gold standard" of Dutch ovens, a kitchen workhorse that's heavy but not excessively so.

 

Best Buy

document%5Cproduct%5CSIL_DutchOven_Tramontina_2of2.jpg

 

Tramontina 6.5 Quart Cast Iron

 

At under $50, this oven, crafted from enameled cast iron, is hard to beat. It passed all our kitchen tests with flying colors.


 

results_key.gif

 

Product Tested

 Stew Fries Rice Price*

 

Recommended
document%5Cproduct%5CSIL_DutchOven_All-Clad.jpg All-Clad Stainless 8-Quart Stockpot

While this pan runs a little hot, it produced "golden and gorgeous" fond. Starred in the french-fry test, with rapid recovery of cooking temperature after fries were added. The best choice for cooks who prefer a lighter pot.

 ★ ★ ★ ★ ★ ★ ★ ★ ★ $279.95
Recommended
document%5Cproduct%5CSIL_DutchOven_LeCreuset.jpg Le Creuset 7 1/4-Quart Round French Oven

The "gold standard" of Dutch ovens put "gorgeous, golden crust" on meat and created great fond. Rice cooked up perfectly, though cleanup required long soaking. A kitchen workhorse that’s heavy but not excessively so.

 ★ ★ ★ ★ ★ ★ ★ ★ ★ $269.95
Recommended
document%5Cproduct%5CSIL_DutchOven_Tramontina_2of2.jpg Tramontina 6.5-Qt. Cast Iron Dutch Oven

Crafted from enameled cast iron, the oven produced glossy, deeply flavored Belgian beef stew; fluffy white rice; and crispy French fries in the test kitchen. Its larger capacity (6.5 quarts) and even lower price made it our preferred choice over the Lodge (6 quarts.)

 ★ ★ ★ ★ ★ ★ ★ ★ ★ $49.97
Recommended
document%5Cproduct%5CSIL_DutchOven_Lodge_2of2.jpg Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven

Crafted from enameled cast iron, and like the Tramontina produced glossy, deeply flavored Belgian beef stew; fluffy white rice; and crispy French fries in the test kitchen. But the Tramontina oven's larger capacity (6.5 quarts to the Lodge's 6 quarts) and even lower price made it our preferred choice.

 ★ ★ ★ ★ ★ ★ ★ ★ ★ $49.99
Recommended
document%5Cproduct%5CSIL_DutchOven_MBatali.jpg Mario Batali Italian Essentials Enamel-on-Cast-Iron Pot

This roomy pan was slow to heat up but demonstrated quick recovery after fries were added to the oil. The "self- basting" spikes inside the lid work—we never had to shake condensation off this lid after opening it. Browning of beef could have been more even. Testers bemoaned lifting and handling this "super-heavy" pan. Needs bigger handles.

 ★ ★ ★ ★ ★ ★ ★ ★ ★ $109.95
Recommended with Reservations
document%5Cproduct%5CSIL_DutchOven_Lodge_1of2.jpg Lodge Pro-Logic Pre-Seasoned Dutch Oven

Although it was hard at first to see the fond developing in this black pot, the meat had "excellent, deep browning." Fries browned well, and the heat recovery was relatively quick. Large looping handles make it easy to manipulate this heavyweight pot. Boiling water picked up a yellow tint and a rusty smell, indicating that our pot had lost its seasoning.

 ★ ★ ★ ★ ★ ★ ★ ★ ★ $49.99
Recommended with Reservations
document%5Cproduct%5CSIL_DutchOven_Calphalon.jpg Calphalon One Infused Anodized Dutch Oven

"So roomy I could almost brown the meat in two batches rather than three." Low sides made it easy to see inside, and it was lightweight and easy to manipulate. In the fries test, the temperature of oil dropped the farthest when potatoes were added, then fluctuated more than the other pans as the temperature very slowly climbed back up.

 ★ ★ ★ ★ ★ ★ ★ ★ $82.99
Recommended with Reservations
document%5Cproduct%5CSIL_DutchOven_Tramontina_1of2.jpg Tramontina Sterling II 18/10 Stainless Steel Covered Dutch Oven

Pan is big, light, and easy to handle, and it did a nice job browning meat. However, the stew liquid did not reduce at all in the oven and tasted soupy and unfinished; the meat was not fully tender. Oil temperature dropped the least when fries were added and recovered the fastest.

 ★ ★ ★ ★ ★ ★ ★ ★ $89.99
Recommended with Reservations
document%5Cproduct%5CSIL_DutchOven_EmerilWare.jpg Emerilware from All-Clad Cast Iron Dutch Oven

Deep, narrow pan was slow to heat up but developed a nice fond for stew once it did. Meat had to be browned in four batches rather than three. The stew’s broth reduced well in the oven, becoming rich and thick, but the meat wasn’t fork-tender. Boiled water appeared yellow, and fries had a distinctly rusty taste, indicating that pot had lost its seasoning.

 ★ ★ ★ ★ ★ ★ ★ $34.95
Recommended with Reservations
document%5Cproduct%5CSIL_DutchOven_InnovaKS26223.jpg Innova Color Cast Porcelain Enameled Cast Iron 5-Quart Round Dutch Oven

We had to brown the meat for the stew in fi ve batches rather than three. The pan runs slightly hot, and rice was overcooked with "blown-out" grains. For fries, this pot was second slowest to heat oil, and the temperature of the oil dropped farther than we’d like when fries were added.

 ★ ★ ★ ★ ★ ★ $68.07

*Prices subject to change.

 

magCover_sidebar.jpg

 

 

i know that it's an old article, but i haven't seen anything to contradict it, to date, so in the end, it looks like the tramontina is the ebst fit for what we have to work with.

 

i've also committed, after reading john's advice, to seeing if i can't improve my skills with my stainless steel cookware, in the hopes of producing better food with that as well. when i do well with it, i do really, really well - but when i mess up with it, it's rather tragic.

 

one step at a time!

 

thanks to all, and i will continue this saga as necessary/appropriate -

 

ron

 

 


Edited by tasunkawitko - 1/9/12 at 5:40pm
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post #22 of 36
1/9/12 at 4:29pm

If I understood correctly CI's top lighter choice was the 8 Qt. All Clad... For those that want to stay with a lighter more responsive option, a similar size pot is the Johnson Rose 8 Qt Brazier but at about $50+- a much more affordable option vs the $200+ All Clad.

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post #23 of 36
1/10/12 at 9:05am
Thread Starter 

BDL - I appreciate the suggestion of contacting Sur La Table - I checked with them, and as it turns out, they do not have a writers' discount; because of this, their product does not fall within my budget range. Having said that, I am impressed with Sur La Table's efforts to address issues found in similar products from other manufacturers. Additionally, it simply looks elegant, beautiful and of very good quality. Because of that, I would think this is an excellent product at a pretty darn good price, and if anyone does pick one up, I would be very interested in hearing how they liked it.

 

So, the search narrows, bound by budget parameters and realistic expectations. I'm still keeping my options open for a few days, in the hopes of a really good deal falling into my lap, but by this weekend, I'll probably be ordering the Tramontina. Since it's a site-to-store deal, there's no cost for shipping, and I've already had a long talk with Wal-Mart about the #1 issue in the reviews, which is quality control during shipping. They assured me that I could inspect the merchandise as thoroughly as I want to, and if I find any problems at all, I can exchange it for another. There will be the extended shipping time, of course, but I am willing to put up with that so that I can get one that has no flaws.

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post #24 of 36
1/12/12 at 8:54pm
Thread Starter 

well, folks - my wife got paid a day early, and when i got home, she had ordered the tramontina from walmart.com. it comes as a package deal with this 192-page book on cast iron cooking:

 
 
if the tramontina is anywhere near as good as the ratings say, it should be money well spent.
 
will give a report when arrives, and of course a review on performance!
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post #25 of 36
1/12/12 at 10:03pm

I love my dutch oven.  They're so versatile and dependable.  Hope it works out for you. 

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post #26 of 36
1/15/12 at 9:24am

Long time reader here, usually seeking information on cookware.  I only saw this thread after you ordered. 

 

The Tramontina is a decent enough pot and does what you would expect from an enameled cast iron, but it is best picked out in person.  My brother bought me one about 4 years ago at a Walmart after getting one for himself, but found it difficult to find one with no chips.  While the small chip near the top has not been a problem, I would be concerned they might send one with a bubble on the bottom.

 

Using it often for years has taken a toll on it, the enamel is discolored on the bottom and I fear it is wearing through, not just stained.  I do feel it is a good value though, as I may have overstressed it by rendering lardons a few times.

 

Tramontina showing original chip and the discoloration

 

For Christmas my husband got me the Better Homes & G set, with 3 sizes (brazier, 3.5-quart and grill pan), which were actually cheaper than the 6-quart BH&G one you linked.  So far they are great and came with perfect interiors.  Both brands need to be seasoned btw, rub rim of pot and lid (interior of the grill pan) with a tasteless oil and bake for an hour at 325.  My goal is to replace the larger Dutch oven with something better, like Le Creuset, when I can afford it.

 

Better Homes brazier inside.JPG

 

http://www.walmart.com/ip/Better-Homes-and-Gardens-5-Piece-Cast-Iron-Cookware-Set-Red/14915168

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post #27 of 36
1/15/12 at 9:45am
Thread Starter 

hi, joanna - and thanks for the info!

 

i'll definitely be inspecting the pot closely when it arrives, and will exchange if necessary. the bh&g was definitely on my radar and i appreciate the evaluation!

 

ron

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post #28 of 36
1/18/12 at 6:05pm
Thread Starter 

well, good news - the tramontina arrived today, which seemed to be in pretty good time; we ordered last thursday after business hours, and it arrived on wednesday - with a holiday on monday, no less!

 
packaging seemed quite adequate - the box was square-shaped and each corner was padded with a triangular cardboard insert. each handle was secured into an insert, and lid was held just separate from the pot by three plastic inserts set equidistant from each other, which precluded any contact. in my opinion, four would have been better, but there seemed to be plenty of protection.
 
the lid of the casserole seemed just fine; there were no mars in the finish outside or inside. the underside of the lids is stippled to allow some self-basting. the very edge of the outer enameling, where it stopped and the rim of the lid began, was a little rough and not in a straight line around the lid, with a millimeter or so in variation around the circumference - but a person really had to be looking in order to find fault here. my only real complaint was the phenolic knob on the lid, but i knew about that when i ordered it. the handles are indeed a little smaller and thinner than can be found on other models, and i can see where some people might complain a bit, but they seemed fine to me.
 
the outside of the dutch oven looked great, with the same, very slight rough edge at the top where the side of the casserole ends and the bare rim begins. no big deal. the porcelain enameling looked great along the inside walls, but there are two concerns on the bottom, which of course is the working portion of the dutch oven.
 
the first is that there are three very-shallow "dimples" in the bottom, as if something fell into the bottom of the pot before it was enameled, each about a centimeter in diameter. i don't really think these would be a problem, but they are there. second, there was one "pin-hole" in the bottom. very tiny, but definitely there. i would certainly consider it a defect in workmanship, but i do not know how serious it is. i have no idea how this would affect performance, or if it will indeed be the beginning of future problems; nor do i know if this flaw can be repaired. if it would have been on the outside, i wouldn't even worry about it, but considering its location, i am definitely considering the possibility of returning and exchanging it. i guess the other option would be to use it until or unless the "flaw" leads to problem, and then take advantage of lifetime warranty.
 
so, at least at this preliminary stage, i give it a solid 4.5 out of 5 stars, with a few points deducted for the flaws in the bottom, and maybe a small fraction of a point for the finish around the edges, where the enameling ends and the bare edges of the lid and pot begin.
 
more as it develops.....
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post #29 of 36
1/29/12 at 7:06am

Hi,

I just caught up to your thread, and am anxious to know if you returned the pot due to the flaws in the cooking surface? Especially when you add the dimples to the list, it seems like a perfectly good reason to send it back and have it replaced since you bought it new.

 

But in case you didn't, I have pinholes and haven't had problems, as follows:  I have vintage cast iron enamelware of various sorts (Copco, Descoware, unbranded, LC) purchased from ebay several years ago on a quest to get inexpensive, high performing, good looking cast iron cookware for myself (didn't pay more than 30 bucks, shipping included, for any of my 5 pieces).  At home I just use and abuse the stuff a lot as I cook a lot and sometimes for a crowd, but not on a daily basis (single, no children).  I have not invested a dime in more cast iron cookware since then.  Anyway, when I bought the stuff I didn't inspect it as well as I would now, but there are a couple of pinholes in the cooking surfaces of the ones I use most (5 quart dutch oven and medium sized skillets).  If they have developed under my ownership I can't be certain, but so far I have not found it to be a problem... no chips or larger flaws.  My large skillet has a crack from the lip and runs down the inside and outside about an inch and a half, this also hasn't caused any problems though it may have grown a bit since 2003 (I braise, shallow braise, bake, roast and saute in it). 

 

While my own experience can't predict yours, if you didn't return it I hope it proves no problem for you as it hasn't for me.

Jodi

 

 

 

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post #30 of 36
1/29/12 at 8:19am

Personally, I love my Staub dutch oven, though I havent tried any of the ones you mentioned. In addition, I've been told that Staub and Le Crueset are very similar in quality, so that might be an option too.

I believe cutleryandmore.com has several of them on discount right now.

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