New to this forum so I guess this is my hello to all!/img/vbsmilies/smilies/peace.gif
Currently looking for a new dutch oven as my century old cast iron one is starting to die on me. I've been looking at the enameled cast iron ones which seem to be a bit more popular from what I've read. Just wondering if anyone would have any suggestions to throw my way or past experiences? Will be used indoors only.
But I'm also in the (long) process of replacing a cast iron dutch oven because it bleeds iron taste with some foods. I'm looking at LeCruset or the like. Two things keep me from just buying one - not sure what the differences really are between the similar products and cost.
Wow surprised about hearing the Le Creuset chip away. Came across this list when doing some research, I seem to be leaning towards the enameled cast iron more then anything else. Seriously considering Lodge though since I dont really have 300 bucks to spend on Le Creuset
Any have any suggestions based on this list I found?
Staub is nice. They are black on the inside so at least you dont have to see the discolorations
Works really well for searing meat and stuff for stews.
If you treat them carefully i dont see why they wouldnt last a lifetime.
But if using sharp utsensils or going full blast on a cold pot with the heat you should look elsewhere
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