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Any suggestions for a decent dutch oven?

post #1 of 9
Thread Starter 

Hello,

 

New to this forum so I guess this is my hello to all!:peace:

 

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.

post #2 of 9

http://www.lodgemfg.com/ 

post #3 of 9

How does cast iron "die"????

 

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.

post #4 of 9
For indoor use, I'd go stainless. Heresy, I know. Much easier to care for and use. Clad if the budget will allow, disk base otherwise.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 9
Quote:
Originally Posted by phatch View Post

For indoor use, I'd go stainless. Heresy, I know. Much easier to care for and use. Clad if the budget will allow, disk base otherwise.

Say more please. Not heresy... just different opinion. Why - quicker to heat; lighter??? How can it be any easier than enamel in terms of care?

post #6 of 9
Enamel cracks, crazes, chips, is sensitive to thermal shock, stains, not dishwasher safe.

I can use metal utensils without fear of scratches. Outside of looks, I don't find enamel brings any benefits to the table.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 9
Thread Starter 

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?

 

http://dutchovenexpert.com/enameled-cast-iron-dutch-ovens

post #8 of 9

Another brand of enameled CI would be Staub.  Just as expensive as Le Creuset.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #9 of 9
Staub is nice. They are black on the inside so at least you dont have to see the discolorations smile.gif
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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