I got a 7.5 quart and a 4.5 quart for $100 and I also got a Le Cruset 16 quart enamel on stainless stock pot. That makes it much less heavy for when I make a lot of marinara or soup.
I have a brand new in the box never open like new old stock Uno Casa Double Dutch Oven cast iron. It was $5.00 at a local auction no other people were interested in it to bid higher, so my friend got it for me so wil use it in the kitchen one day. Its still in its original box.
Yes Lodge is an American company and all of their raw cast iron is made here. They are a very good company to purchase enamelware from. :-). That is why I am going to purchase the Amazon red enamelware.
Thanks for this video, it has some great info I was needing. I'll be getting my first piece of enamelware next week from Lodge as they are now just started making 100% USA made enameled dutch ovens in red, white, and blue. They are quite pricey though, but I feel it will be worth the investment in the long run with Lodge's lifetime warranty. I hope they'll start producing other enameled products down the line. I can't wait! 👍
@@ashleyljones Yes, I am loving it! It is top quality with outstanding heat distribution and retention. Very well made oven. I plan on eventually getting the whole set a piece at a time. 👍
Thank you for your informative video! I'm thinking of buying a white dutch oven, but wonder if it'd be difficult to clean the exterieur botton part (from the burner)? Thank you again!
Ooh, that's a good question. I haven't noticed any wear on my oyster shell Dutch oven from Lodge, so I think you'd be safe with a white one. However, the biggest advice on this is to not drag your oven across the burner. Remember that enamelware is baked-on glass, so place it gently on the burner and pick it up to move it to another burner if you need to. Also, start with a low heat and slowly work your way up to the heat you need--it might be far less than you'd figure because cast iron is such a great conductor. I'd imagine that a high heat could discolor the bottom of the oven over time. Hope your enjoy your new Dutch oven!
Hi Ashley! Thank you for taking the time to make and share this video. I want to deep fry some chicken for Sunday Dinner (I’m a Southern Girl. LOL!) SOOO bad. But, I have concerns about cooking the “traditional” cast iron (like my elders used to). I know that if proper care/usage is not taken, a person can make her/his entire family sick. With that being said, is it safe to deep fry (especially chicken and pork chops) in an enameled cast iron Dutch oven? If so, what are your suggestions? If not, are there any other good stovetop deep frying cookware options that are NOT cast iron?
Sorry, Queen Midas, I just saw your full question. I've done a lot of research on cast iron, and I've never read of any issue in which cooking in traditional (bare/ black) cast iron was ever harmful. The only thing cast iron leaches is iron, and it's the kind of iron our bodies need and can use, so it's actually very healthy. And there's no better way to fry chicken than in bare cast iron! It gets really hot and heats evenly. An enameled Dutch oven would do well, too, but I would choose the bare cast iron just as a preference. If you have a link about the danger you mentioned of using cast iron, please send it over so I can look into that. But it sounds like an old wive's tail. Thanks! Ashley
Thanks for the reply, Ashley. When I was little, there were a few people that cooked their food using, what looked to be, somewhat “rusted” cast iron cookware. In a couple of instances, some people got sick, after eating the cornbread and stew. I was told that it was the “rust” from the cast iron. Is there any non-cast iron cookware that you can recommend, for deep frying?
@@TheeQueenMidas I've never heard of that, but I imagine rust would be bad to eat. If your cast iron were seasoned well and didn't have rust, you would be able to avoid that issue all together. However, if you're uncomfortable with cast iron, you could probably use enameled cast iron. It has the same cooking benefits of cast iron without having the iron touch your food. You may also want to try a Fry Daddy, which is an electric pot that is designed just for frying. We have one like this, and it works really well. Plus, it's not very expensive. www.amazon.com/Presto-05420-FryDaddy-Electric-Fryer/dp/B00005KB37 I would avoid chemical nonstick pots and pans because they emit fumes and can leach chemicals into your food. They're also not intended for high heat, and you need a consistent, high heat to fry chicken. Hope that helps! Check out my resources page, bigsisterknows.com/cast-iron/cast-iron-research/, for lots of articles on all things cast iron, as well as issues with some alternative cookware options. :)
@@ashleyljones YES! Thank you so much. After reviewing your suggestions, I am most definitely going to invest in an Enameled Cast Iron Dutch Oven. Many thanks for the prompt responses.🙌🏾
Great Video!! Why do they stick and can you help them not stick I made a Beef Stew in mine and the whole bottom stuck.. I just treated it like cast iron out it in the stove with 1-2” inches of water and heated the water it lifted it right up I’m wanting to find a way to not stick at all luckily it didn’t mix with my soup or it would have tasted rough..Thanks for any advice in sticking..
A couple thoughts on this. First, make sure you're not using too much heat. Heat the pot up slowly, starting with low, and work up to the heat you need. Second, meat is going to want to stick. It has to do with the fats in the meat. You can add a little butter, oil, or bacon grease to help. However, when you're making soup, I've learned that what sticks on the bottom is called fond. If you deglaze the fond by using a wooden spatula, the flavors from the frond/ meat will release into the food, which is a good thing. Just make sure the meat doesn't burn on the bottom. Your method for heating the pan and removing the stuck-on food is excellent!
I know it's a three year old video but i have a question. How do you maintain your cast iron? How do you keep it shiny and beatiful. I've used baking soda to remove old stains but now it stains more because of that.
Baking soda is not supposed to be too abrasive to clean the interior of the pot, but I would still go really easy on the scrubbing. If you scratch the enamel, it could lead to more staining, which may have been what happened to your piece. Personally, I just use mild detergent, water, and a soft sponge. I don't worry about discoloration on the inside; I figure that just shows that I use my pot a lot.
Doug, I'm so sorry I didn't see your comment until just now. Did you get your Dutch oven? I think the round one would work best for soups and stews that you need to stir. The oval one (I've heard these called French ovens) might be nicer for pot roasts and braising meats. I'd love to hear what you selected and how it's turned out!
Walmart is selling 5.5 qts Lodge enameled Dutch oven at $39.99 in red and blue, I have got blue one. It came with lifetime warranty. Made in China though.
Thanks so much for sharing that! That's a pretty good price, and great that it comes with a lifetime warranty. They're all made in China, though, so you did as well as anyone else can. Happy cooking!
I had a Lodge Dutch oven and it was a Christmas gift from my mother. I used it for years and years but my problem was what she ordered was what I told her to and it said red and the part that came was Brown. I have nothing Brown Orange tan Earth tone colors in my house except real wood. I don't even have a brown orange or tan piece of clothing!
I love my Le Creuset dutch oven and my Kirkland pan, both have been washed in the dishwasher from day one. I never buy anything that can't go in the dishwasher. TheReaper!
joeblackakareaper - That's great to know that both pans do so well in the dishwasher! So you've never even had to worry about the cast-iron edge? That's great!
@@ashleyljones I never scrub them I let them soak overnight and that usually does the trick. Because they are so heavy the better chance you have of accidently chipping them. I always have a gallon of cleaning vinegar on hand for soaking any kitchen crud, I even wash floors with it. I call it the miracle cleaner. TheReaper!
I haven't come across any reference to pre-heating enameled Dutch ovens, but I think that would be fine if you're looking for a crispier crust, like with bread. The thing to note is that enamelware is very different than chemical nonstick cookware. That stuff can reach 700 degrees F in five minutes if you leave the pan on the stove with nothing in it. Enamelware follows the rules of cast iron, so it's fine to pre-heat it with nothing in it. The big thing is to avoid big changes in temperatures.
Do you have to preheat enameled cast iron before cooking? For example, if I'm boiling water to cook macaroni for Mac and cheese, do I have to preheat the enameled dutch oven on low/med low for a few minutes first before cranking it on high? Or can I just use it on high the whole time?
Good question, Jackson. Cast iron is a great conductor, requiring much less heat than other cookware. So it's always a good rule of thumb to start with low heat and then gradually increase the heat over several minutes until you get it where you need it to be. Generally speaking, you would never need to put your Dutch oven--or any cast iron--on high heat. Low to Medium-High is sufficient. Of course, ranges differ greatly, so gauge it for yourself. If you were to put your Dutch oven immediately on high heat, the temperate difference could cause it to crack. So start slow, and your oven will thank you.
That's correct, although I never thought of it as preheating the cookware but more as heating it up slowly. But yes, extreme temperature differences can cause cast iron to crack.
Unlike regular cast iron, which requires regular seasoning, enameled cast irons require occasional seasoning to maintain its glass like finish. I use avocado oil as it has a high smoking point 550° F. Unsaturated oils like olive and canola have one or more carbon-carbon double bond. The higher the concentration of unsaturated fatty acids in a lipid, the lower the melting point.
@@mysteriousu5528 That's interesting that you're having good results with that. The manufacturers of enamelware actually state that you don't need to season them, and I've never seasoned mine.
@@ashleyljones i just bought a Tramontima, and the instructions says you have to do seasoning in the rim of the pan and in the rim of the lid. What do you think?
@@ginag6215 I’ve had my Tramontina for years and have never had to season the rim. I’m glad they included some instruction on it, though, just in case you need to. But here’s the thing: the rim can only rust if it gets and stays wet, and food is unlikely to ever touch the rim. My advice is to make sure the pot is completely dry before storing it and to put the little rubber tips or a cloth between the lid and pot to allow air to circulate. If you do suspect rust, then scrub it off and season just the bare cast iron (not the whole pot!). And you can always add a touch of oil to the rim before storing it for good measure. These enamel pots really are super easy to care for and cook in. Enjoy yours!
Hi, Celestine. No, you don't need to season the rim before first use--it's already seasoned. If, for some reason, it starts to get a bit rusty over time, you can season it then. However, I've never actually seen a case where the rim rusts. That's what makes enamelware so easy to use.
Folks don't make the same silly mistake I did. When I saw some of the messages below regarding ceramics made in China or Thailand I confused that with enamel. Having just purchased an enameled dutch oven I called Le Creuset to find out if not made in France. The rep I talked to pointed out that cast iron and enameled cast iron cookware is made in France.
Robert, I think there's definitely confusion on this topic. Here in the US, if any part of an item is made in China, the whole item is labeled "Made in China." That's not the case in many countries, so people are concerned that the "Made in France" label may not be totally accurate. However, I did some digging of my own, and I found this great article: chefrick.com/where-is-le-creuset-made/. It clarifies that all of Le Creuset's cast-iron cookware (including the enameled cast iron) is indeed made in France. They do have other products, though, that are made in other countries, including China, Thailand, and Portugal. As for Staub, another enameled cast iron manufacturer, their site states they are also made in France. So, go France!
The black clips are used in the packaging of some enamelware to keep them from chipping during shipping. But they’re good to keep because they raise the lid a bit and help air circulate in the pot, keeping it dry. I haven’t seen any clips for sale, but you can find other products that fit between the lid and pot. Personally, I use the clips when I have them and then dish towels and doilies when I don’t. It’s really a matter of preference.
@@ashleyljones Thank you Ashley for your quick response 😊 I bought a Dutch oven awhile ago and never used it. After watching your video I’m anxious to get it out and start using it 😁 Thank you for the tips on how to store the lid. Makes perfect sense! 🥰
I've noticed that Lodge sells products in India, but I'm not sure if they sell their enamelware. Unfortunately, you'll have to research each brand to see what's available in your area.
I would check with the manufacturer to see if their handle is oven safe. Mine is made from stainless steel and is fine in the oven. However, I would imagine that anything made from rubber will have a heat limit.
You’re taking about a wood stove with a range top, right? Then yes you can! The only concern I’ve seen is for placing enamelware directly over an open fire, which can get too hot and can cause soot to build up on the outside of the pot.
" Le Creuset makes all of its stainless-steel cookware in Portugal. Its stoneware collections are made in Thailand, and its kitchen accessories are made in China."
@@ashleyljones I'm having difficulty finding anything online on the FDA preventing US enameling on cookware. FDA has restrictions on tooth enameling since toothpaste is categorized as a drug, not a cosmetic, in the US.
@@michaelkochumuttom9043 The FDA doesn't actually prevent US companies from creating enamelware. In fact, Borough Furnace creates their own here in the States. However, the safety restrictions are such that it isn't feasible for companies to develop enamelware, especially bright-colored enamel, which uses more metals. That's why Borough Furnace only has one enamel piece, and it's black. All other enamelware you find on the market will come from overseas.
Hi, Nadia. Enamelware isn't completely nonstick--not like the chemical nonstick stuff like Teflon. Still, I wouldn't imagine that everything, like beans, would stick. First, try turning the heat down. Start with a low heat and work your way up slowly over a period of several minutes. Cast iron, which is what's under that enamel, doesn't need a lot of heat at all. Also, make sure you're using some kind of oil, butter, or fat when you cook. You can't season enamelware, so I think those are your two best options.
Hi, tihi! Yes, the pot will still heat fine, but you run the risk of enamel (which is glass) chipping off into your food. Small pieces of food may also get caught in the chipped area, creating an opportunity for bacteria to grow. So if you've purchased an expensive enameled piece and it gets a small crack, you might want to have the manufacturer replace it.
I've heard that! Our rules in the US state that if any part of a product is made in China, then the entire product has to be labeled "Made in China." Apparently, the rules are different in other countries. When it comes to enamelware, you have to figure that every piece has gone through China and just look for the best quality you can find. (I wish they would change the guidelines here in the States so businesses could make enamelware here.)
Ce Farther - I've done some more digging on this, and it appears Le Creuset and Staub both made their enameled cast iron in France. chefrick.com/where-is-le-creuset-made/ and www.staub-online.com/content/staub/uk/en/pages/about_staub.html
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Good job! Just got my first enameled dutch oven from lodge, looking forward to using it, thank you!!
Review came across as sincere. Thank you. It was very useful.
I own two Staub Dutch ovens and absolutely adore them!
You're a sweetheart. These are helpful things to know!
I just got a lodge 6 quarts . haven't used it yet but looking forward to it. paid 80 dollars for mine on amazon.
Nice! I'm sure you'll love it.
Great video, but audio needs a better mic.
True
I got a 7.5 quart and a 4.5 quart for $100 and I also got a Le Cruset 16 quart enamel on stainless stock pot. That makes it much less heavy for when I make a lot of marinara or soup.
Yes, I agree, a stainless stock pot is a must have.
Costco has Tramontina 2 pack, 4 & 7 quart for $49.99! Red and Teal. Very nice 👌
Good to know! I really appreciate that Tramontina manufactures these affordable options. I love mine!
I have a brand new in the box never open like new old stock Uno Casa Double Dutch Oven cast iron. It was $5.00 at a local auction no other people were interested in it to bid higher, so my friend got it for me so wil use it in the kitchen one day. Its still in its original box.
Cool!! I'd get that puppy out and make something good for supper. :)
Yes Lodge is an American company and all of their raw cast iron is made here. They are a very good company to purchase enamelware from. :-). That is why I am going to purchase the Amazon red enamelware.
Yes, I've been very pleased with Lodge's enamelware. Good quality pieces.
Thanks for this video, it has some great info I was needing. I'll be getting my first piece of enamelware next week from Lodge as they are now just started making 100% USA made enameled dutch ovens in red, white, and blue. They are quite pricey though, but I feel it will be worth the investment in the long run with Lodge's lifetime warranty. I hope they'll start producing other enameled products down the line. I can't wait! 👍
Allen, I would love to get your opinion on the new Lodge enamelware! Feel free to drop another comment here if you can. :)
@@ashleyljones Yes, I am loving it! It is top quality with outstanding heat distribution and retention. Very well made oven. I plan on eventually getting the whole set a piece at a time. 👍
Thanks for letting me know, Allen! I’m so glad people are enjoying them. I hope Lodge does well with them.
Thank you for your informative video! I'm thinking of buying a white dutch oven, but wonder if it'd be difficult to clean the exterieur botton part (from the burner)? Thank you again!
Ooh, that's a good question. I haven't noticed any wear on my oyster shell Dutch oven from Lodge, so I think you'd be safe with a white one. However, the biggest advice on this is to not drag your oven across the burner. Remember that enamelware is baked-on glass, so place it gently on the burner and pick it up to move it to another burner if you need to. Also, start with a low heat and slowly work your way up to the heat you need--it might be far less than you'd figure because cast iron is such a great conductor. I'd imagine that a high heat could discolor the bottom of the oven over time. Hope your enjoy your new Dutch oven!
@@ashleyljones thank you Ashley! Very useful tips ✨✨
Hi Ashley!
Thank you for taking the time to make and share this video.
I want to deep fry some chicken for Sunday Dinner (I’m a Southern Girl. LOL!) SOOO bad. But, I have concerns about cooking the “traditional” cast iron (like my elders used to). I know that if proper care/usage is not taken, a person can make her/his entire family sick. With that being said, is it safe to deep fry (especially chicken and pork chops) in an enameled cast iron Dutch oven? If so, what are your suggestions? If not, are there any other good stovetop deep frying cookware options that are NOT cast iron?
Thanks for stopping by and for your kind comment, Queen Midas!
Sorry, Queen Midas, I just saw your full question. I've done a lot of research on cast iron, and I've never read of any issue in which cooking in traditional (bare/ black) cast iron was ever harmful. The only thing cast iron leaches is iron, and it's the kind of iron our bodies need and can use, so it's actually very healthy. And there's no better way to fry chicken than in bare cast iron! It gets really hot and heats evenly. An enameled Dutch oven would do well, too, but I would choose the bare cast iron just as a preference.
If you have a link about the danger you mentioned of using cast iron, please send it over so I can look into that. But it sounds like an old wive's tail.
Thanks! Ashley
Thanks for the reply, Ashley.
When I was little, there were a few people that cooked their food using, what looked to be, somewhat “rusted” cast iron cookware. In a couple of instances, some people got sick, after eating the cornbread and stew. I was told that it was the “rust” from the cast iron. Is there any non-cast iron cookware that you can recommend, for deep frying?
@@TheeQueenMidas I've never heard of that, but I imagine rust would be bad to eat. If your cast iron were seasoned well and didn't have rust, you would be able to avoid that issue all together. However, if you're uncomfortable with cast iron, you could probably use enameled cast iron. It has the same cooking benefits of cast iron without having the iron touch your food.
You may also want to try a Fry Daddy, which is an electric pot that is designed just for frying. We have one like this, and it works really well. Plus, it's not very expensive. www.amazon.com/Presto-05420-FryDaddy-Electric-Fryer/dp/B00005KB37
I would avoid chemical nonstick pots and pans because they emit fumes and can leach chemicals into your food. They're also not intended for high heat, and you need a consistent, high heat to fry chicken.
Hope that helps! Check out my resources page, bigsisterknows.com/cast-iron/cast-iron-research/, for lots of articles on all things cast iron, as well as issues with some alternative cookware options. :)
@@ashleyljones YES! Thank you so much. After reviewing your suggestions, I am most definitely going to invest in an Enameled Cast Iron Dutch Oven. Many thanks for the prompt responses.🙌🏾
Super helpful. Thank you!
So glad you found the video helpful! Thanks for your comment.
Great Video!!
Why do they stick and can you help them not stick I made a Beef Stew in mine and the whole bottom stuck.. I just treated it like cast iron out it in the stove with 1-2” inches of water and heated the water it lifted it right up I’m wanting to find a way to not stick at all luckily it didn’t mix with my soup or it would have tasted rough..Thanks for any advice in sticking..
A couple thoughts on this. First, make sure you're not using too much heat. Heat the pot up slowly, starting with low, and work up to the heat you need. Second, meat is going to want to stick. It has to do with the fats in the meat. You can add a little butter, oil, or bacon grease to help. However, when you're making soup, I've learned that what sticks on the bottom is called fond. If you deglaze the fond by using a wooden spatula, the flavors from the frond/ meat will release into the food, which is a good thing. Just make sure the meat doesn't burn on the bottom. Your method for heating the pan and removing the stuck-on food is excellent!
Thank you. Baking soda might work best for fixing the discoloration.
I know it's a three year old video but i have a question. How do you maintain your cast iron? How do you keep it shiny and beatiful. I've used baking soda to remove old stains but now it stains more because of that.
Baking soda is not supposed to be too abrasive to clean the interior of the pot, but I would still go really easy on the scrubbing. If you scratch the enamel, it could lead to more staining, which may have been what happened to your piece. Personally, I just use mild detergent, water, and a soft sponge. I don't worry about discoloration on the inside; I figure that just shows that I use my pot a lot.
@@ashleyljones thank you so much for the reply. I believe I scrubbed too much. Lesson learned.
Buying my 1st Enamelware Dutch Oven. Should I buy round or oval? Thanks
Doug, I'm so sorry I didn't see your comment until just now. Did you get your Dutch oven? I think the round one would work best for soups and stews that you need to stir. The oval one (I've heard these called French ovens) might be nicer for pot roasts and braising meats. I'd love to hear what you selected and how it's turned out!
Walmart is selling 5.5 qts Lodge enameled Dutch oven at $39.99 in red and blue, I have got blue one. It came with lifetime warranty. Made in China though.
Thanks so much for sharing that! That's a pretty good price, and great that it comes with a lifetime warranty. They're all made in China, though, so you did as well as anyone else can. Happy cooking!
I have the T&T from sams also it came with a 4quart also for $40.
I'm sure you enjoy that one. My Tramontina has been a sturdy workhorse in the kitchen. I use it all the time.
Can toy please adjust your sound. Lovely video.
I had a Lodge Dutch oven and it was a Christmas gift from my mother. I used it for years and years but my problem was what she ordered was what I told her to and it said red and the part that came was Brown. I have nothing Brown Orange tan Earth tone colors in my house except real wood. I don't even have a brown orange or tan piece of clothing!
Oh no! I'm sorry you got the wrong color. That's frustrating. At least it works well. :)
I love my Le Creuset dutch oven and my Kirkland pan, both have been washed in the dishwasher from day one. I never buy anything that can't go in the dishwasher. TheReaper!
joeblackakareaper - That's great to know that both pans do so well in the dishwasher! So you've never even had to worry about the cast-iron edge? That's great!
@@ashleyljones I never scrub them I let them soak overnight and that usually does the trick. Because they are so heavy the better chance you have of accidently chipping them. I always have a gallon of cleaning vinegar on hand for soaking any kitchen crud, I even wash floors with it. I call it the miracle cleaner. TheReaper!
I wanted to know can you preheat the enamel Dutch oven with out anting it it before you cook?
Thanks
I haven't come across any reference to pre-heating enameled Dutch ovens, but I think that would be fine if you're looking for a crispier crust, like with bread.
The thing to note is that enamelware is very different than chemical nonstick cookware. That stuff can reach 700 degrees F in five minutes if you leave the pan on the stove with nothing in it. Enamelware follows the rules of cast iron, so it's fine to pre-heat it with nothing in it. The big thing is to avoid big changes in temperatures.
Do you have to preheat enameled cast iron before cooking? For example, if I'm boiling water to cook macaroni for Mac and cheese, do I have to preheat the enameled dutch oven on low/med low for a few minutes first before cranking it on high? Or can I just use it on high the whole time?
Yes, you do need to preheat all cast iron cookware. You do not want to crack your cookware.
Good question, Jackson. Cast iron is a great conductor, requiring much less heat than other cookware. So it's always a good rule of thumb to start with low heat and then gradually increase the heat over several minutes until you get it where you need it to be. Generally speaking, you would never need to put your Dutch oven--or any cast iron--on high heat. Low to Medium-High is sufficient. Of course, ranges differ greatly, so gauge it for yourself. If you were to put your Dutch oven immediately on high heat, the temperate difference could cause it to crack. So start slow, and your oven will thank you.
That's correct, although I never thought of it as preheating the cookware but more as heating it up slowly. But yes, extreme temperature differences can cause cast iron to crack.
Never heat up an Enameled cast-iron Dutch oven or pan without oil or liquid in it first. Heating it up dry will definitely crack the enamel.
Do I need to season these with Buzzy Wax / cooking oil, like the regular cast iron? Great video, thanks!
Thanks for your question. No, you don't have to season enameled cast iron, which is one of the biggest benefits.
Unlike regular cast iron, which requires regular seasoning, enameled cast irons require occasional seasoning to maintain its glass like finish. I use avocado oil as it has a high smoking point 550° F. Unsaturated oils like olive and canola have one or more carbon-carbon double bond. The higher the concentration of unsaturated fatty acids in a lipid, the lower the melting point.
@@mysteriousu5528 That's interesting that you're having good results with that. The manufacturers of enamelware actually state that you don't need to season them, and I've never seasoned mine.
@@ashleyljones i just bought a Tramontima, and the instructions says you have to do seasoning in the rim of the pan and in the rim of the lid. What do you think?
@@ginag6215 I’ve had my Tramontina for years and have never had to season the rim. I’m glad they included some instruction on it, though, just in case you need to. But here’s the thing: the rim can only rust if it gets and stays wet, and food is unlikely to ever touch the rim. My advice is to make sure the pot is completely dry before storing it and to put the little rubber tips or a cloth between the lid and pot to allow air to circulate. If you do suspect rust, then scrub it off and season just the bare cast iron (not the whole pot!). And you can always add a touch of oil to the rim before storing it for good measure. These enamel pots really are super easy to care for and cook in. Enjoy yours!
Hi, do I need to season the rim of the cover and the edge of the pot before first use? Thank you
Hi, Celestine. No, you don't need to season the rim before first use--it's already seasoned. If, for some reason, it starts to get a bit rusty over time, you can season it then. However, I've never actually seen a case where the rim rusts. That's what makes enamelware so easy to use.
@@ashleyljones Thank you Ashley for your quick reply. My pot just arrived today. First on the list is to make no knead bread. 😊
Folks don't make the same silly mistake I did. When I saw some of the messages below regarding ceramics made in China or Thailand I confused that with enamel. Having just purchased an enameled dutch oven I called Le Creuset to find out if not made in France. The rep I talked to pointed out that cast iron and enameled cast iron cookware is made in France.
Robert, I think there's definitely confusion on this topic. Here in the US, if any part of an item is made in China, the whole item is labeled "Made in China." That's not the case in many countries, so people are concerned that the "Made in France" label may not be totally accurate.
However, I did some digging of my own, and I found this great article: chefrick.com/where-is-le-creuset-made/. It clarifies that all of Le Creuset's cast-iron cookware (including the enameled cast iron) is indeed made in France. They do have other products, though, that are made in other countries, including China, Thailand, and Portugal.
As for Staub, another enameled cast iron manufacturer, their site states they are also made in France.
So, go France!
Yo. I learned so much! So why did I throw those clips away 5 minutes after I got it 😒
I'm glad you enjoyed the video! Just put a nice dish towel between the lid and pot and it'll be fine. :)
What is the purpose of the black clips? And where do you get them?
The black clips are used in the packaging of some enamelware to keep them from chipping during shipping. But they’re good to keep because they raise the lid a bit and help air circulate in the pot, keeping it dry.
I haven’t seen any clips for sale, but you can find other products that fit between the lid and pot. Personally, I use the clips when I have them and then dish towels and doilies when I don’t. It’s really a matter of preference.
@@ashleyljones Thank you Ashley for your quick response 😊 I bought a Dutch oven awhile ago and never used it. After watching your video I’m anxious to get it out and start using it 😁 Thank you for the tips on how to store the lid. Makes perfect sense! 🥰
@@ashleyljones well I’ll bet there were clips on it when I bought it and threw them out since I had no idea the proper way to store it 🤦🏼♀️
@@daisymae3747 Thanks for your feedback! Enjoy that Dutch oven!! :)
Hloo madam how I can buy this one. Iam in india
I've noticed that Lodge sells products in India, but I'm not sure if they sell their enamelware. Unfortunately, you'll have to research each brand to see what's available in your area.
Is the rubberish handle on the lid oven safe?
no the handle is literally rubbish, stay away from le creuset, get stuab instead
I would check with the manufacturer to see if their handle is oven safe. Mine is made from stainless steel and is fine in the oven. However, I would imagine that anything made from rubber will have a heat limit.
My 5 at. LODGE was $74-79__ I burned spaghetti sauce in it… The bottom was awful.. I boiled baking soda in it fir 8-q- minutes, and it came right up..
Nicely done! So glad it came off.
Can you use an enameled Dutch oven on a wood stove like you can a regular cast iron?
You’re taking about a wood stove with a range top, right? Then yes you can! The only concern I’ve seen is for placing enamelware directly over an open fire, which can get too hot and can cause soot to build up on the outside of the pot.
" Le Creuset makes all of its stainless-steel cookware in Portugal. Its stoneware collections are made in Thailand, and its kitchen accessories are made in China."
I've heard that, too.
And all of All-Clad’s lids, roasting pans, and roasting racks, and utensils all are made in China.
Lots of info But Wheres the Demo of it in action?
Demos will be added in the next version of the video. Thanks.
I just bought a six quart Lodge on Amazon for $79.
Nice! I'm sure you'll love it.
Let me tell you all something. The Amazon enameled cast iron pans are made for them by Lodge. Don't tell anybody!
That's interesting. I haven't heard that.
11:52 FDA requirements and enamel
Thanks for the time stamp! I'll add those when I update this video.
@@ashleyljones I'm having difficulty finding anything online on the FDA preventing US enameling on cookware. FDA has restrictions on tooth enameling since toothpaste is categorized as a drug, not a cosmetic, in the US.
@@michaelkochumuttom9043 The FDA doesn't actually prevent US companies from creating enamelware. In fact, Borough Furnace creates their own here in the States. However, the safety restrictions are such that it isn't feasible for companies to develop enamelware, especially bright-colored enamel, which uses more metals. That's why Borough Furnace only has one enamel piece, and it's black. All other enamelware you find on the market will come from overseas.
How do i get mine not to have my food stick ? Everything sticks :/ beans, eggs etc, mine is a faberware i think lol
Hi, Nadia. Enamelware isn't completely nonstick--not like the chemical nonstick stuff like Teflon. Still, I wouldn't imagine that everything, like beans, would stick. First, try turning the heat down. Start with a low heat and work your way up slowly over a period of several minutes. Cast iron, which is what's under that enamel, doesn't need a lot of heat at all. Also, make sure you're using some kind of oil, butter, or fat when you cook. You can't season enamelware, so I think those are your two best options.
A pot with chipped enamel can still be used.
Hi, tihi! Yes, the pot will still heat fine, but you run the risk of enamel (which is glass) chipping off into your food. Small pieces of food may also get caught in the chipped area, creating an opportunity for bacteria to grow. So if you've purchased an expensive enameled piece and it gets a small crack, you might want to have the manufacturer replace it.
Six quart LODGE from Amazon..$79………
Glad you found one!
Le Creuset makes their dutch ovens in China.
I've heard that! Our rules in the US state that if any part of a product is made in China, then the entire product has to be labeled "Made in China." Apparently, the rules are different in other countries. When it comes to enamelware, you have to figure that every piece has gone through China and just look for the best quality you can find. (I wish they would change the guidelines here in the States so businesses could make enamelware here.)
Ce Farther - I've done some more digging on this, and it appears Le Creuset and Staub both made their enameled cast iron in France. chefrick.com/where-is-le-creuset-made/ and www.staub-online.com/content/staub/uk/en/pages/about_staub.html
You are grossly mistaken. They make their stoneware in China not their cast iron enameled cookware which has always been made in France.