My mother recently passed away, and I am keeping her stainless steel Dutch oven. Worth noting, my mother was born in 1940, and that Dutch oven was a wedding gift to her. I've not seen anything on the internet that compares to this thing, and to say it's had its fair share of use would be an understatement. Nothing wrong with today's quality cookware, but if you can get your hands on some quality vintage, definitely go for it.
Yeah, me too. My mother’s old solid aluminum Dutch oven is over 50-60 years old. She used it for everything. I found it recently in the back of my kitchen cabinet. Been using a lot since. It is very thick and has a dimpled outer surface.
Several years ago we bought a round 7.25 qt Le Creuset at a deep discount from a Williams Sonoma location that was closing. It was still a splurge but since then we've used it dozens if not hundreds of times. The Signature knob only gives up 20 degrees to the metal ones so we haven't felt the need to replace it.
Excellent tips, very well done as usual! Now I have to watch the budget dutch oven video. I bought a cuisinart 7qt dutch oven that has held up pretty well. It was 120$
@@PrudentReviews Yeah it's no Le Creuset, but I spent my money on All-clad D3 so had to pinch the wallet a little. I got lucky and it didn't have any imperfections. Hopefully it will last for years. All in all the Cuisinart had all the features I wanted. It's been great on the stove and in the oven.
Frankly, the color of the inside of the pot doesn't faze me at all. I have both, Le Cruset and Staub. If I want to see the browning of the meat, all I do is just lift and look at it. The biggest things to look for, like you said, are the handles, and weight. The raw cast iron ones are good for camping and making bread but really not something I use for day to day cooking because of having to keep it seasoned. I kind of collect these things, lol. They do get very heavy with food and liquid inside so be very careful if you have to lift it out of an oven.
The best enameled cast iron I have is from Imarku; a small Japanese brand. Its square as I thought to replace the ancient CorningWare that broke after 50+ decades of use. Its been dropped a couple of time and no cracks or chips. I love it. The one I hate is the Amazon brand. It chips so easily and looks awful after less than a dozen uses.
I have had the same results with the Tramontina brand. I had purchased an enameled one from Sam's club. It didn't take long for it to chip. Several friends ended up with the same results with that brand. I have both Le Creuset and Staub (purchased at deep discounts) from Willams Sonoma and Sur La Table. I have had them for well over a decade and they still look like they did when I purchased them. My favorite is the Staub 5 qt. tall Cocotte. With it being tall, not wide it is great for cooking soups and stews on the stove top an leaving lots of room for the rest of the burners.
@@bohemiansusan2897 Wow your not kidding. I see a lot of places are selling the Staub I have for about $380. I did see it at King Arthur's for $189. When I purchased mine I found it at Sur La Table for $85. They had 2 of them on the discount shelf and I purchased both and gave the second one to my nephew for a wedding gift.
My enameled Dutch oven is Lodge, had it and used it for years, and I'm happy with it. I love the look of the Staub, and that's what I'd buy if I had to replace the one I have. I'm sure Le Creuset is nice and the color selection is outstanding, but I'm cooking food, not color.
I don't have the level of experience and comfort level with my own skill set to get one with such a dark interior. I'm a big fan of the light interior on my second hand Lodge and my HomeGoods special from a brand I cannot remember (All the reviews look like they were from people that picked it up at HomeGoods but everybody seemed to like it). It has that more squared off shape of the Le Creuset and Staub with the larger bottom cooking surface than the Lodge does with it's rather small bottom. Better for Browning meat and getting vegetables to cook down a bit with a larger flat surface when I'm making Bolognese. I kept the Lodge so I've got a backup but I do prefer this other one I bought for 40 bucks. I looked it up online and it's a Chinese made Italian named company so I'm hoping for the best lol. I will say it seems to chip less than the lodge does. The lodge seems to chip around the lip as they are known for
I looked at the Lodge enameled dutch ovens. Most of their product line is usually made in the US with the exception of the enameled products. Those are made in China. I try to purchase US made products first and if not available then products made in Europe. Just my thing I guess.
I was able to buy a five qt Staub from Costco at a good price. I call it my BMW dutch oven. It looks great sitting on the stove and makes me smile. Bonus is it is a great tool to cook with.
As a long time cook, I can only approuve these wise advices. 👍🏼 Concerning the inside color, I mainly use the Staub and Nomad dark enameled ones for meat roasting and meat and beans stews, and the Le Creuset light ones for more delicate food, like fish, vegetables and soups. Love them both ! I also have a Lodge raw cast iron that I mainly use as a frying pot because I'm fed up having to deal with constant seasoning concerns and leakage of dark oil in my food.
Great stuff in this video! Very helpful. I received a Fontegnac Dutch Oven for Christmas fifteen years ago and am always excited to use it. One of my favorite gifts ever.
I purchased a 7 qt Tramontina Dutch oven at Sam’s Club at the end of the winter season last year. It was a killer deal reduced to $29.99, and I really have enjoyed using it!
I have a couple Le Creuset ovens, one is a 5.5 qt and the other is a 3.5 qt that I just got a few month ago. I routinely cook for 3 or 4 people and I was somewhat surprised how often I find myself using the 3.5 qt. It is plenty big to sear a roast or large filet and I am not skimping on quantity since I do often prepare for 3 or 4 people with appetites. It's like my new go to dutch oven. The larger one I still do use but for the most part it's overkill. The 3.5 qt is also plenty big for soups and stews. Plus it's somewhat easier to handle. I enjoyed the video, thanks very much.
I always wanted a Dutch oven, but the Le Creuset's are so damn expensive. So, I went with the Made in 7 1/2 QT Oval one in Ruby Red. It's a great piece. Well made. In France just like Staub and Le Creuset. But, I got mine on sale for under $300. It's built like a battleship and have not had an issue cooking on the stove top. Works great with soups and stews and works well in the oven. It is heavy, 15 pounds. But, I am getting used to it. I have it 5 months now and really enjoy how it cooks...
Thanks for the info ❤ Let me take some notes regarding Dutch ovens. I will come back to check this list when I finally have the money to buy one 😅 Don’t mind me: 1. Material: enameled cast iron (better for general cooking including liquids and acidic substances like tomatoes sauce). Raw cast iron needs to be protected with oil. It’s not recommended for liquids and acidic preparations, but it’s nice for cooking out in nature. 2. Round shape better than oval when cooking. 3. Size between 5-7. I think 5.5 with a flat bottom is perfect. The heat distributes better. 4. White color over black color. It allows you to see if sth is burning. 5. The material, size and shape of the knob is important. Plastic ones don’t overheat on the stove, but cannot withstand high temperatures in the oven. Luckily, they can be changed. Also, the larger/taller the stem the less risks of getting your fingers burn with the lid. 6. The lid design. Use a heavy and flat lid with a tight seal to lock in moisture, better if it has raised edges. You can rest utensils and put ice on top while you cook. The bumps inside also help to distribute the steam more evenly. 7. The handles. Choose them big, 1,5 it’s the ideal. 8. Choose lightweight if possible. They are very heavy. “Look at the weights listed online. Add 2 pounds per quarter of capacity. That’s more or less what it will weight when it’s nearly full”.
I've been cooking with Staub pots for years. The biggest advantage is the black enamel as it is easy to clean. If it gets a patina it doesn't matter. The light patina of Le Creuset, on the other hand, becomes unsightly over time. The argument that is put forward again and again that you can't see roasted ingredients on it is nonsense and an invention of Le Creuset. The larger handles from Le Creuset are good though.
I've got dutch ovens and saucepans by Le Creuset that I bought 27 years ago and the light interior still looks great. Nothing unsightly there at all. You just have to look after them (i.e. wash them properly after each use). I've even had the odd burning incident and they still come up prerfectly well.
I was shopping on the great jones website for black friday, and they supposedly have a lifetime warranty, but yet dont cover any chips on the enamel, basically rendering the warranty useless. .. Ridiculous
Most cookware warranties are like that - they only cover defects in materials and craftsmanship. If something happens like chips or scratches, you’re usually not covered.
@@PrudentReviews yeah, but i don't think u can compare enamel cast iron to a SS pan. I know le cruset will replace ur pan if it the enamel starts cracking
In 1985 I went shopping on the bus with my 2 year old daughter in the push chair. I saw this orange Cousances 28 cm orange cast iron frying pan. It was reduced to £10 because of a small cosmetic fault. It was still a lot of money for me but I knew it was a bargain and could’ve leave it. I shall never forget the struggle I had to get the pushchair on the bus whilst carrying this really heavy pan. 😊. It was the best thing I ever bought. Practically all the family meals were cooked in it for many years. Cousances was taken over by Le Creuset. I have a cast iron pot as well.
Great tips! Avoiding these Dutch oven buying mistakes is key to getting the right one for your cooking needs. Plus, choosing one that fits your home kit décor makes it both functional and stylish
Great review! Ten plus years ago I bought a 7 quart enamel (white interior). It has a wide, loop handle with a silicon grip. The only feature it doesn't have is the lip. It is perfect for baking sourdough bread.
See now, I like having a variety of sizes. I own both enameled, and natural cast iron. I collect vintage cast iron as well. Your video was very informative though. Good things to consider on a cast iron journey.
I have four Tramontina Dutch ovens and have had them for over 15 years. THey are either 61/2 or 7 quart and I bought them at Costco for $40 each on special - they still have them for $50 in the winter. With the exception of some chips on the Lid of one of them - they have been workhorses and are in fine shape - I spent the money I saved not buying Le Creuset on COllege for the kids. Two of them I replaced the plastic Knobs with stainless ones but otherwise they are as shipped.
@@PrudentReviews you are welcome. I wish I knew few of your advices earlier before I got them.. These days they make such a pretty colors and designs people are buying it. Of course some people are collecting them. You right this is a quite investments every where in the world. I bake my sourdough breads in my Dutch Owens. Never disappointed me. Thank you again taking time to explain all of these things.
I have a round Staub with the flat lid (no handle). When I bake bread, I turn the pot upside down, that is with the lid on the bottom and put the loaf on the lid. I’ve always done it that way, but don’t know why. Does any one else bake bread that way. Also, can you use the lid on the stove top?
I wish like the dickens that I had found this a few months back. I ended up having to return 3 dutch ovens because of various reasons. Now I have the correct information for a wise purchase. Good dutch ovens are costly. Thanks so much and glad I subscribed today!
I have a Tough Cast Iron pot but it’s not enamelled inside unfortunately. I wasn’t aware of the issue you described when I bought it. I do keep it oiled to prevent rusting. I have cooked minced beef in it with tomato sauce for about an hour and haven’t noticed anything unsavoury.
I've used a plain-Jane non-enameled cast iron Dutch oven since about 1980, and it has become well-seasoned with use. I use it for all kinds of cooking, baking and braising, including marinara & barbecue sauces and other tomato-based foods. The seasoned surface does not react to even acidic foods & sauces, however, I would not store leftovers in that pot, as they will turn dark with iron if left sitting in them. In my experience, provided your cast iron is well-seasoned with use, reactions with foods during cooking is a non-issue. I had some pieces of enameled cast iron cookware some decades back, but the enamel chipped & flaked off with use over the years. My all-cast iron cookware just doesn't have that issue.
I have a Lodge and love it. But, I overheated it when it was empty. I was an fool. It cracked the bottom. But, I called and Lodge replaced it for free. I use it all the time and my food comes out very good. If food is stuck on.. I use oven cleaner and it works very well. Of course I clean it with soap and water after. So, Lodge.. highly recommended.
What about stainless steel Dutch ovens? Whether clad (like all clad) or disc bottomed (like demeyere atlantis, which has 2mm of copper - or the fissler original profi, which has a super super thick aluminum clad bottom)
The part that gets me is that you are getting less than $10 of material in these Dutch ovens. I refuse to pay $400 for one. Even the best designed is not worth the markup.
Okay. Buy $10 worth of scrap cast iron and make your own. I drive through I-24 through South Pittsburgh, Tennessee several times a year and stop to pick up gifts at the Lodge factory store from time to time. Enameled or raw, these classic designs are designed for optimal function, the look is timeless, and the price is quite reasonable.
nah, that 5qt ballpark is really what you want; that's the right size to cook any kind of stew or pot of beans or whatever. my 5.5qt le crueset fits on the stove and fits in the cabinet just fine a little dutch oven seems like a novelty item, but i suppose if you have the money and space to buy _two_ then a second little one for side dishes could be neat
5.5 quart is the perfect size for households of 1 to 4 people. It provides enough surface area to brown meats and enough capacity to make medium to large batches of soup/stew etc. Great for leftovers too. You could get by with 4.5 quart, but I wouldn’t go smaller than that.
I have a 4.5 quart enameled Lodge ... I live alone and this size is ideal for me ... I paid $49 for it 2 years ago (from k-Tom) ... ps ... do you know anyone else who pronounces the French word "le" as "loo"?
Nah. Bare cast iron is the way to go. Why encase a durable cast iron pot in fragile glass and the whole thing has to be discarded if you get the smallest chip? regular cast iron dutch ovens are far superior to enameled, and just as nonstick
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My mother recently passed away, and I am keeping her stainless steel Dutch oven. Worth noting, my mother was born in 1940, and that Dutch oven was a wedding gift to her. I've not seen anything on the internet that compares to this thing, and to say it's had its fair share of use would be an understatement. Nothing wrong with today's quality cookware, but if you can get your hands on some quality vintage, definitely go for it.
Yeah, me too. My mother’s old solid aluminum Dutch oven is over 50-60 years old. She used it for everything. I found it recently in the back of my kitchen cabinet. Been using a lot since. It is very thick and has a dimpled outer surface.
Several years ago we bought a round 7.25 qt Le Creuset at a deep discount from a Williams Sonoma location that was closing. It was still a splurge but since then we've used it dozens if not hundreds of times. The Signature knob only gives up 20 degrees to the metal ones so we haven't felt the need to replace it.
Excellent tips, very well done as usual! Now I have to watch the budget dutch oven video. I bought a cuisinart 7qt dutch oven that has held up pretty well. It was 120$
Good choice! Cuisinart, Lodge, and Tramontina are all good low-cost options
@@PrudentReviews Yeah it's no Le Creuset, but I spent my money on All-clad D3 so had to pinch the wallet a little. I got lucky and it didn't have any imperfections. Hopefully it will last for years. All in all the Cuisinart had all the features I wanted. It's been great on the stove and in the oven.
Our son has Le Creuset and it is amazing. We opted for a Lodge at $50 and it meets all of our needs perfectly.
Picked up a cuisinart oval off woot a few years ago. Not disappointed at all. Probably 50/50 use between bread and stews.
Le creuset enamel melts off if cooking on hot electric stove
Staub makes metal knobs in the shape of farm animals. Great for heavier lids plus it adds some charm.
Frankly, the color of the inside of the pot doesn't faze me at all. I have both, Le Cruset and Staub. If I want to see the browning of the meat, all I do is just lift and look at it. The biggest things to look for, like you said, are the handles, and weight. The raw cast iron ones are good for camping and making bread but really not something I use for day to day cooking because of having to keep it seasoned. I kind of collect these things, lol. They do get very heavy with food and liquid inside so be very careful if you have to lift it out of an oven.
The best enameled cast iron I have is from Imarku; a small Japanese brand. Its square as I thought to replace the ancient CorningWare that broke after 50+ decades of use. Its been dropped a couple of time and no cracks or chips. I love it.
The one I hate is the Amazon brand. It chips so easily and looks awful after less than a dozen uses.
I have had the same results with the Tramontina brand. I had purchased an enameled one from Sam's club. It didn't take long for it to chip. Several friends ended up with the same results with that brand.
I have both Le Creuset and Staub (purchased at deep discounts) from Willams Sonoma and Sur La Table. I have had them for well over a decade and they still look like they did when I purchased them. My favorite is the Staub 5 qt. tall Cocotte. With it being tall, not wide it is great for cooking soups and stews on the stove top an leaving lots of room for the rest of the burners.
@markdavis4100 what you have is out of my budget range by far. Others I know love their Lodge enameled cast iron and used it weekly for 10+ years.
@@bohemiansusan2897 Wow your not kidding. I see a lot of places are selling the Staub I have for about $380. I did see it at King Arthur's for $189. When I purchased mine I found it at Sur La Table for $85. They had 2 of them on the discount shelf and I purchased both and gave the second one to my nephew for a wedding gift.
My enameled Dutch oven is Lodge, had it and used it for years, and I'm happy with it. I love the look of the Staub, and that's what I'd buy if I had to replace the one I have. I'm sure Le Creuset is nice and the color selection is outstanding, but I'm cooking food, not color.
I don't have the level of experience and comfort level with my own skill set to get one with such a dark interior. I'm a big fan of the light interior on my second hand Lodge and my HomeGoods special from a brand I cannot remember (All the reviews look like they were from people that picked it up at HomeGoods but everybody seemed to like it). It has that more squared off shape of the Le Creuset and Staub with the larger bottom cooking surface than the Lodge does with it's rather small bottom. Better for Browning meat and getting vegetables to cook down a bit with a larger flat surface when I'm making Bolognese. I kept the Lodge so I've got a backup but I do prefer this other one I bought for 40 bucks. I looked it up online and it's a Chinese made Italian named company so I'm hoping for the best lol. I will say it seems to chip less than the lodge does. The lodge seems to chip around the lip as they are known for
I looked at the Lodge enameled dutch ovens. Most of their product line is usually made in the US with the exception of the enameled products. Those are made in China. I try to purchase US made products first and if not available then products made in Europe. Just my thing I guess.
I was able to buy a five qt Staub from Costco at a good price. I call it my BMW dutch oven. It looks great sitting on the stove and makes me smile. Bonus is it is a great tool to cook with.
As a long time cook, I can only approuve these wise advices. 👍🏼 Concerning the inside color, I mainly use the Staub and Nomad dark enameled ones for meat roasting and meat and beans stews, and the Le Creuset light ones for more delicate food, like fish, vegetables and soups. Love them both ! I also have a Lodge raw cast iron that I mainly use as a frying pot because I'm fed up having to deal with constant seasoning concerns and leakage of dark oil in my food.
Great stuff in this video! Very helpful. I received a Fontegnac Dutch Oven for Christmas fifteen years ago and am always excited to use it. One of my favorite gifts ever.
Thank you for the head up, I found it educational and I use this when I purchase one🌹
Glad it was helpful!
I purchased a 7 qt Tramontina Dutch oven at Sam’s Club at the end of the winter season last year. It was a killer deal reduced to $29.99, and I really have enjoyed using it!
I have a couple Le Creuset ovens, one is a 5.5 qt and the other is a 3.5 qt that I just got a few month ago. I routinely cook for 3 or 4 people and I was somewhat surprised how often I find myself using the 3.5 qt. It is plenty big to sear a roast or large filet and I am not skimping on quantity since I do often prepare for 3 or 4 people with appetites. It's like my new go to dutch oven. The larger one I still do use but for the most part it's overkill. The 3.5 qt is also plenty big for soups and stews. Plus it's somewhat easier to handle. I enjoyed the video, thanks very much.
I always wanted a Dutch oven, but the Le Creuset's are so damn expensive. So, I went with the Made in 7 1/2 QT Oval one in Ruby Red. It's a great piece. Well made. In France just like Staub and Le Creuset. But, I got mine on sale for under $300. It's built like a battleship and have not had an issue cooking on the stove top. Works great with soups and stews and works well in the oven. It is heavy, 15 pounds. But, I am getting used to it. I have it 5 months now and really enjoy how it cooks...
I have a 7 quart "Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven" I got off of Amazon and I really like it. It was $65 at the time.
Thanks for the info ❤ Let me take some notes regarding Dutch ovens. I will come back to check this list when I finally have the money to buy one 😅 Don’t mind me:
1. Material: enameled cast iron (better for general cooking including liquids and acidic substances like tomatoes sauce). Raw cast iron needs to be protected with oil. It’s not recommended for liquids and acidic preparations, but it’s nice for cooking out in nature.
2. Round shape better than oval when cooking.
3. Size between 5-7. I think 5.5 with a flat bottom is perfect. The heat distributes better.
4. White color over black color. It allows you to see if sth is burning.
5. The material, size and shape of the knob is important. Plastic ones don’t overheat on the stove, but cannot withstand high temperatures in the oven. Luckily, they can be changed. Also, the larger/taller the stem the less risks of getting your fingers burn with the lid.
6. The lid design. Use a heavy and flat lid with a tight seal to lock in moisture, better if it has raised edges. You can rest utensils and put ice on top while you cook. The bumps inside also help to distribute the steam more evenly.
7. The handles. Choose them big, 1,5 it’s the ideal.
8. Choose lightweight if possible. They are very heavy. “Look at the weights listed online. Add 2 pounds per quarter of capacity. That’s more or less what it will weight when it’s nearly full”.
I've been cooking with Staub pots for years. The biggest advantage is the black enamel as it is easy to clean. If it gets a patina it doesn't matter. The light patina of Le Creuset, on the other hand, becomes unsightly over time. The argument that is put forward again and again that you can't see roasted ingredients on it is nonsense and an invention of Le Creuset. The larger handles from Le Creuset are good though.
I've got dutch ovens and saucepans by Le Creuset that I bought 27 years ago and the light interior still looks great. Nothing unsightly there at all. You just have to look after them (i.e. wash them properly after each use). I've even had the odd burning incident and they still come up prerfectly well.
I was shopping on the great jones website for black friday, and they supposedly have a lifetime warranty, but yet dont cover any chips on the enamel, basically rendering the warranty useless. .. Ridiculous
Most cookware warranties are like that - they only cover defects in materials and craftsmanship. If something happens like chips or scratches, you’re usually not covered.
@@PrudentReviews yeah, but i don't think u can compare enamel cast iron to a SS pan. I know le cruset will replace ur pan if it the enamel starts cracking
In 1985 I went shopping on the bus with my 2 year old daughter in the push chair. I saw this orange Cousances 28 cm orange cast iron frying pan. It was reduced to £10 because of a small cosmetic fault. It was still a lot of money for me but I knew it was a bargain and could’ve leave it. I shall never forget the struggle I had to get the pushchair on the bus whilst carrying this really heavy pan. 😊. It was the best thing I ever bought. Practically all the family meals were cooked in it for many years. Cousances was taken over by Le Creuset. I have a cast iron pot as well.
Great tips! Avoiding these Dutch oven buying mistakes is key to getting the right one for your cooking needs. Plus, choosing one that fits your home kit décor makes it both functional and stylish
Great review! Ten plus years ago I bought a 7 quart enamel (white interior). It has a wide, loop handle with a silicon grip. The only feature it doesn't have is the lip. It is perfect for baking sourdough bread.
See now, I like having a variety of sizes. I own both enameled, and natural cast iron. I collect vintage cast iron as well. Your video was very informative though. Good things to consider on a cast iron journey.
I have four Tramontina Dutch ovens and have had them for over 15 years. THey are either 61/2 or 7 quart and I bought them at Costco for $40 each on special - they still have them for $50 in the winter. With the exception of some chips on the Lid of one of them - they have been workhorses and are in fine shape - I spent the money I saved not buying Le Creuset on COllege for the kids. Two of them I replaced the plastic Knobs with stainless ones but otherwise they are as shipped.
Excellent advices.
Thank you. Glad you liked it 👍🏼
@@PrudentReviews you are welcome. I wish I knew few of your advices earlier before I got them.. These days they make such a pretty colors and designs people are buying it. Of course some people are collecting them. You right this is a quite investments every where in the world. I bake my sourdough breads in my Dutch Owens. Never disappointed me. Thank you again taking time to explain all of these things.
Thank you so much for this info and the tips.
I have a round Staub with the flat lid (no handle). When I bake bread, I turn the pot upside down, that is with the lid on the bottom and put the loaf on the lid. I’ve always done it that way, but don’t know why. Does any one else bake bread that way. Also, can you use the lid on the stove top?
I wish like the dickens that I had found this a few months back. I ended up having to return 3 dutch ovens because of various reasons. Now I have the correct information for a wise purchase. Good dutch ovens are costly. Thanks so much and glad I subscribed today!
Welcome! Happy to help.
Excellent video, helping me while shopping my first cast-iron set
Great tips thank you I need to buy one and I didn’t know which one to buy you open my eyes thanks again
I have a Tough Cast Iron pot but it’s not enamelled inside unfortunately. I wasn’t aware of the issue you described when I bought it. I do keep it oiled to prevent rusting. I have cooked minced beef in it with tomato sauce for about an hour and haven’t noticed anything unsavoury.
I've used a plain-Jane non-enameled cast iron Dutch oven since about 1980, and it has become well-seasoned with use. I use it for all kinds of cooking, baking and braising, including marinara & barbecue sauces and other tomato-based foods. The seasoned surface does not react to even acidic foods & sauces, however, I would not store leftovers in that pot, as they will turn dark with iron if left sitting in them. In my experience, provided your cast iron is well-seasoned with use, reactions with foods during cooking is a non-issue.
I had some pieces of enameled cast iron cookware some decades back, but the enamel chipped & flaked off with use over the years. My all-cast iron cookware just doesn't have that issue.
i got an oval one from LIDL and very happy with it. made an awesome thanksgiving glazed honey ham with.
Great overview. I also appreciate your comparison videos on amazon. God bless you.
Thanks for the kind words, I'm glad you found it helpful!
Interesting! I always wondered what the dimples on the lid were for! 🧑🎓
I have a Lodge and love it. But, I overheated it when it was empty. I was an fool. It cracked the bottom. But, I called and Lodge replaced it for free. I use it all the time and my food comes out very good. If food is stuck on.. I use oven cleaner and it works very well. Of course I clean it with soap and water after. So, Lodge.. highly recommended.
I always use Bon-Ami on ceramic and enamel cookware but oven cleaner sounds like an easy solution for really burnt on food.
What about stainless steel Dutch ovens? Whether clad (like all clad) or disc bottomed (like demeyere atlantis, which has 2mm of copper - or the fissler original profi, which has a super super thick aluminum clad bottom)
I agree. I have had the All clad for 35 years. It works great for simmering soups and sauces as well as roasting and it’s not so heavy.
A very useful video. Thanks.
Incredible video! Thanks for this!
Funnily enough, nobody in the Netherlands calls them Dutch ovens. We just call them cast iron pans (gietijzer in our language.
We don't call them Dutch Ovens in the UK either, just an American thing...
They're pots. Pans are shallow, with long handles
The part that gets me is that you are getting less than $10 of material in these Dutch ovens. I refuse to pay $400 for one. Even the best designed is not worth the markup.
Okay. Buy $10 worth of scrap cast iron and make your own.
I drive through I-24 through South Pittsburgh, Tennessee several times a year and stop to pick up gifts at the Lodge factory store from time to time. Enameled or raw, these classic designs are designed for optimal function, the look is timeless, and the price is quite reasonable.
Dutch oven hook is for the loop handle!
Excellent content!
Hi is good for induction ?
Yes, enameled cast iron Dutch ovens work well on induction cooktops
Thank you Sir 🎉
I feel like a 5 quart dutch oven is quite big, is there any disadvantage when going for one that seems bigger than what I'll need.
nah, that 5qt ballpark is really what you want; that's the right size to cook any kind of stew or pot of beans or whatever. my 5.5qt le crueset fits on the stove and fits in the cabinet just fine
a little dutch oven seems like a novelty item, but i suppose if you have the money and space to buy _two_ then a second little one for side dishes could be neat
5.5 quart is the perfect size for households of 1 to 4 people. It provides enough surface area to brown meats and enough capacity to make medium to large batches of soup/stew etc. Great for leftovers too. You could get by with 4.5 quart, but I wouldn’t go smaller than that.
I have a 4.5 quart enameled Lodge ... I live alone and this size is ideal for me ... I paid $49 for it 2 years ago (from k-Tom) ... ps ... do you know anyone else who pronounces the French word "le" as "loo"?
@@WERC-lawyer I try my best :) this is the right way th-cam.com/video/8lrTa_VbxxM/w-d-xo.html
@@PrudentReviews EXACTLY! NOT "LOO" ... "le" with a short 'e' (actually, a shwah).
Nah. Bare cast iron is the way to go. Why encase a durable cast iron pot in fragile glass and the whole thing has to be discarded if you get the smallest chip? regular cast iron dutch ovens are far superior to enameled, and just as nonstick
Thank you so much🎉
Thank you for your video and info. Avoid ALL from China! I also want to be completely clear that there is NO metals in the coating.
You're welcome! Thank you for watching
Totally agree! Can’t even compare ‘’made in China’’ brands to Staub or Le Creuset
All Dutch ovens bought these days chip and rust. Just read the reviews. Buy glass Anchor Hocking pots.
Le crueset enamel burns off on an electric stove top
Most of these are NOT Dutch ovens. Learn why they aren't. Dutch ovens have a flat lid with a raised rim to hold coals. No lip, not a dutch oven.
why its call Dutch oven?
🌎👍❤
The thumbnail mistakenly spells “mistake”. How ironic.
The first mistake is that YOU need to learn how to spell.
Help me out - what did I misspell?
@@PrudentReviewsthere is a mistkae in the thumbnail.
Unnecessarily rude...smh
A lot og BS here
Super helpful breakdown. Thank you!