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Started By
Message
Enamal coated cast iron dutch ovens..... advice please.
Posted on 4/6/15 at 2:03 pm
Posted on 4/6/15 at 2:03 pm
personally I like the look of the oval and think that it would be easier to fit a couple of whole ducks in in an oval dutch oven. but does shape really make a difference if the volume is the same?
There is a large difference in price between Le Creuset and Lodge. Is there and advantage for one over the other?
There is a large difference in price between Le Creuset and Lodge. Is there and advantage for one over the other?
10
Posted on 4/6/15 at 2:06 pm to Bleeding purple
I cannot speak for Le Creuset since I do not own it. But I will tell you that the brand I own has given me zero issues, so I do wonder what Le Creuset would do that mine doesn't.
I have the large and smaller version of this. Martha Stewart.
Macy's carries it. Larger one is $90, but between coupons and the sales Macy's always has, you can snag it for much less if you plan it right.
I've heard good things about the Lodge one as well.
I have the large and smaller version of this. Martha Stewart.
Macy's carries it. Larger one is $90, but between coupons and the sales Macy's always has, you can snag it for much less if you plan it right.
I've heard good things about the Lodge one as well.
Posted on 4/6/15 at 2:12 pm to LouisianaLady
I own Le Creuset...mostly bought at a deep discount from the factory outlet, clearance sales, etc. LC has a lifetime guarantee; it is made in France. So is Staub, another enameled CI brand.
Lodge's enameled CI is decent stuff, but it is made in China (not the USA, like other Lodge products). Most of the cheaper enameled CI like Tramontina, etc are also Chinese made. The Lodge stuff seems to hold up well, but I've heard plenty of complaints about cracked, flaking enamel at the lower price points.
Lodge's enameled CI is decent stuff, but it is made in China (not the USA, like other Lodge products). Most of the cheaper enameled CI like Tramontina, etc are also Chinese made. The Lodge stuff seems to hold up well, but I've heard plenty of complaints about cracked, flaking enamel at the lower price points.
Posted on 4/6/15 at 2:14 pm to Bleeding purple
I have Le Creuset and it is terrific. I'd spring for the extra $ to be honest.
Posted on 4/6/15 at 2:22 pm to Bleeding purple
Le Creuset is the standard but 4X as much money. I do own a medium sized one given to me as a gift. I have 3 cajun classic ones I use all of the time and have never had a problem with. If money wasn't an option I would go with the Le Creuset as you can tell they are the top of the line. But there's nothing wrong with the Cajun Classic, it gets the job done.
Posted on 4/6/15 at 2:25 pm to 91TIGER
I have that P&G pot and it's easy to use. 
Posted on 4/6/15 at 2:27 pm to OTIS2
oval vs round and most useful size?
Posted on 4/6/15 at 2:33 pm to Bleeding purple
I have oval and round LC ovens. The oval one is difficult to get the flame to center on so if you are only going to have one, get round. The LC are great but I have friends with other cheaper brands that seem to be really good also. If money is no object go LC, otherwise I think you'll be happy with the others.
Posted on 4/6/15 at 2:33 pm to Bleeding purple
Round for me...better for frying, sauteing options. My Paula Deen piece is oval...pretty...not as functional.
Posted on 4/6/15 at 2:34 pm to Bleeding purple
quote:
oval vs round and most useful size?
Oval, round, apple shaped, square. I have 'em all, LOL. I use my 5-quart round and 7 quart low/wide most of all. A big oval is nice if you roast chickens two at a time. Bigger than 7 quart is damn heavy.
I have a 3 quart oval; I do not find the oval shape to be detrimental in stovetop cooking of various things. IE, it's useful for general cooking, not just roasting a chicken.
Hell, I even use a 1-cup baby french oven all the time. Perfect size for making individual servings of baked eggs.
ETA: Here is a link to the LC factory outlet stores: LINK While you cannot buy direct from the factory stores online, I've had very good luck by calling the store, asking about any specials, and telling them what size/shape I seek. Shipping has often been free, and the staff at the Foley, AL store know their merchandise and are very helpful.
This post was edited on 4/6/15 at 2:38 pm
Posted on 4/6/15 at 2:46 pm to Bleeding purple
quote:
personally I like the look of the oval and think that it would be easier to fit a couple of whole ducks in in an oval dutch oven.
agreed
quote:
but does shape really make a difference if the volume is the same?
No. I had a discussion with a LC employee at the outlet in Cypress, TX (NW of Houston) about the shape not fitting burners. His response was that the heat distribution and retention qualities of the enameled cast iron make it a non-issue.
quote:
There is a large difference in price between Le Creuset and Lodge. Is there and advantage for one over the other?
The fit and finish on the Le Creuset is definitely nicer, and the knobs on the lodge lids may not be able to handle heat over 450 degrees. For 99% of the cooking I do, that's not a deal breaker though and the Lodge are more than capable of doing what I need.
This post was edited on 4/6/15 at 2:49 pm
Posted on 4/6/15 at 2:51 pm to Bleeding purple
Staub is typically less expensive than Le Creuset, and it is regarded as being of equal quality.
Posted on 4/6/15 at 3:11 pm to Bleeding purple
quote:
There is a large difference in price between Le Creuset and Lodge.
From the articles I have read, there is also a large difference in weight between LC and others like Cuisinart or Lodge- the LC being the lighter weight of the 2. To me, this isn't necessarily a deal breaker for the others, but depending on how you're going to use it, the weight may make a difference to you. I have 1 LC skillet and 2 off brand (think like Wal-Mart House brand) dutch ovens. I love making soups in my dutch oven, and burgers are delicious in the skillet.
Posted on 4/6/15 at 3:15 pm to Bleeding purple
quote:
oval vs round and most useful size?
I like oval. It's easier for me to flip stuff. But that is probably just me.
Posted on 4/6/15 at 4:38 pm to Bleeding purple
Staub...we bought them in France after speaking with a two star Michelin chef about why he uses it over LC. We had one LC piece that we gave away after we started using the Staub and preferred them.
Posted on 4/6/15 at 4:59 pm to Bleeding purple
I have a small oval creuset and a little larger circular one. I use and abuse them often, and I've never had a problem. I use the small oval one a lot more, but that's because I usually only cook for two. I was gifted the small one maybe 6 or 7 years ago. I've since bought many other creuset pieces because I have been so impressed with them. Outlet store or TJ Maxx are your best bets to pick up creuset pieces for less than retail.
I've never used a lodge other than my cast iron skillet, so I can't offer any experience for those.
I've never used a lodge other than my cast iron skillet, so I can't offer any experience for those.
Posted on 4/6/15 at 7:16 pm to hungryone
Factory is the way to go but Le Creuset is great stuff. You can usually find a Goose Pot at the factory for a good price, it is enormous!
Posted on 4/6/15 at 8:23 pm to Bleeding purple
I have some Le Cruset cookware and really like them.
There is an outlet if your in DFW sometime.
I also have a lodge Dutch oven
There is an outlet if your in DFW sometime.
I also have a lodge Dutch oven
This post was edited on 4/6/15 at 8:24 pm
Posted on 4/6/15 at 8:29 pm to Poodlebrain
quote:
Staub is typically less expensive than Le Creuset, and it is regarded as being of equal quality.
Equal? Staub is far better. Gave my Le Creuset to my brother who doesn't cook.
Posted on 4/6/15 at 10:30 pm to Bleeding purple
Le Creuset is well worth the extra money imo. I have a couple Le Creusets, one cajun classic, and one of the celebrity chef sponsored ones that I can't remember.
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