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re: Dutch oven help
Posted on 1/20/20 at 11:19 am to Degas
Posted on 1/20/20 at 11:19 am to Degas
I have a 7.25 qt Lodge, 7.25 qt Le Creuset, and a 13.25 qt Staub. The Lodge is not even in the same hemisphere as the other two. I get their is a big price difference, but cooking on a LC or Staub is a much easier and better cooking experience.
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Posted on 1/20/20 at 12:36 pm to Bigryno7
FWIW, I have a small Staub (4 qt) and a larger LeCreuset (7.25) and other than the size, the really big difference for me is that the Staub has a darker interior...it's going to sound obnoxious, but the lighter colored interior really does help when you're trying to figure out if you've cooked your fond too much and/or that you've scraped it all off. For that reason, all other things being equal, I'd go for the LeCreuset.
That being said, that is a fantastic price on a Staub...like someone else said, if they were made in the same factory in France I'd be surprised if there was much difference in quality as a Staub proper. Both brands seem to have the wide narrow handles, which is super helpful when you're picking up a 7.25 that's full of liquid.
That being said, that is a fantastic price on a Staub...like someone else said, if they were made in the same factory in France I'd be surprised if there was much difference in quality as a Staub proper. Both brands seem to have the wide narrow handles, which is super helpful when you're picking up a 7.25 that's full of liquid.
Posted on 1/20/20 at 3:30 pm to Bigryno7
Just curious about all the love for enameled cast iron. I have never owned any, but have quite the collection of black iron cookware I have used for decades. My 8 Qt Dutch Oven has never let me down and it is the optimum size IMO. 
Posted on 1/20/20 at 3:46 pm to TreeDawg
Ease of use and versatility for me.
Posted on 1/21/20 at 7:06 am to TreeDawg
Higher acidic foods are better cooked in an enameled Dutch oven vs classic cast iron, which can give off a metallic taste. A tomato sauce would be a perfect example.
Seeing your post reminds me I need to make your vegetable soup I have bookmarked.
Seeing your post reminds me I need to make your vegetable soup I have bookmarked.
Posted on 1/21/20 at 8:34 am to Bigryno7
quote:
Higher acidic foods are better cooked in an enameled Dutch oven vs classic cast iron, which can give off a metallic taste. A tomato sauce would be a perfect example.
Gotcha, I suppose this is why Momma always said to use Magnalite for that. Not discounting the value of enameled cookware, just curious. I have used my 5 gallon cast iron pot to make Sauce Piquant forever with no issues. The only time I ever messed up was leaving in in the pot overnight refrigerated. Learned that lesson the hard way many moons ago.
Posted on 1/21/20 at 10:40 am to TreeDawg
Since I got my 1st enabled years ago, I haven’t really used my regular cast irons. The enamel is easy to care for and is lighter. Trust me if you get one you won’t be disappointed
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