- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Enameled cast iron Dutch oven
Posted on 2/1/21 at 8:14 pm to coolpapaboze
Posted on 2/1/21 at 8:14 pm to coolpapaboze
Another vote for Lodge. Cook pretty much everything in mine. The ease of clean with enamel is a game changer.
0
Posted on 2/1/21 at 8:28 pm to Ignatius Reilly
If you really want LC, check out Marshall’s/TJ Maxx- they usually will have a few pieces for real cheap, but it can be hit or miss
Posted on 2/1/21 at 8:46 pm to Ignatius Reilly
What are the rules for what kind of utensils you can and can’t use in enameled pots?
Posted on 2/2/21 at 6:37 am to dpd901
You can use any utensils you want in enameled CI.
Posted on 2/2/21 at 6:54 am to Ignatius Reilly
I had a lodge for many years that did great, but started to chip pretty bad.
A few months back I bought a 7 qt viking from Sam's. It has been very good and seems very well built.
A few months back I bought a 7 qt viking from Sam's. It has been very good and seems very well built.
Posted on 2/2/21 at 8:54 am to 91TIGER
quote:
Le Creuset is top of the line but $$$. If you can catch a sale or an outlet store you'll save money
This.
Never pay full price for Le Creuset. You can find them on sale a few times a year through their site or various other companies
Here is some on sale right now at William & Sonoma LINK
Posted on 2/2/21 at 9:33 am to Ed Osteen
Not ragging on anyone who buys Lodge or Amazon, but another reason to consider upgrading is to avoid Chinese manufacture. Unfortunately Lodge makes it's enameled pieces in China (and I assume Amazon Basics does).
I have no doubt that Lodge ECI is very solid, but if you're looking or a reason to pay LC or Staub prices, that's another good one in my opinion. Cookware is one of the few genres where you can still find a ton of European or US-made stuff, often for reasonable prices.
I have no doubt that Lodge ECI is very solid, but if you're looking or a reason to pay LC or Staub prices, that's another good one in my opinion. Cookware is one of the few genres where you can still find a ton of European or US-made stuff, often for reasonable prices.
Posted on 2/2/21 at 10:10 am to Ignatius Reilly
I have the Cajun Classic purple and gold one and have no complaints.
Posted on 2/2/21 at 1:23 pm to Ignatius Reilly
I have a Cajun Classic, and have no complaints.
Posted on 2/2/21 at 1:56 pm to Ignatius Reilly
I've had my LC set for over 20 years. It's fantastic and we use it daily for everything. Had to replace a knob once because I dropped it, but that's a $15 replacement and you screw it on yourself.
They make a cleaning solution that works extremely well, and my pots still look like new.
As long as you don't stir stuff with metal spoons, it'll last forever.
They make a cleaning solution that works extremely well, and my pots still look like new.
As long as you don't stir stuff with metal spoons, it'll last forever.
Posted on 2/2/21 at 3:35 pm to hungryone
quote:
I don't like the dark interior of the Staub: it's too easy to scorch or over brown something with black interior.
I'm on Team Staub. I honestly was a bit concerned with this when I picked up my first piece, but it hasn't been an issue at all. Like another poster said, it's not different than using traditional cast iron. You get a feel for it pretty quick.
Posted on 2/3/21 at 8:43 am to MLU
quote:Uh, how often do you drop your dutch oven?
If you drop a Lodge brand enameled dutch oven, it's more likely to chip.
Posted on 2/3/21 at 10:26 am to Jor Jor The Dinosaur
re: dropping dutch ovens, I've dropped the lids fairly often. Haven't chipped one yet, but it did leave a mark on my marble countertop.
Agree with someone upthread: watch out for Chinese manufactured pieces, especially in the brighter colors. We assume that these enamel glazes are lead free, but there is virtually no testing of such stuff. Tramontina, Lodge, etc: all the lower price range enameled CI is chinese made.
Paris-based food blogger David Lebovitz went to the LC factory, if you're curious about how this stuff is made: LINK
Agree with someone upthread: watch out for Chinese manufactured pieces, especially in the brighter colors. We assume that these enamel glazes are lead free, but there is virtually no testing of such stuff. Tramontina, Lodge, etc: all the lower price range enameled CI is chinese made.
Paris-based food blogger David Lebovitz went to the LC factory, if you're curious about how this stuff is made: LINK
Posted on 2/3/21 at 12:07 pm to Ignatius Reilly
I have a food Network one I got for Christmas like 5 years ago. I use it all the time, and it still works great. I still like the old school cast iron ones, but the enameled ones are just so much easier to care for.
This post was edited on 2/4/21 at 5:15 am
Posted on 2/3/21 at 9:54 pm to Jor Jor The Dinosaur
Just today or since I owned it?
Posted on 2/3/21 at 11:08 pm to MLU
I have an H-E-B brand one that I got for $25, works great. Mostly just use it when cooking with tomatoes, have plenty seasoned cast iron for everything else.
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News