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Is it worth it to get a large dutch oven if you own an old Magnalite pot?
Posted on 9/10/21 at 4:02 pm
Posted on 9/10/21 at 4:02 pm
We make all of our stews, soups, gumbos, etc. in our big/old school Magnalite pot. Lately, I've been wondering if we should splurge on a Le Creuset 7.25 qt enameled Dutch oven. Would it be really make a noticeable difference for us?
8
Posted on 9/10/21 at 4:43 pm to When in Rome
Yes. Magnalites aren’t what they used to be. Most are Chinese knockoffs that probably poison food causing even more deadly viruses.
Posted on 9/10/21 at 4:45 pm to summersausage
quote:We have the old school kind, not the Chinese knockoff. This one has been in the family and was passed down.
Magnalites aren’t what they used to be. Most are Chinese knockoffs that probably poison food causing even more deadly viruses.
Posted on 9/10/21 at 4:54 pm to When in Rome
6 qt is the largest Le Creuset we have, then two (much) bigger Mags.
Posted on 9/10/21 at 4:58 pm to Gaston
Do you like to cook stews and gumbos in the 6qt?
The large mags we use for stews/gumbos/etc. are what I'm guessing is one of their largest sizes. That sort of oblong shaped one.
The large mags we use for stews/gumbos/etc. are what I'm guessing is one of their largest sizes. That sort of oblong shaped one.
This post was edited on 9/10/21 at 5:07 pm
Posted on 9/10/21 at 5:02 pm to When in Rome
Get a $40 enameled Lodge and be done with it
I think mine is 8 qt
I think mine is 8 qt
This post was edited on 9/10/21 at 5:03 pm
Posted on 9/10/21 at 5:02 pm to Cosmo
I might end up doing that. 
Posted on 9/10/21 at 5:04 pm to When in Rome
It works great. No need to waste money on a bougie one
Posted on 9/10/21 at 5:08 pm to When in Rome
Personally, I’d just stick with the Magnalite.
Posted on 9/10/21 at 5:08 pm to Cosmo
I guess the main question is how long would the Lodge last over time vs the Le Creuset. I’m guessing with LC you pay more up front but then never have to replace it. Does the Lodge hold up well over time? Is the price discrepancy purely due to branding?
Posted on 9/10/21 at 5:13 pm to When in Rome
Mine is 10 years old
No enamel loss on the cooking surface. Ive scraped up the enamel on the handles and lid but thats my fault
No enamel loss on the cooking surface. Ive scraped up the enamel on the handles and lid but thats my fault
Posted on 9/10/21 at 5:14 pm to When in Rome
quote:I think if you can frick up an enameled cast iron pot, you're doing something way wrong.
I guess the main question is how long would the Lodge last over time vs the Le Creuset. I’m guessing with LC you pay more up front but then never have to replace it. Does the Lodge hold up well over time? Is the price discrepancy purely due to branding?
Posted on 9/10/21 at 5:31 pm to When in Rome
Nah. I much prefer to cook all what your mentioned in my oval fake Magnalite (MacWare). I have my moms 47 year old Magnalite and a knockoff and they both cook the same. It's the chef, not the pot.
Posted on 9/10/21 at 5:48 pm to Abraham H Parnassis
it boggles the mind to me that marketing alone can cause a product to have people pay for such a huge disparity. $40 vs $400 for essentially the same product? Insane.
Posted on 9/10/21 at 7:38 pm to When in Rome
My goodness yes it’s worth it. I don’t cook everything in a Dutch oven or cast iron skillet, but if you season it well, your third or so chuck roast rice and gravy will get better from the seasoned cast iron. Also, please get Lodge. They’re as good as it gets. Made in the South and much cheaper than Le Crueset.
Forgot to mention that I have a 9 quart one from Lodge. Get the biggest one you can stand to have that’s not enameled and season it well. They’re awesome.
Forgot to mention that I have a 9 quart one from Lodge. Get the biggest one you can stand to have that’s not enameled and season it well. They’re awesome.
This post was edited on 9/10/21 at 7:40 pm
Posted on 9/10/21 at 7:55 pm to Cosmo
quote:
Get a $40 enameled Lodge and be done with it
This right here
Posted on 9/10/21 at 10:01 pm to When in Rome
They both will last forever and get the job done, but LC is lighter, heats faster, has less flaws, and doesn’t use recycled iron in their manufacturing process. Lodge is a greater starter, but be on the lookout for LC sales if you have the means.
This post was edited on 9/10/21 at 10:02 pm
Posted on 9/11/21 at 7:47 am to AFATiger
quote:
Also, please get Lodge. They’re as good as it gets. Made in the South and much cheaper than Le Crueset.
Lodge cast iron cookware is made in the USA. Lodge enameled iron cookware is made in China.
Le Creuset and Staub enameled iron is still made in France.
Posted on 9/11/21 at 8:48 am to When in Rome
I would get it just to improve your cook ware arsenal. The more the better
Posted on 9/12/21 at 9:02 pm to When in Rome
I have an enameled 7.25 Le Creuset and we use it several times a week. Rice and Gravy, Gumbo, roasted chicken- anything is good in it. Very versatile and cleans up like a champ ready for the next cook.
I upgraded from a 6 qt. lodge cast iron, we have a large magnalite we use pretty much only for red sauces now.
I upgraded from a 6 qt. lodge cast iron, we have a large magnalite we use pretty much only for red sauces now.
This post was edited on 9/12/21 at 9:02 pm
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