re: Recommend a Dutch Oven to me

The Wirecutter review site, owned by NY Times, just updated their ratings. Lodge was the winner, with LC listed as an "upgrade pick".

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After spending hours searing, braising, steaming, and sautéing, we think the Lodge 6-Quart Enameled Cast Iron Dutch Oven cooks just as well as more expensive pots. With design details like roomy handles and a wide cooking area, it stands out from the other ovens we tested.

Although most Dutch ovens cook similarly well, the Lodge 6-Quart Enameled Cast Iron Dutch Oven is easier to use than many others we tested. You can comfortably grip the large handles even with mitts or towels, and the slightly curved base keeps food from getting trapped in the corners, unlike more angular ovens we tested. The Lodge, with its shorter sides and wider base, also allows steam to escape more easily than deeper-walled pots, giving you a better sear on meat and helping to concentrate flavors during cooking.

Le Creuset’s Signature Enameled Cast-Iron 5½-Quart Round French Oven is the gold standard for Dutch ovens. It has a durable coating, is the ideal size for most recipes, and has the roomiest handles of all the Dutch ovens we tested. It’s also lighter than other ovens we tested, and the handle on the lid is a cinch to grab with a towel or pot holder. Over years of testing, we’ve heard fewer complaints about the enamel chipping on Le Creuset ovens compared with others. The high price will be a worthy investment for cooks who want an heirloom piece—for everyone else, the Lodge cooks just as well.

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