I got one from them after watching this video and looking up a few reviews. Would not recommend. Everything sticks and the bottom gets burnt REALLY quickly. The outside paint is already peeling and I’ve used it less than 10 times… it performs worse than my $50 Amazon one. A real bummer.
Lodge now does enameled Dutch ovens now. I thought they've been doing them for more than 3 years but I could be wrong. After watching this video, I'm going to look for Marquette!
I know it's not likely, but i really hope you do a limited run of the cast iron skillets with the nice handles again some day...i missed my chance, but would love to be able to give one a good hone. You don't have any extras lying around for sale, do you 🙏
I'm an old guy, who also often cooks for his family. I have been using Dutch ovens for many decades (they are fantastic for so many different things) and I have multiple brands in different sizes from LC to Staub to Lodge and others. For a home cook like myself the bottom shape is less of an issue. Flatter bottom offer more browning surface, rounder bottom for better heat movement of liquids (soups/stews)... but it really doesn't make much difference for a guy like me. LC and Staub do have better enamel but Lodge does OK too. My Lodge (20-30 years old) has a few tiny dings on its outside with normal/careful use. All clean very well. Dutch ovens are the jack of all trades in home cooking. Their only drawback? They are pretty heavy. As I age they become somewhat more of a pain to handle. However, they are still my go to pot.
Most RU-vidrs dnt emphasize enough that u gotta let the pan get hot, add oil, let it smoke a bit, drop the egg, then turn to low, and let it cook slowly. It will stick if it is not hot enough.
i bought an amazon basics ... used it 2 times to bake bread and the enamel started chipping off INTO MY FOOD!! the product description keeps changing since I even reviewed my dutch oven.... which was originally rated at 400F now the EXACT SAME dutch oven says 500F!! I just want a dutch oven that does not chip while cooking. not all enamel is created equally.....
That definitely shouldn't happen! Any enameled Dutch oven should be to handle well over 500 degrees (with exception of ones with plastic handles). We even tested thermal shocking and weren't able to get enamel to flake off.
Heat is what keeps the eggs from sticking. The sad part is that high heat kills a lot of the nutrients in the eggs. I'm experimenting with medium, relatively lower Heat and maybe just waiting longer for them to set
yes! High heat can also cause sticking as well. I think the risk of eating raw eggs is generally overstated. It is true that proteins in eggs get denatured when cooked and become slightly more difficult for your body to use.
I fail to understand where you purchase a certain manufacturer’s product would have anything to do on the product warranty. Can you explain your statements?
Yes - Amazon has a very limited return window, so if there's a problem beyond 30 days or so, they won't be able to help. Amazon also gets between the customer and the MFG and inhibits communication. With LC if you buy it online, they don't always honor their warranty OR charge a lot for shipping/replacement. IF you have a local retailer they will generally be much better about warranty claims with LC or other more expensive brands.
I am very sorry to say this, but I'm disappointed with this video. Let's see if I'm clear on what was presented... 1. The conclusion was established that all of these Dutch ovens will give essentially identical cooking results before any testing was performed; 2. Tests were designed and performed on these Dutch ovens that do not involve anything considered "normal usage" (i.e. - "cooking in..."); 3. These tests would either implicitly or explicitly void the manufacturer's warranty, which was only briefly mentioned by saying that there was only going to a brief mention of it without providing any detailed information; and... 4. The reasons provided for the results barely had anything to do with the testing that was performed, other than the presumption that the few that were considered initial failures in the side-impact test were dropped from consideration early on. BONUS! 5. For those who don't realize it, the "side impact" test and the "ball drop" test are... THE SAME TEST! Therefore, the result I came away with from this video was that all Dutch ovens cook essentially the same; all will more than adequately survive normal usage; and I might as well just pick the color that I like because that single point is about as relevant as any information or testing results that were provided. I'm sorry if I sound acerbic, but I keep watching these Dutch oven comparison videos hoping for information that would actually be relevant in making an educated choice among the available options - and I keep coming away disappointed.
1) That's correct, we have done cooking tests in other videos, if the same material, thickness and surface is used, its nearly impossible to determine a difference in cooking. There are other videos where people try to "scorch flour" or something similar, but all the difference can be accounted for with variations in the heating source. We looked at these on a burner with a thermal camera and found no difference. I think the trick is getting to know a specific pot on a specific stove to know how it is going to behave with heat over time. 2) Correct, the tests we did were WAY beyond what would be accepted as normal use - otherwise we wouldn't have found any difference between any of these. On occasion you may bump a Dutch oven against a stone countertop. these simulations would help understand how likely it may be to chip. 3) Yes! don't try these at home. 4) All Dutch ovens tested were subjected to all the tests - sorry if this wasn't clear. 5) The side impact was the hammer swing device, the ball drop test was a large metal ball dropped into the interior - one tested the exterior enamel, one tested the interior enamel. This is important because MFG's use different enamel inside and outside. I have to say that your final conclusion is the truth. There are only very slight differences between all of these products tested. Yes - pick your favorite color and that may be the most important part. In my opinion there were a few that I would avoid after doing these tests, but they weren't major issues. I think you may be looking for differences that aren't there.
As a real life user of Dutch ovens for many decades there is truth in the review. I have everything from LC, Staub, and Lodge. They all do cook very similarly. They all clean up about the same. The enamel on the Lodge is not the same level as the premium brands, but my 20+ year old Lodge only has a few tiny dings on its outside, so it still is pretty good. You can't go wrong with just about any Dutch oven.
The similar heating properties would make sense as cast iron is quite mature and the thermal conductivity is consistent. So as long as the cast iron is pure enough it will be the same
We didn't pick ovals since they weren't as popular and we wanted to compare like products. There are many things you can cook in an oval Dutch oven - another commenter suggested pasta, I definitely wouldn't have thought of that.
Which brand works best on an induction cooktop? I suspect the lesser weight/thickness of LC performs better. I've had thicker pans that required nearly twice the energy to reach the same cooking temp/time as cheaper/thinner frying pans. ?
Cast iron preforms very well on induction because it is so magnetic, you will find that any/all will heat very quickly (much quicker than gas). You will likely find a bigger difference in non-iron cookware - like a stainless pan as there will be much greater differences in how much iron is in each stainless pan. The stainless pans with more iron in them will heat more quickly, even if they are thicker/heavier. hope this helps!
My goldfish refuses to wear shoes, he will only wear flip-flops! Apologize for that switch if it was confusing, I was really just trying to show the surface haze on the pan and how to remove it (didn't have any on the carbon steel at that point). The lighting wasn't great on that either.
you really have to get to know your stove and pan, each is a bit different. If you can measure the surface temp of the pan, i would say keep it between 190-225. eggs cook at a very low temp!
A lot of the comments I'm reading on here are absolutely wild. "It's made in China I don't want it!" We're past the age of the country dictating the quality of a product. Good products can be made in China. Bad products can be made in the US. It's all about the specific manufacturing company in that region. In my experience, some of the best bang-for-the-buck products come from China such as, for example, Grant Stone boots. The fact that Marquette is willing to A) be up front with where it's made and not hide it, and B) go on camera and cut their product apart and smash it with a hammer tells me that this is actually a good product that's worth the cost. I bought one, and I'm happy to support a company that's willing to go out on a limb to provide a quality product at a good price. Keep fighting the good fight Marquette!
Outside chips are no big deal. Inside chips are. You heat the pot so an inside chip is still sanitary, however, inside chips can lead to other chipping and you don't want to be eating shards of ceramic (which is glass).
Your video covered all but one important question: What kind of oils can I use and is there a recommended type of oil for seasoning a Carbon Steel skillet?
We take waffles seriously in our house ru-vid.comUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!
I actually switched pans when we got to the cooking part. With most pans, there is a big difference between cast iron and carbon steel, but not so much with ours. Our cast iron is smooth and thin while our carbon steel pan is a bit thicker than most (3mm) so its actually heavier than our cast iron. Obviously its a learning curve with any new pan.
I will never get tricked into buying anything other than cast Iron again. I have probably spent THOUSANDS on cookware and have gotten rid of nearly everything besides a few of my cast Iron pots and pans. Nothing outperforms them, period. Also, the rough surface helps retain the seasoning which allows it to be thicker, more consistent, and more durable. If you are smoothing the cooking surface, shame on you, you don't know how to use a cast iron pan properly. A well seasoned surface makes your pan easier to cook on and clean. The only advantage of carbon steel for cooking is that it responds to heating element changes more quickly. I see this as more of a con than a positive though. I want my cooking surface to retain heat and spread it more evenly.
