This is extremely informative! A "mortal sin" is using any sharp object inside a nonstick pan and ruining the interior. Use a rubbery shelf liner between the pot bottoms when nesting them on top of one another or install cabinet tiers to keep them separated. It's best to store lids separate from the pots to avoid scratching or rusting.
I have several black cast iron pans and dutch ovens and I got lucky going to work early Friday morning at a yard sale and got a Great Jones enameled Dutch Oven, anxious to try it out. The young lady said that she had not used it for the 3 years that she has had it.
Extra pans not being used is not a problem for my wife. She is able to use every single one of our pots and pans and say we still need different sizes. Thank you so much for all your videos and effort!
I brought a large Dutch oven from the Netherlands almost 35 years ago in a suitcase. Yes, customs stopped us and searched through our luggage! 😁 it’s orange and in great condition! Just got the large red Lodge one too. Now I need a frying pan like this. Great tips! Thank you! 💕
In 1967 I bought a 7 set of Le Creuset flame color (only color available then) in Daytons Department store in Minneapolis. Moved to California. Several years later I gave away 2 pieces that had wooden handles. Kept burning the handles and got tired of replacing them. About 20 years ago I bought one large pan by Cousances Creuset. Cousances foundry began making cast iron pans in 1553 in France. They were acquired by Le Creuset in 1957. Cookware under the Cousances brand continued to be made by Le Creuset until early 1980s. When was mine made I do not know. The lid is not cast iron but a much lighter metal weight still in the flame color. My pots can continue for another two generations at least. I never put them in a dishwasher.
Cousances is quite nice. If you can find it they make a lovely double set of a frying pan that doubles as a pot lid for the accompanying pot. It's a brand a lot of people miss in the thrift stores, but is really nice quality. If yours is light, then it may be enameled carbon steel. IIRC Dru Ware made some items like that which were excellent camp pots because of the reduced weight, but impervious enamel finish. This was back before stainless of course, but they still cook well today. Pro Tip: If you ever find any Copco or Husqvarna enameled cast iron (yes that Husqvarna) buy it. They are nice quality pans.
Thank you for this reply!! I live in TN and buy Lodge cast iron exclusively. I recently purchased my first two enamel pieces from Lodge and was almost in tears when Carolyn said they were all made in China. I ran to check mine again thinking I had purchased with assumption…..but thankfully they are made in TN, USA🇺🇸
I just bought a new Lodge enamel Dutch oven and it comes with a certificate saying Lodge is American company but it is enameled in China with strict standards. It works great though.
You bought a older "new" lodge piece. They opened their ceramic plant in the last year or so. And they are currently making pieces in, yup that's right, Red White and Blue.
This was of great help! I have never owned any enameled cast iron, but I just ordered one of Lodges new USA Enamel 6qt dutch ovens, and I'm now researching on how to properly care for it. I want to get as many years of use out of my investment as possible. Thank you for sharing your knowledge of enamel ware. 👍
Lodge now has a line of enameled cast iron that is completely made in America. Called the USA line, it is priced more along the lines of Le Creuset and Staub. If you want Lodge but not Chinese, you now have the option.
I kist ordered a set frm paula deen line. It's beautiful dark blue enameled. Is this made in the usa ? Im frm canada so i never knw where they are being made frm its usially china or the ststes.
I always clean and dry mine AND I add a pinch of salt as a desiccant before I add the lid so if there is any moisture left over it’s absorbed by the salt
Lodge just came out with enameled Dutch ovens made in USA. And are more expensive like a Le Creuset. I didn’t buy one but seen. I have a lot of Le Creuset and love them. Awesome cooking and beautiful
Lodge now offers made in USA enameled dutch ovens. They cost more than the China made ones, but I think it's worth it. I just got mine today - it's as beautiful as my Le Creuset and I can't wait to use it!
Oh. One more thing. You need to handle with care. However if you wear out sections of the inside enamel you can send it back to Le Creuset with the story of that pan, where you bought it, must be the original owner. If it meets their guidelines they will send you another one for free in the same size but not necessarily in the same color. You pay the postage.
Thank you! I am looking into buying a Dutch oven for baking sour dough bread so this video is very timely. After watching this I am thinking I may slowly replace my stainless steel pots and pans to ceramic costed cast iron. I have 3 traditional cast iron pans which are used pretty muc daily.
As a longtime commercial chef I would say don't replace your stainless. I have quite a lot Le Creuset that I've accumulated over the years and it's marvelously made cookware. I love it for baking bread and braising. That said, for most day to day stuff you don't need it. Stainless is the go to, and with a nice thick bottom will do almost everything that cast and enameled cast will do. The main benefit of any kind of cast iron is heat retention and even distribution. If you buy sufficiently thick or well made stainless then the difference is negligible. Personally I like Mauviel, All Clad, and if you're not a pro or stupidly wealthy then Tramontina makes a very nice pan for not much money. Personally, my favorite pan is an old 11.5 inch, 5 qt Wolfgang Puck Chinese made stainless with a base that must be half an inch thick. There's very little it won't do, it cleans up easily, and it cost me $8 at Goodwill. One thing to check for on modern stainless is if it it's magnetic. If it is, the you can use it on an induction burner. Anyway, keep your stainless and save some money.
Lodge USA Enamel is Made in the USA, in Tennessee. They released their line in June/July, 2023. Color options are red, white or blue. They are beautiful!
I am making a roast and have put my gorgeous new dutch oven in the oven for the first time. Up to now have only used it on the stovetop. Ugh, so nervous. It is in there right now at 300. It sounds like this is the best way to cook this kind of roast and that the pot is made for this kind of use. I will update....
Just lucked up a 6” enameled capturing abd bew to this type. But great size. So Target had this brand - figment. Not sure but tried egg and used butter and got sticking. So time to research. Thanks.
Do you get the same benefits from an enameled cast iron pan? I’m needed to get my iron levels up and I’m not sure if it will do the same as the regular one? Thanks! I’m a new subscriber!❤️
Hi Carolyn, thank you for your wealth of information. Wondering what y’all do with the whey after making cheese? I tried making oatmeal with it and it was a big fail for our family 😂
How do you bake bread in the cast enamle Dutch oven without preheating the oven to 450 F? You mentioned that we should heat on low temperature until we reach the desired temperature for baking bread . I am confused with the process ?
Lodge just announced a new line of USA made enameled iron ware. The ones made in the USA are comparable in price to Le Creuset. They will still offer their more economical enamelware.
That rim shouldn't rust. It looks bare but it's actually coated with a clear enamel. That is where le creuset stands out. There is 3 coats of enamel the China ones who know but likely one ckear one white coat. I will say I have had China made dutch ovens enameled for years and work great no issues.
Interesting video. My enameled cast iron pans are Le Creuset and one brand called Well Equipped Kitchen. Both of the Dutch ovens are all black on the bottom. I can’t tell if the enamel is worn off or it’s just from use because they both turned black very early on. Such a disappointment. They were way too expensive for this to happen. If I had it to do all over again, I would never brown any meats in them. Actually I’d probably never buy them again. Then I’d have more mess to clean up. I love lodge cast iron. Thanks for a thoughtful video.😊
Might also bring up that not all enameled cast iron pans are oven safe! Not because of the pans themselves, but because the handles are not made for high temperatures.
Is it bad for coating if i preheat with lard until it start to smoke, becouse if i do like that, my eggs dont stick(it is like teflon) Thank you for answer.
Hey homestead family have a question is it possibly to use the pink stuff to clean small stains on the out side or inside of the lodge dutch oven that you show on your vid, as i have the same one or will it damage it? I figure i can use it considering its all natural and non toxic what are your thoughts? Thanks again!
I have two of them. My granddaughter completely destroyed my first one. And my daughter same to my second. I did what you said about putting the baking soda in there and bring it up with a wooden spoon clean it and everything I finally got it back to normal. I told them they're not allowed to touch my good dishes anymore. They are so expensive especially when you get the good ones. That's not made in China
Has anyone cooked with the Italian enameled cast iron brand called Brandani? It’s sold at TJMaxx and HomeGoods. I was wondering if it’s any good? The price is very reasonable.
Cameo powder is better and gentler than Bar Keeper’s Friend if you can get it. I think I saw it on the shelf at Walmart a year or so ago. It’s good for stainless steel because it’s less abrasive.
I wrecked the finish on my kitchen aid 7 quart by trying to remove stains with a green pad. Now the smoothness is gone and I don't know if It's safe to use!
Le Creuset and Staub and probably many other enameled cast iron manufactures glaze their rims so they do not rust. I have 21 enameled cast iron pans and many brands only one a cheap Smith and Clark (not Smithy) has ever shown any rust on rim and that just barely. Le Creuset says you do not have to oil their rims!
Le Creuset Enamel has been tested and proven to contain no lead or cadmium by the California Proposition 65 Standards Le Creuset Enamel has been tested and proven to contain no lead or cadmium by the California Proposition 65 Standards
what make and model is that really tall piece on your left (as we look at it), not the dutch oven. It's red and the top part is tall and the bottom has two handles?
As chinese, I really hate someone just lists "made in China" as a negative. You could say it is not well defined/manufactored in this that way, rather than making "China" just as a bad factor. There are many great things manufactored in China, as long as you are willing to pay for a decent price.
I've never understood the worry over cooking acidic foods or soaking cast iron. I've been using the same cast iron skillet for 30+ years, l've never had to reseason it. I cook tomato stuff in it all the time. Once in a while if something really gets stuck in it I fill it with water and a little dish soap let it soak for 5 or 10 minutes then scrub it out with either a plastic scrubber or one of the silver ones and it comes out with a beautifully nice smooth seasoned surface. Dry it out, put a dab of oil in it, wipe it off a paper towel and it's good till next time. No reseasoning needed.
It can be done with a well seasoned cast iron but if it isn’t well seasoned the acidity can corrode the iron and then you have issues with the cast iron.
@@mckenzie2260 Acidity doesnt corrode (rust) iron. Oxygen and moisture does though when it gets to exposed Iron. The only thing acidity does is attacking the coating within your cast iron pan. So the wisdom goes, you can get a stonger Iron or metallic taste in your tomato sauce when done in a cast iron pan. But I have read articles that tested this and at least according to those, it's basically fine if it's only in there for like 15-20 minutes. I also strongly assume that unless you do this all the time, the coating will replenish itself through use anyway.
So it’s non stick w/o the nonstick benefits Have to use nonmetal, but have to use fat as doesn’t get seasoned Why do ppl use these?? Use cast iron n use ur great, better metal utensils!
@@GodGunsGutsandNRA Really, I have done research and have seen where it was tested and tested positive well over the limits. Don't believe all Cali Prop. Do your own research.
@@derrickp XRF testing done by Tamara Rubin. Web site is Lead Safe Mama, she is a force to be reckoned with and so many manufacturers are finally starting to take notice. There are a number who have had to admit to lead content in products, recall or change children's products, and declare older items, such as dishes as 'decorative' use only because of the lead content in decorations such as the vast majority if not all Corelle produced before 2015. (Although the newer owners of Corelle are trying to dismiss the dangers. She is the mother of permanently lead damaged children and advocates and tests for families all over the world now.
Just watched the first couple of minutes but you already lost my confidence when you said you don't season enameled cast. Do you have to? No. Should you? YES! Enameled cast with a light seasoning layer is 100% better. It's as close to new teflon as you can get if you do it properly and maintain it. And it doesn't take near as many seasonings to accomplish this as raw iron. Try seasoning one of your Dutch ovens. Do 3 cycles with grapeseed oil then cook 2 or 3 cooks of bacon. After that clean and care for just like you would raw iron and you will see a MUCH easier to clean Dutch oven. I have quite a few enameled iron cookware and can tell you from experience you should season. I can put 0 oil or butter down and a high temp fried egg will slip right out of any of my enameled cast.
Le Creuset if French for 🐂 💩. You spend $300 dollars for $10 of quality over a Lodge. But, some drive a Chevy to work and some drive a Porche. Your choice.
Exactly what is considered high quality? When country of origin is spoken of without explanation, it's not very intelligent. iPhones and Tesla are manufactured in China too. I watched the video to find out the difference between expensive and cheap brands. It is not helpful. She doesn't know the difference other than citing cliche politics.
I have loaded the page to listen later, however your comment makes me wonder if Kitchen Aid brand enameled cast iron is made in China now. I bought a large dutch oven and despite trying to handle carefully, there are chips out of the top edges of the pot after only a few months of use, and the handles have chips out of them as well. Feels like sharp glass and worries me to cut my hands on them. Can use a pot holder when it is hot, but when washing and then handling such a heavy pot when rinsing, one can not use a pot holder or something, so it is not safe to be holding and turning the pot around under the faucet. VERY disappointed, and basically left it outside to go to rust after the last time I used it. It is still out there a couple years later and will probably go to metal scrap. :(
