*****Dutch Ovens I Recommend***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. Made In Dutch Ovens: madeincookware.pxf.io/oq9eWe (MadeInCookware.com) Made In Dutch Ovens: amzn.to/46DVXQN (Amazon) Le Creuset Dutch Ovens: amzn.to/4fFkyZy (Amazon) Staub Dutch Ovens: amzn.to/3LWLpmf (Amazon) Lodge Dutch Ovens: amzn.to/4fwd9vP (Amazon) Tramontina Dutch Ovens: amzn.to/46LOj7e (Amazon)
Several years ago we bought a round 7.25 qt Le Creuset at a deep discount from a Williams Sonoma location that was closing. It was still a splurge but since then we've used it dozens if not hundreds of times. The Signature knob only gives up 20 degrees to the metal ones so we haven't felt the need to replace it.
Thanks for the info ❤ Let me take some notes regarding Dutch ovens. I will come back to check this list when I finally have the money to buy one 😅 Don’t mind me: 1. Material: enameled cast iron (better for general cooking including liquids and acidic substances like tomatoes sauce). Raw cast iron needs to be protected with oil. It’s not recommended for liquids and acidic preparations, but it’s nice for cooking out in nature. 2. Round shape better than oval when cooking. 3. Size between 5-7. I think 5.5 with a flat bottom is perfect. The heat distributes better. 4. White color over black color. It allows you to see if sth is burning. 5. The material, size and shape of the knob is important. Plastic ones don’t overheat on the stove, but cannot withstand high temperatures in the oven. Luckily, they can be changed. Also, the larger/taller the stem the less risks of getting your fingers burn with the lid. 6. The lid design. Use a heavy and flat lid with a tight seal to lock in moisture, better if it has raised edges. You can rest utensils and put ice on top while you cook. The bumps inside also help to distribute the steam more evenly. 7. The handles. Choose them big, 1,5 it’s the ideal. 8. Choose lightweight if possible. They are very heavy. “Look at the weights listed online. Add 2 pounds per quarter of capacity. That’s more or less what it will weight when it’s nearly full”.
The best enameled cast iron I have is from Imarku; a small Japanese brand. Its square as I thought to replace the ancient CorningWare that broke after 50+ decades of use. Its been dropped a couple of time and no cracks or chips. I love it. The one I hate is the Amazon brand. It chips so easily and looks awful after less than a dozen uses.
Excellent tips, very well done as usual! Now I have to watch the budget dutch oven video. I bought a cuisinart 7qt dutch oven that has held up pretty well. It was 120$
@@PrudentReviews Yeah it's no Le Creuset, but I spent my money on All-clad D3 so had to pinch the wallet a little. I got lucky and it didn't have any imperfections. Hopefully it will last for years. All in all the Cuisinart had all the features I wanted. It's been great on the stove and in the oven.
Frankly, the color of the inside of the pot doesn't faze me at all. I have both, Le Cruset and Staub. If I want to see the browning of the meat, all I do is just lift and look at it. The biggest things to look for, like you said, are the handles, and weight. The raw cast iron ones are good for camping and making bread but really not something I use for day to day cooking because of having to keep it seasoned. I kind of collect these things, lol. They do get very heavy with food and liquid inside so be very careful if you have to lift it out of an oven.
My enameled Dutch oven is Lodge, had it and used it for years, and I'm happy with it. I love the look of the Staub, and that's what I'd buy if I had to replace the one I have. I'm sure Le Creuset is nice and the color selection is outstanding, but I'm cooking food, not color.
I don't have the level of experience and comfort level with my own skill set to get one with such a dark interior. I'm a big fan of the light interior on my second hand Lodge and my HomeGoods special from a brand I cannot remember (All the reviews look like they were from people that picked it up at HomeGoods but everybody seemed to like it). It has that more squared off shape of the Le Creuset and Staub with the larger bottom cooking surface than the Lodge does with it's rather small bottom. Better for Browning meat and getting vegetables to cook down a bit with a larger flat surface when I'm making Bolognese. I kept the Lodge so I've got a backup but I do prefer this other one I bought for 40 bucks. I looked it up online and it's a Chinese made Italian named company so I'm hoping for the best lol. I will say it seems to chip less than the lodge does. The lodge seems to chip around the lip as they are known for
@@PrudentReviews you are welcome. I wish I knew few of your advices earlier before I got them.. These days they make such a pretty colors and designs people are buying it. Of course some people are collecting them. You right this is a quite investments every where in the world. I bake my sourdough breads in my Dutch Owens. Never disappointed me. Thank you again taking time to explain all of these things.
I have a Tough Cast Iron pot but it’s not enamelled inside unfortunately. I wasn’t aware of the issue you described when I bought it. I do keep it oiled to prevent rusting. I have cooked minced beef in it with tomato sauce for about an hour and haven’t noticed anything unsavoury.
I always wanted a Dutch oven, but the Le Creuset's are so damn expensive. So, I went with the Made in 7 1/2 QT Oval one in Ruby Red. It's a great piece. Well made. In France just like Staub and Le Creuset. But, I got mine on sale for under $300. It's built like a battleship and have not had an issue cooking on the stove top. Works great with soups and stews and works well in the oven. It is heavy, 15 pounds. But, I am getting used to it. I have it 5 months now and really enjoy how it cooks...
I've been cooking with Staub pots for years. The biggest advantage is the black enamel as it is easy to clean. If it gets a patina it doesn't matter. The light patina of Le Creuset, on the other hand, becomes unsightly over time. The argument that is put forward again and again that you can't see roasted ingredients on it is nonsense and an invention of Le Creuset. The larger handles from Le Creuset are good though.
I've got dutch ovens and saucepans by Le Creuset that I bought 27 years ago and the light interior still looks great. Nothing unsightly there at all. You just have to look after them (i.e. wash them properly after each use). I've even had the odd burning incident and they still come up prerfectly well.
I have a round Staub with the flat lid (no handle). When I bake bread, I turn the pot upside down, that is with the lid on the bottom and put the loaf on the lid. I’ve always done it that way, but don’t know why. Does any one else bake bread that way. Also, can you use the lid on the stove top?
I was shopping on the great jones website for black friday, and they supposedly have a lifetime warranty, but yet dont cover any chips on the enamel, basically rendering the warranty useless. .. Ridiculous
Most cookware warranties are like that - they only cover defects in materials and craftsmanship. If something happens like chips or scratches, you’re usually not covered.
@@PrudentReviews yeah, but i don't think u can compare enamel cast iron to a SS pan. I know le cruset will replace ur pan if it the enamel starts cracking
nah, that 5qt ballpark is really what you want; that's the right size to cook any kind of stew or pot of beans or whatever. my 5.5qt le crueset fits on the stove and fits in the cabinet just fine a little dutch oven seems like a novelty item, but i suppose if you have the money and space to buy _two_ then a second little one for side dishes could be neat
5.5 quart is the perfect size for households of 1 to 4 people. It provides enough surface area to brown meats and enough capacity to make medium to large batches of soup/stew etc. Great for leftovers too. You could get by with 4.5 quart, but I wouldn’t go smaller than that.
I have a 4.5 quart enameled Lodge ... I live alone and this size is ideal for me ... I paid $49 for it 2 years ago (from k-Tom) ... ps ... do you know anyone else who pronounces the French word "le" as "loo"?
