Dutch Ovens

Parent Cafe
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<p>I have decided that I absolutely must have a Dutch Oven this holiday season. Any recommendations? Enamel? Stainless? Cast iron? I would dearly love to have one of the spiffy, blue, Le Crueset models, but I suspect that in the range of $300 and up, I would have to sell one of my husband’s kidneys.</p>

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<p>Horning in on this thread to ask why people like Dutch ovens so much. I’ve never felt the need for one, having a slow cooker, a stockpot, and a convection oven.</p>

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<p>I think the Dutch Ovens are primarily used to take the pot from stove top for browning/carmelizing to oven for slow cooking. No need to dirty all those pots and pans. And, I’ve been coveting the LaCrueset’s for ever myself…I still have a baking dish of that brand that is probably 30+ years old (was my mother’s), so the price tag is probably a good investment, because it will last forever, but I agree, its difficult to consider forking over that much cash for a pot!!!</p>

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<p>zm, check Costco. My local one had two choices: a bright red round Kirkland Signature “French Oven” (made in France, naturally!) for $60 and a large oval Le Creuset one, for $200 (also made in France, naturally). Much easier on the budget than similar ovens sold at specialty kitchen stores.</p>

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<p>If you can get over the choice of color, the outlet malls sometimes have te Le Cruset at really nice prices.</p>

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<p>Overstock has quite a few Dutch ovens:</p>

<p>[Dutch</a> Oven Search Results | Overstock.com, Page 1](<a href=“Overstock.com: Online Shopping - Bedding, Furniture, Electronics, Jewelry, Clothing & more”>Overstock.com: Online Shopping - Bedding, Furniture, Electronics, Jewelry, Clothing & more)</p>

<p>Quite a bit of variation in price - what accounts for such huge differences?</p>

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<p>Denby makes a lovely dutch oven. And there’s a Denby seconds place that sells online: [url=&lt;a href=“http://www.denbyusa.com/]Home[/url”&gt;http://www.denbyusa.com/]Home[/url</a>]</p>

<p>The Denby stoneware mugs seem to be indestructible.</p>

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<p>Our local outlet mall has a a Le Creuset store selling all sorts of Dutch ovens and other pieces in all imaginable colors. My problem… I need to pump some iron to get my arm muscles in shape to be able to carry that stuff to the car, or bring Mr. Never Shops with me, which is even less feasible. :)</p>

<p>would avoid ANY cookware piece made in China.</p>

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<p>Do they? I already ruined one and the second is on the way out. Is it because I wash them in the dishwasher? They are getting a little too heavy for me. It is becoming a little hard to pick up with one hand.</p>

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<p>I have two Dutch Ovens made by Le Creuset—their largest (15/16 QT) and a small. Love them and use them a lot this time of year. But boy o boy are they expensive now. I bought them both ages ago at Marshalls. I am just about sure that seven years ago I got the large one for under $150.</p>

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<p>I LOVE my Le Creuset Dutch Oven. It, along with my good Chef’s Knife are the two kitchen utensils that I would pay whatever it cost to replace if they broke. I’ve owned my Dutch Oven for coming onto 20 years, and it is still going strong. </p>

<p>Things I love:

  1. It is really thick, and has a large surface area that lets me brown onions and veggies or meat in just a few batches even for a huge stew/soup/braise. They deglaze beautifully.
  2. I can cook all sorts of foods in the oven without any worries of anything burning.
  3. I can buy much less expensive cuts of meat and gently braise them, and end up with enough for dinner, another dinner for the freezer, and often a lunch or two for the freezer as well. (They come in different sizes, I have a large oval one.)
  4. They clean up easily with a little soaking.
  5. I have a number of soups that I used to make on the stovetop that I’ve converted to making in the Le Creuset mostly in the oven, with much less attention required.
  6. It is pretty enough to serve right from at the table if I want. </p>

<p>The downside is that they’re heavy, and you certainly can’t drop them and expect them to survive. But even though I can be a little klutzy, I’ve never had that problem.</p>

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<p>Cook’s Illustrated once reviewed dutch ovens and highly rated the 6.5 qt enamel over cast iron by Tramontina. Based on that review, I ordered a red one on Amazon for $25 including shipping. Crazy cheap I know, but how could I loose for that price. So far, I have no complaints other than that it’s heavy. It’s currently $85 on Amazon and $45 on Walmart.</p>

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<p>Why pay for enamel? This is the one I have. I like Lodge–I have a number of Dutch ovens (the kind you take on a camping trip and use with briquets). </p>

<p><a href=“http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-5-Quart-Handles/dp/B00063RWYI/ref=sr_1_3?ie=UTF8&qid=1321899241&sr=8-3[/url]”>http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-5-Quart-Handles/dp/B00063RWYI/ref=sr_1_3?ie=UTF8&qid=1321899241&sr=8-3&lt;/a&gt;&lt;/p&gt;

<p>I wouldn’t put my Dutch oven through the washer. If seasoned correctly, the Dutch oven should clean up very easily.</p>

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<p>I think elemenope is right on. If I didn’t already have my Le Crueset, I would go with the Lodge Pole. LOVE my Lodge Pole cast iron skillets.</p>

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<p>I “heart” my le creuset. It’s gotten really expensive, but I couldn’t live without it. Well, if forced, I could, but I’d be in a bad mood about it.</p>

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<p>Count me among the huge fans of LeCreuset dutch ovens. I have several that are still in use after 30 years. All of ours came from LeCreuset outlet stores: 2nds at great prices and I’ve never found a noticeable blemish. It’s usually stuff like a little bump in the enamel – totally trivial in the context of using a pot for 30 years.</p>

<p>I used them for everything from stews to pot roasts to chowders to soups. I use them for deep frying. The only downside is that they are heavy.</p>

<p>I’m a big fan of raw cast iron for skillets, but it’s not great for dutch ovens as it is reactive to tomato or vinegar or other acidic liquids, which covers just about every imaginable slow simmer concoction.</p>

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<p>This thread represents why I love this site. Such great information. Thank you!</p>

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<p>We have a Lodge Dutch oven (once a Scout, always a Scout). It never occurred to me that I could use it inside. It can be used on a stovetop?</p>

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<p>TJMaxx/Home Goods almost always has discounted LeCreuset or other name dutch ovens/ similar pieces. Trust me, I was at 4 TJ’s or HG looking for a new living room rug this weekend and I saw plenty pieces of the stoneware. </p>

<p>My brother and his wife from NYC have a standing date to visit TJ’s when they come “home” twice a year - each time, they pick out a new LeCreuset piece. :)</p>

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<p>“I’m a big fan of raw cast iron for skillets, but it’s not great for dutch ovens as it is reactive to tomato or vinegar or other acidic liquids, which covers just about every imaginable slow simmer concoction.”</p>

<p>Absolutely second this. The extracted iron can spoil the taste of some foods for some supertaster people.</p>