<p>I mostly love our Lodge cast iron dutch oven but agree with the comments above about acidic liquids. I covet a Le Creuset version or something similar. My S has baked wonderful bread in the Lodge.</p>
<p>I don’t use the big cast iron as much in our empty nest. Last year I bought a covered 4-quart Anolon pot (I believe they call it a stockpot) that I use for soups and stews on the stove and in the oven. It’s very heavy, and I like it. They probably have an 8-quart version.</p>
<p>I agree with the poster who said Le Creuset is easy to clean. It is easily the easiest piece of cooking equipment to clean that I own, and I’m usually making red sauced things in it! The stuff practically slides off when you clean it!</p>
<p>I’ve been wanting to buy one to make that famous 5 minute bread recipe, but I’m having a hard time justifying the price of the pot. I bake all of our bread, but I’d love to add this type of bread (the 5 minute recipe) to my list. </p>
<p>I"ve been hoping to find one at a thrift store, but no luck so far.</p>
<p>This “French oven” (made in France) is $60 in the store (no kidding, it would cost me more than $20 to ship it!):</p>
<p>[Costco</a> - Kirkland Signature? 6.5-quart Enameled Cast Iron Round French Oven](<a href=“http://www.costco.com/Browse/Product.aspx?prodid=11631290&whse=BC&topnav=&cm_sp=RichRelevance-_-categorypageHorizontalTop-_-PopularProductsInCategory&cm_vc=categorypageHorizontalTop|PopularProductsInCategory]Costco”>http://www.costco.com/Browse/Product.aspx?prodid=11631290&whse=BC&topnav=&cm_sp=RichRelevance-_-categorypageHorizontalTop-_-PopularProductsInCategory&cm_vc=categorypageHorizontalTop|PopularProductsInCategory)</p>
<p>the reviews are good for that one, Bunsen.</p>
<p>Costco shoppers are a tough crowd to please, so I’m glad that my impulse purchase got good reviews. :)</p>
<p>Why don’t other cast iron pots have the same problem with acidic fluids?</p>
<p>I can’t see any reason why the outdoor Dutch oven couldn’t be used on a stove top, YDS.</p>
<p>“Why don’t other cast iron pots have the same problem with acidic fluids?”</p>
<p>They all will, unless they are enameled. Enamel is acid-proof. “Raw” Cast iron is great for pans since frying is quick and does not expose the pan to acid for prolonged periods of time.</p>
<p>My grandfather used an outdoor cast iron pan on the stove, until the handles came off. Then it became our dog’s dish - the thing was too heavy for the dog to move it around the kitchen with his snout spilling dog chow all over the floor like he used to do it with his old dish. :)</p>
<p>bookreader, that bread recipe is great. You’ve reminded me to get my S to make us a loaf while he’s home. I’m going to check out that Costco pot the next time I’m there. Just what we need: more kitchen equipment.</p>
<p>"Just what we need: more kitchen equipment. " geezermom</p>
<p>You made me laugh. I just got a rice cooker (loved the CC thread on that!) and it took me a bit to figure out where I’d fit it in my kitchen. I’m still trying to figure out where I can fit a dutch oven. LOL</p>
<p>I put 2 large pots in the recycling bin this weekend. They have been serving me with mix results for the past two decades, but their time has come… My purchase was justified - I did have more space in the pots/pans cupboard! :D</p>
<p>I nest four Le Crueset Dutch ovens: a 2 qt inside a 3.5 qt inside a 4.5 qt inside an 7.25 qt. Really doesn’t take up much room.</p>
<p>BTW, if you get one, always use wooden spoons and scraper/spatulas. The enamel will wear away after 30 years if you use metal utensils. My oldest – a 4.5 quart – has raw cast iron starting to show through the bottom enamel. It’s been totally abused, cleaned with comet cleanser, metal spoons. Etc. I’m using a replacement from my mother in law that’s probably 50 years old, but she didn’t use hers as much I did, so it’s in good shape. Also, no abrasive cleaners: I love the gel cleaner with bleach (in a green squeeze bottle). That stuff is fantatic for cleaning up even the worst mess in a Le Creuset. I use oven cleaner on the outside of the dutch ovens every few years.</p>
<p>Second on the enamel Le Creuset, very easy to clean. I have the 5 quart and it’s plenty big and heavy. Remember you still have to put food in it, usually stew, so it may be too heavy to lift at 6.5 quart. Lately I have been using it for the no-knead bread recipe. Turned out perfect crusty bread each time - well worth the price since the bread will cost about $5/loaf in my neck of the woods.</p>
<p>The advantage of a Dutch oven is it’s thickness and weight, as well as the weight/good seal of the lid, which prevents moisture from escaping. Because they are heavier and thicker, the pot retains heat better and slow cooks food better. They can easily go from stovetop to oven, accommodate large roasts or soups and are great for braising, pot roasts, stews, deep frying and cooking pasta ( could easily stand in for a stockpot if you had to choose). </p>
<p>The advantage of an enamel coating is that while cast iron holds the heat and cooks evenly, it can also at times react adversely with foods and transfer a metallic taste. It’s also easier to clean and maintain. While Le Creuset is technically dishwasher safe, the company says hand washing preserves the look of the finish. </p>
<p>I also have access to the online Cook’s illustrated - top recommendations were for the Le Creuset 7 1/4 quart round and not surprisingly, since I use it for a second pot when making a double portion of pot roast, and it comes out beautifully, the 8 quart All Clad stockpot ( though it supposedly cooks a little hot for this purpose). Lower priced alternatives were Tramontina and Lodge with enamel coating. The latter was only named second because its slightly smaller and more expensive, but both are supposed to cook equally well. Here’s another review article - which refers in part back to the Cook’s one. </p>
<p>[Best</a> Dutch Ovens | Top Picks and Reviews at ConsumerSearch](<a href=“http://www.consumersearch.com/dutch-ovens]Best”>http://www.consumersearch.com/dutch-ovens)</p>
<p>As I read this, my TJ MAXX Le Creuset sits on the cook top with tonight’s tomato based meat sauce awaiting the family. My sister - the gourmet - swears by these things and I held off for years. Just couldn’t figure out why one would spend - in this case $130.00 - for one POT! </p>
<p>I was a convert the first time I used it and it is my favorite ‘pot’ of all times. Great for soups, stews, pot roasts and cleans up easily. If anything sticks I just soak it with dish soap over night. I also purchased a oval dutch oven from Costco several years ago. It works very well for slightly larger roasts. Also, the Costco version has little bumps on the inside of the lid which function as a moisture return system. It also has a metal (instead of hard plastic) knob on the lid which makes it able to withstand high oven temps.</p>
<p>TJ Maxx, and sometimes Marshall’s, tend to have LeCreuset available this time of year. I found the Le Creuset outlet prices to be at rather expensive.</p>
<p>Yes, I love my heavy, enameled ‘pots’.</p>
<p>You don’t say–Yes, you can use your cast iron pieces on the stovetop. My only dutch oven is cast iron. I cook tomato stuff in my stainless steel pots.</p>
<p>I have the All-Clad copper core 6 qt.
Dutch oven and I love it. It’s great for cooking almost anything.
I especially like the fact that it’'s not too heavy, yet it has a very solid feel and looks beautiful sitting permanently on my stove top. I have yet to burn anything with it, no matter how long it sits or how high the heat is. And it looks like new after a light rubbing with Barkeeper’s Friend. I don’t think there’s anything that could ruin this pot.</p>
<p>Testing my new Kirkland Signature pot which looks eerily similar to some Le Creuset pots I’ve seen at the outlets. So far, so good. The thing heats very evenly and keeps its temperature well.</p>
<p>My D who is in grad school really wanted a dutch oven a couple years ago, so we did some research and ended up ordering ourselves each one from Walmart (site to store, so no crazy shipping costs). They were CRAZY inexpensive and pot roasts and veggies cooked in there are WONDERFUL!!!</p>
<p>Ok, all of us WITHOUT a dutch oven need to add this to our Christmas/Hanukkah list!!!</p>