Cast Iron Dutch Oven

thanks davidpdx for the Lodge link.

I got a good deal on Tramontina though the rims of the pot are not enamel (not a big deal) the cost was right. Do be aware that Le Creuset has or is doing away with all their original line of Cast Iron Enamel. As I've never used them, I don't know what this means other than you may find a good deal on them.

The other option I thought about were the 45 dollar ones from Lodge that you can find at Target. I believe they are single coating and also the rims may not be enameled.

I love my Le Creuset pans! That being said, I also have some of the other available styles and love them, too. Le Creuset does have outlet stores where you pick up some great pans at a good price, Wrentham MA comes to mind.

I also adore my grandmother's simple cast iron pans and Dutch ovens. They are the best pans for many things... You can find them in thrift shops and yard sales. You may need to season the pans again, but that is not too difficult.

I got the Le Creuset at their outlet, and since I didn't care about color at all, I was able to save a bundle. It was my first Dutch Oven and I love it. Can't speak for the Lodge or other brands.

I have both a Le Creuset and Lodge and find the Le Creuset easier to clean. I have not cooked in the pot at 500 degrees but have also not had an issue with the handle.

I agree with those who recommend Lodge. I love their cast iron products and use them regularly in my kitchen as well as camping. The Dutch oven is totally reliable and food cooks consistently.

I second the Lodge recommendation. I dream of owning a Staub one day, but as a southern girl, I'm a huge fan of Lodge products--reasonably priced and reliable. It's not quite a Dutch oven, but I have a combo cooker (bottom is like a Dutch oven, the lid can serve as a frying pan) that I use all the time--for everything from baking sourdough bread to making ratatouille.

I'm curious about this question too! I've always wanted one to cook chicken with lemon and olives. But would that cut through the seasoning on the Lodge (we are talking about un-enamelled for Lodge, right?--have never seen Lodge in an enameled version).

I've had my Lodge dutch oven for awhile now and it has been amazing. To me, there are reasons to upgrade (one day I will own a Staub... swoon...) for the following reasons:

Lid and Pot are machined vs. just cast, meaning a better seal between the two. Right now my Lodge rocks slightly, but hasn't had a major negative impact on my cooking.

The enamel coating, while no chips or anything, is noticeably uneven. Again, I don't see this as a huge issue, just a slightly non-uniform cooking surface.

Another reason to NOT get Le Creuset is that usually their handle/knob thingy for the lib=d are plastic and not completely oven safe. It's even more $$ for a metal lid handle/knob, which you need if you want the stove top to oven versatility! If you're going to spend the money, Staub is the way to go!

The Martha Stewart line of enameled cast iron at Macy's are decent products. You might want to look into it.

Staub is another good French brand. But I've become a convert to Emile-Henry "Flame". This is earthenware but it can still be used on the stove top or in the oven. Once you've cooked with earthenware you will never want to go back to enameled cast iron. Not only does it breathe but it seasons over time.

Personally, I don't think Le Creuset is worth the $$. Luckily, Lodge also has a line of enameled cast iron dutch ovens,. The 7.5 qt costs about $65 which is such a bargain compared to the $290 Le Creuset 7.5 qt. And Lodge is a highly regarded manufacturer who has been making cast iron products since 1896.

I have three dutch ovens that I use frequently. I purchased a large one at Costco (Kirkland) about a year ago and it is working great.