Cast iron dutch oven

[Tiny]

There's a difference between the enameled dutch ovens and the un-enameled ones!

I have had terrible luck keeping an un-enameled iron anything "seasoned" - since I don't use it often. The enameled ones (after an initial 'seasoning' of the 'bare iron' parts) seem to be able to sit in the cupboard for months and be ready to go.

The enameled pan is "non reactive" and doesn't have the extra goodness of "adding iron" to your food. <-- that's actually a benefit of old timey iron cookware.

I'm not sure you'd want to use an enameled dutch oven in the coals of a fire. If it's going to be your 'camping' pot than probably not a problem - but if you want it to keep looking all 'pretty' and nice - keep if for stove top and oven use.

[justme]

I have two now. Big and small. I make soup in it. Often use it to make big batch of marinara. Found a recipe for risotto that's amazing - all the creamy ness without all the stirring. I haven't done it yet but will do pulled pork in it.

I use them both on the stove and the oven. Often going from stove to oven.

[The Captain]

Oct 10, 2015 18:59:19 GMT -5 Tiny said:

Oct 9, 2015 17:41:29 GMT -5 @sroo4 said:

They can go on the stove and in the oven. So think of anything you brown then bake.

This is generally true... I would recommend READING the packaging because sometimes the knob on top of the lid isn't all that heat resistant. I almost purchased an enameled iron dutch oven that had a knob that was only good in the oven up to 250 F. (what a joke!)

Thankfully, I avoided that one and purchase one that's good in the oven up to 400F (or something like that). I haven't put the dutch oven in the oven yet but should I need to I can.

I use the dutch oven on the stove top - it's wonderful for making jelly/jam - it heats evenly (and retains heat) and it's wide enough so I can quickly cook stuff to the proper consistency.   I use it to make chili and soup.    I don't have any stainless steel pots in this size so it's not competing with another pot that I have.   (I've got an All Clad 8 quart stock pot that is worth every penny I paid for it.)

I bought a "Kenmore" branded one - when Sears was shutting down a store - I paid about $40 for it - it's 5.5 quarts and made in China.    I managed to nick  the enamel on one of the handles - so it's now got a "flea bite"   Doesn't effect how it cooks - so I say I've now got a Customized Dutch Oven.        I have some smaller Le Creuset covered casseroles and I've never managed to chip them - but they where MUCH more expensive.     I was looking at the Martha Stewart brand of enameled iron Dutch ovens - but the "Kenmore" was $20 less....

Both the Le Creuset and the "Kenmore"  interiors have gotten a bit discolored.  Again nothing "icky" or damaging... they just been used. 

If you think you have a use for the pot - and it's a color you like - I'd say go for it.   $40 is a reasonable price (provided the pot handle won't melt in a hot oven...   )

ADDED:  I'm still using some 70's "spice of life" corningware covered casseroles in the oven (instead of a dutch oven).   I make a mean coq au vin  and a mighty fine  pot roast on the stove top and in the oven in that old glassware.    I should probably switch over to the enameled iron pot...

Cheap easy fix - go to the hardware store and buy metal knobs (like cabinet knobs) of course make sure they're metal (stainless steel is popular right now). Yea, you'll need a hotmit to lift the handle but you should be using one anyway with screaming hot cast iron. Most of the ones I've seen have the plastic knob that is screwed in from the bottom. Easy to swap out.

[Deleted]

For me, enameled cast iron is the bomb!  I don't use mine in the oven even though I can b/c I love to use my Le Creuset ovens (one huge oval one and a smaller round one) on the stovetop for everything from soups, stews and curries to pot roasts of all sorts.  And they clean up so easy too.  

[Blonde Granny]

When I bought my first Le Creuset pieces, I also bought the black knobs that are oven safe to 500 degrees.

[Deleted]

Oct 11, 2015 7:56:34 GMT -5 Blonde Granny said:

When I bought my first Le Creuset pieces, I also bought the black knobs that are oven safe to 500 degrees.

Mine have black knobs too so I guess I could pop them in the oven.  I think most Dutch oven "oven" recipes call for 300 degrees or so.  Hummmmmm.   I might experiment this winter when it gets cold enough to use the oven - still upper 80's here 

[The Captain]

I did a roast chicken in my 8+ qt Le Creuset yesterday.  Skin was parchment paper crispy - ahhhh perfection!

I love my Le Creuset pots. 

[tskeeter]

I have Lodge natural cast iron and Le Creuset enamel clad.  They both turn out great meals.  

When using the natural cast iron, my practice is to clean the pot, put into a warm oven to dry (seems like a little bit of food always sticks, so a quick swish in clear water is usually in order), then, since I'm often cooking with tomatos and other food that tends to strip the seasoning, re-season the pot by wiping the inside with a very light coat of cooking oil, then back into the oven to cook the oil into the pot for an hour or so.  A lot of hassle.  The enameled pot is a lot easier to clean.  

When I got the Le Creuset, I was surprised at how much lighter it was than the Lodge.  Lighter is an advantage when you're hoisting a full pot across an open oven door and into the top of a double oven.

I also like the light colored enamel on the inside of the Le Creuset.  I found that the natural cast iron was dark enough that it is hard to see how dark the fond in the bottom of the pot is getting when I brown multiple batches of meat.  Hate to burn that tasty fond and ruin a great batch of stew.  A light colored interior lets me see if I should deglaze the pot before browning another batch of meat.       

[Abby Normal]

We are set for the apocalypse.  We have a ton of cast iron.  I have an large enameled dutch oven we use indoors.  Soups, stews, roasts mainly.

Then we have the whole range of unenameled we use for outdoor cooking.  On the barbi or over the fire.  With the dutch ovens- we've done bread, pizza, cake and a whole host of other things in it.  My personal favorite is cobbler.