Dutch oven/braising cookware

ronfland · March 11, 2003

I saw a Kmart ad that Martha Stewart was now making/selling cast iron enamel dutch ovens through Kmart. I think for 20-40.

I have the Martha Stewart enamel-coated cast iron oval dutch oven - its FAB, practically identical to the Le Creuset, and a fraction of the price. Mine is the largest one (I don't know the volume) and was about $60US. I've had it for about three years now, and would throw out two of my all clad pots/pans to keep it if I had to.

Anna N · March 11, 2003

Thanks Adam, will add Chasseur to my list while I am on the hunt.........oh I am getting sooooooooooooo confused

If you have a HomeSense store in Vancouver (we have one here in Burlington, ON) check if they have the LeCreuset - I have seen some real deals on it. And believe it or not, I got a deal and half from Canadian Tire on a whole set of LeCreuset. Anna N

Al_Dente · March 11, 2003

If I had to throw away every piece of cooking equipment I own except one, I'd keep my LeCreuset. It heats perfectly, has many uses, and cleans easily. Comes with a 99 year warranty, so I plan on leaving it to someone worthy of it in my will.

elyse · March 12, 2003

Does e-bay help you at all? They have a couple of Le Creuset pages. Pretty good prices, I think.

forever_young_ca · March 12, 2003

Thanks Anna - we have a Home Sense so I will check it & Canadian Tire out.

I have my three of my grandmother's cast iron fry pans, but want to be able to do some tomato based foods in this one so would prefer enameled cast iron or another addition to my All Clad. However, at this point I am leaning toward the enamelled cast iron rather than All Clad. I think for braising & long simmering the cast iron would be better than stainless steel.

I hope my hubby is up for all this comparison shopping this weekend. :rolleyes:

Thanks for all your help & suggestions. I appreciate all your comments very much.

Marlene · March 12, 2003

Thanks Adam, will add Chasseur to my list while I am on the hunt.........oh I am getting sooooooooooooo confused
If you have a HomeSense store in Vancouver (we have one here in Burlington, ON) check if they have the LeCreuset - I have seen some real deals on it. And believe it or not, I got a deal and half from Canadian Tire on a whole set of LeCreuset. Anna N

Gotta love CT :biggrin:

oraklet · March 12, 2003

i am thinking of buying a (used and therefore very cheap) large non-enameled cast iron pot. will it be a waste of money (i believe that anything involving acidity may be problematic, and this seems to be confirmed by anna n)?

Richard Kilgore · March 12, 2003

Since you can buy a new Lodge 5 qt Dutch Oven for about $20, it would be hard to get hurt on one. If it is well used and well-seasoned, it's better than new. Not a waste, just respect its limits.

Jim Dixon · March 12, 2003

I've coooked tomato sauce and other acidic foods in my cast iron for 20 years. I've never detected any kind of metallic taste, and I've never had anyone else say they did. I don't think it's an issue. I recell reading soemthing about getting a little iron, but that's actually one of the benefits of using cast iron.

About the only thing that might happen is a slight loss of the pan's seasoning. The seasoning is actually fat filling the pores of the cast iron, and other foods can remove it, too. But it happens all the time. When it does, just cook something in fat the next time you use the pan or wipe it with a little oil.

Jim

oraklet · March 13, 2003

i think i'll go get it, then! :smile:

oraklet · March 13, 2003

another double post. silly me. :sad:

Edited March 13, 2003 by oraklet (log)

forever_young_ca · March 16, 2003

Thanks to all the sage advice given to me regarding dutch/french ovens. Since this was one of my first posts in this forum I appreciate your response & depth of knowledge/experience.

I am happy :smile: to anounce that I am now the proud owner of Le Creuset's 5.3 litre (5.5 qt) blue round french oven.

I read with interest all the posts regarding round vs oval, & had a difficult decision. I settled on the round blue, but am now lusting after an oval one!

In honour of its french heritage I felt I must do a french dish for its first task. So, as we speak, Jacques Pepin's beef bourginon is gently simmering away.

To all the readers who live in Vancouver Ming Wo's currently have all their Le Creuset on sale 30% off - I got my piece for $160 Canadian- about $100 US at the Chinatown store. Maybe I should have got the oval one as well................. :unsure:

Blondelle · February 16, 2005

From reading the braising tests and seminar, it seems that Le Creuset has the edge on producing more tender, flavorful meat. I think Cooks Illustrated gave the slight edge to All-Clad in their Dutch oven article. For those who have made the same recipe in both vessels, do you also find Le Creuset having the edge? It seems the All-Clad was a bit easier to clean over the LC, but have you noticed much of a difference between the two? I'm trying to decide between keeping an All-Clad 4 qt. braiser or the 3.5 qt. Le Creuset buffet casserole.

I also wanted to say how much I'm enjoying that article and this board in general. I also love the photos posted of the cooking process and the finished dishes. I'm a newbie cook, and I'm in heaven here ;-).

snowangel · February 16, 2005

Be sure and read these two threads:

Le Creuset

And, I think that as the additional labs and discussions for the Braising Seminar unfold, more info will come out.

**Smithy** · February 16, 2005

I second what SnowAngel said: keep reading, the information is still coming! In addition, since you already have both pots, I suggest you try some of the experiments yourself and see which you prefer.

Great to have you around, Blondelle. This is a great web site, isn't it? I've learned a ton, and haven't passed my first anniversary as a member.

**Dave the Cook** · February 16, 2005

As it happens, these same two pots were just discussed over in Marlene's Pot Roast topic.

slkinsey · February 16, 2005

As soon as I get back my Le Creuset from Shaw I am going to do a little experimenting of my own. Le Creuset versus Staub versus Falk versus All-Clad versus foil pouch or something like that. I figure I might as well do something with all these remote temperature probes I have lying around.

Safran · February 16, 2005

As soon as I get back my Le Creuset from Shaw I am going to do a little experimenting of my own. Le Creuset versus Staub versus Falk versus All-Clad versus foil pouch or something like that. I figure I might as well do something with all these remote temperature probes I have lying around.
←

I'm especially interested in the Le Creuset versus Staub. Perhaps they'll be equal, but then, maybe not.

slkinsey · February 16, 2005

The thing is that it's not going to be entirely equal, because I don't have entirely equal cookware. The Staub will be oval whereas the Le Creuset will be round. Still, though, should be interesting.

Safran · February 17, 2005

Invicta (www.invicta.fr) also makes Le Chasseur, which is identical to Le Creuset, except no bakelite... :biggrin: It's easy to find here in Canada, not sure in the States.

**Smithy** · February 17, 2005

As soon as I get back my Le Creuset from Shaw I am going to do a little experimenting of my own. Le Creuset versus Staub versus Falk versus All-Clad versus foil pouch or something like that. I figure I might as well do something with all these remote temperature probes I have lying around.
←

I have probe envy. :raz:

With only one remote probe that had to be shared among several dishes, I didn't try leaving the probe in place and graphing temperature rise. That's coming up soon. Question for you, Sam: do you plan to do something to seal the gap that the probe wire will leave between the lid and the pot? Or just let the steam escape? Or is that yet another test?

**andiesenji** · February 17, 2005

The main different between the Le Cruset and the Staub is the little bumps on the underside of the Staub lids where steam condenses and drips onto the meat, or whatever is being cooked, in an even pattern, instead of running down the sides of the pan.

The Staub lids even have a depression where you can put ice if you want to speed up the drip-drop self-basting process.

Old, old cast iron Dutch ovens had these "drip-drip" basting points and my old Descoware cookware had raised concentric rings on the underside of the lids that filled the same purpose.

I pulled out a couple of my old "Guardianware" cast aluminum braziers and they too have the "basting dimples" on the underside of the lids.

This is not a new idea and it does work quite well. It all depends on what you like and how much you are willing to spend.

My Bourgeat copper pans, have flat lids with raised rims that actually set down into the pans. This has a similar effect to the basting points, that is, the steam condenses on the underside of the lids and drips back onto the center area of the pot instead of running down the sides inside the pots or pans, as happens with a domed lid. Calphalon lids are made the same way.

When I choose a pan, I consider the shape of the lid, as well as the shape, size and weight of the pan, depending on what it is to be used for.

I choose domed lids when I do NOT want liquid to be dripping onto the food in the center of the pan.

Marlene · February 17, 2005

As Dave mentioned, I have both the Le Cruset braisier and the All Clad dutch oven. Both of mine are 5 1/2 quarts. I did a pot roast in the Le Cruset and it was amazing. Since I have an identical roast in the freezer, and Fat Guy insists the All Clad was made for pot roast, I shall try that pot next and see if there is any difference.

Richard Kilgore · February 17, 2005

Invicta (www.invicta.fr) also makes Le Chasseur, which is identical to Le Creuset, except no bakelite... It's easy to find here in Canada, not sure in the States.
←

I believe Le Chasseur is made in the same factory as Staub. It's the lower-priced spread, not being quite as well finished and not quite as heavy as the Staub and Le Cruset, but still a very, very good oven. In the US you can sometimes find them at TJ Maxx and Marshall's.

slkinsey · February 17, 2005

The main different between the Le Cruset and the Staub is the little bumps on the underside of the Staub lids. . .

I think (and shall attempt to verify) that Staub is a little thicker/heavier as well.

Sign In

Dutch oven/braising cookware

Recommended Posts

Similar Content

Recently Browsing 0 members