Any suggestions for a decent dutch oven?

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Hello,

New to this forum so I guess this is my hello to all!/img/vbsmilies/smilies/peace.gif

Currently looking for a new dutch oven as my century old cast iron one is starting to die on me. I've been looking at the enameled cast iron ones which seem to be a bit more popular from what I've read. Just wondering if anyone would have any suggestions to throw my way or past experiences? Will be used indoors only.
 
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How does cast iron "die"????

But I'm also in the (long) process of replacing a cast iron dutch oven because it bleeds iron taste with some foods. I'm looking at LeCruset or the like. Two things keep me from just buying one - not sure what the differences really are between the similar products and cost.
 

phatch

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For indoor use, I'd go stainless. Heresy, I know. Much easier to care for and use. Clad if the budget will allow, disk base otherwise.
 
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For indoor use, I'd go stainless. Heresy, I know. Much easier to care for and use. Clad if the budget will allow, disk base otherwise.
Say more please. Not heresy... just different opinion. Why - quicker to heat; lighter??? How can it be any easier than enamel in terms of care?
 
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phatch

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Enamel cracks, crazes, chips, is sensitive to thermal shock, stains, not dishwasher safe.

I can use metal utensils without fear of scratches. Outside of looks, I don't find enamel brings any benefits to the table.
 
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Joined Jul 16, 2013
Staub is nice. They are black on the inside so at least you dont have to see the discolorations :)
Works really well for searing meat and stuff for stews.
If you treat them carefully i dont see why they wouldnt last a lifetime.
But if using sharp utsensils or going full blast on a cold pot with the heat you should look elsewhere
 
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