Dutch ovens
Christopher Lucas 
Is Le creuset a good brand of dutch oven? I'm thinking of buying one this week.
| by Anonymous | reply 82 | April 6, 2021 11:38 PM |
Excellent quality, built to last. If the porcelain chips, they'll replace it.
| by Anonymous | reply 1 | December 31, 2015 4:43 PM |
If you want something more affordable, try Tramontina, or the Martha Stewart knockoffs at Macy's (but only when they're on sale.)
| by Anonymous | reply 3 | December 31, 2015 7:23 PM |
Ernest Borgnine here. Ask me anything about Dutch ovens.
| by Anonymous | reply 4 | December 31, 2015 7:24 PM |
Mr. Borgnine: have your Dutch ovens ever made anyone vom into the sheets?
| by Anonymous | reply 5 | January 1, 2016 3:32 AM |
Martha's pans were just recalled
| by Anonymous | reply 7 | January 1, 2016 3:36 AM |
I've had my Le Creuset since 1988. As good as the day I bought it.
It's green, not orange.
| by Anonymous | reply 8 | January 1, 2016 3:42 AM |
We have a Le Creuset, and absolutely love it. I wanted one in another color/shape, but received the Martha Stewart one for Christmas. I haven't had a chance to try it out yet.
| by Anonymous | reply 10 | January 1, 2016 4:08 AM |
I have Le Creuset, too, and love it! It's heavy, but that's what makes it so great. It heats evenly, slow roasts and braises beautifully and stands up to wear. I have some of my mother's pieces from the 70s, and have added many more pieces. Never had a chip in the enamel, either. You can't go wrong with Le Creuset!
| by Anonymous | reply 11 | January 1, 2016 4:19 AM |
Has anyone here tried one of the other brands?
| by Anonymous | reply 12 | January 1, 2016 4:24 AM |
[quote]Has anyone here tried one of the other brands?
Yes @ link.
They're fine.
But it's good to invest in at least one Le Creuset.
Offsite Link| by Anonymous | reply 13 | January 1, 2016 4:33 AM |
[quote]We have a Le Creuset, and absolutely love it. I wanted one in another color/shape, but received the Martha Stewart one for Christmas. I haven't had a chance to try it out yet.
You 'absolutely love it', even though you 'haven't had a chance to try it out yet'?
You sound easy to please.
| by Anonymous | reply 14 | January 1, 2016 4:35 AM |
R13, do you find one brand (Le Crueset vs. Staub) better than the other in any way?
| by Anonymous | reply 15 | January 1, 2016 4:36 AM |
Another endorsement for Le Creuset. I've had my set since the early 90s. While the interiors have stained, there's been no chipping. I imagine that they'll last me the remainder of my life.
| by Anonymous | reply 16 | January 1, 2016 4:41 AM |
Le Creuset's great for really heavy duty cooking, R15...it's built like a tank.
| by Anonymous | reply 17 | January 1, 2016 4:42 AM |
[quote] While the interiors have stained, there's been no chipping.
Use a strong household cleaner and you'll be surprised how easily the staining disappears.
Do you have cif where you are?
Offsite Link| by Anonymous | reply 18 | January 1, 2016 4:44 AM |
I have a knock-off store brand from Kohls or some place that works like a charm. It was only $50 or so and very worth it. Great in the oven too.
| by Anonymous | reply 19 | January 1, 2016 4:48 AM |
Jeffrey loves my Dutch ovens.
| by Anonymous | reply 20 | January 1, 2016 4:48 AM |
Love my Le Crueset. I got my large black one at the outlet store for $150.
| by Anonymous | reply 21 | January 1, 2016 4:50 AM |
(R14) I said I absolutely love the Le Creuset, which I have used many, many times. I haven't used the Martha Stewart one yet. Hope that clears things up, jackass.
| by Anonymous | reply 22 | January 1, 2016 4:51 AM |
So why are they called Dutch Ovens they are just large pots.
| by Anonymous | reply 23 | January 1, 2016 4:56 AM |
R15, I'm not R13 but along with a large LeCreuset Dutch oven (in a dark hunter green that came from Williams-Sonoma back when they had their own very nice choice of colors), I have some Staub and one Lodge Dutch oven. I actually prefer Staub because I like the interior better than LeCrueset. A friend has a couple of pieces of Martha Stewart and he loves them too.
LeCreuset is very pricey and that may account for its cachet among those who think if you pay more for something, that automatically makes it better.
| by Anonymous | reply 24 | January 1, 2016 4:59 AM |
[quote]So why are they called Dutch Ovens they are just large pots.
We call them casseroles
| by Anonymous | reply 25 | January 1, 2016 5:01 AM |
Op, my aunt has one that belonged to her mother. The thing is probably 40 or 50 years old and still going strong. The only issue is the knob on the lid broke off when someone dropped the lid but otherwise it's fine. Yes they re pricey, but you'll have it the rest of your life, so it's worth it if you cook frequently.
| by Anonymous | reply 26 | January 1, 2016 5:02 AM |
Lodge dutch ovens aren't pretty, but lots of people swear by them.
| by Anonymous | reply 27 | January 1, 2016 5:03 AM |
It's good for stews and slow roasts, lasts and lasts and lasts.
| by Anonymous | reply 28 | January 1, 2016 5:09 AM |
R24, the issue with the non Le Creseut pans like the Marrha Stewart ones, is that they're manufactured and or glazed in China. Dont know about Staub except i dont like the matte interior. Anyway, the China connection is a deal breaker for me. Maybe I'm paranoid but I don't want to find out years from now that metals or chemicals or whatever have been leeching from the pan and I've been injesting them.
| by Anonymous | reply 29 | January 1, 2016 5:13 AM |
R29, Lodge doesn't have any coating, and Staub's coating is as safe as LeCreuset.
| by Anonymous | reply 30 | January 1, 2016 5:41 AM |
[quote]Use a strong household cleaner and you'll be surprised how easily the staining disappears.
[quote]Do you have cif where you are?
First I've heard of cif. I'll look for it.
| by Anonymous | reply 32 | January 1, 2016 9:06 AM |
[quote] [R13], do you find one brand (Le Crueset vs. Staub) better than the other in any way?
The color of the insides seems to be a factor for some people. The dark one in the Staub they say makes it more difficult for some types of cooking.
| by Anonymous | reply 33 | January 1, 2016 9:52 AM |
I bought one from Martha Steward/Macys after xmas sale, the thing chipped after 1 year. It was made in china, what do you expect?
| by Anonymous | reply 34 | January 1, 2016 9:56 AM |
I wouldn't like the dark interior. How the food looks as it's cooking helps me almost as much as smell and taste when it comes to seasoning
| by Anonymous | reply 35 | January 1, 2016 10:11 AM |
I take spells of wanting one, but I never actually buy one. Unless you're into MREs and freeze dried crap, a Dutch oven is pretty much a necessity for campout cooking.
| by Anonymous | reply 36 | January 1, 2016 10:21 AM |
[quote]First I've heard of cif. I'll look for it.
R32, cif is a British product, I'm sure you have something just as good where you are. It's a cream cleanser or something like that, that you use to clean your kitchen surfaces, slightly abrasive...stuff like this-the language difference between GB & USA really shows up.
Offsite Link| by Anonymous | reply 37 | January 1, 2016 10:35 AM |
I used to have Staub but I have all Le Creuset now. While I think Staub is a lot better looking, I can't deal with the porous, matte black enamel. It's too much of a pain to clean. I would scrub and scrub and when I thought there was no possible way I could have missed anything, I'd dry it and see light streaks. I gave my LC grill pan away after one use for the same reason.
LC's cleaner works really well if you have any staining or matte spots. I've also bought Williams Sonoma's version, which I think is the same but cheaper. They're both granular, acidic liquids that you scrub around a bit with a paper towel and rinse off.
They'll replace pretty much anything. They replaced one for me that I had bought at TJ Maxx, which was clearly marked as a second, because there was a little bump in the enamel and I accidentally scraped it off and caused a chip. They also replaced one that I ruined with baking soda/Clorox. When you call to get the authorization number for return they tell you that there are no guarantees that your piece will be replaced, but if they replaced one that I admitted to destroying by following stupid internet advice, I'm sure they must take anything back.
| by Anonymous | reply 38 | January 1, 2016 10:45 AM |
If you like your french Creuset pot, you may also love a German Romertopf pot for chicken and fowl:
Offsite Link| by Anonymous | reply 39 | January 1, 2016 10:55 AM |
[R37] That sound a lot like Bar Keeper's's Friend, a great abrasive cleanser that you can buy in the U.S. Lots of chefs recommend it. Works great for your stainless pots and pans, too. Sometimes I use a thick paste of baking soda and water to scrub, and that works well.
[R36] An old cowboy told me that he and the ranch hands would make a dough, put it in a cast iron pot, nestle it in the dying coals of their campfires and they would have fresh, warm bread in the morning.
| by Anonymous | reply 40 | January 1, 2016 11:07 AM |
[quote]That sound a lot like Bar Keeper's's Friend, a great abrasive cleanser that you can buy in the U.S. Lots of chefs recommend it. Works great for your stainless pots and pans, too
Yes, I use it too. I'm sure fine with Le Creuset...but cif is less abrasive
[quote]Sometimes I use a thick paste of baking soda and water to scrub, and that works well.
Yes, or with white wine vinegar.
| by Anonymous | reply 41 | January 1, 2016 11:24 AM |
Ernie had a great Dutch Oven but I did not appreciate it.
| by Anonymous | reply 42 | January 1, 2016 11:28 AM |
[R41] I'm going to try the white wine vinegar tip. Thanks, and Happy New Year!
| by Anonymous | reply 43 | January 1, 2016 11:34 AM |
Even before the Chinese problem, Le Creseut cost more because of their great return policy
| by Anonymous | reply 44 | January 1, 2016 2:02 PM |
What are some menu items one can make in a Dutch oven?
| by Anonymous | reply 45 | January 1, 2016 2:03 PM |
I love my Le Creseut . Braised short ribs are great in it. So is turkey tetrazzini or any other casserole
| by Anonymous | reply 46 | January 1, 2016 2:12 PM |
[quote] An old cowboy told me that he and the ranch hands would make a dough, put it in a cast iron pot, nestle it in the dying coals of their campfires and they would have fresh, warm bread in the morning.
Biscuits and soda breads are especially great done that way. And for casseroles and meats, don't forget the tripod.
Offsite Link| by Anonymous | reply 47 | January 1, 2016 5:05 PM |
I bought some that are made in China. They are great. They even glow in the dark.
| by Anonymous | reply 48 | January 1, 2016 5:25 PM |
Cif is a surfactant-based cleaner, just like baking soda, Oxiclean etc.
| by Anonymous | reply 49 | January 1, 2016 5:45 PM |
I just went to the Flemington (NJ) outlet and bought several pieces (40% off entire store supply) to add to my collection. Non-stick, awesome quality, even the "seconds." I'd better use them while I can still lift them, haha! (I bought small "bookcases" to display them; regular kitchen cupboards don't cut it!)
Start with a 3.5 quart round, OP; you won't regret it!
| by Anonymous | reply 50 | January 1, 2016 5:51 PM |
The U.S. equivalent of Cif/Vim is Soft Scrub. Specifically one of the "cream cleansers," here:
Offsite Link| by Anonymous | reply 51 | January 1, 2016 6:00 PM |
I've been using my slow cooker all winter do far. Love going to bed/ waking up with the smell of fresh herbs, lentils simmering.
| by Anonymous | reply 52 | January 1, 2016 6:12 PM |
Recipe for NY Times No Knead Bread.
Offsite Link| by Anonymous | reply 53 | January 1, 2016 6:47 PM |
[quote]But it's good to invest in at least one Le Creuset.
I usually hate it when people say they "invest" in things, but in 1999, Le Creuset replaced an entire set I'd purchased in 1979. I paid something like $99 for it then, and it would have cost at least $600 to replace it at 1999 values.
[quote]Start with a 3.5 quart round, OP; you won't regret it!
I would suggest a 4.5 or 5.5 quart round. You'll have plenty of room for braises. If you're single, the 4.5 quart may be right. It was the size I used most often, usually for chili or Bolognese. The 5.5 quart is good if you cook for four. The 3.5 I hardly ever used.
| by Anonymous | reply 54 | January 1, 2016 6:50 PM |
For those of you who've had LC pieces replaced by the company: Did you provide receipts or any type of proof of purchase?
| by Anonymous | reply 55 | January 1, 2016 6:59 PM |
I didn't, R55. After 20 years, who would have the receipt? I don't know if this has changed, though. I exchanged mine in the early years of the www.
| by Anonymous | reply 56 | January 1, 2016 7:01 PM |
No receipt. My most recent exchange was a couple of months ago.
| by Anonymous | reply 57 | January 1, 2016 7:06 PM |
Has any one here used the Creuset on induction burners?
Do you think the heavy iron would be a problem on glass surfaces?
| by Anonymous | reply 58 | January 1, 2016 7:10 PM |
Le Creuset is usable on induction burners. As for glass surfaces, it depends on what you mean. If you are talking about a glass topped dining table, it would depend on the size of the table, they type of support, and the thickness of the glass. If you mean glass cooktops, as long as you don't drop the pot on the cooktop, you'll have no problems.
| by Anonymous | reply 59 | January 1, 2016 7:24 PM |
I bought a cheap Lodge Dutch oven specifically for no-knead bread because it makes a burned, black mess wherever there's loose cornmeal or flour.
If you're going to use LC, you'll either need to remove the plastic knob or replace it with stainless. Some people insulate their plastic knobs with aluminum foil, with varying success.
Offsite Link| by Anonymous | reply 60 | January 1, 2016 7:26 PM |
No need to buy fancy cleaners. Just make a paste of water and baking soda. You don't want an abrasive cleaner. Scrub with paste and soft cloth, let sit. Pour in some vinegar and scrub more if you like. Works like a charm and costs pennies.
| by Anonymous | reply 61 | January 1, 2016 7:36 PM |
I have some but I don't need to be a kitchen queen about it. display cases? jeez!
| by Anonymous | reply 62 | January 1, 2016 8:15 PM |
Osso Bucco or braised lamb shanks are my favorite to cook in my dutch oven.
| by Anonymous | reply 63 | January 1, 2016 10:56 PM |
Can you exchange a Le Creuset if the inside is stained? I have tried to clean it with no success. I do a lot of red wine braises, so I'm sure that is the culprit. I would really love to exchange it for another color- I wonder if they would go for that?
| by Anonymous | reply 64 | January 2, 2016 1:26 PM |
How long have you had it?
| by Anonymous | reply 65 | January 2, 2016 1:34 PM |
Can you exchange a Le Creuset if your osso buco turns out dry and flavorless?
| by Anonymous | reply 68 | January 2, 2016 2:35 PM |
I have a Lodge 6 quart that cost around $60. That's about 1/5 the cost of the Le Creuset that is slightly smaller. I very *carefully* use it on a glass/ceramic top range. The white interior is stained but I haven't spent much time trying to remove it either.
| by Anonymous | reply 69 | January 2, 2016 2:42 PM |
Sometimes I like the look of a stained pot. It shows that it's been used many times and that it's not just a kitchen fashion statement.
| by Anonymous | reply 70 | January 3, 2016 1:20 AM |
I might get Staub if I made everything with red wine. It wasn't available AFAIK in the USA when I started cooking, so I began with LC. I like the white interior so I can see how something is cooking, whether fond is developing, etc. I always hated Calphalon because of the dark surface. Now I use All-Clad because it's so much lighter than LC.
| by Anonymous | reply 71 | January 3, 2016 1:33 AM |
If you use All Clad in the French oven shape, they're called stockpots. They come in 6 and 8 quart sizes. I have the 8, but I hardly ever use it. Wish I'd bought the 6.
| by Anonymous | reply 72 | January 3, 2016 1:35 AM |
Too bad, r62! I didn't buy those colorful items to stow away, when I didn't even HAVE the room to do so! I display my larger cookbooks, too, so Pbbbbbbt!
| by Anonymous | reply 73 | January 3, 2016 5:58 PM |
I see that popular Dutch Oven from le xxxxxxxx is running over $300 at Amazon.
What a fucking ripoff and waste!
| by Anonymous | reply 74 | January 5, 2016 3:17 AM |
No, they really aren't a waste. They cook things evenly and are heavy enough that things don't burn on the bottom. I'm still using my parent's Le Creuset from the 70s. These are good enough to hand down from generation to generation. But, I suppose if you don't relly like to cook, it does make a difference. I wouldn't put that kind of money into cookware unless I loved to cook.
| by Anonymous | reply 75 | January 5, 2016 3:25 AM |
[quote]So why are they called Dutch Ovens they are just large pots.
Because you have to fart in them to season them before using.
| by Anonymous | reply 76 | January 5, 2016 3:35 AM |
Well, I just got my Le Creuset dutch oven, the UPS guy knocked once, then left it at my door. Good thing I was home, as I live in an apt. complex & it would have been stolen had I not been home to take it immediately. It is a vintage one, 1960s the seller said, enamel on metal but not iron. The next one I get will be enamel on iron. Here is a pic of it on Etsy where I bought it from, got a great price too.
Offsite Link| by Anonymous | reply 77 | January 12, 2016 12:35 AM |
It's more oval than it appears in the pic.
| by Anonymous | reply 79 | January 12, 2016 12:39 AM |
Lodge in Tennessee is now offering a line of enameled cast-iron cookware.
Better price.
Taste tests prove that food cooked in Lodge enameled cast-iron tastes better than Le Creuset.
Offsite Link| by Anonymous | reply 80 | January 12, 2016 12:47 AM |
Chef's Catalog is having a big LC sale. Site is going out of business.
| by Anonymous | reply 81 | January 12, 2016 3:12 PM |
