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Seconding the Lodge rec, had a 6qt for nine years (ty Amazon for the purchase date when I looked it up lol) and it still performs well even as the enamel has chipped/worn a bit.
https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08
They make smaller ones which might be easier to use for cooking for one, but the ones in stock appear to be more expensive. Anyway, I've lost track of how many batches of Homesick Texan carnitas... and yogurt and soups and pounds of veggies have been cooked in this thing. Dutch ovens are quite versatile.
> I researched dutch ovens about two years ago and came to the conclusion they weren't worth the money
You certainly know what's best for your own situation, but I can tell you that my enameled dutch oven is a workhorse for me and looks to last for decades (already had mine over 10 years). Again, YMMV, but I wouldn't be so quick to dismiss them in general.
Just about any enameled cast iron dutch oven will serve you equally well at a fraction of the price. Cuisinart, KitchenAid, Lodge, Henkels, among many others, regularly go on sale at Walmart, Target, Canadian Tire (if you're north of the border), Marshalls, etc. for $50 or less and will perform exactly the same.
Edit: For example, this 6qt Lodge will do exactly what a 6qt Le Crueset does.
This used to be a lot cheaper ($35) on Amazon. Still fits your budget, but I'd say try to find it on sale elsewhere. It's not a true Dutch oven, but works beautifully for baking bread, especially because you can use the deep dish as the lid. Makes it a lot easier to put the dough in when it's preheated.
Edit: It's cast iron, so pretty much indestructible...
Happy baking!
If you are buying a dutch oven specifically for bread baking, may I suggest getting a combo cooker instead. It is cheaper for similar quality and your hands would not be at risk of burning when you drop the bread in.
On second thought; THIS ONE might be better. The white (inside) enameled ones are better for browning meats, but cast iron is probably better for bread.
not quite
not to hate on le creuset >!(actually i am)!< but it's extremely overpriced
this is a lodge
1/5th the price, american made, excellent quality
I have a big 6-7 quart lodge dutch oven that has become my go-to for pretty much everything. All cast iron works with induction.
It’s like $60 on Amazon and will last forever if you treat it right.
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red) https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_api_i_HVNRCb36A2J04
This is exactly it. I have one of these that we bought on sale at Belk or Dillard's. The steep wok like sides makes it flip foods easily. It has also held seasoning better than any of my other Lodge pieces. I use mine mainly on the grill. https://www.amazon.com/dp/B0001DJVFQ/ref=cm_sw_r_cp_apa_glt_fabc_JQREPBDKZGW79S5J0A52?_encoding=UTF8&psc=1
Looks like what lodge calls a combo cooker. You can use the lid as a deep frying pan or a lid. For bread baking, it makes it easier to preheat the whole thing, and then transfer the dough to the lid as the base, and then use the bottom as the lid rather than having to lower the dough into the deeper bottom and risk burning your fingers by accidentally.
I like the super simple Lodge with the handle on top (makes it easier to open and close with a pot holder). The one with feet is cool for camping but you can't use it on a regular stove so it's kind of specific.
This is the one I have.
So, just for shits I looked up that item. I don't get it. But I want to understand. How is this different than something like this? How can it be worth ...25 times as much? (I don't really math, so that number is absolutely being pulled out of my ass). Does it cook 25 times better? or is it just a collectible thing that I'll never understand like the people that collect street shoes?
I purchased one as an anniversary gift to my boyfriend and I a year or so ago and love it. I use it for damn near everything. Mine is smaller than the one shown, but it only cost me about 50$ on Amazon. Here's the link to the one I purchased. It's actually on sale currently.
The lid can also be used as it's own, smaller cast iron. Only real downside would be the weight. It's quite heavy, but that's to be expected of cast iron.
Tbh I think all of them are pretty much the same. Enameled ones are nice because their easier to take care of and you can cook just about anything in it. I got a Le Creuset Dutch Oven as a gift and it’s honestly my favorite thing but if your on a budget this one has really good reviews
https://www.amazon.com/Lodge-Quart-Enameled-Dutch-Enamel/dp/B000N4WN08
Good luck!
Oh it's not a traditional pot. It's a standard all American enameled cast iron Dutch oven i bought online. Pretty cheap, and I've had it for years. It's oven safe, dishwasher safe, indestructible.
I believe this is the exact one: https://www.amazon.ca/dp/B000N501BK/ref=cm_sw_r_cp_apa_i_kKYeFbAYZB6E0
If you can get it for $69 then it's a good deal. But otherwise (assuming you have no problem with buying from them) Amazon sells the Lodge 6 qt. French oven for $69.
I would go with the lodge. It's made in the USA, and they have very high quality control. Their products is very consistent, Chinese iron can often be rough and uneven.
If you need something slightly larger, consider the lodge double dutch. https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K
Amazon, Walmart, Target, home Depot, and Lowe's all have close to the same price on lodge products, but that gives you some local pickup options, you can check store inventory online.
I'm a guy who owns a bunch of $30 cast iron dutch ovens. I'm very happy with the thick crusts and oven spring I get from my basic cast iron.
What improvements should I expect by spending $275 on a Le Creuset? Does it produce bread that is 9 times better than a basic cast iron dutch oven?
And if the argument is that enameled cast iron is better then why not buy Lodge's $60 enameled dutch oven instead of the Le Creuset?
If you're just making bread . . . I like my Lodge's (I have 2 to do 2 at a time).
https://smile.amazon.com/gp/product/B000LEXR0K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Without the knob on top, you can use them upside down. MUCH easier to get the bread on/off. And at $50, you can buy several.
Skillet, Dutch Oven, Bread oven . . . it does it all.
>PSA STAUB HAS A HUUUUUUUUUUGE SALE RN AND THEY ARE VERY VERY NICE IF YOUR HEART ISN'T SET ON LE CREUSET GET A STAUB AND SAVE $200
PSA GO TO AMAZON AND GET A LODGE AT REGULAR PRICE AND SAVE ANOTHER $300
Edit: Regular Price
Yes, but I'm not. Oh whale :(
Use this along with a light sponge. It works wonders on enameled iron. No need to be aggressive when cleaning enamel
Same. Lodge L8DD3 Logic 5-Quart Double Dutch Oven.
Black friday price ~~CA$84.00~~ CA$67.99 Ships and sold by Amazon.ca
Bread in skillet, cover with casserole.
Le Creuset sells a cream cleanser with a mild abrasive (similar to what is in ceramic/glass cooktop cleaner or liquid barkeepers friend). It does a really nice job of cleaning the muck and marks off.
https://www.amazon.com/Creuset-Enameled-Cast-Cookware-Cleaner/dp/B01AXZ6E8I
I have a le creuset knockoff from Amazon basics. I baked it at 450*F for 30 min with the lid on and 25 with the lid off (didn’t preheat the Dutch oven). I used to bake it an additional 5 min directly on the rack but it made the crust too hard to eat enjoyably haha
that's a good size. they are very versatile, so i think you'd get some good utility out of it. btw you don't have to spend an arm and a leg for the fancy french ones. this lodge is the one i got.
I bake two loaves at the same time and use a Le Creuset 5.5 and a Lodge Double Dutch Oven - the one with the lid that can double as a pan. I finally am concluding that the Lodge doesn't allow for as much rise or spring. And I'm guessing that it may be because the lid doesn't create as tight a seal.
Anyone else experience this?
Get yourself the lodge 6 qt Dutch oven. It’s my favorite pot by far and I use is all the time. Great to make big meals and freeze for meal prep especially cause sauce heavy dishes/soups freeze so well. Only had it about 8 months but I use and abuse it and it’s holding up great.
I have had this problem! It appears that it is a film from the wine that becomes difficult to remove. Soak it in warm vinegar then apply some of this polish and scrub firmly with a brush.
If we're going that route, I got the one with no handle on top. I've only ever used them "upside down". (Actually, bought a pair.) I suppose some day I should use it right-side-up, for something.
They'll easily fit 800g oval loafs. Haven't tried enough circulars to test that way.
https://smile.amazon.com/gp/product/B000LEXR0K/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1