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> 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.
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) [link]
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: [link]
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?
$70 and now you can make bread, braise chicken and beef, make soup, etc. A "Dutch Oven" is actually an essential piece of a full kitchen. Like having a good saucepan, and a good roasting rack.
Growing up my family owned a Lecreuset and I cooked with it often.
When it came time to buy my own, I bought the Lodge enameled cast iron off amazon for ~$60 link.
In this video they talk about how the Lecreuset is best, but to be completely honest with you I cannot tell the difference. Both are wonderful to cook with, and both unfortunately get discolored with use. I imagine the warranty on the Lecreuset is way better though.
I'm sticking with the lodge.
A dutch oven is pretty much a thick cast iron pot. Mine also has an enamel. They keep steam inside the pot during cooking. Here's a cheaper one found on Amazon [link]
Yeah, it looks underbaked, so I would definitely keep it in the oven longer. Dutch ovens really do help. I have a Lodge brand one that works really well and is way less expensive than like Le Creuset. Here’s the one I have: [link] You might also be able to snag one at a thrift store for cheap.
I would also use bread flour. AP flour just doesn’t have enough gluten content. If baking longer, using a Dutch oven, and switching to bread flour doesn’t work, I’d play around with fermentation times.
I'm not sure of the brand used in the gif, but this dutch oven from Lodge has served me well for the last couple of years.
I've also seen a few people mention finding them cheaper online and at big box stores (my parents got one from Costco or Sam's for about $30).
I ended up getting a lodge (cast iron) enameled dutch oven on amazon pretty inexpensively (It's 43% off right now) - And have been super happy with it.
I'm not sure how the pressure cooker would work, as this recipe calls for a bunch of time in the oven with the lid open a crack.
Let me know how it goes!
Amazon has an enameled Lodge-brand Dutch oven for $60 right now - [link] . That's a reasonable size (not too big, not too small) by a pretty good company (mine has been just as good as the very expensive Le Creuset I used for a few years, but there are some bad reviews on Amazon) for a good price.
It's really worth the price - should easily last a decade of heavy use easily, as long as you take care of it. I would've thought of it as a fancy thing to splurge on before I was given one as a gift, but now I'd drop $60 on it easily - it just makes cooking easier and clean-up faster, and for me that makes cooking more likely to actually happen.
Also, about the cast iron skillet, my experience is that after you've seasoned it, you can wash it with soap or whatever. The seasoning is really durable, and easy enough to re-apply if you need to. Also, cleanup tends to be easier if you spray the pan with oil and let it get hot before you put any food in there.
You could as long as you have a pan large enough and can cover it. You'll want to make sure you deglaze all the fond off the first pot though, as that is a ton of your flavor. If you are interested in getting a new pot, and enameled dutch over is an (IMHO) indispensable tool. You don't have to spend $350 on a Le Creuset, Lodge makes some pretty decent quality stuff at fantastic prices. I picked up a 6qt for less than $50. Not the same quality as my LC stuff, but more than adequate.
That looks pretty badly damaged. You might be able to use it, but it would be much more difficult to clean & you might actually want to season it like you would a bare cast-iron pot.
I've had really good luck with Lodge dutch ovens. They're not $5, but they generally run about $50 so they're much more affordable than the Le Crueset.
Here you go
yes but its also this lol
Save $180 getting the Lodge, pretty much the main driver. Your crockpot is awesome.
Why can't you own a dutch oven? You have a deep cast iron skillet.
I am very aware of the urban dictionary meaning.
For two people I think 6 quarts is amply sufficient.
For the price ($43 USD) I think you can't beat this Lodge Enameled one:
I've had one for nearly a decade and it's been a workhorse.
I'm in the US so I don't know if that affects anything, but here it is on Amazon (it looks like the price went up a little since I got it, but I would still happily buy it at the current price): [link]
And here is the Lodge site itself with their enameled pieces, though I'm not sure about shipping for you in Ireland: [link]
Around here, you can also get them in department stores like Macy's, and Amazon Basics brand also makes a similar version.
In all honesty, most enameled cast iron dutch ovens will work well. It should be heavy for the size and the enamel coating should be even throughout the entire piece (don't buy any that look chipped or that reviews say have chipped with use). I had a non-enameled Dutch oven and I hated it so that's why I recommend the enameled version. It is just so much easier to clean/maintain. I got the 6 quart and that's the size I recommend- big enough for soup and whatnot but not so big it's unwieldy. Definitely large enough for bread.
I would get:
Enameled dutch oven: $60 - https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Basting/dp/B000N501BK?th=1
Cast iron frying pan: $15 - https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA/ref=pd_lpo_vtph_79_lp_t_2?_encoding=UTF8&psc=1&refRID=W26SZ2HJ7Z2RY5PD8JVM
Non-stick pan with a decent thick base: $22 - https://www.amazon.com/Cuisinart-722-24NS-Classic-Nonstick-Stainless/dp/B0000CEXQ9
Stainless steel stock pot: $94 - https://www.amazon.com/Calphalon-1767727-Tri-Ply-Stainless-8-Quart/dp/B003L0WELO/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1546732250&sr=1-6&keywords=stainless+stock+pot
And a 10" lid to fit the cast iron and nonstick pans: $15 - https://www.amazon.com/Calphalon-Contemporary-Pot-Glass-Cover/dp/B001CJ2Y5M/ref=sr_1_5?ie=UTF8&qid=1546732321&sr=8-5&keywords=10%22+pan+lid
Other than the nonstick which will need replacing every few years, everything there is totally solid and will last you forever.
That comes out to about $200, leaving some room for some extras. Throw in a y-peeler ($8 - https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=kuhn+rikon+peeler), a thermometer ($29 - https://www.thermoworks.com/ThermoPop) and you are ready to take on the world.
EDIT: just saw that you said "no PTFE". Look for the "GreenPan" brand of nonstick pans. They use a ceramic coating and work pretty well.
You might like this. It's a 6-quart model with a domed lid that ought to hold most large cuts.
^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?
OP, here is the best way to spend $300 on your kitchen:
$70: Lodge Enameled Dutch Oven
$120: All Clad 12" Skillet
$10: iSi Turner
$35: Victorinox 8" Chef's Knife
$5: Victorinox 4" paring knife (currently not on amazon)
$60: Acacia Cutting Board
I actually just bought a Lodge enameled dutch oven. Thanks for the tip about the knob. I intend to do a lot of braising in this dutch oven soon. The vessel itself seems to be very well-made.
thanks, those look great. any idea how they perform compared to something like this?