/ck/ - Food & Cooking

[Anonymous No.14012488]

So what's the real story on enamelled dutch ovens? Are the prices Staub and Le Creuset charge justifiable or can I buy a good product for under $100?

[Anonymous No.14012540]

My experience with le creuset anything is that they're amazing

[Anonymous No.14012653]

>>14012488
If only someone would do a comparison test and post their findings for all to see.

https://www.cooksillustrated.com/articles/1165-testing-dutch-ovens

[Anonymous No.14012668]

>>14012488
le creusets are great but there's no need to pay full price for them. once rona's over stalk your local tj maxx/marshalls whatever, they routinely get seconds with minor cosmetic defects. i got a 9.5 quart le creuset dutch oven for like $100 at tj maxx, they're usually about $350

[Anonymous No.14012692]

>>14012488

considering they will probably be in your childrens childrens kitchen cabinets 60 or 70 years from now theyre worth it.

[Anonymous No.14012705]

>>14012653
this is a good article

>>14012668
usually around black friday and after christmas theyre marked down youre right

but dont get a cheap one. its a one time price for something you will own until you die

[Anonymous No.14013125]

>>14012488
I was thinking about just getting a 60 dollar Target one. Now I think I will get a Le Creuset second hand.

[Anonymous No.14013134]

I have a Lagostina dutch oven and it works fine

[Anonymous No.14013146]

>>14012488
Since /ck/ is a small group of autists, I'm not scared of what we could do to the market before I pick up another one.
Get used cast iron dutch ovens from antique stores and garage sales.
They never scratch, flake, etc and they're good for generations.
You can use them over direct flames, grills, electric elements, whatever.

[Anonymous No.14013399]

>>14012488
This is some shit you get when your grandparents die. Who pays money for those things?

[Anonymous No.14013404]

>>14013399
Obviously great grandparents.

[Anonymous No.14013424]

>>14013404
based as fuck poster lul

[Anonymous No.14013447]

>>14012488
I got a lodge one, it's pretty great, don't really see what a le creuset could do much better but what do I know?

[Anonymous No.14013459]

>>14013447
cast iron?

[Anonymous No.14013477]

>>14013459
Yea it's enameled cast iron, isn't that what this is about? Or are creusets not cast iron?

[Anonymous No.14013490]

>>14013447
You're just not a boomer housewife, which will make her man pay 500 bucks for a stupid cast iron pot you won't even use often.

[Anonymous No.14013505]

>>14013477
>enamel on your cast iron
the fuck?

[Anonymous No.14013525]

>>14013477
Which size did you get? I'm thinking of getting a lodge soon ish.

[Anonymous No.14013538]

>>14013525
for the love of fuckin god, get straight cast iron
5 quarts
50 bucks

[Anonymous No.14013547]

>>14013525
6 quarts, I think I would prefer a slightly bigger one though, not quite enough room to space things out when braising

[Anonymous No.14013550]

Enamel is just cosmetics. You just want something in cast iron that fits your cooking. The only "feature" I've seen mentioned are the dimples on the underside of the lid, so steam forming drops on the lid drip down on the contents again instead of sliding along the sides.

[Anonymous No.14013554]

>>14013538
I like enameled Dutch ovens though

>>14013547
Interesting, thanks.

[Anonymous No.14013558]

>>14013146
>>14013538
Do you guys really not notice a difference in flavor from straight cast-iron cookware? I really don't like it, honestly my last choice in a pot or pan

[Anonymous No.14013578]

>>14013558
>flavor from straight cast iron?
Yes and no
You can get a hint from your last meal: which can be good if you're a super taster since it dulls shit; and amazing if you're standard since "combinations of flavors"

[Anonymous No.14013582]

>>14013550
I like enamel because I cook a lot of chili. Also I like to be able to see how dark the fond is easily.

[Anonymous No.14013586]

>>14013547
>>14013554
Always go bigger, until the price spikes.
You want the largest reasonable size for any cookware within price scale.
>5 quarts $50
>6 quarts $60
>7 quarts $75
>8 quarts $120
consider 7 if it's a deal, but 6 more than liekly

[Anonymous No.14013588]

>>14013582
chili fond eggs are mint
but, that goes into the seasoning
most old women had a sweet and meat skillet

[Anonymous No.14013590]

>>14012488
I have one and they are worth it if you think you'll use it.

[Anonymous No.14013836]

>Buy oval dutch thinking it will fit more purposes
>Bake bread, round banneton is too wide to fit nicely in dutch
>Oblong banneton is slighty too long
Dang.

[Anonymous No.14013848]

>>14012488
i bought a cheap one for like 30€
Le Creuset seems like a overpriced mom trap

[Anonymous No.14013871]

>>14013836
there are other ways of getting steam in your oven, some use boiling water in a cast iron heated pan, ive seen people use towels in a water bath, never been impressed with dutch oven baking

[Anonymous No.14013875]

>>14013848
As people have said, if you can get it when on sale it's a good value considering it does everything top notch. Would never buy full price and if you just need something to cook in there's definitively cheaper alternatives that does it equally well.

[Anonymous No.14013880]

>>14013871
I'm doing that currently. Baking on a sheet with sacrificial pans filled with boiling water. Still, it's a bit easier in a dutch and it looks nice.

[Anonymous No.14013923]

>>14012488
>Are the prices Staub and Le Creuset charge justifiable
No

[Anonymous No.14014396]

>>14013550
Enamel is not just aesthetics. It's so you can do a long braise with acidic ingredients without damaging the seasoning on your plain standard cast iron.

You can't do a 3+ hour braise with tomato and wine in bare cast iron, well unless you want to ruin your Dutch oven.

[Anonymous No.14014404]

>>14012488
McManus has your back
https://www.youtube.com/watch?v=KDfNwXXESiU

[Anonymous No.14014406]

the amazon basics dutch oven is like 40 bucks and its just as good as any expensive one. dutch ovens are not exactly complicated pretty much any one of them will be decent

[Anonymous No.14014415]

>>14012668
They also have outlet stores that sell at a significant discount off of MSRP and then they will often have clearance sales that stack on top of the outlet store discount. I bought mine just as they were introducing their newest version of Dutch oven. I ended up getting a 7.25qt for more than half off.

[Anonymous No.14014419]

>>14012488
Depends on how much you use them and what for. I bought a crofton one from Aldi for about $30ish back in the fall. Use it every now and then and it works fine.

[Anonymous No.14014424]

>>14014406
Too many reviews with enamel chipping off

[Anonymous No.14014438]

>>14014424
well ya if you treat it like shit its gonna fuck up. ive had mine for 3 years now and nothing is wrong with it. you can find reviews of enamel chipping off of fancy ones too because people are retarded and dont take care of their shit

[Anonymous No.14014443]

>>14014438
It’s a,so probably because it’s made of chinesium quality materials because, ya know, it’s made in China.

[Anonymous No.14014446]

>>14014443
you realize basically everything is made in china right? name a brand you like and ill bet 5 dollars its made in china

[Anonymous No.14014450]

>>14014446
Le creuset
Demeyere
Allclad

How are planning on sending me my $5?

[Anonymous No.14014454]

>>14012488
this thing cost like $85
>>14013477
better than lodge because it doesn't have huge rounded corners. a 4 qt staub has as much cooking surface as a 10.5" pan

[Anonymous No.14014457]

>>14014446
Staub
le creuset

[Anonymous No.14014467]

>>14014450
>>14014457
welp just looked all those up and they all get their iron from china. very unsurprising as pretty much all steal in america comes from china these days

[Anonymous No.14014473]

>>14014467
Ok guy. Cope harder.

[Anonymous No.14014483]

>>14014467
>welp just looked all those up and they all get their iron from china
lmfao

you're a retard, it can't be stamped with "MADE IN FRANCE" if it were made in china.

And they're allowed to source the raw iron from china moron, no one gives a fuck about that, it's where it's manufactured that matters.

The cast iron is cast, and enameled in europe.

[Anonymous No.14014491]

>>14012488
>getting a dutch oven you can't sit on a fire

[Anonymous No.14014495]

>>14014467
>staub
>made in china
>despite them having an entire factory you can take tours of in france.
i guess the factory is just a facade eh?


https://www.thekitchn.com/staub-cookware-information-262680

[Anonymous No.14014503]

>>14014473
>>14014483
you can make anything you want but if you get your materials from china then its still chinese

cope harder incel

[Anonymous No.14014505]

>>14014406
>just as good
I hate this phrase with a passion. They’re not. Quit with the poorfag cope

[Anonymous No.14014508]

>>14014503
no, that's not how it works.


The problem with chinese made cast enamel lies in the enamel, not the iron.

The issue we have is with subpar craftsmenship leading to poor enamel performance because it was applied poorly and unevenly, eventually causing it to crack or flake off.

[Anonymous No.14014519]

>>14014508
>NOOOOOOOOOOOOOOOOOOOOOOOOO JUST BECAUSE ITS MADE OUT OF CHINESE IRON DOES NOT MAKE IT CHINESE NOOOOOOOOOOOOOOOOOOOOOOOO

[Anonymous No.14014522]

>>14014503
Go ahead. Hope you don’t burn your house down with that Chinese made Dutch oven. Better keep a fire extinguisher near by.

Yes lodged ceramic cast iron is made in China right alongside the amazon model.

[Anonymous No.14014523]

>>14014505
bruh its cast iron and enamel, its not exactly complicated

[Anonymous No.14014534]

>>14014519

[Anonymous No.14014536]

>>14014522
>use something wrong
>mad when it fucks up

based retard poster

[Anonymous No.14014538]

>>14014536
how is that using something wrong?

they're meant to be used on the stove top for browning meat.

[Anonymous No.14014541]

>>14014534
>made in france out of chinese material
cope harder

[Anonymous No.14014546]

>>14012488
you can buy a good pot for under $100 and if it is your first, I suggest you do. you can always buy a pricey one later when you have some experience using them. get the 6 quart. you don’t want to be that faggot who got a pot that’s too small to use.

[Anonymous No.14014549]

>>14014538
he obviously over filled it with his oil like a moron and it overflowed and caught on fire, it may surprise you retard but not everyone is a moron like you

[Anonymous No.14014553]

>>14014541
at least unlike amazon basics enamel dutch oven, staub has a 30 year warranty, le crueset is lifetime.

Poor amazon basics and it's 1 year warranty wont do anyone any good.

[Anonymous No.14014558]

>>14012692
>4chan users
>having children

[Anonymous No.14014559]

>>14014553
dont use it wrong and you wont need a warranty. says a lot about those other brands that they literally have to put a retard filter on their products. then again if you pay that much for cast iron and enamel you are probably retarded and need it

[Anonymous No.14014561]

>>14014559
lmao enjoy buying actual chinese trash made by a chinamen then.

[Anonymous No.14014571]

>>14014549
Ya someone accidentally overfilled a gallon of cooking oil. Suuuure.

[Anonymous No.14014579]

>>14014571
i didn't even both replying it was so fucking dumb.

[Anonymous No.14014585]

Enamel is always the weak point of a pot. Even if it's and expensive one it can split if something hard falls into the pot, all the scratching over the years or if you drop the pot itself. You're all gonna say that you should be be more aware and this will never happen to you, but you only own your overpriced pots for like 5 years. When i look at my grandmothers ones from the 60s-70s even some of the "made in Germany" ones look like shit nowadays after decades of use.

[Anonymous No.14014605]

>>14014553
>>14014561
>>14014571
>he said while using chinese products

lol

[Anonymous No.14014784]

>>14014585
>something looks bad after being constantly used for 50 years

WHOA

[Anonymous No.14014827]

>>14014784
Of course it looks wrecked, but people here act like a fancy french 500€ pot will never be broken at all while cheap ones will fall apart after 3 years. That's just bullshit.

[Anonymous No.14014829]

>>14012653
just want to say cooks illustrated is based as fuck and i unironically buy their print magazines to read whilst shitting

[Anonymous No.14014831]

>>14014827
it's not really though

The $500 ones can take a LOT more abuse

if you baby your $50 chinese shit, sure it'll last a few years, maybe even a decade or two. But it wont be usable in 50 years.

The $500 one will still be usable in 50 years, though obviously it will have seen better days by that point.

[Anonymous No.14014848]

>>14014831
Yes, that's right, but people in such threads often act like the cheap ones are almost unsuable. Our generation just don't seem to cook as much roasts or similar things as the previous ones so paying high amounts of money isn't really worth it for most guys. I'm not hating the expensive pots itself, but the pretentious fags that act like they're the only ones worth to buy.

[Anonymous No.14014854]

>>14014848
yeah fair enough, that's just 4chan though, any opinion you hold has to be taken to an extreme.

[Anonymous No.14014859]

>>14014558
I have three children

[Anonymous No.14015124]

>>14014467
>>14014446
Based CCP shill.

How much time is left on your sentence at the labor camp?

[Anonymous No.14015286]

>>14014491
Why can't you put an enameled dutch oven directly on a fire?

[Anonymous No.14015307]

>>14015124
>shill

you dont seem to know what that word means because a vast majority of of iron and steel comes out of china these days. maybe read a book and educate yourself

[Anonymous No.14015340]

>>14015307
again no one cares where the raw material comes from, raw iron is sent to france, they make sure it meets their specifications, then they melt it down and cast it in a mold, it is then enameled and finished, again still in france.

It's the workmanship and manufacturing in france that matters, not the origin of the raw iron. As long as it meets the proper specs, who cares where its from?

The problem with chinese manufacturing is subpar workmanship, AND their willingness to skimp out on the quality of iron and quality of the enamel.

When the iron is sent to france, you can bet your ass staub or le creuset or whoever tests the iron to make sure it actually meets their requirements. If they're sent shitty iron from china, they'd send it back and not use it, with your chinese made cast iron, they'll use whatever they feel like even if it doesn't meet industry standards.

[Anonymous No.14016989]

>>14014415
yep, the deals are out there if you're patient and shop around! listen to the man, op

[Anonymous No.14017130]

A Le Creuset or equivalent will last you two lifetimes.

[Anonymous No.14017156]

>>14015286
because it'll discolor it and make it look like shit

[Anonymous No.14017390]

Don't be a fag and actually get real cast iron.

[Anonymous No.14018829]

>>14013558
I properly season my cast iron cookware so no, I don't get that.

[Anonymous No.14018844]

>>14013525
I had the enameled CI. Lodge however has amazing customer service and they replaced it for free. I asked for a combo cooker instead because I don’t want crazing to happen again and it’s coming soon

[Anonymous No.14018851]

>>14018844
This thread has made me interested in enamelling cast iron because some manufacturers apparently suck at it. How did you usually use that one?

[Anonymous No.14018858]

>>14018851
If you’re using it to make chili, stew, frying or sautéing. You should be fine with lodge. However, you shouldn’t make sourdough bread in it. I made it once and this is what happened. I’d say it can’t take the thermal shock of being pre-heated to 450 and take a dough to be baked

[Anonymous No.14018866]

>>14018858
Did you put that pot in the oven before or after you turned on the heat? Looking for specifics on your thermal shock situation.

[Anonymous No.14018876]

>>14018866
I put the pot in before I turned on the heat. I wanted to DO to come up to temperature so that it was hot enough to bake the bread.

After preheated the DO to 450F for 30 minutes, I took it out, put the sourdough in and spritzed it with water to help steam. Replaced the pot back in the oven for an hour at 430F

[Anonymous No.14018880]

>>14018876
Did you hear cracking or pinging when you sprayed the loaf with water? Those crazing lines are pretty interesting. Did any crazing lines appear on the exterior enamel?

[Anonymous No.14018882]

>>14014454
Got the same one upon recommendation of some anon here.

[Anonymous No.14018888]

>>14018880
I don’t remember any cracking sounds when I sprayed it. The external is fine

[Anonymous No.14018892]

>>14018888
The interior enamel coat looks pretty thick in that photo. Does the exterior enamel coat look equally thick?

[Anonymous No.14018910]

>>14018880
The pic might be a little deceiving. The coats are about as thick as a sheet of paper

[Anonymous No.14019392]

>>14014424
Oh no, maybe you'll have to buy another one now with your $300 saving from not buying a french meme.

[Anonymous No.14019400]

>>14012488
Part of the reason for Le Creuset's high price is that they have an eternal guarantee. If the enameled coating ever degrades, or the handle breaks, or whatever they'll give you a new one for free.

[Anonymous No.14019408]

>>14019400
Yup, doesn't even require proof of purchase

[Anonymous No.14019439]

>>14012668
Damn, lucky
I used to go to a bunch of those stores weekly and all they ever had were tiny pieces, like 1-2 qts

[Anonymous No.14019595]

>>14014605
>chinese products
These are american products. They're manufactured in China but they're still american owned and controlled.

If you have an issue it may be that american manufacturing is garbage just like thier autocrashing planes, garbage cars and other wonderful american creations.

[Anonymous No.14019630]

>>14019595
le creuset and staub are french

Lodge is the only american one, and their enameled cast iron is all made in china though lodge likes to tout that the chinese factories are closely monitored by white americans.

[Anonymous No.14019658]

>>14019630
Yes exactly and americans have never ever been known for making quality cookware.

[Anonymous No.14019662]

>>14019658
i mean i guess it's SLIGHTLY better than amazon basics where it's purely run by the chinese, but I still don't exactly hold lodge in high esteem either, just slightly above the likes of amazon basics tier.

[Anonymous No.14019669]

>>14013125
I got mine from target, and I have no complaints.

[Anonymous No.14019737]

>>14012488
Thats just a ceramic pot with a lid. Get a real cast iron dutch oven with legs, a handle and a flat top that doubles as a skillet.

[Anonymous No.14019740]

>>14019737
le creuset IS cast iron you dolt.

[Anonymous No.14019753]

>>14019658
All Clad

[Anonymous No.14019791]

>>14014454
I ordered one for myself and one for a friend. the friend wasn't expecting it to be so small, even though I warned him, so I have to return it. the question I have is should I keep the black one or the turquoise one? I was thinking of baking bread and cooking soups in it.

[Anonymous No.14019797]

>>14019791
color doesn't change it's performance, pick the one you like

Makes good bread though.

[Anonymous No.14019802]

>>14019797
Which will look better in ten years? I'm not sure if the interior will get fucked in one more than the other.

[Anonymous No.14019807]

>>14019802
The interior should be identical matte black enamel on both.

Outside just depends how much you abuse it, black will probably look newer in 10-20 years, but it wont really be a massive difference to the turquoise if you aren't abusing the shit out of it.

[Anonymous No.14019967]

>>14019802
Kinda freaky how you typed out my exact thoughts when I look at my wife and daughter.

[lasagna No.14019994]

>>14018844

>lodge

the only reason to get a lodge is if you get it bare, no enamel. if you're getting enamel you get staub or creuset.

[Anonymous No.14020735]

>>14019802
all cast iron is black generally so if you go with black then it will look like any other piece of cast iron

[Anonymous No.14020767]

>>14019967
Daughter, obviously.

>>14019797
Nice bread. Recipe? Is that a 2lb loaf?

[Anonymous No.14020807]

>>14020767
>Recipe?

[Anonymous No.14020902]

making stew in my dutch oven, hoping it turns out better than last time, but we'll see

After browning beef i removed it and rendered down some bacon and then started caramelizing onions. Then I added a few tablespoons of balsamic vinegar to deglaze the bottom of the dutch oven.

[Anonymous No.14020908]

>>14020902
then the browned beef was put back in, and herbs, wine, beef stock were added before putting into the oven to braise for 2 hours.

still got at least 2 hours before i'm done though.

[Anonymous No.14020933]

>>14020902
>>14020908
I would have rendered the lardon first, removed, then browned meat, removed, then done veggies. And used the wine to deglaze.

[Anonymous No.14020944]

>>14020933
I used wine to deglaze last time, but several recipes i saw were calling for some balsamic and just picked up a new bottle so figured i'd give it a shot.
And yeah I would probably start with bacon as well next time, though it seems like it'd be kind of a pain to remove it from the bottom of the dutch oven before browning the beef since it's so small. But we'll see.

[Anonymous No.14020962]

>>14020944
Cut bacon roughly and use a slotted spoon. Bacon doesn't have to be minced or w/e

[Anonymous No.14020968]

>>14013558
I have bought cast iron pans that were rusted. literally used sand paper cleaned them off, brillo pad cleaned it off, then seasoned it in the oven. a hour after all that god damn smoke cleared it was as good as new.

[Anonymous No.14021061]

>>14012488
>Plastic knob
How does a supposedly prestigious French cookware company justify this chink shit? For me, it’s Staub.

[Anonymous No.14021078]

>>14021061
You can buy metal knobs separately that are good for higher temps

[Anonymous No.14021093]

>>14021078
But you shouldn't have to.
Not for a product like this.
That's like buying a car and then having to replace the tank because the standard one is made of a material that dissolves in gasoline.

[Anonymous No.14021097]

>>14012488
The enamel is so you can cook acid in it, like tomato sauce
It cracks after a couple years and I dont know if it is actually worth it,
But it makes good ribs, roasts, sauces and breads

[Anonymous No.14021102]

>>14021078
even amazon basic's comes with a metal knob

[Anonymous No.14021198]

>>14021097
High quality enamel doesn't "crack after a couple years".
My grandma has had her Staub for close to 30 years now and other than the coating of one of the handles being chipped and a few minor scratches here and there it still looks great.
Those minor defects are also 99% just because she gives literally no fucks and treats all her cookware like it's easily replaceable.
With proper care this shit will last decades without so much as a scratch.

[Anonymous No.14021244]

>>14020908
added vegetables, some more wine and stock.

[Anonymous No.14021325]

>>14021244
LOOKS AMAZING

[Anonymous No.14021344]

>>14021325
we'll see how it looks in again in about 30-40 minutes, if it looks good, i'll remove the lid and throw the oven temp up another 100F to thicken it up a bit.

[Anonymous No.14021367]

>>14013146
Dude it's the enameling ... what you have in your pic is just a cast iron pot, it has limits. Enameled makes cast iron much more diverse when it comes to pots at least.

[Anonymous No.14021370]

>>14013558
If you're getting off-flavors then you didn't season right.

[Anonymous No.14021670]

>>14021244
it came out pretty damn well, tastes great and it thickened up nicely.

[Anonymous No.14021680]

>>14012653
Ironically, the link in your own post does exactly that.

[Anonymous No.14021683]

>>14021670
I'm worried that I won't be able to clearly judge the doneness/brownness of food if I go full cast iron.

[Anonymous No.14021692]

>>14021683
it's not full cast iron, it's enamel, just a black enamel.

[Anonymous No.14021695]

I paid $200 for a le creuset ten years ago
Even if it broke tomorrow it was worth $20/year
And who cares I spend that much on booze every few days

[Anonymous No.14021701]

>>14021367
Elaborate, don't just make a general statement without backing it up with examples.

[Anonymous No.14021719]

>>14021701
enamel allows you to do very long slow cooking with acidic ingredients that would eat up your cast iron seasoning

[Anonymous No.14021731]

>>14021701
>>14021719
It also allows for proper deglazing, and easier maintenance.

For raw cast, all you need is a good large, deep walled skillet and you're set. The rest of your cast should be enameled.

[Anonymous No.14021925]

>>14021695
Yeah I'm in the same boat. I've been using this one that I got as a gift last year. Very satisfied. Pic is a Japanese curry that turned out great minus adding cauliflower which basically dissolved and added nothing to the dish.

[Anonymous No.14021947]

>>14021925
The trick with cauliflower is to add it near the end so it doesn't just disintegrate into your curry (or stew or whatever)

[Anonymous No.14022075]

can attest that the amazon basics dutch oven is serviceable, definitely worth the money. it cooks exactly like i would expect a dutch oven to, however its prone to the enamel chipping if you bang it on shit on accident. though for the price of 60 dollars and having to handle with a little bit of care, its an amazing deal

[Anonymous No.14022523]

>>14014454
Can you wash a staub with dish soap? Or is it like that weird cast iron stuff that requires salt? Can I make soup in it? Will tomatoes ruin it?

[Anonymous No.14022528]

>>14022523
Yes No Yes No

[Anonymous No.14022538]

>>14022528
Thank you. Is Barkeeper's Friend okay to use, or should I just use elbow grease if something gets burnt on?

[Anonymous No.14022544]

Keep an eye out for outlet stores. I buy mine from the Destin, FL one when I go. Its much cheaper (usually previous season offselling) than online or regular retail. I have also found them at belk on clearance. Is it worth it? Full price, no. Sale/clearance, yes.

[Anonymous No.14022549]

>>14022538
I've never had to use more than soap and a scrub brush on enameled cookware. learn how to deglaze a pan for anything more stuck on.