Equipment Expert's Favorite Lightweight Dutch Ovens
HTML-код
- Опубликовано: 8 сен 2024
- Our favorite Dutch ovens are reliable and versatile-but heavy. Could we find a great lightweight stand-in?
Buy our winning pick (All-Clad Stockpot): cooks.io/3ouV6wR
Buy our best-buy pick (Tramontina Stockpot): bit.ly/3midYBi
Buy our winning classic dutch oven: cooks.io/3DzBbCw
Buy our best-buy classic dutch oven: cooks.io/2L40FRB
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cookscountry.com
/ cookscountry
/ testkitchen
/ cookscountry
/ testkitchen
All-Clad runs factory seconds sales many times per year (you can look them up online). They can get you the exact same cookware for a fraction of the price as long as you don't mind some minor cosmetic blemishes. But they also often have "defective packaging" items in these sales where the cookware is pristine but maybe the box has a dent or scratch. I've gotten a skillet and saucier for about half of the retail price.
Came here just to say this! They send me the e’mail alerts all the time
That is where all my Le Creuset came from … seconds at the outlet. I wouldn’t own those pots if it weren’t for that.
I got the All-Clad D5 dutch oven at one of the factory seconds sales last year for $120. I can't find the defect and I have gone over every millimeter. I'll never pay retail for cookware again.
@@MzShonuff123, how does one get on the mailing list?
Thanks for the heads up. I'm very pleased with my Tramontina set but if I can get some AllClad at affordable prices, sign me up.
I have the 30 year old version of the All Clad Dutch oven. It is amazing and still looks like new, but the best part is that back in 1993 it came in a 7 piece set that cost $150.
At today's price that 6qt. would've cost you $140. in 1993!
🙀
I have a few Dutch ovens. One I inherited from my grandmother, enameled outside, stainless interior. My other favorite is my Cast Iron Dutch Oven I found at a second hand store w/Lid. Then there is the one that came with my Waterless Cookware Set I bought back in 1975... which I still own today!!! Guess it really was a great investment almost 50 yrs ago!!!
Cyn, is your Waterless set Emdecko brand, by chance?!
The Tramontina triple-ply cookware is excellent throughout the line. I’ve had many of them, and many All-Clad, and Tramontina is absolutely just as good at generally less than half the price. There are generally several levels of quality in most lines, so be sure to compare apples to apples.
We have some Made In, and some HexClad, and others (yes, I have a cookware buying problem), but the top of line Tramontina is consistently a best buy.
Will never give up my Staub oval dutch oven though.
🙋🏼♀️ I laughed OUT loud when I read your (yes, I have a cookware buying problem!!!)🤣 Because I do as well!!!😂🤣😂 I can totally relate!!!🙋🏼♀️🤣
Have a tramontina enameled cast iron sauciere a couple yrs old. Heavy and very nice but has nicks in the enamel already in odd places I don't recall making.
I have to agree! My mom wanted to gift me a new good quality set of cookware a few years ago and I hemmed and hawed over Tramontina vs All-Clad. I ended up going with Tramontina and I’m super happy.
I came here to ask about Staub and other similar…isn’t that one carbon steel? I can’t tell that they reviewed any like that
@@dubya13207 Mine is cast iron, I believe. The inside is black, a
Good review. Occasionally I think about getting a new Dutch oven, but then I use the hand-me-down I got from my mom. Its a 6 qt Arist-O-Craft stainless steel Dutch oven from the early 1960's and its been perfect. It's been great for things like soups and stews, chili, things like that.
not for nothing, I have owned several Tramontina pots and pans varying from a very cheap 10' non-stick frying pan, to a big iron Dutch oven. Every one of them except for one is still being used. And that is over about 15 years. ( I ruined the one by repeatedly running it through the dishwasher, which can be the death of your pots and pans) Thanx Adam !
22 yrs ago I bought a sets of pots for $31 CDN from IKEA. I still love yhem, they perform very well. They dont need replacing, but some of the handles cracked from a M.F. gas stove i had to use for a few years.
Love my enamel cast iron dutch oven that I bought years ago in Mexico for $15.00. works great and has lasted.
Do you have to baby it? My only experience with enameled cast iron dutch ovens is with some Martha Stewart brand ones. I made boeuf bourguignon in one and it crazed with that first dish and eventually some ceramic popped off. The next one, I boiled pasta water and it crazed. I do have an old coil type electric stove, but I don't want to have to dial it down to boil my pasta just because ceramic+ cast iron is too wimpy by its very nature, OR did I just have crappy pots?
@@ScottLuvsRenFaires Dutch ovens are best for low and slow cooking. A really good one will hold up without crazing, but a cheap one will not handle simple tasks like boiling water. Get a Le Creuset or a Staub if you can afford it, or look for a good deal on a D5 All Clad.
@@milesparris4045 Costco had a sale on Tramontina 7 quart castiron dutch ovens last year for $40 (Ten dollars off from $50 which is still a great price) and I have had them for years so I bought another one. They do as well as any super expensive one - and I can afford to put the money for the kids college.
@@Thommadura And if you use it properly, it will last a lifetime. BTW it's made in China and probably has lead in the ceramic.
I use my Demeyere Atlantis pots for everything. The heavy base with the thick copper core heats so evenly, it's an absolute dream for searing before cooking or braising. Stainless steel also can never chip, and will basically last forever
I m still using my all clad ltd. Dutch oven about 25 yrs. Now. I like that they are giving alternatives to enameled cast iron which IMO are marketed towards home cooking , you will almost never find enameled cast iron(regular cast iron yes) in a professional kitchen , I believe you can get just as good or better results using a cladded stainless steel Dutch oven (usually more even temperature cooking surface and depending on the brand a bigger cooking surface )and they are a bit more low maintenance too. Great review from ATK!
I wish you covered all the pots on the table. For some people the "best buy" is still too much $.
Since i started using the pot from my Instant Pot on the stovetop, my heavy enamel dutch oven collects dust. It sears great and retains heat just fine.
For years, they did not invest in a Le Creuset because they were so heavy and I have moved so many times, even internationally. But recently my lifestyle turned not traveling so much and I did invest in a very heavy Le Creuset a few years ago. I missed out in an IKEA that would’ve been a very good $50 enameled cast aluminum. After that I’ve been searching and settled for one I found out I on Amazon and I really like it for most things. I still like my huge Le Creuset but it’s not practical for a two person meal.
I will never give up my heavyweight Dutch Oven! ❤🤣
And he's got the biceps to prove it.
@@curtisrobinson7962 and where'd you scope his muscles??🤨💪
Agreed. Taking the lid off first, lightens the pot if it's too heavy for some people. I don't think I have ever filled mine so much that I could not lift it.
I use a Mauviel pot as a lighter version to my le creuset cast iron pot
I have a different version of the All Clad and love it. It was a factory second that I got years ago. It is a copper core. My wife had a Club aluminum dutch oven that he loves but it sucks. The handles are integral with the pot and they get scorching hot.
I’m glad to know about the lighter Wt cooking pots. I can’t lift the heavier cast iron ones. I’m 81. Tks for the info. J Thomad
Absolutely LOVE Adam!!!❤️ WISH he'd do more on RUclips!!!🙌🥺👎 I've got a running playlist with every video I can find from ATK!!🙌 And I have the Tramontina!!🙌❤️ Love that too!!🙌😂 MORE Adam please ATK!!!🥺🤞🤞🤞🤞
I really like him too
I went with a Demeyere Industry 5qt. Stewpot. I prefer a heavy-bottomed pot (after having trouble with the lighter-weight pots and sticking). Bought at an amazing price. Yes, it takes a little longer to heat up but works like a charm. Note: having to do with nothing about this post: could you please update the review on the best sauciers (FYI: there is no longer an All-Clad D3 3qt. There is a D5. Looks like last review was 2016?).
@@sandrah7512kind of you to write! The video says it’s new but it also says it’s from 2016. It looks old. I went to the site and though it says the article was updated in 2022 (or 2023, not sure which) it cites an All-Clad saucier that hasn’t been available for a long time.
I’m so much more a fan of their product reviews vs. recipes. I feel like so many sites offer recipes. There are so few sites one can trust for product reviews. I do wish they would list all the products that didn’t make the cut and why.
I’ve had good luck with most of their recs…such a good resource. It would be nice if products (especially more expensive ones) were reviewed during key times (like before Black Friday/Cyber Monday).
Woe to anyone who tries to take care of ALL-Clads warranty. I ordered a stainless steel pan and they sent me a non-stick. They admited it was their error and it took me five calls over seven weeks to reach the one guy who has the authority to issue a refund RMA. But on this 129 dollar pan which was discounted from 199 during one of their web promotions - the return shipping was going to cost me 29 bucks. So my wife now uses it and it's already got scratches - though it was rated at oven proof to 450 as well as metal utensil safe. I bought another pan later and got the right product and like it, but I'm not thrilled about the "real" company's standards regarding their business practices.
Absolutely love what they come up with, you are the BEST!!!
I have both in Viking triply cookware much cheaper and got a whole set for the price of the all clad pot. There are other options that work just as good or better.
Not better, nothing comes close to All Clad.
Also, many of the sets are not always good deals as they may contain things you either already have or simply don't use so the $150, say for the set is therefore not always what it seems. Best to find a good deal on the item in particular and just get it. So if you need the Dutch oven, just get that instead of the entire set.
@@q3trimco Nonsense. All clad is no better than lots of other CLAD cookware, they all use the same metals and I actually prefer other Handles over the All Clad, The reason why ALL CLAD is so expensive is because it was the original patent holder for the process but that has run out years ago, You do no need to spend the outrageous prices they charge for their cookware - get it from the online outlet if YOU NEED the name -but there are others that work just as well at half the price
how do these lightweight DOs compare when doing a beef braise? also, do you have any videos on making Braised Beef?
Check out the solidteknics rondeau as well!
Please include the SCANPAN PRO IQ line n your reviews of pots and pans!
Just wondering why you guys didn’t include any of the enamel coated carbon steel Dutch ovens? Like the ones from BK Black steel.
I love the All-Clad they send me emails when their prices are on sale
I think it’s safe to say LeCreuset and All-Clad are always top picks an Tramontina is always a Best Buy?
So is the only reason to use one of these is that they're easier to lift? I'm not mocking anyone where that could be problematic but I don't really see a need for me who has a cast iron enameled dutch oven and a stainless stockpot with a pasta insert. I guess i could see if you were routinely cooking down chicken stock more than once a week so you might need the extra job specific cookware.
My mom is 5 foot tall, maybe 100 pounds, and 104 years old and is lucky to be able to lift one of these pans. Her old Wearever set (Sold in homes just after WWII for nearly $200)) is All Aluminum and heavyweight for that and has lasted all these years with an occasional wood handle replacement you can still get. She never had a cast iron anything and is a fabulous cook. I use my Grandmothers Wearever set as well. I do have lots of other pots, a set of stainless clad, and some no stick but I have found that the Wearever set has most everything I need and works fine on my Electric Stoves and oven.
@@Thommadura Thank you! This is the answer I thought I might get.
I thought this video was about Dutch Ovens. I thought a Dutch oven is different than a Stock pot, and has several advantages over a Stock pot.
It’s tough to tell but it doesn’t seem to me you included enameled carbon steel. Were those included and just fell short? I thought they were good for bread
Great vid folks!
Having a heavy bottom and a heavy lid are the key features that make a dutch oven a joy to cook with. Wouldn't "lightweight" defeat the purpose?
Indeed.
@@sandrah7512 This is why I barely use my dutch oven and things like cast iron skillets. I've never noticed much of a difference either.
Could you pencil in a review of cast aluminum cookware? I have a 3 (or 4?) qt pot my mum got in the 30’s. I’m 82 and remember mashing potatoes in it when I was a teen. It’s had it’s lid knob and handle (both wooden) replaced twice. Mum referred to it as "hammered aluminum ". It’s heavy, not pretty, but is practically non stick! Don’t know if they are even made of late. Thanks in advance for your consideration . 👵🏻 🤗
It's well known that aluminum is a good conductor of heat, which is why it is often used along with stainless steel for that reason. Stainless is not as good a conductor of heat, so the aluminum will help that. However, it can easily warp, unlike stainless will if you are not careful. Also, to avoid the warpage, you need the pot to have rather thick sidewalls/bottom and they are often made of spun aluminum that are often anodized and are often coated with a nonstick coating these days.
Wearever sold cast aluminum pots at home parties back then and PHEW they were expensive then - My Grandmother and Mother both had full sets with all sorts of extras as well. You can still buy the wooden handles online. I now have both sets, more than I can use and am giving some away to family. Cast aluminum pots have gone out of style replaced with Hard Anodized Aluminum which do not warp as badly because Cast Aluminum is a soft metal and also warps but YOU can use a piece of a wood 2x4 and a hammer to flatten the bottom when it does. There was a time when some said that Aluminum leached into sauces made in Aluminum Pans but that we proven to be not a problem. Most CHEAP Enameled Non-Stick Cookware is made of Aluminum and of course they use aluminum in the Stainless steel Clad cookware. Cast aluminum pots were hard to keep clean - especially the bottoms of the pots because Oven Cleaner that otherwise woks cannot be used on Aluminum. There is a product called Carbon-off that works like Oven Cleaner to clean the bottoms of the pots but is safe for Aluminum - also does a great job on Aluminum Sheet Pans too. I am 85. Mom is 105 and still alive although I do the cooking now. I also had a set of Club Aluminum and some copper pots before I bought SOME Clad style cookware but I never needed a full set of them. Although I have a Enameled Cast Iron Dutch oven(Tramontina) - I never really used regular cast iron pans though and that Dutch Oven weighs too much. I have enough pots for an Army - most of them are more than 60 years old (Except My one Non-stick skillet) and do fine.
GOD BLESS YOU AND YOUR MOM & FAMILY! 105 WOW!!
Hi ATK 😋
Take care
How much does the all clad pot weigh? How is that relative to like their preferred enameled cast iron ones?
I would expect it to be about 1/2-2/3 of the weight but would be good to know
Yes, he should have said the weight. The pot weighs 4 pounds, including the lid. The pot is 2 lb, 12 ounces, and the lid is 20 ounces. As an older person the lighter weight makes a huge positive difference.
@@vwood2do you own this all clad one? I am considering it as an option for the similar reasons.
My mom is well seasoned now and struggles with the enameled and cast iron cookware...a lighter dutch oven will help her a lot I feel..
@@triaxe-mmb I’ve ordered one but it’s not here yet. With back issues and arthritis in my hands, I had to give away of all my heavy cookware last year. But I’ve really missed having a good sized pan for stews, etc. When you’re older, the difference of 1 pound or 2 can make a big difference. This pan was significantly lighter than the other brands, plus it’s the correct shape, which is important in terms of easy of use. It was quite expensive, but my sister and her husband absolutely love the All-Clad pans they have. So I’m hoping this will fill the bill. Happy hunting, and good luck to your mother 😊.
nice
Why on a test of lite weight Dutch ovens do they have Staub Dutch ovens up there. They heavier than Le Creuset.
@@sandrah7512 the ones by the le creuset pot looks just like the staub ones I’ve seen
@@sandrah7512 yes I agree. These videos don’t tell what they found wrong with others and what brands. It be better to tell. Thanks 😊
What flavor is "fon?" Thanks!
I think you're joking......but just in case someone else doesn't know.
😂 It's the brown yummy that collects on the bottom of the pan from quick searing or slowly caramelized food. When liquid is added it scraps up into the dish adding that extra layer of flavor.
Fond is whatever it's made of by the food that is being cooked in it so it'll vary somewhat. Just add liquid, be it water or stock and scrape up with a wooden utensil into the dish, simple as that.
@@misstlc7136 Sorry, I'm not joking. My youngest brother is a chef. I'm just an old honky tonk picker who is trying to learn to be a better cook at 77. I love ATK and Cooks Country. It's been a revelation.
It's the flavor of caramelized food of whatever you are cooking. Once you deglaze (re hydrate) those browned bits it enhances the sauce or gravy of the dish. Fond (French) is Bottom (English).
This is one of my favourite channels. Not sure what the deal is with the black and white clips but it really isn’t enjoyable for me. Just some feedback. Everything else is great, as usual.
Never discussed max oven temps
If the handles are not phenolic or of wood, they should work up to 450*F or so easily in the oven. The same with cast iron, enameled or no with heat proof handles.
@@johnhpalmer6098 I've seen reviews of dutchovens with glass lids shattering at 400 deg.
@@katielin2379 Then avoid the glass lid ones. Many do come with metal lids, but do not always use heatproof handles though, just beware.
no Deyemere? No Hestan? No made in?
@@sandrah7512 doubtful and even still none of these top makers where considered in the heavy dutch oven category either. so.
@@sandrah7512 so why isn’t Demeyere or hestan included in the skillet tests? Or stock pot test? Come on , man.
@@sandrah7512 it would be nice if you fully included the higher quality brands I. Your test . Maybe the way serious eats does?
@@sandrah7512 so now your are keeping who gets to comment? I care because I follow both sites and other food sites as well. Why do you care so much?
@@sandrah7512 just a note. You don’t seem to be able to accept criticism too well. You appear to be a unhappy person that prefers to respond with a certain meanness . It’s just cooking and that should be joyful. Let’s move on I am done with you. Thanks so much
Demeyere Atlantis ?
i just said the same. They never review Demeyere even though its widely considered the best.
@@jstones9872 But maybe in this case it might be too heavy.
@@jstones9872 I also like Riess, very nice enamelware.
And WMF Fusiontech
It seems that they don't even know Demeyere.
Looks like they were looking for a lighter pot. Demeyere Atlantis is the thickest and heaviest series of stainless-clad pans. It's probably the best possible choice to replace a traditional cast iron. The review recommended against using lightweight pans for baking "dutch oven" bread, since they have less heat capacity. But with Demeyere's heavy aluminum core, especially in the Atlantis series, you have almost as much heat capacity as cast iron but with a much lighter weight. It's still a heavy pot, through, and they probably considered it outside the scope of this review. I would expect to see in it a general comparative review of high-end dutch ovens, being significantly more lightweight and even-cooking than enameled cast iron like Le Creuset or Staub.
Note that stainless isn't for everybody. It's fairly non-reactive, but if you're simmering acidic sauces like tomatoes for several hours enameled cast iron is a better and safer choice.
I have a low-end $50 Lodge that works well for traditional dutch oven cooking and a 6qt Misen stainless-clad (tri-ply) rondeau (braiser). It does not perform like my Demeyere Proline/Atlantis skillet. It was the thickest, best performing large stainless pan/pot I could get at a mid-market price (less than a hundred dollars), and while it's excellent as a pot for the oven it does not spread heat evenly on any of my burners. I have gas, electric, and induction, but they're all 6-7" elements and the 11" pan can't spread heat to the edge. I wish I had a Demeyere instead, even though it's heavier it would probably heat more evenly. I still need a really good 12" pan. Since I use small (regular size or countertop) burners, not extra-large stove burners, I require thick clad copper or aluminum. Demeyere or perhaps the thicker Mauviel copper (the 2.5mm M250). Very pricey stuff, though occasional sales can be found. I could not have afforded my Demeyere Proline skillet at full price, I lucked out by finding it on sale for $95 when I needed a new skillet.
geez i JUST got done making payments on my le creuset! Don't tell me to buy another!
🤔
Seventy 5th 👊🏻💪🏻👨🏼🍳
no thick wall dutch oven are useless since they don't retain heat. $295...get the french real deal.
Those clips of the food cooking looked horrible in black and white.
$300 American 😅
the role of the mask is good,
A dutch oven is also for farts
Soooo these are just large pots. Disappointing
Why didn’t you try made in? Seems like you guys are sponsored by All Clad.
They are not sponsored by anyone.
They are not only not sponsored, but they try every one of them out, and DO like all clad (I do too).
That said, they may have tested Made in. I have not read anything bad about them, but some of the other newer brands, not so much.
Made in.. is just as all clad, but for far more better price. You maybe right their not a sponsor, but they don't seem to ever mention made in or other companies... which is strange since their doing a comparison
YOU FORGOT TO MENTION HOW MUCH SMALLER THEY ARE. SO OF COURSE THEY ARE LIGHTER. 😂😂😂
So buy the size you like. Why freak out?
@@sigh_anna HONESTY SHOULD COUNT HERE! THEY PLAY TOO MANY GAMES!
@@captainamericaamerica8090 they stated the capacities. If the capacity doesn't suit you, then find something else. Easy peasy
Dude, relax, and stop using all caps, you "shout" too much. They state the sizes, they are around 6Qts.
He said at the start, the ones tested were all 6 to 7 qts.
What is better for bread ceramic,metal or cast iron? @americastestkitchen.
I'm not giving up my cast iron. There, I feel better. 😁👍🌤🍷
This is one of my favourite channels. Not sure what the deal is with the black and white clips but it really isn’t enjoyable for me. Just some feedback. Everything else is great, as usual.
This is one of my favourite channels. Not sure what the deal is with the black and white clips but it really isn’t enjoyable for me. Just some feedback. Everything else is great, as usual.
This is one of my favourite channels. Not sure what the deal is with the black and white clips but it really isn’t enjoyable for me. Just some feedback. Everything else is great, as usual.