DON'T BUY THE WRONG DUTCH OVEN!
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- Опубликовано: 15 дек 2022
- Recently I was asked if a particular dutch oven would work for chili on a pellet grill. This got me thinking that a quick primer might help some folks when choosing a dutch oven. It should be easy, these are not complicated instruments and have been around for hundreds of years. Heck, rumor has it that the only two things Lewis and Clark brought back from their famous expedition were their rifles and their dutch ovens! In reality there are a lot of choices, not just in brands but in sizes, shapes, enameled or not, etc.
This is a short primer on dutch ovens, it doesn't go into great detail comparing brands or advocating for one type over the other but does cover the basic styles.
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#dutchoven #lecreuset #staub #lodgecastiron #whichdutchoven
Go Lodge. Now enameled in America. Made entirely in Tennessee. I'm in NJ. Not just hyping Lodge. Their stuff will last decades.
For sure, it would have been nice to have them producing their US made enamel when I made the video. It will surely be a great addition to the market. Have you been able to use one yet?
I'm waiting for the price to drop, then I'm buying them by bushel for gifts. I love lodge, and I love made in the U.S.A.
They have 2 kinds. 1 made in USA and one made in China/Vietnam. Just a warning not to assume that they're all made in USA.
I just received my first ever Lodge USA Enamel 6 qt. Dutch Oven as a gift from my wife…after cooking a couple of dishes, it developed a small crack on the inside wall near the handle. I don’t know if Lodge is going to help me replacing it. I think Lodge USA is new to Enamel Business. I would say Go to a company who has been doing the Enamelled Cast Irons for years and years.
@@lenra.b lodge is supposed to have a sterling warranty department. I would shoot them a call before you consider this a negative experience. Sure lodge is new to enamel, and there is going to be growing pains, but watch their videos. Look at all the wonderful people you're employing in Tennessee
Excellent and informative video.
Thanks for concentrating some time on the difference between ovens made for cooking inside and outside.
I am glad you found it useful. Yes it seems that clarification of the different styles is something that people find very helpful. Thanks for checking out our channel!
Great information!! Loved the video ☺️
I am glad you liked it.
Great video! Thanks a lot for posting. I have a large Le Creueset Dutch oven that I really love! It's study and reliable and cleans up very nicely.
I appreciate you checking us out and taking the time to comment. I love the dutch ovens!
Just got my first Dutch Oven! Great vid! Subscribed 🙌
Great to have you on board and thanks for checking out the channel!
Real good video my man. I never heard of that Borough company. I hope their enamel is just as tough (or tougher) long term than the Le Creuset or Staub. The cheapest french made ones I could find were from Made In with a 5.5 for $200. I went with a chinese made Dutch oven, the french ones were too rich for my blood. Got it from a company called Marquette castings which is known more for its cast iron pans, but for enameled they chose to go overseas, was $100 for a 6qt.. What I like is they are real easy to talk to and have one of the better warranties and customer service for that sort of thing. Plus since their whole deal is cast iron, I trust them more to do their due diligence for QC in regards to their manufacturing partners.
For sure the French ovens are expensive, we are fortunate enough to have an outlet store very close to the house which allows for some great deals from time to time!
I think Marquette is a great company that puts out some solid products for sure. I was very early on with Borough Furnace and they went through a lot of challenges to bring the American made enameled oven to market so I can see why they are the only ones, sadly. We also have a Lodge enameled oven that works just fine.
very good explanation! I bought ..by accident.. the lodge 5 qt with the legs and convect top then had to return it because I need something that I can use on stove top then put in oven, I was questioning myself , thinking maybe I was misunderstanding but this video made it clear. I did make the correct choice! I do wish I could have the convect lid on the flat bottom pot though because it would be nice to be able to put coals on top and the just use a trivet when I am cooking outdoors but 99% of the time I am cooking on stovetop and oven so for me this is the right thing.
They are all good, but some are greater than others! The camp dutch ovens with the coal holding lids are really nice and I do use them on the stove top (gas stove) and in the oven on a sheet pan but sadly the lids for the camp ovens don't fit the regular ovens.
I've bought a ton of Le Creuset-love it : )
Great information, thank you
Thanks for checking out the channel and I am glad you found it useful.
Great video comparison!! Cheers!! J & C
Thanks for checking it out.
Love my antique Griswold cast iron. Their Dutch Ovens are stunning and will literally last until the end of time
I bet you do! Awesome to have something like that. I have restored a bit of old cast iron but have not run across a Griswold DO, I did do an old Wagner that I still use and you are right-the old stuff is really nice.
You are right that there are a lot of brands... I bought a Marquette Castings Dutch oven for just under $100 when we installed a new induction cooktop. It works wonderfully for stews or braising on the cooktop, or bread in the regular oven. I can't imagine how the performance could be any better with a more expensive brand.
I am glad to hear you are enjoying the Marquette Castings DO, I have heard really good things about them and would love to get one of their naked cast skillets to try. I have a portable induction cooktop but it seems to overheat a lot when using my cast iron pots so good to hear that the more robust units work with cast iron better!
Excellent video my friend.
I appreciate the comment and thanks for dropping by the channel!
Oh my - this is Karen's weaknesses - good cookware! Happy 2023! Keep making memories & adventure on! ~Karen & Shannon WOY
It makes a difference. Happy New Year
Great stuff. I've got my eye on a Staub for stovetop / oven stuff. The lid shape seems like you could put charcoal on it, but I'd be way too paranoid to take such an expensive one outside where I play with fire anyway, I'm liable to crack it somehow even if the charcoal wouldn't hurt the enamel (and it probably would as they're only oven safe up to 500 F).
We love our Staub but honestly have never thought about using it on live fire, great observation. For charcoal and outdoor we use Lodge camp ovens but others make good ones as well such as Camp Chef.
Bail refers to the half circle hoop that attaches to the pot. The spindle shaped 'compression spring' grip is not the bail. Maybe it could be thought of as the handle? It's made that way of course to keep it generally cooler than the bail or pot as it stands away and is less likely to conduct heat. Don't pick it up barehanded though from the fire pit.
Thanks for the insight and yes, don't grab it from the fire pit without gloves! Thanks for checking out the channel.
Hi, you can get the staining out. I use the le Creuset cleaner. It’s 25 dollars but lasts me 1 yr. I use sparingly. And not every time
Thanks for the tip. I do have the cleaner but some of the stains have taken up permanent residence at this point. I will say that none of my LC cookware is the new signature series that is supposed to be more resistant, all of mine are of the original series.
@@dickinaroundoutdoors8609 think they are still beautiful!
What is the name of the enameled Dutch oven made in NY.
Good info
Thanks for dropping by. Happy New Year
Lodge now has us made enamels cast iron. Also, the borough website only seems to list seasoned not enameled cast iron.
Never mind I found the enameled listing.
I have not had the chance to use the new Lodge enamel series but I am thrilled to see them making it!@@michaelbagley497
I like Staub 5&1/2 quart and have searched in vain for two years for the sale again when it was briefly $285. But after I discovered the Borough Forge 5.5 quart enameled Dutch oven; I like it so much more. Plus it's cheaper, though not by much. Just as good and better handles; bigger and built in.
We use both our Staub and Borough regularly and candidly I don't see any discernible difference. I think both are great and will last a very long time so well done!
I couldnt make up my mind on 5 or 6 quart so i got both the enameled ones as i already had a 7qt black cast iron
You should now be ready to cook anything! Here is to great meals in the future.
I just received my first ever Lodge USA Enamel 6 qt. Dutch Oven as a gift from my wife…after cooking a couple of dishes, it developed a small crack on the inside wall near the handle. I don’t know if Lodge is going to help me replacing it. I think Lodge USA is new to Enamel Business. I would say Go to a company who has been doing the Enamelled Cast Irons for years and years.
Unfortunately Lodge came out with their US version after I did the video. Given their customer service I hope they took care of you on your issue.
A regular round Staub (non oval) is my fave. Le Creuset is hyped up, stains, chips - and to make them “look good” u have to use highly alkaline or highly acid cleaners to clean burnt on stuff which makes it looks good/white but the inside performance has been destroyed by cleaners.
I have and use both brands and think they are both great. I have never chipped either brands but for sure Staub's black interior doesn't show any discoloration. I never use anything but soap and water or Le Creuset's own cleaner on my interiors and really am not bothered by the staining.
I have le creuset, and I don't agree with you about the chipping or staining
I also own chasseur
You shouldn't be burning food in these pots for a start
They are not a steel saucepan or casserole, and you need to cook in them slowly
Try using wooden or silicone cooking implements and non scratch scourers too, and these pots will last generations
Thanks for checking in. I don't recall exactly what I said but if I said anything about chipping in Le Creuset I misspoke as I have had zero issues on any of my pans. I have had staining in a couple of them after long term use, nothing that impacts the cooking and nothing that really bothers me. I will say that all of my Le Creuset are a bit older, not the latest signature line that is supposed to be more stain resistant (and seems to imply that LC acknowledges potential for staining in the classic line). I have not burned anything in them and do use lower heat on them as they instruct.
I appreciate your input and all of your comments on how to cook in them is spot on..@@grantsmith505
@@dickinaroundoutdoors8609
Hi, I was responding to the comment above yours
My le creuset is from 1968, and still in good condition
I have recently bought some BK, made in Germany for a Dutch company
Their interior is indigo, for ppl worried about discolouration
Thanks for the video, I enjoyed it
You talkalotaschloka
I just would truly appreciate someones opinion that knows alot about dutch ovens.
Please! Could you give me your opinion on preheating an empty dutch oven in an oven.
So many of these artisan bread recipes say to preheat your empty dutch oven in the oven, while the oven is preheating to 450 degrees.
Yet some dutch oven manufacturers say that that shouldn't be done.
Yet, people who do it say they have no damage to their dutch ovens from doing so, many times over.
I want so much to try some of these artisan bread recipes, but don't know which dutch oven may be able to take this kind of empty preheating. (It's not like people throw an empty cold dutch oven into an already preheated oven...they put the dutch oven into a cold oven and preheat the oven and dutch oven both together).
I would be so grateful for any of your input on this practice.
Thank you!
You ask a really good question and thanks for dropping by. I have baked bread in both enameled (Le Creuset) and Lodge naked cast iron. Both work very well. When I am doing the preheat you mention I use my Lodge ovens as I have no concern preheating them like this, I then put my dough on a piece of parchment paper sized to the oven and drop the bread into the oven right on the parchment paper and cook it-works great. For the enamel dutch oven check out this video where there is no preheat and I find this works very well (it is a Le Creuset video from a while back)
ruclips.net/video/vZACNwLzqhU/видео.html
Staub works great. I use 5 1/2 qt tall.
Just bought a martha stewart set a braiser, 4qt, and 7qt... all for under 200 bucks. The 7qt is good so far, defintely thinner guage than some others I have seen but the enamel seems thick (maybe more was used because it was white?) and hasnt discolored or chipped yet. Waiting for our braiser and smaller dutch oven to come still.
Do you have any recommendations for a enameled skillet? I saw a few cheaper ones but some had been made with leads and others had issues chipping in reviews?
I have a couple enamel skillets (Le Creuset and Staub grill pan) but don't use them much as I prefer carbon or bare cast which I think are more nonstick once well seasoned, but for acidic foods the enamel does certainly help. Looking online I see the top two are Staub and Le Creuset but the Crock Pot Artisan one scored well at Serious Eats.
FYI the stain inside will come out with hydrogen peroxide.
Thanks for the tip!
People believe, mistakenly, that cast iron distributes heat evenly. It DOES NOT. It does retain heat better than anything. For good distribution, you need one of those stainless steel pots with aluminum sandwiched inside. Aluminum distributes heat evenly, but you don't want to cook directly in aluminum. Although my mother did!
You are 100% correct, this is an issue i discuss in another video asking if cast iron was the best camp cookware material. I do have one bare aluminum pan and don;t really worry about it but I do use a fair bit of anodized aluminum which I really like for camping and some home use. You can see the other video here - ruclips.net/video/s6Lb3k8nHUo/видео.htmlsi=b9rdZR2aO30J0K2V
What is the size required for a family of 4?
The most used size for us is our 5.5 qt models. I would say 5-6 qt size for 4 people.
The Lodge ones made in USA are over 300 dollars.
Yep, none of the enameled ovens is cheap, but a good one will be with you a very long time.
Actually that is not true. Years ago - when America's Test Kitchen first started in 2001- they recommended a Tramontina 7 quart Enameled Dutch oven which was then ONLY $40. The Flaw was easily fixed - it had a plastic knob on the Lid and ALL you had to do was go to a Home store and get a replacement in Metal - unscrew it and replace the plastic with the Metal and it worked like a charm. I bought three of them at the time - changed the knobs - and have them to this day with no problems - no chipping, no scratches - they look and work like brand new. Last year COSTCO had the same ones on sale for the same $40 WITH A METAL Knob on the lid. Sam's had a slightly smaller set of two (5 and 3 quart) for same price.) And I added another one to my collection (I had given one to my daughter) and it is the same pan and you cannot tell the difference between the old ones and the new one. @@dickinaroundoutdoors8609
E🎉🎉xcellent❤
It's not true about stains if the pot were well cleaned and cared for after each use.
I am glad you have not experienced any staining. On some of our ovens we have used for years we do have some staining despite using Le Creuset's own cleaner. This doesn't impact their performance in any way and we don't see it as an issue personally.
@dickinaroundoutdoors8609 I have found that the LC pots need to be carefully and thoroughly cleaned after each use, or else there can be stains that are difficult to remove. When that happens, I use cleaning methods shared by others (such as long soak in hot water, baking soda, and vinegar, with gentle scouring), which has worked to remove the stains thus far.
Thanks for the insight, very helpful.@@theresachen168
that stain is easy to remove
I have read a few strategies such as baking soda etc. but have not really been concerned about the stains so have left them. What is your preferred way to remove them?
Check vermicular from Japan!
I have not seen them but they do look nice.
Why do people pronounce it “la”???
I guess the same reason folks from my area say "warsh" and call it supper!
@@dickinaroundoutdoors8609 no worries buddy. For future reference « le » is pronounced like the L and huh (like « duh »). So put them together and it’s luh. Good day Sir!
Most of these aren't Dutch ovens.
They’re not? What are they?
@@marcelatre A Dutch oven has a flat lid with a half to three quarters inch lip to hold coals from the fire. That's how it bakes things. Some have legs to keep them above the coal bed.
The definition is pretty ambiguous at this point. I have actually had people chastise me for calling my camp ovens (what you call a dutch oven) dutch ovens. So I don't get too hung up on the nuances. I will defer to Merriam Webster-
3
a
: a cast-iron kettle with a tight cover that is used for baking in an open fire
b
: a heavy pot with a tight-fitting domed cover
@@dickinaroundoutdoors8609 Webster is wrong. In order to bake things evenly it requires coals on top. Ask any Quaker, Amish or Mennonite.
@@michaelhowell2541 oh I see, thanks for answering. I’m pretty new to this kind of cookware and English is not my first language. So what would you call these iron pots?
EXCELLENT VIDEO AND CONTENT! These young kids are all speaking so fast and running words together, you can't understand half of what they are saying! A lot of great things come with age including good common sense😂 Your content was so informative and covered the intricacies of Dutch Ovens perfectly! The Dutch Oven "standard" of videos!
Not sure how to respond to that, other than THANKS! Thanks for dropping by our channel.
Thank YOU !!! I'm Italian and have some problems understanding your pronunciacion. Coul you kindly WRITE THE NAME OF THE BRAND(S) so I can understand better?
Sure, and thanks for watching. The brands that I featured in the video were Le Creuset and Staub from France which were the colored enamel pots. The raw cast iron was Lodge from the USA and the black enamel pot was Borough Furnace from the USA. These are certainly not the only brands available but these are all very good brands.