Buying a dutch oven--advice?

Hi,

I have noticed a number of recipes lately calling for the use of a dutch oven and I'm thinking of buying one. A quick look at Crate & Barrel revealed a $110 pot! Anyone cook regularly with them and if so, any recommendations for brands? Thanks!

$110 sounds a little expensive. I have electric and cast iron, they both work fine, but cost  about $110 total for the two

I was just at sam's club and they have a wonderful dutch oven there kind of a knock of Le Creuset and it was very reasonable around $45

I have an old iron dutch oven but there is one problem.  Now that I have a glass top stove I cannot brown things in the dutch oven before putting them in the oven. 

The enameled iron dutch ovens are great but not necessary.  In fact, they can be more difficult to keep clean.  A well seasoned dutch oven with dimpling on the underside of the lid is great.  the dimples make the steam drip back over then entire contents rather than a smooth lid that causes the steam to condense back down just the sides of the oven during the baking process.

I use my dutch oven frequently and love it for lots of things even baking bread in a dutch oven is fantastic.  I saw a method on The Test Kitchen and tried it.  For the first time I got a bread with a crunchy crust.

Go to your local thrift store and see what they have for a couple of bucks.  Often they are like new, someone bought, and never used.

I got a Martha Stewart enameled one at Macy's for $59 - it was on sale. It is 5 quarts and I love it. It can sit next to a Le Cuset (sp?) and you'll never see or know the difference when you look at them or cook in them. I've used the real thing and this one is just as good.

Original Post by naenae52:

Go to your local thrift store and see what they have for a couple of bucks.  Often they are like new, someone bought, and never used.

I never see any thing decent in this regard at the thrifts.  IMO it would be a real score.  Our local thrifts don't even have decent stainless steel cookware much less enameled cast iron.  May the odd cast iron skillet but even those are rare in these tough times.

I have had a Calphalon dutch oven for at least 15 years - it was expensive when I purchased it, but has been worth every single penny. I cannot imagine living without one. Before getting this one, I went through 2 cheap dutch ovens that did not "deliver" the quality cooking that I get with the Calphalon. Dutch ovens are the workhorses of pots. You can do everything with a dutch oven. I will echo what others have said, though, about the heavy ones. Although they cook well, they can be a nuisance to handle, unless you want to build up the strength in your hands, wrists, and forearms. :-)  I love my Calphalon... it's the perfect balance of weight and utility.

I have several but my most recent one was a 12qt ceramic (pretty) lightweight non-stick Paula Dean dutch oven for $25 at Wal-Mart on clearance.  Original price was $35.00.

I couldn't pass it up since that size can be really useful at times.

I also have a 5 qt Analon dutch oven that came as part of a 13pc set for $300.

Dutch ovens were the original "crock pot"...for slow cooking.  My mother used one often...and there are LOTS of things that you can make in one!

Check out target.com for one that's $62.99 or walmart.com for ones that are as low as $45.  Those are cast iron coated with enamel, though.  I'd tend more towards the pre-seasoned one at $49.97.

Tuesday morning has them in their current flyer if you have a store near you.

I have cast iron and cast aluminum Dutch ovens, but the one I use most is my Corningware Dutch Oven.  I actually have 3 of them.  They are not expensive, the lids fit very snugly, and they can go in the dishwasher.  I do love my cast iron and cast aluminum, but the Corning is just a whole lot easier.  It's also easier on my arthritic hands. 

Le Creuset sells amazing enameled cast iron Dutch Ovens, also known as Round ovens or Cocottes. They range in size from 2 qt all the way up to 13 qts and clean incredibly well. While pricey, they are extremely well made and will last you a lifetime! Then again, I may be biased because I work retail for the company! Nevertheless, I have pieces at home and use them constantly. Well worth it. 

Are you near a "Home Goods" store. they have name brand discount things for the home and kitchen and almost always have "LeCruset" products. (don'y know if I spelled that right) You can maybe find a dutch oven made by them for a fraction of the cost and they are nice enough to last a lifetime.  Pretty colors too.  Also Marshalls or TJ Max might have them on a goody day.  Good luck

Original Post by figurethefat:

Original Post by naenae52:

Go to your local thrift store and see what they have for a couple of bucks.  Often they are like new, someone bought, and never used.

I never see any thing decent in this regard at the thrifts.  IMO it would be a real score.  Our local thrifts don't even have decent stainless steel cookware much less enameled cast iron.  May the odd cast iron skillet but even those are rare in these tough times.

Oh what a shame!  Where I live we have amazing thrifts with amazing  top of the line things.  A lot of the high end neighborhoods donate instead of having garage sales, etc.  When seniors move to Retirement Communities, they donate to downsize.  I love our thrifts around my neck of the woods.

Hm, it's ok, we've got great clothes, but there's lots of families here that really depend on the thrift store for their household goods.  Lucky for me they tend to leave the designer clothes alone :)

Back on topic, I have a Lodge panini pan and I love it.  The bottom piece is cast iron, and the top piece is enameled cast iron.  It's very heavy but it makes a great panini :)

I have the fancy indoor kind but I always use my iron dutch oven. It is so wonderful! Season according to the directions. Then use, use, use. Nothing compares. Clean up is so easy! Fill with warm water. Let sit for 15 or 20 minutes. Wipe out with a cloth - no soap! Don't sit it in water; just fill it and sit it on the stove top or counter. Let it air dry before you put it away.

Periodically, iron needs to be reseasoned if you cook something acidic, like tomato sauce, or if someone dares to use soap on it.

My Lodge five quart dutch oven cost us $35 years ago and it is a mainstay in our kitchen.

Original Post by salrob:

I have the fancy indoor kind but I always use my iron dutch oven. It is so wonderful! Season according to the directions. Then use, use, use. Nothing compares. Clean up is so easy! Fill with warm water. Let sit for 15 or 20 minutes. Wipe out with a cloth - no soap! Don't sit it in water; just fill it and sit it on the stove top or counter. Let it air dry before you put it away.

Periodically, iron needs to be reseasoned if you cook something acidic, like tomato sauce, or if someone dares to use soap on it.

My Lodge five quart dutch oven cost us $35 years ago and it is a mainstay in our kitchen.

 The one that I recommended (above) was a Lodge.  This is a different one, but it's only $35.97!
http://www.walmart.com/catalog/product.do?pro duct_id=5969631

Original Post by alphawordsmith:

Original Post by salrob:

I have the fancy indoor kind but I always use my iron dutch oven. It is so wonderful! Season according to the directions. Then use, use, use. Nothing compares. Clean up is so easy! Fill with warm water. Let sit for 15 or 20 minutes. Wipe out with a cloth - no soap! Don't sit it in water; just fill it and sit it on the stove top or counter. Let it air dry before you put it away.

Periodically, iron needs to be reseasoned if you cook something acidic, like tomato sauce, or if someone dares to use soap on it.

My Lodge five quart dutch oven cost us $35 years ago and it is a mainstay in our kitchen.

 The one that I recommended (above) was a Lodge.  This is a different one, but it's only $35.97!
http://www.walmart.com/catalog/product.do?pro duct_id=5969631

 AHHHHHH...That IS a five-quart one.  The one I originally saw is a 7-qt.:
http://www.walmart.com/catalog/product.do?pro duct_id=5969632

Hi, I have had a Le Creuset 6 quart dutch oven that I bought the first year that I was married 37 years ago that I recently retired to the cottage (it was getting a bit chipped on the lid from constant use) and replaced with a new one from Winners (Marshalls in the US) for everything from soups, stews, spagetti, chili, coq au vin., roasts, etc. to making jams, jellies, and pickles. Use it at least twice a week. Consider the weight as part of your exercise plan. Also have several cast iron frying pans, both plain and enameled, as well as a few Paderno (premiun Canadian Brand) stainless steel saucepans. Good kitchen equipment purchased a piece at a time as you can afford it is sooooooo worth it as it makes cooking and cleanup just that much easier. Have also got a couple of smaller enamelled pots that are not Le Creuset, and a cast iron enamelled wok. They work just as well as the expensive brand name ones. The only thing to really look out for is that the less expensive pots can be much heavier than Le Creuset, Staub, and Doufeu, and this can become an issue when they are full of hot food and heavy. A pot of this sort is a many year investment.

Ask all the grandma's you know.  They might have one they are not using.  That's how I got mine.