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!

Original Post by figurethefat:

Le Creuset is awesome, but there are some great imitations out there these days that are much less expensive.  Never seen the doufeu, claire, but enjoyed reading about using ice on the lid -- what an amazing idea.

I often use a cast iron skillet to make marinara sauce, but my mom always told me not to let it sit after it's finished cooking.  It's my understanding that cooking with unenamelled cast iron can boost the iron content of foods.  

Hooray for cast iron and boo for cookware that's coated with teflon type stuff.

 I actually didn't take the unusual lid into consideration when I bought it.  I just liked the markdown price at Tuesday Morning. I really needed an enameled dutch oven because I cook with tomatoes and wine, and other acidic ingredients, and they don't do well in even seasoned cast iron, and they're hard on the iron finish too. That recess in the lid is also nice for keeping rolls warm.

Actually, I'm about to use mine today to make a soup that requires deep browning of the meat and caramelized onions to start.  This pot works a treat.

Does anyone who is responding to this inquiry about Dutch ovens know the pros & cons of using a crock pot vs a dutch oven?

Original Post by winningsage61:

Does anyone who is responding to this inquiry about Dutch ovens know the pros & cons of using a crock pot vs a dutch oven?

Personally, I think just about anything you can do in a Dutch oven, you can do in a crock pot.  Anytime I do a beef roast, pork tenderloin, soup, chili, whatever, I use the crock pot.  I use my crock pot much more than my Dutch oven.  I can use a cheaper roast, like a rump roast, that has very little fat, and it turns out so tender, practically falls apart.  And, using the crock pot means I don't have to watch it.  If you Google crock pot recipes, you'll find tons of recipes, including low-calorie recipes.  You'll see there's not much you can't do in a crock pot.  Good luck!

I've seen Wolfgang Puck ones at Winners & Homesense at a really good price.

Original Post by robin9395:

Original Post by winningsage61:

Does anyone who is responding to this inquiry about Dutch ovens know the pros & cons of using a crock pot vs a dutch oven?

Personally, I think just about anything you can do in a Dutch oven, you can do in a crock pot.  Anytime I do a beef roast, pork tenderloin, soup, chili, whatever, I use the crock pot.  I use my crock pot much more than my Dutch oven.  I can use a cheaper roast, like a rump roast, that has very little fat, and it turns out so tender, practically falls apart.  And, using the crock pot means I don't have to watch it.  If you Google crock pot recipes, you'll find tons of recipes, including low-calorie recipes.  You'll see there's not much you can't do in a crock pot.  Good luck!

 It's been years since I used a crock pot, so maybe they've improved since then...but I don't think meat browns as well (as clairelaine suggested) in a crock pot.

I know some folks brown the meat first.  I guess I've just never needed to.  I actually think I did years ago, when I first started using a crock pot.  But, when the meat was finished, I could never tell the difference whether I did or not, so I quit doing it.