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snowy · 04-04-2011, 07:38 AM

I can't imagine life without my enameled cast iron Dutch oven. I have a six quart from Lodge. It has a couple of chips after seven months of heavy use, but none of the chips are on the cooking surface; they're all on the handles or the lid, so they don't bother me. Prior to the Lodge, I had a super cheap Innova, and while it worked fine, it developed a blister on the enamel on the bottom of the interior, and eventually, the enamel popped off on that section of the oven. I was able to keep using it for some years after that, until some of the enamel around the bare spot started cracking; once that started happening, cooking liquid was able to get under the enamel in those spots, which rusted the cast iron, and then the rusty spots started turning my cooking liquids rusty. So now I keep my old cast iron oven on the floor of my oven; I use it for creating steam in my oven when baking breads. After it went, I think I was able to go about a week before I reached a point where I said to my husband: "I HAVE to replace our Dutch oven!" It is probably the cooking vessel I use most.

I read a LOT of reviews of enameled Dutch ovens before picking mine. It wasn't the winner in Cook's Illustrated's review, but the winner (Tramontina) has been impossible to find since Cook's Illustrated reviewed it. I picked the Lodge largely because of the positive review they received and the price point, plus the fact that I could buy it in the town where I live (the selection here is limited to Lodge, Mario Batali, Le Creuset, and Emile Henry). The Martha Stewart enamel cast iron from Macy's is also well-liked.

I find that my 6-quart is really more than enough, even when cooking for a large crew of people. I am able to cook large batches of beans, tomato sauce, soups, and other freezables in it.

Good luck on your search! FWIW, if I had the money, I'd buy a Le Creuset or a Staub; both come with lifetime warranties (limited to proper use of the Dutch oven).

04-04-2011, 07:38 AM	#2 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	I can't imagine life without my enameled cast iron Dutch oven. I have a six quart from Lodge. It has a couple of chips after seven months of heavy use, but none of the chips are on the cooking surface; they're all on the handles or the lid, so they don't bother me. Prior to the Lodge, I had a super cheap Innova, and while it worked fine, it developed a blister on the enamel on the bottom of the interior, and eventually, the enamel popped off on that section of the oven. I was able to keep using it for some years after that, until some of the enamel around the bare spot started cracking; once that started happening, cooking liquid was able to get under the enamel in those spots, which rusted the cast iron, and then the rusty spots started turning my cooking liquids rusty. So now I keep my old cast iron oven on the floor of my oven; I use it for creating steam in my oven when baking breads. After it went, I think I was able to go about a week before I reached a point where I said to my husband: "I HAVE to replace our Dutch oven!" It is probably the cooking vessel I use most. I read a LOT of reviews of enameled Dutch ovens before picking mine. It wasn't the winner in Cook's Illustrated's review, but the winner (Tramontina) has been impossible to find since Cook's Illustrated reviewed it. I picked the Lodge largely because of the positive review they received and the price point, plus the fact that I could buy it in the town where I live (the selection here is limited to Lodge, Mario Batali, Le Creuset, and Emile Henry). The Martha Stewart enamel cast iron from Macy's is also well-liked. I find that my 6-quart is really more than enough, even when cooking for a large crew of people. I am able to cook large batches of beans, tomato sauce, soups, and other freezables in it. Good luck on your search! FWIW, if I had the money, I'd buy a Le Creuset or a Staub; both come with lifetime warranties (limited to proper use of the Dutch oven). __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau