U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 04-06-2014, 06:47 PM
 
1,519 posts, read 1,152,513 times
Reputation: 1780

Advertisements

Like where to get one and what to look for in quality.
Reply With Quote Quick reply to this message

 
Old 04-06-2014, 07:45 PM
 
Location: San Diego
32,799 posts, read 30,052,880 times
Reputation: 17688
Look for made in America. The older the better. You can get deals at swap meets and off of CL. Look for estate sales etc.
Reply With Quote Quick reply to this message
 
Old 04-06-2014, 09:38 PM
 
4,749 posts, read 6,148,666 times
Reputation: 6711
You mean cast iron or enameled cast iron?

Plain cast iron - I hear the Lodge pre-seasoned stuff is good. Vintage and garage sale stuff is usually rusty and it takes a good bit of work to strip the rust and old seasoning off of one and re-season it.

Enameled cast iron - Cook's Illustrated/America's Test Kitchen recommends the Tramontina, available at walmart.com., as an alternative to the outrageously expensive (for us regular folks) All-Clad or LeCrueset.

I actually ordered one a couple of years ago but sent it back....it was just too heavy for me. I just use the one I got with my "Tramontina-turned-Better-Homes-and-Gardens" tri-ply stainless steel cookware set (also recommended by CI/ATK). It won't take quite as high a temperature setting in the oven as the cast irons (because of having a glass lid, which I happen to like), but I just don't ever use it that way anyway.

Now, if you mean something other than cast iron, I don't have any advice.

Hope this helps!
Reply With Quote Quick reply to this message
 
Old 04-06-2014, 11:06 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
Reputation: 28069
I have several Lodge cast iron Dutch ovens for outdoor cooking and a Lodge enameled cast iron Dutch oven for indoor cooking. You don't want a lightweight Dutch oven as they don't hold temperature as well.
Reply With Quote Quick reply to this message
 
Old 04-07-2014, 01:05 AM
 
Location: Montreal, Quebec
15,087 posts, read 11,522,611 times
Reputation: 9699
I like the Le Creuset line.
Reply With Quote Quick reply to this message
 
Old 04-07-2014, 01:29 AM
 
Location: Mid-Atlantic
22,712 posts, read 21,770,674 times
Reputation: 27763
Quote:
Originally Posted by weltschmerz View Post
I like the Le Creuset line.

I do, too, but they're pretty pricey.
Reply With Quote Quick reply to this message
 
Old 04-07-2014, 02:11 AM
 
Location: San Antonio/Houston
33,588 posts, read 51,807,704 times
Reputation: 83035
Quote:
Originally Posted by weltschmerz View Post
I like the Le Creuset line.
^^^ This!

Quote:
Originally Posted by Gerania View Post
I do, too, but they're pretty pricey.
... and worth every penny. Practically indestructible. Your great grand kids could still cook in them.
Reply With Quote Quick reply to this message
 
Old 04-07-2014, 02:49 AM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
Reputation: 28069
I've cooked gumbo, chicken soup, burgoo, biscuits, and a crazy-good peach cobbler in my Lodge Dutch ovens out in "The Wilderness" with my family. I'm a Lodge fanatic as I have so many wonderful food memories involving Lodge Dutch ovens and skillets (and the Lodge foundry is one hour away).
Reply With Quote Quick reply to this message
 
Old 04-07-2014, 04:09 AM
 
Location: Montreal, Quebec
15,087 posts, read 11,522,611 times
Reputation: 9699
Quote:
Originally Posted by Gerania View Post
I do, too, but they're pretty pricey.
They are, but I've seen them at Value Village and the Salvation Army. Like new, because like the other poster said...practically indestructible.
I inherited two pieces from my mother and they must be at least 30 or 40 years old, if not more.. The little wooden knobs on top are a little worse for wear, but you can get the modern replacement ones. I love them.

Last edited by weltschmerz; 04-07-2014 at 04:25 AM..
Reply With Quote Quick reply to this message
 
Old 04-07-2014, 05:36 AM
 
Location: Texas
1,270 posts, read 1,251,964 times
Reputation: 1862
You just had to ask.. Well when you are in a hurry to take that fabulous hot roasted dinner out of the oven....
★★★BE CAREFUL★★★
Two weeks ago I burned the be geezus out of my arm! 2nd and 3rd degree burn.... it's still healing...

So be careful with your very hot roaster taking it out of the oven!!! They are harder to take out because of them being taller. You are closer to the heating element. In my case I took the lid off to brown the potatoes and carrots so they would look prettier,..
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top