Thinking about buying a dutch oven

I would go cast, season and oil it well, wrap in a trash bag when storing.

I've done several dishes withba dutch oven on the egg and they are awesome. Chili was especially good. I have an all iron Lodge dutch oven. Ithought the ceramic ones would get blackened by the fire, and mine was $35 instead of $140.

The Le Creuset Paulheels speaks of is next on my list of things to get. Bed Bath and Beyond has them...and they are PRICEY!

 We have one Dutch oven and it works great, but there are times when two or three would be nice! (we're gonna have to build an addition onto the kitchen at this rate)

Lodge makes a great Dutch ovens and le creuset does also.,

 

 

 

I think Le Creusets are way overrated and overpriced.  

^^ Totally agree.

I love my Le Crueset but would not dream of putting it on the egg. The enameling would crack and split. Just get a lodge cast iron and you will be more than happy with it.

it actually works very well in the egg

its the plastic knob that cant take the heat, they sell an upgrade or you can simply not use the cover in the egg. people are cleaning their lecrueset in the oven set at self cleaning mode. i still would rather use the marshals brand i have at camp. a seasoned lodge wont work for him, he wants to store it outside.

cortguitarman,  i also use a deep turkey roaster made of stainless with a layered aluminum bottom, its a big deep roaster, maybe 9 quarts, it makes a great dutch oven, its my go too turkey soup pot

One last though than I moving on. If the only reason not to buy a very affordable non-enameled Dutch oven is storing it outside why not simply buy a waterproof container to store it in. This way you can have the best of both worlds. Purchase a nice affordable cast iron Dutch oven without worrying about the elements or the possible side effects of high heat and direct flame on the enamel. Just a thought and sorry about beating a dead horse.

VI.....my Le Creuset pieces are also stained. According to personnel at there Allen outlet, Le Creuset has a lifetime warranty. Not sure where you return them...I'll try and find out.

Stike - since tweev hasn't chimed in to much and I know how much you like links to Internet sites check these out about the open flame and enameled Dutch ovens on grills. It appears that you may be able to use on the grill but it is not recommended especially on the lodge model. I am just messing around and killing time at work and for the original poster of this topic I would listen to Stike- he is very knowledgeable. I just can't resist messing with stike a bit.


Using Your Lodge Enamel Cast Iron

Your Lodge Enamel Cast Iron can be used for almost any cooking technique, gas, electric, ceramic*,  induction and in the oven.  It is not recommended for use on outdoor grills or over open outdoor flames. 

http://www.lodgemfg.com/use-care-enamel.asp

http://cookware.lecreuset.com/cookware/product_7-1/4-QT.-Round-French-Oven_10151_-1_20002_10111_

Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.

Cooking heats

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.

Stike - since tweev hasn't chimed in to much and I know how much you like links to Internet sites check these out about the open flame and enameled Dutch ovens on grills. It appears that you may be able to use on the grill but it is not recommended especially on the lodge model. I am just messing around and killing time at work and for the original poster of this topic I would listen to Stike- he is very knowledgeable. I just can't resist messing with stike a bit.


Using Your Lodge Enamel Cast Iron

Your Lodge Enamel Cast Iron can be used for almost any cooking technique, gas, electric, ceramic*,  induction and in the oven.  It is not recommended for use on outdoor grills or over open outdoor flames. 

http://www.lodgemfg.com/use-care-enamel.asp

http://cookware.lecreuset.com/cookware/product_7-1/4-QT.-Round-French-Oven_10151_-1_20002_10111_

Gas flames must always be confined to the base area, and must never extend around the sidewalls of the pan. Long handles should be positioned safely where they do not hang over the front of the stove or other heat zones.

Cooking heats

Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.

High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.

and taken from the same lecruesett site

Le Creuset cast iron cookware can be used on all heat sources including
gas, electric solid plate or radiant ring, vitro-ceramic glass,
induction, and ovens fired by gas, oil, coal or wood

you CAN set your egg up inderect and use it as an oven

mike8it:  looks like you are right.  i guess they don't want flames up the sides.  although in an egg that isn't likely to happen.  but they do say there's a difference.

would be good if they said why, but if they say no open fire, i guess no open fire.

i can't see it cracking, maybe more a cleaning issue.  but dunno

i DO know a few folks here have Creuset that they use on the BGE wth no issues.

i have a D.O. myself (no enamel)

hey fish... how did you get you name to show up onver in the "who's online" thing?  everyone else has a little head or avatar, but you have your full name, crowding out three spots.  how selfish of you.
)

I think Le Creusets are way overrated and overpriced.  We have several, and two of the oldest ones have stained beyond repair.  Season a CI dutch oven well and you can't beat it.  Much cheaper too.

my lodge cast iron is so stained its a shiney black.
) what i dont like is the preseasoned lodge, i have one i cooked some tomatoes down in and that season lifted all over the place, little flakes, it almost needs to be sanded off but i keep cooking in it, after several years its almost right but then it poxs off in an area again. would rather have the pan you season yourself than any of the preseasoned ones.. does the stain in the lecruestt effect cooking or is it just not as pretty anymore