OT: Le Creuset dutch oven

Raymont

Contemplating asking for a Le Creuset for Christmas. I have been looking at enameled cast iron round dutch oven. I believe I have narrowed it down between the 7.25 quart and the 9 quart. Hoping for some advice from forum members who own. I am leaning towards the 7.25 quart as being plenty big considering I will cook most large meats on the egg... but then again, I only want to buy one.. so what's the perfect size? (family of 4 with occasional meals for up to 8-10). Also, would a 9 quart still fit well on a standard cooktop or is it to big? Thanks for the advice!

Thatgrimguy

I would research Staub. It's just a hair better IMO and typically just a hair below in cost. I prefer my Staub to my Le Creuset because of the matt black interior finish. This finish seems to work much more like typical cast iron than the shiny finish of my Le Creuset.

JethroVA

We love our 8 quart oval shaped Le Creuset.  We have a smaller round one but find that we use the larger one more often.  @Thatgrimguy above is a serious cook so I would look into what he suggests as well. One thing about the light colored interior of our Le Creuset is that it stains.  And you really don't have to worry about a large one fitting on the burner because the thickness of the metal really spreads the heat nicely. 

I've heard a joke about divorce cases where the biggest fight is over the Le Creusets.

bigbadben

Why not look at lodge? 

JethroVA

Here's a photo of my 8 Qt on the stove with can of soda for size/scale.

fishlessman

i own several enameled cast iron dutch ovens. the lecrueset shines on a good simmer plate, for use in an egg though the lodge and the knockoffs work just as well.  for egg use get the lodge, there is no justification buying the lecrusett or other high end enameled dutch ovens for egg use. in the egg environment over lump charcoal the lodge works just as good, even my cheap marshalls knockoff works well in the egg. i see no advantage to upgrade this for egg use. now if you have a high end range with simmer plates go for the lecrueset or staub where the tighter tolerance stands out

JethroVA

We've never used our Le Creuset in the egg.   I am reminded of what happened when I used my wife's favorite pyrex to cook a brisket in the egg back in July 2014. While it was a cooking success, Here is my comment from the post..."Update: DO NOT, I repeat, DO NOT try this at home using your wife's best Pyrex. (out of disposable aluminum pans) Took me 15 minutes off steel wooling to restore it to its pristine condition. Whew, thought I was gonna be banished to Lackonookie Island for a week."

NDG

Yup I second that . . our 8 QT le crueset is for inside & 8 QT bare cast iron lodge for egg.

I learned the hard way using our new le crueset on the Egg, got super dirty and needed to scrub for days to clean outside.  Wife was not happy, as ours sits on the range when not in use.

I am looking into Staub now as I am curious about Grim Guy's favorite choice .   As Jethro said . . he knows his stuff! 

Raymont

I have a lodge dutch oven for egg, etc. I am interested in the Enameled for kitchen use only. 7.25 quart or 9 quart?

SmokeyPitt

I just cant imagine how a le creuset is worth 5-6 x the price if a comparable enameled Lodge. 

Photo Egg

I find I use my 5 more than my 7 but nice to know I have the 7 when I need it.
Thatgrimguy said, I also have a Staub and it's my favorite.

JacksDad

What does everyone think about enameled vs bare cast iron DO for things like chili... I keep reading comments that you shouldn't simmer acidic foods in bare cast iron, which would be the argument for getting enameled. But I've made chili several times in my large egg in my bare cast iron lodge DO and didn't notice any metallic flavor, and it seemed to clean and reseason after I was done cooking in it just fine...

Plus, with my new egg obsession, the wife will kill me if I keep buying cookware without a good place to store it! 

fishlessman

JacksDad said:

What does everyone think about enameled vs bare cast iron DO for things like chili... I keep reading comments that you shouldn't simmer acidic foods in bare cast iron, which would be the argument for getting enameled. But I've made chili several times in my large egg in my bare cast iron lodge DO and didn't notice any metallic flavor, and it seemed to clean and reseason after I was done cooking in it just fine...

Plus, with my new egg obsession, the wife will kill me if I keep buying cookware without a good place to store it! 

i get a severe metallic taste and a painful twinge from tomatoes cooked over a long period in cast iron. but then again no problems with chili, theres no tomatoes in chili

Eggcelsior

Staub's are fine too. The only disadvantage I find with Staub is the interior finish. I see no difference between the 2 in terms of performance. In terms of disadvantage, the dark interior doesn't let you see fond very well so it is easy to burn it, lending a bitter flavor to whatever you are cooking. I use my LC mostly for braising dishes so fond is an important component. 

I use my LC on my egg with impunity. Just rub some dish soap on the outside before cooking and the creosote rinses right off.

Carolina Q

Still kicking myself over this one. I saw a CL add a couple of weeks ago for two Le Creuset DOs, a 3 or 4 qt and a 7. $125 for both! Pics looked great. About 90 minutes away and I just didn't want 'em that bad. Wish I had now. They even matched the LC stuff I already have...from the days before CL, saw an ad in the paper for 11 pieces for $50. All CI except a ceramic pie plate. I don't use most of it, but the 3 qt DO is awesome!

Budgeezer

We have a 7 quart LC for indoors, have had it for many years it is my favorite pot for braising.   I also have a 7 quart lodge for the egg, a fraction of the cost of the LC and works perfectly for the egg.  I store it when not in use in the shed.

Action_Hank

Eggcelsior said:

I use my LC on my egg with impunity. Just rub some dish soap on the outside before cooking and the creosote rinses right off.

This doesn't impart a soapy taste on the food if the lids off the pot?

Eggcelsior

Action_Hank said:

Eggcelsior said:

I use my LC on my egg with impunity. Just rub some dish soap on the outside before cooking and the creosote rinses right off.

This doesn't impart a soapy taste on the food if the lids off the pot?

Not in my experience. You could also wrap the pot in aluminum foil. 

Dredger

One word of caution. When you say standard cooktop, is it gas or electric? If it's gas, you're good to go. If it's electric, you really need to not exceed the diameter of your eye. I have a lot of CI, both enameled and non-enameled. I have a Lodge 9 qt. that I use on the propane Expedition, the indoor oven, or the egg, but not inside on a burner. If in doubt, use your IR gun and you will see that any part of the DO or skillet that overshoots the diameter of you electric eye will be at least 10 degrees cooler than the part over the eye. That may not be important, depending on what you are cooking though.

Raymont

Dredger said:

One word of caution. When you say standard cooktop, is it gas or electric? If it's gas, you're good to go. If it's electric, you really need to not exceed the diameter of your eye. I have a lot of CI, both enameled and non-enameled. I have a Lodge 9 qt. that I use on the propane Expedition, the indoor oven, or the egg, but not inside on a burner. If in doubt, use your IR gun and you will see that any part of the DO or skillet that overshoots the diameter of you electric eye will be at least 10 degrees cooler than the part over the eye. That may not be important, depending on what you are cooking though.

Yeah, I currently have a electric cooktop . I'll need to measure. That is part of my dilemma on the 7.25 qt or 9 qt... and also why I was looking at round vs. oval. 

trout1

I have 7.25 qt. LC that I use for chili.  That is a good size for me for that purpose.  I have not had any problem getting the inside clean.  I do have to do a lot of scrubbing to get the outside clean.  I cooked this yesterday.  I put foil around it.  I don't think it helped about the cleaning very much.  Here are four photos.

Nebraskaegger

I have the 9 quart round oven and love it.  I cook for a family of six and it is the perfect size for us.  Also, it fits just fine on a standard kitchen range.

stlcharcoal

I have had a 9qt round for about 10 yrs now.  Use it all the time.  The enamel on the bottom is getting worn, will have to replace some day.  It fits perfectly in the Large.  I just wrap some foil over it for easy clean up.

We have an outlet store here in STL:.....lots of good deals on them.

Judy Mayberry

Just two comments. I picked up the Staub in the store and found it is MUCH heavier (empty) than the Le Creuset...a deal breaker for me, especially with the weight of food added to it.

Also, like @Photo Egg, I've heard that putting detergent on the outside of LC before cooking on the Egg makes it easy to clean. And I can't imagine food in an open pot tasting soapy from it.

Focker

I've got a 2 #12 Lodges with legs.
6qt Lodge enamel, bargain cave
6qt Lecreuset enamel(mom's), vintage 2.75qt saucepan and 2 qt DO.

The Lodge enamel is a two-tone brown, the creosote blends in. 

Le Creuset has been cranking out top notch products since 1925, Griswold quality in France.  They win, hands down.

Bang for your buck, Lodge enamel.

7 qt is the ideal size IMO.  Beyond that, get a good quality stock pot.

Botch

To the OP's question: will a whole chicken fit, with veggies, in the 7.25-quart?  If so that's what I personally go for.   

texaswig

I have a Cuisinart I got for a gift. I think it's a 7 qt. . You can pick them up for round 65 bucks at Home Goods . 

Carolina Q

texaswig said:

I have a Cuisinart I got for a gift. I think it's a 7 qt. . You can pick them up for round 65 bucks at Home Goods . 

Once in a while, I see LC stuff at Home Goods too. Also, All-Clad. 

HeavyG

Raymont said:

Dredger said:

One word of caution. When you say standard cooktop, is it gas or electric? If it's gas, you're good to go. If it's electric, you really need to not exceed the diameter of your eye. I have a lot of CI, both enameled and non-enameled. I have a Lodge 9 qt. that I use on the propane Expedition, the indoor oven, or the egg, but not inside on a burner. If in doubt, use your IR gun and you will see that any part of the DO or skillet that overshoots the diameter of you electric eye will be at least 10 degrees cooler than the part over the eye. That may not be important, depending on what you are cooking though.

Yeah, I currently have a electric cooktop . I'll need to measure. That is part of my dilemma on the 7.25 qt or 9 qt... and also why I was looking at round vs. oval. 

I have an 11qt le Creuset dutch oven. It fit fine on my large electric coil top burner. I've never seen any pot on any burner that is going to always have a 0° gradient across its entire surface anyway.

I don't know where the cutoff point is but once their pots get to a certain size the diameter does not keep increasing - the pots just get taller/deeper.

texaswig

I would get the smaller one. It will make it easier on you since it will probably be your favorite for cooking.  A 7.5 is pretty big. I guess it also matters how many you cook for . 

hondabbq

Thatgrimguy said:

I would research Staub. It's just a hair better IMO and typically just a hair below in cost. I prefer my Staub to my Le Creuset because of the matt black interior finish. This finish seems to work much more like typical cast iron than the shiny finish of my Le Creuset.

^^^^^^ Staub.