Dutch Oven

Buckwoody Egger

Occasionally there have been eBay offers for Staub visual imperfections that are greater in number than their zwilling website offers.  Great prices. 

The coated enamel is attractive to me for the egg for top cook chili or anything with tomatoes but the regular old cast iron is the same for everything else.  Most of the greater utility for enameled cast iron is indoors. Especially for glass top stove.  You can cook anything in the enameled. 

Tempted but haven’t bought yet. 

nolaegghead

Dutch ovens...when submarine races go completely wrong.

GrateEggspectations

nolaegghead said:

Dutch ovens...when submarine races go completely wrong.

Had to turn to Urban Dictionary to decipher this one. Lol. 

paqman

+1 for Staub, I purchased mine from a local store at a ridiculously low price.  They frequently come on sale directly on the zwilling site.

GrateEggspectations

paqman said:

+1 for Staub, I purchased mine from a local store at a ridiculously low price.  They frequently come on sale directly on the zwilling site.

Where?

buzd504

For whoever was looking -

Le Creuset is having a sale right now - still expensive, but better prices than usual.

https://www.lecreuset.com/factory-to-table-sale

SonVolt

For outdoor/grill use, Staub's rough textured matte black enamel (inside & out) is your best option and is the most durable. 

paqman

GrateEggspectations said:

paqman said:

+1 for Staub, I purchased mine from a local store at a ridiculously low price.  They frequently come on sale directly on the zwilling site.

Where?

@GrateEggspectations Got mine from Després Laporte in Laval a couple of years ago bundled with small ceramic cocottes.  I think that I paid 150$ no tax + shipped.  I have seen a few Staub items online on Costco.ca in the last few months.

Corv

I got a Lodge enameled Dutch oven yesterday and except for the bare cast iron at the mating rims of the lid and bowl, like it a lot. After reading about how these can rust, I'm  seasoning those areas. I brushed on some avocado oil, using a small brush, and the parts are in the oven now heating to 500 F. Seasoning bare cast iron prevents my pans from rusting so I'm hoping it works here, also.

Worth noting is that I expect that with use, I'll have to re-season these. Seasoning is somewhat tough but does wear.

SonVolt

Rusting around the edges has been my problem with Lodge's enameled line. Le Creuset and Staub don't have this problem because their edges are not left unfinished, but are coated in black enamel. 

Buckwoody Egger

Staub 7qt black matte round for $180 at Zwilling. 66% off

https://www.zwilling.com/us/staub-cast-iron-7-qt-round-cocotte-black-matte---visual-imperfections-11092825/40500-281-5.html

If out of stock, sign up for “email me when available” — it worked for me

If there is a heinous imperfection or problem (crack, etc) I will report back to the thread but internet search says these visual imperfections are typically slight. 

briwald

Corv said:

I got a Lodge enameled Dutch oven yesterday and except for the bare cast iron at the mating rims of the lid and bowl, like it a lot. After reading about how these can rust, I'm  seasoning those areas. I brushed on some avocado oil, using a small brush, and the parts are in the oven now heating to 500 F. Seasoning bare cast iron prevents my pans from rusting so I'm hoping it works here, also.

Worth noting is that I expect that with use, I'll have to re-season these. Seasoning is somewhat tough but does wear.

Agree 100%.  I use cast iron exclusively for all my cooking except boiling eggs/pasta/corn, etc.  As long as you care for it and season it properly, it will not rust. The only pan I've ever had rust is one that my wife thought could use a "soak" before cleaning and she left it filled with water in the sink overnight.  But I rescued that one with some sand paper and a reseason.

fishlessman

Corv said:

I got a Lodge enameled Dutch oven yesterday and except for the bare cast iron at the mating rims of the lid and bowl, like it a lot. After reading about how these can rust, I'm  seasoning those areas. I brushed on some avocado oil, using a small brush, and the parts are in the oven now heating to 500 F. Seasoning bare cast iron prevents my pans from rusting so I'm hoping it works here, also.

Worth noting is that I expect that with use, I'll have to re-season these. Seasoning is somewhat tough but does wear.

have the same lodge and mine has not rusted on the edge, i wouldnt worry about it

SmokeyPitt

HeavyG said:

I've always wondered why stainless dutch ovens don't get more love for use in a grill or smoker.

Easier to clean, lighter weight, no worries about seasoning and acidic foods, no worries about rusting.

FWIW I started using my stainless steel stock pot on the egg. It has a thick bottom so I can still use it to brown meat and I usually leave the top off anyway. A Dutch oven really adds no advantage on an egg or in an oven, other than perhaps heat retention for searing (I think that is questionable though...I can get a great sear in my stainless pots).