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Thinking about buying a dutch oven

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Comments

  • fishlessman
    fishlessman Posts: 34,583
    ive read that some have put them in self cleaning mode in the oven, but i would be reluctant to try that, i wouldnt be bothered by the stain myself. watch pasta in the pot, ive seen a piece stick to the bottom, when that happens the water is gone in that spot and you can get the coating to pop, my sils pot did that
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Village Idiot
    Village Idiot Posts: 6,959
    edited February 2012
    VI:
    Here are some options:

    http://www.thekitchn.com/how-do-i-clean-these-stains-of-107230
    Thanks Tweeve.  They say:

    Anything that doesn't come off after a good scrubbing, though, is probably permanently baked into the enamel and as such is a patina on your pan. We wouldn't worry about this; it adds character and it is totally fine to continue using your pan with these stains in it.

    Translated from Classical French, it says: "Yeah, our $350 dutch ovens look like $h*t after awhile, but you can boast that it has "character" and is much better than a shiny clean enamel surface.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Mike8it
    Mike8it Posts: 468
    Buy what you want and can afford
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    edited February 2012
    I have everything on the egg without any problems. The Le Creucet is my least favorite piece to use anywhere. My orginal (20 yrs +)has stained beyond hope and until i bought Stabs and Emile Henry pots the LC was my go to pot.
    The Staubs has replaced both the Ci and all other pots in my kitchen for stews, beans, guisada pot roast etc. the Staubs also seem like it was born to use on the egg. It is just as pricey as the Le Creucet though.
    The other favorite for the egg is the Emile Henry cookware. Like the Staubs cookware EH rocks on the egg. I prefer these to CI beacuse there is no "off taste" that is sometimes given off by the CI
    BTW a tip Judy gave if you put some liquid soap on the outside of you enamel pan the soot washed right off. (I use unscented so the is no perfumy smell during cooking)
    Large, small and mini now Egging in Rowlett Tx
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  • Lit
    Lit Posts: 9,053
    imageI have a kitchenaid enameled cast iron DO and it works great. The picture below is my smaller one for the small egg but they make a bigger one. I got the small one for $40 at Marshalls and the bigger one for not much more.
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  • Village Idiot
    Village Idiot Posts: 6,959
    Not to steal the thread, but a question for Lit.

    Isn't cooking with the lid on the same as cooking it in the oven?
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • stike
    stike Posts: 15,597
    edited February 2012
    never had any off taste from cast iron, even after a long cook with acidic foods.
    anything other than glass will leach some metal at some amount into the food.  even stainless steel. 

    image

    ed egli avea del cul fatto trombetta -Dante
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  • fishlessman
    fishlessman Posts: 34,583
    never had any off taste from cast iron, even after a long cook with acidic foods.
    anything other than glass will leach some metal at some amount into the food.  even stainless steel. 


    ever cook tomatoes ten hours straight, it will remove the seasoning right off the pan and you will be starting over. i ruined a preseasoned lodge that way, what a mess and it kept bubbling up after reseasoning and reseasoning, and reseasoning. it needed to be stripped to bare metal but im stubborn with it. never buy one of those again. give me you best one and watch what i can do to it with tomatoes
    :))
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Lit
    Lit Posts: 9,053

    I think that was my first cook with it and I just put it on for the picture. Plus the oven is for storing my cast iron skillets not cooking. The pic below was a couple pics away from the original in my photobucket so I think this was the cook.

    image

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  • stike
    stike Posts: 15,597
    osso bucco was about 6 hours.
    no problem.

    seasoning ain't cast iron.
    and i have far fewer hangups than most folks
    ed egli avea del cul fatto trombetta -Dante
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  • Mike8it
    Mike8it Posts: 468
    Nice looking cook. Is that jambalya? Just did a gumbo on Monday with my Le Crueset but I cheated and did it on the stovetop. Still was delicious and the Le Crueset made cooking the rue fairly easy.
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  • fishlessman
    fishlessman Posts: 34,583
    should have seen all the black flakes i had to pick out of this mess for the picture, then spit them out as i ate it. ill never do that again

    image
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Lit
    Lit Posts: 9,053
    I have heard always to use enameled cast iron for tomato based cooks. That looks good by the way.
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    edited February 2012
    @stike at 0400 "off" was the only word I could conjure.  It is really more like a metallic taste that I can discern when certain foods are cooked in CI.   I pick up the taste when foods that contain sulphur compounds, like onions and garlic etc are cooked on a CI.  As far as I can tell it has nothing to do with how seasoned the CI is or how acidic or basic the food.   


    Large, small and mini now Egging in Rowlett Tx
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  • Mike8it
    Mike8it Posts: 468
    Dutch ovens are over rated
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  • Hungry Joe
    Hungry Joe Posts: 1,582

    I have some cheap enameled cast iron dutch oven that stays in my oven
    when not is use. I also have one of these I picked up used on ebay for
    about $30 that lives outside or in my garage when not in use. I have
    also used it on my ceramic cook top to brown meat before putting it on
    the egg.

    http://www.amazon.com/Magnalite-Classic-15-Inch-Covered-Roaster/dp/B00080QDXK

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