Peoples opinion on Le Creuset dutch ovens...

[bayerische]

Being in the industry my .2c are, DeBuyer for Copper/Stainless and LeCreuset for cast iron /enamel.

[Spectre38]

Originally Posted by droptopman

In fact, I think I will use it for a pot of mixed beans this weekend!

I just made a pot of beans with ham hocks today... My son was hesitant, but after he tasted them, I can't keep him away.

Originally Posted by AzPaul

My thoughts? You've got a helluva collection of Dutch Ovens

Thank you, it has taken a while to put it together. I have a couple more on my wish list, but I have the basics covered.

Originally Posted by Boothroyd

One was becoming discolored internally after several years heavy use. They replaced it free of charge.

In over 30 years of use, my 3.5 looks almost new. I have never had to have any replaced, but glad to know they will support their product.

Originally Posted by 56scooter

My wife loves Le Creuset, so much that I had to build an addition to the garage to store them all!

Uh, I am curious... how many pieces does it take to justify an addition to store them?

Originally Posted by bayerische

Being in the industry my .2c are, DeBuyer for Copper/Stainless and LeCreuset for cast iron /enamel.

I have never looked at DeBuyer... maybe I should.

[JTL31]

Thanks OP for posting, and others chiming in! You have me scouring the Net for Dutch Ovens now.
Nothing like the changing seasons to start making all those comfort foods we crave!

[G8RDPM]

[QUOTE=gnuyork;11015121]I have been wanting a Le Creuset for a while but recently came across this at a Marshalls for a price I couldn't resist. My frugality overruled the LC (or Staub). It's the Lodge brand, and I got it for $40. Has the steel top on the lid rather than plastic on the LC.

I use it to make bread and I found an amazing recipe for turkey breast en cocotte. Amazing!

Can you please share that bread recipe?
It looks amazing!

[G8RDPM]

Wife is very happy with them!

[JasoninDenver]

Sur la Table has a good sale on Le Creuset right now.

[steversaurus]

We use a staub almost daily. Bread every other week. If we had room in the kitchen would pick up other pieces.

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[Ballzzz]

Originally Posted by SPMN

Obviously, it's easier to clean/maintain enameled pots than cast iron pots. Beyond that some foods, like tomatoes, are fairly acidic. That acid can eat away at the seasoning on a cast iron piece of cookware, and can even make the food taste a bit metallic. Generally, enameled cookware is preferred for low and slow braises, stews, etc, and non-enameled cast iron is preferred for high-heat searing, frying, etc.

Appreciated, thank you!

[SoTaxLaw]

I appreciate this thread. Thanks TRF!

[gnuyork]

Originally Posted by G8RDPM

Can you please share that bread recipe?
It looks amazing!

Sure I use this recipe except I use bread four instead of all purpose flour:

https://www.cookingchanneltv.com/rec...-boule-2042163

And if anybody is interested in turkey breast en cocotte this is the recipe I use:
https://www.americastestkitchen.com/...OCBjAVXo%3D%0A

I highly recommend this one. I brine my turkey breast first, though it's not required, but makes it more flavorful.

[ckaynyc]

Love ours. Very versatile.

[SydR]

Have several, various sizes. Mrs SydR uses them a lot and loves them.

[G8RDPM]

Originally Posted by gnuyork

Sure I use this recipe except I use bread four instead of all purpose flour:

https://www.cookingchanneltv.com/rec...-boule-2042163

And if anybody is interested in turkey breast en cocotte this is the recipe I use:
https://www.americastestkitchen.com/...OCBjAVXo%3D%0A

I highly recommend this one. I brine my turkey breast first, though it's not required, but makes it more flavorful.

Thank you!

[Texex]

This thread inspired me to break mine out

Braised lamb shanks tonight




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