Cook's Illustrated choice for "best buy" in dutch ovens.
Size: 6.5 Quart | Color: Vibrant Red
* Light Beige Smooth Porcelain Enamel Interior Finish
* Oven Safe up to 450ºF
* Two Side Handles Make Handling a Filled Pan Manageable
* Compatible with Induction, Electric, Gas and Ceramic Cooktops
* Hand Wash Only
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Last edited by TexasFlood; 11-27-2009 at 06:38 AM..
Reason: Add info
Wiki Community Board This can and should be used by you to post updated deal information. Be sure to read this because it may contain answers to your questions!
As was pointed out later in this thread, the Tramontina phenolic knob is rated oven safe only up to 400 degrees despite the pot itself being safe up to 450 or even 500 degrees according to some reports (see quoted Cook's Illustrated material below) after replacing the phenolic knob, which is the weak link.
Found the below quoted information in a post on Cook's Illustrated web site[americastestkitchen.com] from an online Cook's Illustrated article regarding the knob and finish on enamel coated cast-iron dutch ovens including their "best buy dutch oven", the 6.5 Quart Cast Iron Dutch Oven by Tramontina, same one as in this deal.
If the temperature limit isn't an issue for you, don't worry about it.
If temperature is an issue, you -can- get the Le Creuset knob[amazon.com], just need a 3/8-inch-diameter, 3/4-inch-long machine screw as it says below. An Amazon review of the Le Creuset knob recommended a #10-32x3/4" machine screw for use with the Tramontina dutch oven . While you're at Home Depot or Lowes etc looking for that, go browse the metal knobs, suggest stainless steel or maybe brushed nickel. One user on the CI web site looked and decided on this Liberty 50 MM Small Birdcage Oval Knob[homedepot.com], so that might be worth considering...
- info quoted sourced from Cook's Illustrated -
How can I keep my Dutch oven safe when baking in a really hot oven?
Our recipe for Almost No-Knead Bread calls for preheating a Dutch oven to 500 degrees. After publishing our recipe, it was called to our attention that the manufacturers of both our favorite Dutch oven (the 7 1/4-Quart Round French by Le Creuset) and our best buy Dutch oven (the 6.5 Quart Cast Iron Dutch Oven by Tramontina) recommend against heating the pots to this temperature, due to the phenolic knobs used on the lids. And we subsequently learned that in certain instances, the pot itself might crack. Solving the Knob Problem
Fortunately, there are two easy solutions. The knobs on both lids are secured with a single screw that is very easily removed. Once the knob is removed, you can replace it with an inexpensive all-metal drawer handle purchased from a hardware store. Alternatively, Le Creuset has introduced a stainless steel replacement knob for its Dutch ovens (which also fits perfectly on the Lodge enameled Dutch oven and the Chefmate Dutch oven), available for around $10, which is completely oven-safe. To fit this knob on the Tramontina Dutch oven, you’ll need to use a single 3/8-inch-diameter, 3/4-inch-long machine screw—the 1/2-inch screw that comes with the knob is not long enough to fit through the thicker lid of the Tramontina. Dealing with the Cracking Issue
The enamel coating on cast-iron pots is made of vitrified glass. Although this material is built to withstand years of cooking, it can crack if the pot is dropped, the enamel has been improperly applied, or thermal shock occurs. Thermal shock may occur if a cold, empty pot is placed in a hot oven; if an empty pot is heated and then filled with cold food; or if a hot pot is placed on a cold surface.
According to Le Creuset and Lodge (two of the leading manufacturers of enameled cast iron), the risk for thermal shock with our Almost No-Knead Bread recipe is low. The recipe calls for placing a cold pot in a cold oven, heating the oven to 500 degrees, and then placing room-temperature dough into the pot. Both manufacturers agree that there would be a much greater risk of thermal shock if cold food, liquid, or oil were placed in the hot pot. To prevent thermal shock when the pot is removed from the oven, place it on a wire rack or trivet or on the cooking grate of the stove.
Last edited by TexasFlood; 11-27-2009 at 12:00 AM..
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