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|Topic Review (Newest First)|
|12-09-2012 11:23 AM|
|jephtastic||So I guess I'm not the only with a wobbling lid. Did anyone get one that doesn't wobble though? I don't like this =/|
|12-03-2012 11:30 AM|
|12-03-2012 09:47 AM|
I filed down a few bumps left from the casting process which cleaned it up a bit. There is still some wobble in the lid, but I might be able to take care of that with some more substantial file-work.
Just make sure you re-season the bare metal after filing it since you will remove the seasoning and could open it up to rust.
|12-02-2012 05:55 PM|
|12-02-2012 05:35 PM|
|12-02-2012 05:17 PM|
Whatever you do DO NOT use this for deepfrying anything. If the oil cooks through the enamel where the air bubble is you will not like the results.
|12-02-2012 05:12 PM|
Well, I got mine. Here's a quick review.
It is ok.
I can confirm that this one is definitely made in china. The casting job is decent but there are some noticeable casting faults on the lid that should have been ground off prior to enameling. The enamel job is mediocre. The outside enamel looks fine without any errors but the finish is a bit orangepeely and not as smooth as a le creuset or staub finish.
The inside enamel has a few faults. They probably don't matter but they are there. They are the kind of fault that get a Le Creuset pot sent to Marshalls, only there are more like 4 noticable ones vs 1-2 on a Le Creuset second sold at somewhere like Marshalls. These are like air-bubbles or specs of something in the enamel when it was fired that have now turned into a visible flaw. Some are probably ok but they may get food stuck on them or lead to the enamel failing and chipping.
The lid doesn't fit perfectly. It is pretty close, but there must be a high edge somewhere. For many people this won't matter. I may try to file/sand down the ridge if I can figure out where it doesn't fit. Otherwise. you can put a ring of foil on before you put down the lid if you need a tight seal for something.
Overall, just fine for $35. Not going to return it (hopefully the enamel issues don't become real problems when I start cooking with it).
I'll just say...this is the kind of stuff you *don't* get with Le Creuset and Staub. It is a big premium to pay for perfection, but for many it might be worth it. I think the Staub is technically a slightly better pot (and better value at normal prices). The basting spikes work, and the lid is a little nicer. Personally though, I would probably pick the Le Creuset since I prefer the light-colored enamel on the interior. Some people don't like it since it eventually stains. but I find it much easier to judge things based on color when I am cooking in a light colored pot vs a deep-black.
|12-01-2012 10:45 AM|
Anyone get theirs yet?
I notice they are still the same price so I am wondering how slick this deal really was. Clearly not slick enough to sell them out or raise the price (although it did look like maybe the delivery times went up so maybe we did buy them all up).
|11-28-2012 08:50 PM|
|11-28-2012 08:43 PM|
|oldlady||Just a quick note for the cooks who are not so delicate with their cookware... Check out the plain cast iron dutch ovens - the ones without enamel, and without knobs and stuff. They season well, last forever, and can be heated to high temperatures (including open fires). If you scratch the seasoning, so what, it will "repair" itself with proper maintenance. Lodge makes nice ones but they are so basic that any brand will do, I believe.|
|11-28-2012 06:59 PM|
I will say it had a made in China sticker on the bottom but I'll also say I really think it's bigger than the 6Q it's being advertised as.
|11-28-2012 06:46 PM|
|daseasd||Wow - super gift item! Love the matching trivet and all the colors they have to offer! Thank you - Great Find!|
|11-28-2012 06:06 PM|
Anyone else find it hilarious that the amazon listing shows that one of the items most purchased with the bigger dutch oven is the Le Creuset replacement knob ? Same goes for if you look at the listings for the Lodge or Cuisinart dutch ovens.
People are so vain! This version says tramontina across the top..so maybe people won't do this.
Note: it is true--the metal knob can take more heat then the phenolic one so it is possible that people are swapping them for that reason (although still paying a premium for a metal knob)...honestly though on old LC pieces, I prefer the phenolic knob to the metal one anyways.
|11-28-2012 06:05 PM|
I have both. The Tramontina is much heavier - it looks like the Soviet Union tried to copy Le Creuset. The Tramontina weighs several times what the Le Creuset does, but the Le Creuset costs many times what the Tramontina does. Moving a large, hot and heavy item in the kitchen isn't a problem for me but for someone of a slighter build it isn't just difficult - it's dangerous too.
You can wait for Le Creuset to go on sale - I have a 5.5 qt, 4.5 qt and 3.5 qt that I purchased from deals on this forum over the years and I've never paid more than $100 for one.
Another option is to pick up a Fontignac at Bed, Bath and Beyond. They're made by another French company that competes with Le Creuset, Staub, and they go for $99-$139. Much lighter than the Tramontina, but well-made. You can make the deal sweeter with a BBB 20% off coupon you get by signing up for their email newsletter.
|11-28-2012 03:33 PM|
It's Wal-Mart....I'm sure it's from China.
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