6.5-Quart Lodge Enameled Cast Iron Dutch Oven (Emerald Green)

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11-26-2020 at 01:20 PM #46

Chips and stains very easily
You get what you pay for

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11-26-2020 at 02:14 PM #47

Quote from eXene

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The green and ash colors show a list price of $59.99. The merlot lists at $99.99. Is this really a good deal or a gimmick?

Gimmick. Blind item, as they say. Only at walmart.

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11-26-2020 at 03:55 PM #48

Nice, returning the tramontina. Didn't realize it was rated to only 400. I use my smaller 4 qt lodge nearly every day for everything from pot roast to bread

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11-26-2020 at 04:29 PM #49

Quote from SlickDkid

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How does the cast aluminum dutch oven maintain the heat? I know cast iron keeps the heat for much longer

I would assume cast iron stays hotter longer. That said, cast aluminum maintains heat well, it heats quicker, and cooks very evenly because it's thicker than most aluminum cookware. The ceramic interior is just like cast iron Dutch ovens. Nothing wrong with cast iron I have plenty, but ceramic coated cast aluminum is great. So much lighter and easier to handle.

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11-26-2020 at 04:37 PM #50

Quote from jenesaisquoi

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I would assume cast iron stays hotter longer. That said, cast aluminum maintains heat well, it heats quicker, and cooks very evenly because it's thicker than most aluminum cookware. The ceramic interior is just like cast iron Dutch ovens. Nothing wrong with cast iron I have plenty, but ceramic coated cast aluminum is great. So much lighter and easier to handle.

Thanks for the input. I own a cast iron pan as well, and I pretty much use it only for searing steak. Because it's so heavy, I haven't utilize it as much.
Same reason I've been putting off to get a cast iron dutch oven when those well known brands go on sale, but I'll look into the cast aluminum line. Is it similar to those heavy aluminum baking sheet by USA Pan? I do love those for baking

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11-26-2020 at 08:06 PM #51

The one thing about lodge is the enamel is the poor quality. I had to get rid of mine because it chipped within months of use....

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11-26-2020 at 09:41 PM #52

Quote from SlickDkid

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Thanks for the input. I own a cast iron pan as well, and I pretty much use it only for searing steak. Because it's so heavy, I haven't utilize it as much.
Same reason I've been putting off to get a cast iron dutch oven when those well known brands go on sale, but I'll look into the cast aluminum line. Is it similar to those heavy aluminum baking sheet by USA Pan? I do love those for baking

I'm not sure about the baking sheet, I might need to check that out for myself. The brand I bought was called Hercules made by Mundial who's mainly known for knives. I found that 6 quart oval one at Walmart, but there were other round ones at one time. Unfortunately the line seems to have been discontinued https://www.amazon.com/stores/Mun...1698EE976A , but there are several other brands making similar pots. I can't speak to any other brands, but I would only buy one with a ceramic non-stick interior. Search Amazon for Heiss, they make a very similar and commercially rated pot. This one looks interesting https://www.homedepot.com/p/Blue-...cale=en-US and this https://www.qvc.com/GreenPan-Simm...GBA&TZ=EST OK, one more https://www.wayfair.com/kitchen-t...d=29394009

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Last edited by jenesaisquoi November 26, 2020 at 10:02 PM.

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11-27-2020 at 12:13 AM #53

Are these microwave safe?

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11-27-2020 at 06:06 AM #54

Quote from eXene

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Is this a good size for bread? That will be my primary purpose for buying.

I have the same question-I I was looking for a 5qt so I know this will be big enough but is it possible to be too big for baking bread?

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11-27-2020 at 07:57 AM #55

Quote from jenesaisquoi

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I would assume cast iron stays hotter longer. That said, cast aluminum maintains heat well, it heats quicker, and cooks very evenly because it's thicker than most aluminum cookware. The ceramic interior is just like cast iron Dutch ovens. Nothing wrong with cast iron I have plenty, but ceramic coated cast aluminum is great. So much lighter and easier to handle.

For braising, the aluminum dutch oven varieties are fine.

However, for bread recipes (like the no-knead where you get that thick, crackling crust), you want the heavier cast iron. The thermal density of the dutch oven is what makes those recipes work. While aluminum heats faster and is more nimble in temperature response, the lack of responsiveness and the heavy heatsink capabilities of the MUCH heavier (about 3x) cast iron is what you want.

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Last edited by frozenrubber November 27, 2020 at 07:59 AM.

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11-27-2020 at 07:58 AM #56

Quote from toddo97

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I have the same question-I I was looking for a 5qt so I know this will be big enough but is it possible to be too big for baking bread?

Typical bread recipies (like the sourdoughs and no knead everyone has been making by the trailor-load in COVID times) need 5qt or bigger.

If you don't own a dutch oven, I always suggest ~6qt if available, so 6.5qt is perfect.

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11-27-2020 at 08:39 AM #57

Quote from frozenrubber

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For braising, the aluminum dutch oven varieties are fine.

However, for bread recipes (like the no-knead where you get that thick, crackling crust), you want the heavier cast iron. The thermal density of the dutch oven is what makes those recipes work. While aluminum heats faster and is more nimble in temperature response, the lack of responsiveness and the heavy heatsink capabilities of the MUCH heavier (about 3x) cast iron is what you want.

Agreed

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11-27-2020 at 09:02 AM #58

Saw a few Lodge Dutch ovens at TJ Max for $39.95 (Blue, Red, and green). It is also rated for 500F. Don't know the exact size. YMMV as it is TJ Max.

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11-27-2020 at 09:46 AM #59

Quote from PowerfulFruit1952

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I would say to spend a little extra and get the lodge. I have a few lodge cast iron skillets and they never let me down. This lodge can be placed in an oven and handle up to 500 degrees. Whereas the Tramontina can only handle 400. Would also like to point out that the knob on the Tramontina may also need replacing.

I have many Lodge pans that are made in the USA. I even have visited the factory in Pittsburgh, TN. This enameled pot is not up to the same USA standards as it is made in China. I bought one a couple of years ago, it arrive chipped in two places and sent it back. I ended up going to homegoods and getting a Tramontina (also made in Cheeeena) for a third of the price and after two years and a lot of cooking it has one small chip.

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