Both brands are good but I find the lodge to be built a little nicer. The lodge is also rated for higher temp (500° vs 450°) which I prefer since I pre-heat to 500° when making bread.
This is a nice looking pot. I have a blue 7.25 qt Le Creuset that is beautiful but a beast to pick up. So much so I switched to ceramic coated cast aluminum Dutch Oven. All the great cooking qualities, but a fraction of the weight. Just a thought for those that find cast iron Dutch Ovens too unwieldy.
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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
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.
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
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
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.
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.
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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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
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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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.
If you don't own a dutch oven, I always suggest ~6qt if available, so 6.5qt is perfect.
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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