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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Hmm is there much difference between lodge and tramontina ditch ovens? Picked up a 4qt7qt set from Costco and both brands are made in china anyways.
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.
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.
You'd think I'd be broke because I give my wife dutch ovens every morning. It's become a tradition. Just when she learns to expect it, I don't give her one for awhile. And then when I can tell she's forgotten, I surprise her. Oh the look on her face! Thumbs up, OP.
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.
Do you need to season this first time use and after washing every time? Do Staub and Le creuset also need seasoning after washing or no need since they are enemal coated?
Do you need to season this first time use and after washing every time? Do Staub and Le creuset also need seasoning after washing or no need since they are enemal coated?
No - you don't need to season every time. Or ever, really.
If they're like tramontina, the top and edge of the lid might be plain cast iron which is the only part that might need occasional seasoning.
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.
Do you use this brand or the other brand? I was holding out for a high end brand but we have lodge cast iron pans and love them.
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If they're like tramontina, the top and edge of the lid might be plain cast iron which is the only part that might need occasional seasoning.
https://www.walmart.com/ip/Tramon...n/29114481