Lecreuset.com has
Le Creuset 5.25-Quart Deep Dutch Oven (various colors, LS2595E) on sale for
$200.
Shipping is free.
Amazon.com also has
Le Creuset 5.25-Quart Deep Dutch Oven (various colors, LS2595E) on sale for
$199.95.
Shipping is free.
Cutlery and More also has
Le Creuset 5.25-Quart Deep Dutch Oven (various colors, LS2595E) on sale for
$199.95.
Shipping is free.
Thanks Staff Member
Maxwell22 & community member
GimmeYoTots [
Discuss] for sharing this deal
Features:
- Enameled cast iron delivers superior heat distribution and retention; durable enamel resists dulling, staining, chipping and cracking
- Ergonomic knob and wide-loop handles are designed for easy lifting; copper knob is safe at any temperature
- Tight-fitting lid is specially designed to circulate steam and return moisture back to the food
- Compatible with all cooktops including induction, ceramic, electric, gas, halogen and oven; metal utensil safe
- 9.5" top diameter, 7.5" base diameter, 5" deep, 12.75" with handles, 7.5" tall overall with lid, 11 lbs with lid, 7 lbs without lid
- Made in France with a lifetime warranty; dishwasher safe, although hand-washing recommended
Top Comments
1. Non-stick contains a class of controversial chemicals that are not good for your health. Worn or scratched non-stick leeches plastic particles into your food. I would not recommend doing any high-heat applications like frying or searing. Use ONLY wooden or silicone tipped utensils when cooking.
2. Stainless steel is a nice option for faster cooking options. It's lightweight and durable. Harder to clean as food tends to stick more frequently. Healthier than non-stick. Lighter than cast iron.
3. A cast iron pot is heavy AF. It will retain heat far, far beyond any other aluminum or steel pot. If you want to sear a steak, a cast iron skillet will get immensely hotter than the other alternatives. A Dutch oven is a cast iron pot with a lid and it is commonly enameled (what this product is. An unenameled one will be black and porous, unfinished iron in it's natural state).
If you need to boil pasta. Use a stainless steel pot. Heating up a Dutch oven for this is non-sense and a waste of heat energy. If you are going to stew or roast something and let it simmer for a long time (either on the stovetop or directly), a Dutch oven will outperform any of the alternative pots. This is why it is a called an "oven" rather than a "pot." Pots are just containers. The true benefit of a Dutch oven is being able to put it in the oven. Most of your other pots will not have this capability. Either cannot sustain high heat enough or plastic parts on handles will melt.
Not a historian but once these Dutch ovens were used directly in a fireplace or placed on a bed of coal (and some on top?) to create an oven. Can't do this with your non sticks and aluminum.
Thank you for coming to my TED talk.
The fact of the matter is any cookware worth owning should be well maintained and cared for.
84 Comments
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The enameled one has been beat to h#ll and is completely stained. Even Bar Keeper's Friend, baking soda, etc. don't help at this point. Lodge tries to play this off as "patina" from frequent use....whatever. It's days are now numbered.
The regular cast iron still looks as good as the day I got it. It looks like I will be able to use it forever.
They are both the same size. I use both of them just as frequently.
I recommend regular cast iron for a lifetime of use.
Instead, I switched to a Lodge cast iron dutch oven. That thing will last forever and does an amazing job. Never stains, cleans up so well every time.
If people want to spend a bit less, King Arthur has the Staub dutch oven (basically same as this Le Creuset) on sale today for $149 with free shipping. Still not biting on even that one though.
Also I don't clean it that often for the stains, it cooks just fine it just doesn't look as pretty.
FWIW I use both enameled and a Staub Cocotte (cast iron) dutch oven and found myself using the enameled more often. While the cast iron made for a better crust when baking, the enameled was best for braising and making roux because I'm able to precisely judge fond color. Also, IMO the Le Creuset also looks much, much better on display.
If you really want to flex at your next potluck, go for the gold (Williams Sonoma Olive) or copper (Cutlery and More) knob. So choice.
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FWIW I use both enameled and a Staub Cocotte (cast iron) dutch oven and found myself using the enameled more often. While the cast iron made for a better crust when baking, the enameled was best for braising and making roux because I'm able to precisely judge fond color. Also, IMO the Le Creuset also looks much, much better on display.
If you really want to flex at your next potluck, go for the gold (Williams Sonoma Olive) or copper (Cutlery and More) knob. So choice.
--edit--
Bro Lodge doesn't even make a 2qt enameled dutch oven. What are you smokin? Literally says "Made in China"
https://www.lodgecastir
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The enameled one has been beat to h#ll and is completely stained. Even Bar Keeper's Friend, baking soda, etc. don't help at this point. Lodge tries to play this off as "patina" from frequent use....whatever. It's days are now numbered.
The regular cast iron still looks as good as the day I got it. It looks like I will be able to use it forever.
They are both the same size. I use both of them just as frequently.
I recommend regular cast iron for a lifetime of use.