A few things to consider before you buy a cast iron dutch oven...things I learned over time...
FIrst, like many mentioned, the weight. The weight is shown on the "Specifications" of almost all the sites that sell them...That can be a deal breaker if you can't lift.
Consider Staub or Le Creuset....they will last FOREVER if you are reasonably careful.
Cast Iron is "brittle" metal...which means it's strong as iron in MOST cases, unless you drop it from a height onto a very hard surface, or, you put cold water into a hot cast iron pot. CRACK!!! It shatters easily IF exposed to extreme temperatures.
Cast Iron is a metal that comes in several grades, and it's priced accordingly.
Cast iron itself is made from a "recipe" of component materials to make it into cast iron...and the manufacturer dictates that make up, when they decide to make them, because lesser cast iron quality to start will be cheaper to sell.
So..it's dishonest to say the "Chinese cast iron products are junk, or cheap, or whatever"...becaues the cast iron is MADE TO SPECIFICATION by the company that orders them to be manufactured.
That is one reason they are "cheaper". Personally, I'd stay away from cheaper cast iron items. Why bother? Buy it ONCE and be happy for a long time!!!
Lesser Quality items have cheaper paint too. I have a few Techniques Cast Iron pieces that chipped on the first use. They LOOK "just like" Le Creuset, but now they are plant holders.
Le Creuset and Staub make the best cast iron in the world. That's why it's so expensive ..that, and the exchange rate for currency between the dollar and the euro, and today, the shipping charges from France to the US.
Finally....consider these items:
-The HEIGHT of your new dutch oven...specifically, the side height and what you'll be using it for.
The SHAPE of the inside BOTTOM of the vessal. FLAT sided ovens will allow more surface area on the bottom of the vessel...this, along with side height, matters in what you're cooking.
Some have a "bowl shaped" bottom...works OK, but cuts down on space to brown or lay things out flat to cook!
Oval or Round?
Think of the shapes of the cuts of meat you use. You can generally use an OVAL oven for anything...with it's flat bottom and higher sides, but a round oven may not accomodate an whole chicken or turkey or long cut of meat ( pork roast, pork butt, or leg of lamb...or whole or half ham..)
BUT...if you use the oven on TOP of the stove, round may be better to fit the burner size!!!
Be aware that many "specification" pages list the height of the vessel including the top. You want the height of the sides!!
When considering Le Creuset....they have the SIGNATURE line which has MUCH larger loop handles. This makes a difference when you're lifting a heavy filled pot from the oven with oven mitts.
The CLASSIC line is older, and has very small loop handles.
Avoid ANY dutch over with "tab" type handles...they are not as secure to hold when lifting. YOu can do it, but not as efficient or safe as wide loop handles.
Videos on You Tube that "compare Classic to Signature" line" and "Review of Dutch Ovens" can help you decide.
Also...compare Le Creuset to Staub. They have several important differences...all on good ole You Tube!!!
The interiors and exteriors can be cleaned with Barkeeper's Friend or, if REALLY soiled, after cleaning, you can soak overnight with a bleach and water solution and it will lool like new!
Hope this helps!!! I use mine daily...I LOVE to use them...dream to cook in, food tastes great, and the clean up is a breeze no matter HOW BAD that interior may look when you first take it out of the oven. I let mine cool, put it in a sink of hot soapy water for 15 minutes, then use a scrubbee to wipe the interior, rinse, and DONE!!!
Hope this helps!
Blogs & Forums
Forums
Blogs
