Today's Special Value

[beach-mom]

K314055 - Heritage 4-Quart Enameled Cast Iron Round Oven with Lid. $249.98

Artichaut, Cerise, Flame, Licorice, Marseille, Mauve Pink, Rhône, Sea Salt

[Sooner]

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@beach-mom wrote:

K314055 - Heritage 4-Quart Enameled Cast Iron Round Oven with Lid. $249.98

Artichaut, Cerise, Flame, Licorice, Marseille, Mauve Pink, Rhône, Sea Salt

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I have one with a lid handle like that and certainly wouldn't buy another one. 

[Sakuya]

I don't recall that type of handle. I only know the knob lid.

[beach-mom]

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@Sakuya wrote:
I don't recall that type of handle. I only know the knob lid.

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@Sakuya - Same! What a beautiful color the Rhône is! 

I look forward to watching Chef Nate cook tomorrow afternoon - if I have some free time! 

[Sakuya]

@beach-mom - I enjoy watching Nate cook as well and getting tips.

[kaydee50]

Just curious--what do you use a $250+ pot for??  And is this brand better than a cheaper version?  I'm not a cook!!! and can't imagine spending that much for 1 pot.

[Snowpuppy]

I've got to have slotted handles on pots and casseroles now to feel more secure lifting items out of the oven.

[Laura14]

I cook everything in cast iron. Beautiful piece, but out of my budget. I will be watching for recipe ideas though. 👩🏻‍🍳

[AuntMame]

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@kaydee50 wrote:

Just curious--what do you use a $250+ pot for??  And is this brand better than a cheaper version?  I'm not a cook!!! and can't imagine spending that much for 1 pot.

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Understand I don't have one of these pots, but I do cook a lot, and almost exclusively with cast iron, and this is what I've learned over the years. 

Enamel-lined pots are great because you can use them to cook acidic foods that are tomato-based or contain beans or wine without getting a metallic taste like you might in pure-cast-iron pots. 

Unfortunately cheaply-made enamel-lined pots often crack and the enamel flakes into the food. Not all the time, but it does. So if you're going for an enamel-lined pot you want something good that you can depend upon and which will not self-destruct as you cook.  

Modern cheaply-made cast iron cookware often doesn't hold and conduct heat well. Because overseas makers of cheap cast-iron cookware throw ****** into the smelter. One is best off buying Lodge (only their USA-made stuff, but that doesn't include enamel-lined pots), Staub or Le Creuset (French) which take care in how they make their cast iron. 

I love cooking with cast iron. I'm a huge fan. It holds heat well. It's great on the stove, terrific in the oven. It goes from the stove to the oven. I use my cast-iron daily. In fact for some things I will only use cast-iron. Pots like the TSV are especially great for baking crusty bread. 

I'd love to have a Le Creuset pot, but I'm getting to the age at which such things are getting too heavy for me to lift off the stove and in-out-of-the-oven, especially when these large iron pots are filled with food. So I'm sticking with my Lodge and truly ancient (but lightweight) Farberware. 

I hope this sheds some light on the issue. 

[Sooner]

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@kaydee50 wrote:

Just curious--what do you use a $250+ pot for??  And is this brand better than a cheaper version?  I'm not a cook!!! and can't imagine spending that much for 1 pot.

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@kaydee50 The same thing you use a cheap pot for.  It's like anything else made, there are all sorts of price points and it just depends on what you value, what you love, and what you would enjoy owning.  For some it's makeup and lipstick, some handbags, some cars, and some kitchen things.