Comments on: everything I know about Dutch ovens

By: Michelle

Michelle — Wed, 20 Feb 2008 20:23:38 +0000

Finding this site was so helpful. Thanks a bunch. Now I am an informed shopper. I will look for rings in the lid and am thinking of either lodge or Chefmate. Will check out a Griswald too.

By: glenn

glenn — Wed, 06 Feb 2008 14:56:21 +0000

Lodge non enamel cast iron ovens are made in the US...the enamel ware is unfortunately imported from China. If you really want a great dutch oven, search out a Griswold. They are no longer produced, but can be found on E-bay and such. By the way the "dimpling or ringed areas" on the inside of a dutch oven lid on a good Dutch Oven is very important. They catch the vapors that rise from the oven and drip them back into the food not down the side of the pot as a non dimpled lit would do.

By: lew

lew — Wed, 12 Sep 2007 18:25:13 +0000

I just got the Chefmate one at Target in Downers Grove IL. There was one left in the clearance area in the cooking supplies.

Can't wait to try it out! I would have never heard of this version if I hadn't googled across this site. Thanks!

By: clay

clay — Mon, 10 Sep 2007 06:59:10 +0000

For those who care, the cast iron vessels at Ikea are made in France, which (in my opinion) is much better than buying Chinese-made products, particularly in light of the recent toy recalls for lead content; also, they are much cheaper than Le Creuset. I was quite disappointed that Lodge's enamelware was made in China - anyone know of a US manufacturer?

By: megan

megan — Thu, 09 Aug 2007 19:14:16 +0000

Melissa - I have been finding Chefmate pots in the kitchen aisle of Target, and according to a recent issue of Cook's Illustrated Target will be keeping the pots in stock through 2007 because they became popular.

By: Melissa

Melissa — Thu, 09 Aug 2007 18:56:25 +0000

I just tried finding the Chefmate pot at Target.com and could only find this:

http://www.target.com/gp/detail.html/ref=bxgy_cc_img_b_13032761/602-9513294-8934201?asin=B0000DJBL6

I wonder if it's the replacement?

By: megan

megan — Sat, 30 Jun 2007 18:58:20 +0000

Kathleen - The Chefmate pot from Target comes with a heat tolerance, I think it was 375, which is what the handle can take. You can easily remove the handle though, and replace it with a stainless steel handle or some hardware. Be careful, and good luck.

By: Niki

Niki — Sat, 30 Jun 2007 15:57:39 +0000

I just bought the red Chef Mate dutch oven at my local Target in Colorado Springs a few weeks ago. It was the last one there so I felt lucky to get it. I was there again yesterday and they now have more on the shelf so they are replenishing their stock which is good to see. I may go back and buy them all and give them as gifts. I am anxious to try this No Knead Bread soon. I do not remember seeing a warning about the knob though. Has anyone tried the knob on the Chef Mate at a high temperature? I have used this dutch oven twice and love the ease of clean up. And yes, I love it for the Bake and Cover cookbook from Cooks Illustrated that Miranda mentioned above! If anyone is looking for this red dutch oven and lives close to Colorado Springs, it looks like they keep them in stock here.

By: Kathleen

Kathleen — Sat, 05 May 2007 22:25:23 +0000

I have not yet purchased a Dutch oven for lack of funds. I have been scouring the internet, but there are two at my local Target.

I have a plain cast iron wok. I use it for a lot of dishes made with the stove. I have made tomato dishes too many times to count. What I can say is that unless you do not wash your cast iron item that night that you cook, as long as it is not wet, the cast iron is fine. It is a different story if you leave water in it to soak off the tomato stuff.

FWIW

Kathleen

By: Online Kitchenware

Online Kitchenware — Sat, 07 Apr 2007 17:38:09 +0000

I think Staub cast iron round and oval cocottes are a good buy. They are enamelled on the inside and out.
Highly durable and suitable on all heat sources.

A few details on why i think Staub is a good buy for the kitchen.

Staub cookware is made of from the best cast iron in the world. Naturally cast iron is heavy and there are many benefits to using enameled cast iron for your cooking needs.

The interior black matt enamel is highly indestructible and provides better cooking results; over time your Staub pot will slowly season itself as oils used when cooking will penetrate the pores of the black matte enamel. The black matte enamel will also brown, braise and reduce better!

Black matt enamel interior.

Enamelled inside and out.

Highly durable.

Does not discolour or rust.

Resistant to chipping.

No seasoning required.

Ready to use immediately.

Can be used on all heat sources, including induction.

Self-basting spikes underneath the lid to ensure continuous, natural basting.

Solid brass and stainless steel knobs can withstand temperatures up to 600°.

Dishwasher safe.

Lifetime Limited Warranty.

By: Monie

Monie — Mon, 02 Apr 2007 14:30:51 +0000

I bought a Le Creuset enameled oval baking dish in the worst shade of chartruse green -- $6 at a rummage sale (no lid). LOVE IT. It's the ugliest thing in the world and that is half the fun. Le Creuset is guaranteed for 100 years, and my sister is not above buying ratty old ones at garage sales and shipping them back to Le Creuset to be replaced. The shipping is high (the things are so heavy), but it's worth it.

By: miranda

miranda — Sun, 01 Apr 2007 05:25:23 +0000

It's very possible that someone found a lone Le Creuset pot at TJ Maxx - they're an offprice retailer & get in all kinds of things. Every one of my otherwise-$100-from-Williams-Sonoma Chantal kettles came from TJ Maxx or its sister store Marshalls... well, after we burnt the $100 one from Williams Sonoma. (It doesn't matter that they have a nice whistle if you forget to put the cap over the spout. Ahem. Now we use electric kettles around here.)

Anyway, what I'm actually commenting on is this, sort of neither here nor there: Cook's Illustrated has their line of cookbooks, which is great, but ppl should know you can't use their Cover & Bake book pretty much at all without a dutch oven. I mean, I suppose you could improvise solutions with other sorts of pans and casserole dishes, but they are so very attached to the dutch oven that all their recipes are written for it, & until recently they didn't have an inexpensive one that they recommended (now, of course, they like the ChefMate one).

This caveat goes double for food processors - a lot of recipes in their cookbooks are written with the assumption that you have one. There are workarounds, but... although I love their recipes, it's kind of a pain in the ass.

I only have a huge stockpot, and Cover & Bake has been useless to me, which makes me happy that I used the library's copy. OTOH, Cover & Bake is a great recipe book for someone who does have a decent dutch oven that they can use for baked meals, as long as they also have a food processor.

By: nick s

nick s — Wed, 28 Mar 2007 05:32:18 +0000

I saw a lonely single Target pots in stock this weekend, so they definitely come and go. I was tempted to go with the Lodge enamelled model when I was up at one of their outlet stores, but saw that it was made in China, just like the Target ones. (I've got a made-in-Tennessee unenamelled Lodge Dutch oven, though.)

By: Suzi

Suzi — Tue, 27 Mar 2007 22:58:06 +0000

has anyone used the pot on a flat element/ceramic cook top?
I love this article. I have always wondered if I would use a Dutch oven.

By: AZchef

AZchef — Tue, 27 Mar 2007 15:41:16 +0000

Regarding the Le Creuset knob - I have seen it stated several times now that the knob can't handle temperatures over 400. This is incorrect. Le Creuset website clearly says, "Pans with metal or heat resistant plastic handles may be used in the oven. The maximum temperature that should be used is 450°F or 232°C." We've used ours dozens of times with no problems. I've seen discussions on how to remove, replace, or cover it - none of which is necessary!