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Which Dutch Oven

itryalot Mar 30, 2007 03:30 PM

I was recently given a gift certificate to purchase a dutch oven. I cook recipes that require one, but cheat my way out of them.
Which brand?
What should I look for?
How do you clean these after braising and there are the crusty bits on the walls?

  1. b
    BellaDonna Apr 3, 2007 10:13 AM

    Either a Le Crueset or a Staub. Both are very expensive (around $150) but they will last a lifetime.

    There should not be residue after braising using one of these.

    1. c
      chefboyardee Apr 3, 2007 11:25 AM

      I second La Crueset. You will wind up buying several like me, ouch on the wallet. They get discolored sometimes, but i just soak with a watererd down bleach concoction (I forgot where I leaned about that), and it seems to go away. I use the damn things for everything, braising, sauces, browning meats, frying. I love my La Crueset.

      1. c
        cilohtac3 Apr 3, 2007 12:36 PM

        I have also been looking into this. I found this thread helpful http://ask.metafilter.com/40272/Which... Based on those recommendations, for the price I am considering a Chasseur brand.

        1. QueenB Apr 3, 2007 01:43 PM

          I have a brand (Olive & Thyme) that I bought at Marshalls and it has served me quite well. I don't think the company is in business any more though. The one thing I'd look for is a brand where the knob is made out of something other than plastic. Mine is made of the same cast iron as the pot, so I don't need to remove it at high temps in the oven. I've heard good things about Lodge and Le Creuset as well, but can't speak from experience.

          As for cleaning, mine cleans up very easily after braising. I've braised a pork roast for five hours in it, and the pot turned all sorts of brown and black with crusty bits. Some dish soap, hot water and a rag cleaned it right up with little effort. I'm actually surprised at how easy the dutch oven is to clean. As far as I'm concerned, it's a magic pot.

          1. j
            jacqueline f Apr 3, 2007 02:07 PM

            I have several Le Creuset ovens and one Chasseur. I love them all! The Chasseur is significantly less expensive, but it doesn't act like it is. They all cleanup very easily. Good luck!

            1. e
              ExercisetoEat Apr 3, 2007 02:11 PM

              Le Cruset is my favorite. The heat transfer is so efficient that I find the cookware actually gets hot when I'm washing it in the sink with warm water. It works perfectly, and cleans up with ease if you let a bit of soapy water soak in it for a few hours or overnight. If you're usually cooking for 2-4 people, I would recommend starting out with a 5.5 quart size for the greatest flexibility.

              1. j
                Jack_ Apr 6, 2007 06:00 PM

                Has anyone looked at the new Calphlon cast iron? I've seen it at BB&B

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