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Feb 24, 2014 06:17 AM

Dutch oven

I just got a 5.6qt. Wolfgang Puck enameled cast-iron dutch oven. If you use one of these, can you please share your experience/review? Also, I got it for 40 bucks on sale at TJMaxx. Is it a good price for it?

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  1. In my experience, the enameled cast iron Dutch Oven has some advantages and disadvantages over the regular bare (uncoated) cast iron Dutch Oven. The greatest advantages are that the enameled Dutch Ovens do not require the seasoning process, and enameled coating is very inert thus do not react with foods. The biggest disadvantages are that the enamel surface can chip over time, and these ovens do not handle thermal shock and physical abuses as well as their counterpart.

    I would say that $40 is a good price, but not a stealing price.

    $40 from Overstock

    $50 of the Lodge Color enameled cast iron Dutch Oven.

    1. Hi Chemicalkinetics,

      Thanks for your response. Would you recommend this dutch oven for everyday cooking and related wear and tear? That is what I am looking for. If not, what would be an all-purpose cooking pan?

      2 Replies
      1. re: SD_cooks

        You can definitely use this pot to cook, but I think a stainless steel surface pot (e.g. disc bottom with stainless steel or triply cladded stainless steel) will do a slightly better job as a "all purpose" cooking vessels from boiling water for pasta to searing meat and finished with braising.

        Enamaled cast iron is better for low and slow cooking.

        1. re: Chemicalkinetics

          Thank you. I use the WP stainless steel wok and frying pans, sounds like I should add bigger pots too.

      2. I have both the Lodge bare/uncoated cast iron dutch oven and the enameled one. Both do an amazing job for pot roasts. I don't have any experience with the Wolfgang Puck but a cast iron dutch oven is a great addition to your kitchen and you got a really practical size.

        1 Reply
        1. I find my ECI Dutch ovens to be one of my favorite things to cook with - they are great for anything you have to do low and slow - and stove to oven - sear on the stovetop, deglaze and into the oven to braise - they are not great for say, boiling water for pasta or making delicate sauces. Your ECI DO should be a durable kitchen tool that will last for a very long time. I think people get caught up in how pretty they are sometimes - it is a tool, with use it will show some wear like all cookware and that's OK.

          5QT is a nice versatile size, $40 is a fair price. Use it and enjoy it.

          3 Replies
          1. re: JTPhilly

            Thanks,JTPhilly. When you say delicate sauces do you mean any special type? I read that the uncoated CIs have flavor issues with acidic sauces so I decided not to go for them. I cook a lot of Indian and Asian food which as you know have myriad pigments, spices and you think ECI will hold up to that type of cooking?

            1. re: SD_cooks

              Yes because the enamel is non-reactive so it should do wonderfully with things like curries, dal etc. What I mean by delicate sauces are b├ęchamel and hollandaise where excess heat can "break it" the heat-retention that makes CI and ECI great for slow cooking make it less than ideal for dishes that need quick responsiveness. ECI does not do everything well but is wonderful for the things it does. If your concerns are durability and a non-reactive surface you have the right pot.