What is the difference between the Round Cocotte and the Dutch Oven? Anybody know?
878198
The modern aluminum Dutch ovens are more often used for stovetop use only. The reason is because aluminum does not hold the heat as well as cast iron. You can still place them in the oven, but you will need to check them more often to make sure your food is cooking to the right consistency. Most dutch ovens are aluminum and though they can cook in an oven they are really made for the stove top. The cast iron utensils work much better in oven and distributing the heat more evenly, resulting in a moister dish and less chance of burning.
878199
The modern aluminum Dutch ovens are more often used for stovetop use only. The reason is because aluminum does not hold the heat as well as cast iron. You can still place them in the oven, but you will need to check them more often to make sure your food is cooking to the right consistency.Most dutch ovens are aluminum and though they can cook in an oven they are really made for the stove top. The cast iron utensils work much better in oven and distributing the heat more evenly, resulting in a moister dish and less chance of burning.
878200
As far as I can tell, it's only the shape. I believe the Dutch Oven has the same nipples on the inside of the lid for better braising. I love the Round Cocotte and use it often. I also have a LeCruset oval Dutch Oven which I rarely use anymore. The Cocotte lid fits much better and the size is more convenient.
1268871
A stockpot is the same thing as a dutch oven, the pot is just called by different names depending on the manufacturer. Both come in different sizes, from about 4 quarts to 8 quarts ...Enjoy the Scanpan. I use both Scanpan and Swiss Diamond. They are both the very top of the line for "nonstick" cookware. And yes, there is a caveat there. lol
711211
I have both sizes. I find that I use the 7 qt. far more than the 5 qt. Make that far, far more. In fact, the only thing I really use the 5 qt for is making No-Knead Bread. For stew, chili, soups and such I find that the "floor space" of the larger oven is much more useful for browning the meats and veggies. It is heavy, but really not too hard to maneuver, and I'm a scrawny 61- year old male. The oven itself lives in the oven of my range, oiled and ready to go. In answer to T R D's question, you could use the spiral handle ears for handles if you wished. I do that with my 5 qt oven. If I could have only one, I'd go with the larger Dutch Oven.
79480
I use the 7 1/2 quart dutch oven for everything and I usually cook for 2 people. I live with my husband, and the dutch oven is great for making soups, stews, sauces, chili, spaghetti, and I even use it for stir-fry dishes. You can definitely fry chicken for four people in it. I like this size because I can make a full recipe of things like chili in it, and I usually have leftovers when it's just the two of us. For four people, we'll eat the whole thing!
2025057
dear Jan, as I see it, there is NO difference what so ever. This oven is wonderful! one tip, whether baking or using convection in oven, this puppy is a bit quick! My banana bread was too brown on top and still gooey in middle.. frozen pizza works amazing! cooks in3/4 the time... hope this helps....thanks, Tim
1933754
this is the same thing as a dutch oven. you can roast chicken of beef, but also make stews and soups. It is versatile. I think that the original dutch ovens were purely made out of cast iron without any enamelling, Also some dutch ovens have short legs, to be used with wood fires etc., but functionally the cuisinart is perfect for dutch oven cooking
283888
Depends what you're looking for whether a campfire Dutch oven or one for stove top and or oven. Generally, the heavier it is, the more stable it is with regards to holding/dispersing heat. I have a campfire version, the enameled one, and another 8 qt with a dome lid. All are Lodge. There are others out there, although I'm not familiar with them. I have an older cast iron skillet that is not a Lodge, and it is fine. I also have a cast iron loaf pan in which I have made breads and meatloaf. I also recently purchased a 12 inch Lodge cast iron skillet, and got a stove top griddle and ribbed square pan as gifts; all are Lodge. Keep your un-enameled cast iron well seasoned. Even if pre-seasoned, I still season them myself.
788192
I am not sure which products you are comparing... But I do love the Lodge Dutch Ovens. I own 3 different sizes, and each costs $50-$60.Le Creuset is made in France, and retails between $250 and $400 per "French" Oven. Lodge is made in America, and is great for slow cooking, Braising, cheaper cuts of meat. Pork Shoulder (called Pork Butt in the Grocery Store) with Carrots, Celery, and Onions, with a cup or 2 of water, will be so delicious when cooked for 3 hours at 350F. You should try it. If you have never used a Dutch Oven, it is amazing the flavor that you can get.
1983180
Round. Not sure but I would think they make both. You might try searching for the company and asking them.
545916
The term for lid with those "little spikes" is "self-basting". You are supposed to baste over (usually) meat while cooking the meat, but if you lift off the lid then you disturb the cooking process. Self-basting solves that problem. The pot remains tightly closed, yet, the lid will baste the meat for you. This is what you need to look for when acquiring Dutch ovens. Le Creuset, for example, has only one pot with self-basting (as far as I know).
976231
Angela, I regularly cook artisan bread at 450 and I have cooked ciabatta in the dutch oven at 500 degrees without any problems. Since this Lodge dutch oven does not have an enamel finish and that it is seriously "heavy duty" cast iron I do not think cooking at 500 degrees is a problem. This American made beauty is solid and has never let me down....
151027
I cannot speak directly to a comparison between the two products, but as a general statement the flat bottom wok works better on electric ranges and the round bottom is better on gas. I have both kinds of woks and use both on electric ranges, Both give good results, but I am hoping to buy a gas range for one of my kitchens and then the round bottom wok will go there.
981036
Not much. A straight soup pot might have handles that are not oven safe while a Dutch oven should be able to be used on top of the stove or in the oven. They are both covered pots that will not allow much steam out so the food inside stays very moist.
1792108
No they are different . BUT I LOVE them best set of pand heat even and cook quick. So easy to clean !!! I do not like the tops for cleaning as well but the pans are easy. I do recommend this set.
2010537
There is no difference in using a convention feature than using a regular oven, it cooks faster. Let me know if this answers you question.
832122
Yes. I frequently make artisan bread in this dutch oven. It's also great to have the rounded top because you can brown meat in the top while cooking stew and such in the bottom.
1705585
Aloha Sara. The knob replacement fit my 8.8 quart oval dutch oven, so I guess it will do for your round one. Le Creuset is fantastic cookware!