Until I can afford Le Creuset, what is going to be the best inexpensive standby? I am slowly saving up for my Le Creuset dutch/ french oven, but it will be awhile. What is going to be the best, inexpensive option for a sturdy, fireproof casserole size dish that can go from stovetop to oven? Until I can afford Le Creuset, what is going to be the best inexpensive standby? I am slowly saving up for my Le Creuset dutch/ french oven, but it will be awhile. What is going to be the best,... » Read More Until I can afford Le Creuset, what is going to be the best inexpensive standby? I am slowly saving up for my Le Creuset dutch/ french oven, but it will be awhile. What is going to be the best, inexpensive option for a sturdy, fireproof casserole size dish that can go from stovetop to oven? « Show Less
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Just in case this confuses anybody - scotchbrite will UTTERLY DESTROY the enamel on a le Creuset pan. Enameled pans have no problem cooking liquid, and soak clean. Lodge bare cast iron is a very different surface (and Lodge enameled cast iron is made in China...)
82765
There's a replacement knob for the Le Creuset that's stainless steel. Although it doesn't tell you anywhere what the max temperature is for the stainless steel. I googled it and nothing. Just that the Phenolic knob is good up to 375. Why is it so hard for people to give us information we need? Why do you have to buy a replacement knob? Why don't they just use a knob that can withstand up to 500 degrees if one already exists...questions questions...Le Creuset L9403-45 Stainless-Steel 2-Inch Replacement Knob
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I bought the Sam's product about a year ago. The bottom soon developed horrible brown stains, which could be cleaned only with bleach. Rust spots developed. Imam discarding it. Too bad my dog died. I might use it for his water bowl.
82767
Try one of the Imusa casseroles. Imusa Enamel Dutch Oven, 4.5 Quart, TurquoiseThey don't do heat diffusion very well (you will appreciate the difference when you get the LC), but they have the same easy-to-clean enamel advantage, they're made in Mexico, not China, and for the price of a LC dutch oven you could buy ten of them.
82768
World Market or Cost Plus as it was called has a good substitute. It works great for about $49.00.
82769
The phenolic knob will only go up to 375 in the oven, but it won't get hot on the stovetop. The stainless knob can tolerate a hotter oven, but it *does* get hot on the stovetop (I found this out the hard way). LC used to have cast iron knobs that had a little rubber cover for stovetop use, but that was 30 years ago.
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Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice RedI love my lodge! I'm not going to bother with Le Creuset
73754
I had a less expensive enameled dutch oven before this one. The enemel had a tendency to chip very easily. So far no chips in this one and it tends to cook more evenly on the cook top. Is it worth the price....yes, if you use a dutch oven often as I do.
1311971
Dear TJ, the Le Creuset website states that one can use their cookware on a glass top stove. Great, isn't it? They just state the obvious, that you should lift the pot, while moving it on the stove top, not slide it. You know that it could scratch the glass, I'm sure. Cheers, Marsha
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I bought this item 2 years ago because it was being discontinued. I already had a smaller version of the dutch oven and ordered this model to replace it. I believe it was being discontinued to be replaced by the 1000 series. This is a quote from Tramontina: "New manufacturing techniques combined with improved materials and design have revitalized old world cooking traditions to offer superior product performance and versatility for an exceptional cooking experience." They may have made changes to the material used or the enamel bonding process. I'm not sure exactly. The design of the 1000 series on their website looks like the sides may be less sloping than my model. I suppose you could email Tramontina and ask what the changes are. I like my model and use it often. It has held up well. I do hand wash it as directed.
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I have to agree with Michael...I sent mine back as it was scratched up, looked used and every time I plugged it in the controller smoked (I tried 8-10 times). Was afraid to even give it a whirl, so wouldn't recommend. My suggestion: invest in a 1600 watt portable induction cooktop and use your own clad induction ready cookware. With those you can use them as a slow cooker. It's the solution I finally came up with.I never took the opportunity to measure volume since, as I said, the controller smoked, even after leaving it plugged in for 30+ minutes 8-10 times. It did look to hold 4 qts. to the top, but would advise using only 2-3 qts., just in case it boiled over. I have to agree with Michael...I sent mine back as it was scratched up, looked used and every time I plugged it in the controller smoked (I tried 8-10 times). Was afraid to even give it a whirl, so wouldn't recommend. My suggestion: invest in a 1600 watt portable induction cooktop and use your own clad induction ready cookware. With those you can use them as a slow cooker. It's the solution I finally came up with.I never took the opportunity to measure volume since, as I said, the controller smoked, even after leaving it plugged in for 30+ minutes 8-10 times. It did look to hold... » Read More I have to agree with Michael...I sent mine back as it was scratched up, looked used and every time I plugged it in the controller smoked (I tried 8-10 times). Was afraid to even give it a whirl, so wouldn't recommend. My suggestion: invest in a 1600 watt portable induction cooktop and use your own clad induction ready cookware. With those you can use them as a slow cooker. It's the solution I finally came up with.I never took the opportunity to measure volume since, as I said, the controller smoked, even after leaving it plugged in for 30+ minutes 8-10 times. It did look to hold 4 qts. to the top, but would advise using only 2-3 qts., just in case it boiled over. « Show Less
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You may be comparing the casserole to the regular dutch oven. The casserole is wide and shallow. The Dutch oven is deeper. The Dutch oven would be better for a large piece of meat, like a pork shoulder (pork butt). The casserole is great for smaller pieces like chicken thighs. I have both, and use them both.
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I'm not sure why the stand alone pan costs more. My wife loves the Anolon Nouvelle Copper series. I just ordered the 4qt. casserole and the 5qt dutch oven for her.
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The numbers don't mean anything to me. I bet the more expensive one has the gold band around the dutch oven. I have the cheaper one and it cooks just fine, but it does get the discoloration inside from heat. I just use a light scrubbing with a brillo pad--good as new again.
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This is the newest model that Sunbeam made but unfortunately they have been discontinued as stated. Fortunately, they are still widely supported and parchment pouches are still being manufactured. I recently purchased a package of 3 reusable teflon pouches that are supposed to be good for 50 uses. I accidentally damaged one of them the second time I used it so the jury is still out on those. Personally, I own 3 of these. One for the kitchen that we probably use no less than twice a week, one I bought for my buddies boat so we can cook quick, easy meals after a hard day fishing (LOL) and one that sits in the closet just in case either of the other two should fail. I haven't ever had a dial break but I have seen them for sale so I'm thinking I may grab one or two of those based on what you have told me. And you are absolutely right when you said they are the best appliance ever!
1204268
The Le Creuset website states that stoneware can go in the oven. The maximum oven-safe temperature is 500°F / 260°C. But this isn't a garlic roaster. This is just to store garlic in to keep the garlic from getting moist. Personally I wouldn't try putting this in the oven, especially not with the lid on it.
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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.
1255214
Le Creuset is a French company which is why I imagine they call it a French oven-why call it a Dutch oven when it is made in France? It is the same concept, the same thing. These are cast iron, very heavy and well made and will last for generations if well cared for, therefore, worth the money if you are a serious cook. Can be used on any cook surface, gas, electric, even induction, as well as in the oven. No so with some others. Your name is unusual.
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I bought a remanufactured unit, which was less then the new unit. 349.00 new and 279.00 remfg. I don't know where you found the new unit for 249.00? I have to tell you that I am very pleased with the one I bought. Have not used my regular stove oven since. The convection feature is great. Pizza is the best. Pies are wonderful Cookies are even better. VERY PLEASED.
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I used this oven last year on a week long camping trip in Montana. I was there strictly to do the cooking. The oven worked wonderfully. I cooked cornbread, casseroles, biscuits, and many other items. I did use it as a warmer and it did great. I purchased a converter and used a 5 gallon propane tank instead of the 1 gallon propane can it is set up to use. If you purchase it, I would suggest trying it at home first to get used to the oven temp setting. Also make sure it is used on a level surface. The first casserole I cooked, the oven was tilted back just a little and the casserole was thicker in the back and I had to cook it about 5 minutes longer. I had taken a separate 2 burner stove but found that I used the 2 burners on the top of the oven. I also bought a cover for it which made it easier to move around and pack. Randy
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I just purchased one of these from Kmart and after cleaning it and getting ready to can, read the booklet that specifically states NOT to use on glass cooktop. I returned it for a refund and am now looking for a flat-bottomed canner that is no larger than 1 inch bigger than the burner on my cooktop. I am looking for a stainless steel one that will last. I'm shying away from the porcelain due to the porcelain overlay may cause damange to my cooktop. I read this in one of the reviews from this type.
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I refer to it as a Dutch Oven...and it is fantastic! They are usually much more expensive elsewhere - that's why I bought it at Amazon. It is very versatile - stove-top to oven. Cooks evenly and cleans easily. This is smaller than most Dutch ovens, so be sure of the size when you order...
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I was told that I need to put this in a cold oven and then preheat the oven. I was told to never put this in a hot oven?I was told it would crack. I find that hard to believe because I know Emile Henry makes glazed pots that you can put in a preheated oven.If you have one of these, can you fix the pizza on this pan, then place the pan directly into a 400degrees oven? or hotter? Thank youSorry I posted this as a response - I meant to post as a new question ...