Until I can afford Le Creuset, what is going to be the best inexpensive standby? What is going to be the best, inexpensive option for a sturdy, fireproof casserole size dish that can go from stovetop to oven?
130932
Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice Red I love my lodge! I'm not going to bother with Le Creuset
1555840
The Emeril set which Amazon promotes every so often is excellent. At a lower price point you might look at the Rachel Ray Porcelain Enamel. Her new Oval pans are wonderful on crowded stove tops.
1181913
I use a Cooks Illustrated recipe for paella (adjusted somewhat). Part of the cooking is on the stovetop and part in the oven where I cover the pan with heavy duty aluminum foil as per the recipe. This works really well. I have this pan myself and have bought it as a gift, it cooks and cleans up well. Paella always makes a stunning presentation for a dinner party, and it's delicious!
1733647
Buy yourself a good set of cast iron cookware. Lodge makes the best. Use "Ringer" to clean it. After dinner, wait until the pan is warm enough to touch and add a little water. Remember, cast iron holds heat VERY well,--you may have to wait until morning. Okay. If you do it in the morning, add a little water, put the pan on the stove, and heat it until the pan is warm enough to touch, just like last night. Remove the pan from any heat and use the Ringer (scrunched up in your hand) to scrub out the cast iron. Remember--NO SOAP! Just scrub it out with the Ringer. You might have to go over some of the more tenacious bits, but just do it. This tool does the job and doesn't ruin your precious cast iron by removing the seasoning like soap would do.
796798
I have this Dutch Oven and a similar Le Creuset. On gas ranges I prefer cast iron. For electric ranges I prefer this one in stainless. I'm buying another because I'm now cooking on electric and I'm no longer seeing them at Marshals. Just the inferior ones with welded on bottoms. Cast iron takes too long to heat on electric.
830106
Why does it matter? I'm a professional chef and this is really good quality. I've had it almost 2years and it still looks new. And yes I've used it a lot. Both in the oven and stove top. The quality is as good as le creusette with a reasonable cost.
328187
Yes Le Creuset prides itself on making cookware minus the toxins. I believe that only certain lines of Le Creuset do this though. Please do a search on Le Creuset to see their policy. I would have provided a link to search but Amazon blocked me from doing that. Nice play, Amazon. You want me to help customers but you block any searching that a client provides. :-/ Also, cast iron is a great way to cook anyway. Pans are heavy, but my health is more important!
927494
The one I purchased (L12DCO3) would work. But remember; the Dutch Oven itself is very heavy...and once filled with a soup/stew will be too heavy to move around. Be prepared to serve from the oven. and hopefully one of the men will offer to clean it. Also don't forget to season the oven prior to the first use. All that being said... this is a great item at a great price that should last a lifetime.
514754
I would imagine that Le Creuset would enhance this products ability greatly! Enameled cast iron is fantastic at this process by itself! How much more so with this wonderful bag! I can't wait to try it out myself ;)
514757
Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage,Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and... » Read More Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage,Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com « Show Less
1312731
try Liberty Mountain Westwind Stove Set without Burner. Haven't tried it out yet, waiting for summer campout in July.
503378
I would describe the dish as standard though the flared edge does give the dish a little extra depth. The ceramic is good quality and stands up well to oven heat. The dish functions successfully as a shallow casserole. As a pie plate, it should be buttered or larded first to keep the crust from sticking.
880870
I've grown up using cast iron cookware...remember my grandmother and great-grandmother using nothing but cast iron on the old wood stoves... I'd recommend the 7qt - especially if you plan on only buying one size... SOOO many more options for dinner - and one can NEVER have too much fried chicken, right ?? ;-)
974611
Hi,I am in seach of a good countertop oven to use mostly for the rotisserie feature and for meat, pork and not chicken - most reviews focus on baking and chicken. Would you have any specific suggestions or just features/ qualities that I need to look for? I take it that convection would be big deal here. I see a lot of complaints about how flimsy the applicances look and the external heating... Any help will be appreciated, thanks!
1733643
You might also consider carbon steel cookware. Lodge makes that also. More like professional cookware. Care for like cast but a lot lighter weight. Works great with induction burners. Safer for glass tops.
36909
Not in my world, I have the Cuisinart round and oval enamel over cast iron dutch ovens and they are fantastic. I got them from Woot, Amazons closeout sibling lol. They only cost about $50 when they have them on Woot. If you are not famaliar with Woot, just go to Woot.com Woot also has apps for your phone. If you have patience this is the way to go, in the two years I have been a Woot member they have had the Cuisinart dutch ovens twice that I know of, once when I bought mine, and again not too long ago. HTH.
36904
Haven't tried other brands. Everyone I know who has a Le Creuset says it'll last a lifetime so I figured it was worth the price.