Quote:
Originally Posted by Wolf Larsen
All that cash buys a dutch oven that heats evenly, cooks divinely and cleans up like a snap. We do everything from searing roasts to making soup and pot roast in it. It can go on top of the stove, in the oven and in the dishwasher with equal aplomb. It's our go-to pot for anything too big to fit in the cast iron skillet.
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For an opposing perspective:
Le Creuset is great. I grew up and learned to cook with a lot of Le Creuset kitchen wear including skillets and pots in addition to a Dutch Oven and my mom still uses them all the time. They are beautiful, cook well and clearly built to last.
I currently own a Lodge Enameled Dutch Oven, and for the most part can not tell the difference. The knob on the top of the lid doesn't take heat in excess of 500F, but it is removable. It is dishwasher safe and cooks beautifully, and is almost as pretty. It is not as light, but the difference is only obvious if you have them side by side, they are both heavy.
If all you are looking for is a good enameled Dutch Oven, I heartily recommend the Lodge at a fraction of the price.