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Difference in quality in enameled cast iron pots?
Posted on 12/31/20 at 3:34 pm
Posted on 12/31/20 at 3:34 pm
Is there that big of a difference in the expensive brands like Le Creuset and a cheaper brand like Lodge? I’ve never cooked with any but picked up a cheap one from Home Goods. 40 bucks for a 6.3 quart Dutch oven. Brand is Brandani which I had never seen before.
9
Posted on 12/31/20 at 3:42 pm to mouton
You could have never convinced me there is, but after purchases several LC pieces I am convinced they are better to cook with. Look for sales online....I’ve bought one a year, Dutch oven, stock pot, and braiser.
Posted on 12/31/20 at 4:25 pm to patnuh
I love my LeCreuset braiser. I use it all the time. It was a piece I never thought about getting until I used it at my daughter’s house.
Posted on 12/31/20 at 5:18 pm to mouton
Don’t sleep on Staub. I recently bought a 4 quart Dutch oven for $99. Normal list price was/is $299.99.
Posted on 12/31/20 at 5:28 pm to mouton
I bought a Sur La Table Dutch oven about 8 years ago, it is starting to stain and lose its non-stick ability. I have several Le Creuset - a braiser, a smaller dutch oven and a bean pot close to same age. They are all still in like new condition, with clean up still a breeze.
Posted on 12/31/20 at 5:30 pm to Will Cover
Worth the differential in price? Depends on how you weigh things.
Better? Materially and measurably they do things like distributing and maintains heat better.
I’m not sure it justifies the jump for your average home cook though
Better? Materially and measurably they do things like distributing and maintains heat better.
I’m not sure it justifies the jump for your average home cook though
Posted on 12/31/20 at 5:43 pm to NoSaint
quote:No. Cast iron is cast iron. The enamel is the difference between expensive and cheap Dutch ovens.
Better? Materially and measurably they do things like distributing and maintains heat better.
Posted on 12/31/20 at 5:45 pm to mouton
LC is top notch. With that being said I have a few Cajun Classic pots that I have used for years and they have held up well.
this is the king
if you can't get a LC on sale I would not hesitate at buying the Cajun Classic, you can't go wrong.
this is the king
if you can't get a LC on sale I would not hesitate at buying the Cajun Classic, you can't go wrong.
Posted on 12/31/20 at 6:19 pm to Politiceaux
quote:
No. Cast iron is cast iron. The enamel is the difference between expensive and cheap Dutch ovens.
And yet I could link you comparisons about time required to boil water, temperature maintained after burner being turned off, and hot spots in them.
I didn’t comment at all on the cast iron or enamel. I commented on differences in performance and stand by them.
Posted on 12/31/20 at 6:35 pm to NoSaint
Sure. Please do. Thicker cast iron will take longer to heat but will hold heat better. Thinner will react more quickly, both heating and cooling. That’s not a result of the quality of the cast iron itself.
Cast iron is a very poor conductor of heat, regardless of brand. It’s great for braising in the oven.
Cast iron is a very poor conductor of heat, regardless of brand. It’s great for braising in the oven.
Posted on 12/31/20 at 6:43 pm to Politiceaux
LC makes thinner cast iron, fwiw.
Posted on 12/31/20 at 6:55 pm to mouton
quote:
Is there that big of a difference in the expensive brands like Le Creuset and a cheaper brand like Lodge?
No China vs China.
Posted on 1/1/21 at 6:30 am to 91TIGER
I have identical Cajun Classic and LC pots. I use the CC because it’s purple and gold.
Posted on 1/1/21 at 10:32 am to mouton
I have a Cuisinart that’s about 5-6 years old and I use it for everything. No issues with it.
Posted on 1/1/21 at 2:20 pm to Gaston
quote:
LC makes thinner cast iron, fwiw.
I didn't know this. Thinner than the originals?
I would love thinner. I have some very old Dansk pots that are thinner and lighter weight. I love them and use them way more often than my LC.
Posted on 1/1/21 at 2:50 pm to CoachChappy
quote:
I use the CC because it’s purple and gold.
Have that one too.
Posted on 1/2/21 at 7:55 am to mouton
Cast iron is cast iron. As for the enamel, Lodge is probably more likely to chip and the ergonomics might not be as good. That doesn't mean the enamel is likely to chip, just probably more likely than LC. Handle it correctly and the difference is minimal, IMO.
Posted on 1/2/21 at 8:04 am to mouton
I have a 3 & 5qt Oster brand enamel cast iron that my wife got as a sample years ago. They cook just fine for me. Made one hell of a pot of peas yesterday.
Posted on 1/2/21 at 9:31 am to mouton
I've been quite happy with this one for the price. Can't see spending 300+ for the LC version over this.
Posted on 1/2/21 at 9:34 am to busbeepbeep
I bought one of those 5 or 6 years ago to use at the duck club . Works fine.
This post was edited on 1/2/21 at 10:23 am
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