What are the pros and cons of a stainless dutch oven as opposed to enameled cast iron?
796797
I have both, and to be honest with you, I use the stainless one as a standard pot because it's much more shallow and great for quick boiling of something. Also, great for stews when I don't want to take out the extremely heavy cast iron Dutch oven.
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.
796799
Looks nicer, some what lighter but still feel very solid and absorbs heat better than enameled cast iron, less prone to chipping. Maybe more expensive.
796800
This is exceptional cookware.....in my opinion it is every bit as good as All Clad at half the price. Le Creuset is the best enameled cookware on the market......it's very expensive but well worth it. Retains heat perfectly and never needs to be on a higher stove top setting than low to medium. I am not sure there is a measurable difference between these two kinds of cookware. Both will do a great job on braising, stews, soups, boiling water.....anything. I use Cuisinart try ply stainless from France every day.....the pans are so well made with excellent even heat distribution burning or food sticking is never an issue.They are so easy to clean.....a sponge is all you need maybe a little bar keepers friend. I use Le Creuset enameled cast iron for special dishes....it is just fun to have both......they both perform similarly.
796801
It's all about what you plan to cook. If something will be cooking slow for along time you'll be better off with the cast iron. If you need a tomato sauce or 1/2 lb of spaghetti use the SS. Pro for stainless, cleans really well, much lighter, won't chip(assuming enameled cast iron)
964252
i agree with the other answer. this round wide dutch oven is perfect. so easy to clean and use.
271831
It's enameled coated inside, so it's great for making a hot beverage. I wouldn't cook in it, but would use a dutch oven if you want to cook.
109927
I use my cast iron on my ceramic cook top all the time. I'm of course careful not to drop them, but everything has worked fine including my 9 quart dutch oven. I have found that hard anodized heats faster on the ceramic, but love using my cast iron too...
2261513
Both are very high quality ranges. I would say the pros and cons are mostly based on if you prefer to bake (double ovens are better) or cook on the stovetop (induction is better).
1504634
I have both sizes of dutch ovens, and neither one has rusted or has any issues at all. The porcelain interior is very easy to clean. I use Bon Ami which works extremely well without scratching the surface. I do not put in the dishwasher.
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
1853747
I have not used it in other than my regular oven. It is ceramic and designed for low-moderate heat cooking over a longer period of time. I have used it successfully many times in my oven at a temperature of up to 350 (F) because that's what the recipe called for. I think I would opt for a cast iron Dutch oven for use on a wood stove rather than this ceramic pot. But that is just my opinion.
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.
1827923
Absolutely, I use mine for bread recipes all the time. I use it for slow cook recipes, too. Cast iron holds the heat evenly and can be used in all situations. I have the dutch oven, 3 skillets, a grill and and I don't known what it's called but it's a grill like a skillet. I use my cast iron for everything. best investment I have ever made. I am not on the payroll for Lodge products, i just use and believe and trust.
37794
If you don't mind spending the extra $50 I would go with the stainless steel model. I've owned my E210 for about five years and I've noticed the porcelain is not hold up. I live in Wisconsin.
283887
Lodge is a very good brand of cast iron cook wear, cast iron heats more evenly and holds the heat longer, it does clean pretty easy even if the enamel does stain if you use tomatoes in it , which of course I do.
2226698
yes. All I use for camping is cast iron and my dutch oven gets lots of use.
1784945
I really don't see any advantage. I think it is just a personal preference, for me anyway. Now that I have had this pan for awhile, I really do prefer cast iron. Although, I do like the handle on this one better. It doesn't get hot like the cast iron because it is quite long.
36906
I wouldn't trade any of my Le Creuset Dutch ovens. For me it's worth every penny! I don't own other enameled cast iron ovens so it's hard for me to make a comparison.
2010003
From what I've read, metal cookware is preferred for induction cooking because of the more even distribution of heat. Just don't turn up the heat too high or it can warp the pan. And you don't need to - it heats up quickly compared to the old non-stick (coated) pans. I only use high heat to boil water. Another tip: make sure to put a little oil in the pan while heating it up to saute food - helps it not to stick as much. Then soak it a little in water and clean up is pretty easy. I really like this pan. I have 3 more (different sized) Calphalon tri-metal fry pans as well this dutch oven. From what I've read, metal cookware is preferred for induction cooking because of the more even distribution of heat. Just don't turn up the heat too high or it can warp the pan. And you don't need to - it heats up quickly compared to the old non-stick (coated) pans. I only use high heat to boil water. Another tip: make sure to put a little oil in the pan while heating it up to saute food - helps it not to stick as much. Then soak it a little in water and clean up is pretty easy. I really like this pan. I have 3 more (different sized) Calphalon tri-metal fry pans as well this dutch oven.
2223661
LOL!!! I debated the same thing! Ended up going with the stainless as I thought it matched the kitchen better. No rust issues, heats up very quickly. Not too big, not too small! Just be careful the first time or two when you pick it up by the handle as certain areas on the handle can get hot. Once you get used to that, it's no issue!