Anyone have preference for the bail handle vs. side handled dutch ovens? They are about the same price and I would like to hear some comments!
1701842
I have the side handles because I use the Dutch oven in my oven or on a burner. I bought my daughter the Dutch oven with the handle because her family camps and they can hang it over a bond fire. Of course, she also uses her's in her oven, but as heavy as these are, I think the handles on the sides makes it easier to handle in that case. I hope this helps. I love mine. Makes great sourdough bread!
1701843
I have both. They are good for different uses. For around the house i use the flat bottom dutch oven with solid handles. For camping and cooking over open fire i use the bail handle dutch oven with legs on the bottom. I have a steel tripod I can hang it over a fire with.
1701844
I use mine (the solid-handled version) primarily for frying chicken and deep-frying, with stews and chilis running a close second. For use on a stovetop plus sometimes the oven, the solid handles are easier to grab with a hotpad, and make transfers from burner to burner, or burner to oven. If I was using a firepit for the cooking, the bail would probably be easier, but for indoor cooking, the solid one's easier for me to move. Hope that helps!
1701845
I like the side because they are an extension of the pot itself so I think it much more secure. Yes they get very hot and you need to be very aware of that but a good thick mitt will take care of that. Be safe and enjoy cooking. I made meatballs and red gravy yesterday and they were fabulous.
1701846
I prefer the side handles its easy to handle that way but I have a bail handle also that I use over camp fires as I can hang it
1701847
I don't know what bail handles vs side handles means...I am guessing that this has side handles and it works very well for me. Are bail handles those metal loops that look like you are carrying a pail? For my personal tasts, I would not find them easy to use on a heavy pot such as this....
702072
This is a GREAT pot!!! I have a Lodge 10" cast iron lid that can go in the oven that fits it perfectly. It came with my Lodge 'Dutch Oven.' However, most of the time I use lids from my regular 10" pots, on top of the stove. Sometimes, I just use some aluminum foil over the top. The cast iron lid is as awesome as the pot and they are both easy to clean. Also, I bought a set of silicone 'grips' that fit on the handle of the pot to use instead of pot holders and they remind folks not to touch the hot handle. I belong to the Greater Good Animal Rescue Site and found them there. Protect Your Paws Silicone Handle Covers - Set of 2 Protect Your Paws Silicone Handle Covers - Set of 2 Enjoy your Lodge products and put your old cookware away!
1642462
Handles are metal (stainless) riveted to the pan. You will need pot holders. In my experience, most "Dutch ovens" have metal handles because they are designed to be used both on the stovetop and in the oven.
1227769
So, the LCS3 (which is currently priced at 22 and some change) is only a 10 inch diameter and has sloped sides measuring only at 1 3/4 in (might be 1 1/4 in I'm going off memory). The LK8S3 is 10.25 diameter and the sides are not sloped they are straight and measure 2 inches high. I just used the LK8S3 this morning for a fritata with eggs, red bell peppers, baby bellas, chopped kale, and sharp cheddar on top. I have a five person family and it is big enough to produce a yummy fritata that will feed us all. I start the meal on the stove top and finish in the oven. I like the high/straight sides of this dish because you could even bake a cake in it or a pot pie etc. I have a pan comparable to the LCS3 but it is smaller in diameter (I think an 8 or 9 in). Pans with a sloped side are great for sauting and performing cooking tasks that require moving the pan around to flip the food about. The LK8S3 is quite heavy so I could only assume the LCS3 "chef's" series skillet might be more pricey because it might be lighter weight for performing tasks that require flicking of the wrists and flipping without compromising the length of the diameter and the quality of the cast iron. Don't quote me on that, the last part is only an assumption. If you want an exact explanation I'm sure someone at Lodge would be happy to assist you. They probably have a contact link on their website. Hopefully I helped, I tried my best. Have a lovely day!
222803
I found a nice Oneida 9 x 13 pan with no handles and a small cookie sheet both at Wal-Mart for under $10 each. I purchased my oven at Wal Mart and was able to test both pans on the floor stock model to be sure they fit. I just made my first batch of cookies in this oven! Yummy!
280608
I have taken a Dutch Oven by the handles out of a 450 degree oven with no problem. (Using 2 gloves).
1571619
I parrot what Sam said. This bag is perfect for the 5inch with lid. either place the lid on the bottom and the dutch oven on the top or I have seen where someone cut a piece of wood to sit on the bottom of the bag so that the pointed feet on the bottom of the oven do not wear through the bag. A must have for dutch oven cooking to keep the oven nice and clean between uses and easy to transport. We have two bags for both of our dutch ovens used in Cub Scout campouts. The other oven in the deep and it still fits in this bag no problem.
1835874
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.
381739
I'm not sure about a dutch oven, but we have a 12 inch cast iron skillet, and the whole set up (with skillet) was very solid. Actually, a dutch oven is probably also okay. It's very stable.
93025
well... this is one of the very best pans (soup pot, stock making etc) in my kitchen -- I think I'd go with the more rugged (and far less expensive) pre-seasoned cast iron dutch ovens for camp cooking. But yes -- it would probaby work just fine.
1480996
No, it is not near as heavy as the typical dutch oven. That's why I think it is great because it does a great job, but is a lot lighter to clean and move around.
2101266
When i started no-knead bread, I used the 7 qt dutch oven and it was fine, but now i use a 5qt. I prefer the 5qt, but may try a smaller one someday. Once the 7 qt was tied up on braise duty and made it happily in a Cuisinart 735-24 Chef's Classic Stainless 3-Quart Chef's Pan with Cover
147313
I have put the spirit dutch oven on the stove top and brought it to a rolling boil and the handles are still cool enough to lift the pot without pot holder. I have not used it in the oven yet but I assume the handles will get hot in the oven
832119
I have the 'regular' 5 quart Lodge dutch oven, but I can easily see how this would be much better. Currently I take the dutch oven out of a 500 degree oven and drop the dough into it. Generally, I miss 'dead center' and some of the dough lands against the side and turns black during baking. With this, the whole process could be done with the oven 'upside down'. Sliding the dough onto the lid, it should be a cinch to get it centered every time.
2123710
No problem, your welcome. I found that if the size is adequate for the meal this particular Dutch oven is a good choice, being just heavy enough to maintain heat, and the enamel coating allows use on stoves where raw cast iron scratches the glass top. Personally I wish it did not have the non-stick coating on the interior, but finding quality cast iron with enamel on the outside and raw cast iron on the inside is either cheap (thin) castings or more expensive that I would care to spend.
1391846
the handle is cast iron, I love it, I cook my stews,and also I put it in the oven,I read somewhere that the max oven temp is 350 F. That just doesn't seem right to me as I know I've used my cast iron in oven temps exceeding 400 F with no problems. Absolutely love my cast iron
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!