Dutch oven vs. French Oven Is a French oven any different than a dutch oven?
161706
A french Oven is normally enamelled but a dutch oven is normally not enamelled.French ovens are long lasting for slow cooking..Dutch ovens are an older cast iron design.There are now a number of French USA and Chinese companies making French Ovens
161707
Not really, no.http://en.wikipedia.org/wiki/Dutch_ovenhttp://en.wikipedia.org/wiki/Le_Creuset
1295016
Not real sure of the difference between the two, I had a pizzazz pizza oven for years and when the lower heat element quit working I had to buy another, the plus oven is exactly the same as far as I can tell. Did I mention I can't go without one, love it!!
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.
1255212
I am used to these excellent pots since 30 years, while I lived in France. At the time they were very ordinary and cheap ones. Now they are expensive.French and Dutch oven seem to me marketing names for America, in France they are just Cocotte de chez le Creuset, see in Amazon.fr below, anyways the one that I bought as a present (my 30 year old one is still perfect) was much cheaper at Amazon than elsewhere. http://www.amazon.fr/s/ref=nb_sb_ss_c_0_10?__mk_fr_FR=%C3%85M%C3%85Z%C3%95%C3%91&u;rl=search-alias%3Dkitchen&field-keywords;=le%20creuset&sprefix;=le+creuset%2Caps%2C291 . I am used to these excellent pots since 30 years, while I lived in France. At the time they were very ordinary and cheap ones. Now they are expensive.French and Dutch oven seem to me marketing names for America, in France they are just Cocotte de chez le Creuset, see in Amazon.fr below, anyways the one that I bought as a present (my 30 year old one is still perfect) was much cheaper at Amazon than elsewhere.... » Read More I am used to these excellent pots since 30 years, while I lived in France. At the time they were very ordinary and cheap ones. Now they are expensive.French and Dutch oven seem to me marketing names for America, in France they are just Cocotte de chez le Creuset, see in Amazon.fr below, anyways the one that I bought as a present (my 30 year old one is still perfect) was much cheaper at Amazon than elsewhere. http://www.amazon.fr/s/ref=nb_sb_ss_c_0_10?__mk_fr_FR=%C3%85M%C3%85Z%C3%95%C3%91&u;rl=search-alias%3Dkitchen&field-keywords;=le%20creuset&sprefix;=le+creuset%2Caps%2C291 . « Show Less
671097
Here's a video from the Sun Oven website with the differences between the two ovens: http://www.sunoven.com/all-american-sun-oven-vs-global-sun-oven
1183130
Dutch ovens are great for lots of stuff. Anything from pasta sauce to stews and soups. You can also deep-fry in it, and bake things, like bread. Because it's cast iron the heat distribution is always generally even, and because it's iron, it retains heat quite well. For frying, it's easier to clean than an electric deep-fryer, even if you do need a bit of extra "tech" to go with it - basically you should have a candy/frying thermometer and a splatter shield, preferably. Fried chicken in a cast iron dutch oven comes out spectacular, as does a good beef stew or fresh marinara sauce. Can also make killer baked beans, too. Also it's handy for pot roasts, roast chicken, roast duck...the list goes on. Also, unlike with aluminum or steel pots, you can toss this right on the campfire if you do that outdoorsy thing, and slow cook there too. It's one of the original kitchen multitaskers, heh. You may also wish to look at the enameled versions. To clarify: this is basically the same pot that you see if you've ever watched food network, and they're cooking/roasting meat or veggies in a large and colorful enameled pot - those are cast iron too, actually. The Lodge one is that dutch oven naked. The enamel does add some convenience, (washing it in soap won't destroy the coating for instance), but you pay a hefty price for it. Le Creuset is one of the more famous makers, if you wanted to check out some examples. They work great, don't get me wrong, but I've never wanted to pay $200+ for a dutch oven, though Lodge makes cheaper enameled ones now. Plain 'ol cast iron works just as well for the most part, though the enamel has its perks, for sure. I consider them fairly interchangeable, but I imagine in particulars they may not be. I haven't owned any of the Le Creuset stuff (but I've used it - its nice), so I don't know which is better long-term, ultimately. Both will probably outlive you by quite a bit, though, so would be a good investment. I defer to people with more enameled dutch oven experience than I, though. :)
267375
I don't believe so. When I had a 2-person household I had a lower quality Dutch Oven. I used it all the time for soups, stews, sauces. I wish I had had this then, as it spares you from hovering at the stove. Because of the even heat distribution, things won't scald/burn.Besides, making a large batch of soup, chili or sauce? Freeze a few quarts for later! That's how I survived Internship & Residency!!
1255213
I refer to it as a Dutch Oven...and it is fantastic! They are usually much more expensive elsewhere - that's why I bought it at Amazon. It is very versatile - stove-top to oven. Cooks evenly and cleans easily. This is smaller than most Dutch ovens, so be sure of the size when you order...
2025057
dear Jan, as I see it, there is NO difference what so ever. This oven is wonderful! one tip, whether baking or using convection in oven, this puppy is a bit quick! My banana bread was too brown on top and still gooey in middle.. frozen pizza works amazing! cooks in3/4 the time... hope this helps....thanks, Tim
981036
Not much. A straight soup pot might have handles that are not oven safe while a Dutch oven should be able to be used on top of the stove or in the oven. They are both covered pots that will not allow much steam out so the food inside stays very moist.
1228973
that's hard to say, i called the manufacturer and they claim the cookware version is "specially formulated" for cookware and has extra stuff in it. i've read a few comparison reviews and most said they were unable to tell the difference.
73754
I had a less expensive enameled dutch oven before this one. The enemel had a tendency to chip very easily. So far no chips in this one and it tends to cook more evenly on the cook top. Is it worth the price....yes, if you use a dutch oven often as I do.
546765
Both ovens are gas. Only the bottom one has convection. The top one is much smaller and only bake and broil. Bottom one is much larger with all the features
2010537
There is no difference in using a convention feature than using a regular oven, it cooks faster. Let me know if this answers you question.
1104530
Yes. there is no difference in these pans and other bakeware, except the size. These are smaller.
1075105
Hi Sydney Closeup, the Dutch Oven and the skillet share a lid, but the Dutch Oven and skillet do not form a seal when placed one over the other.
46610
Yes, it does! I love my dutch oven and I bet you will too. Just be careful because when I cook a pot of beans in it, I have to make sure it doesn't boil dry. It gets really hot, and I have just a normal electric stove.