Using a Dutch Oven as a Heavy Skillet replacement

Question

I don't own a large heavy skillet - the one I do own is small and can't hold much. Is using my Dutch Oven on the stove a reasonable replacement, if I leave the lid off?

Answer

It depends on what you're doing with it, but for the most part, yes. Things like giving it a shake/toss to move things around will be more difficult, unless it's one with a long handle on one side, but you can just stir instead. Also, lifting to pour stuff out of it will be more difficult.

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Le Creuset vs. Lodge Enamel

Question

My wife and I both love to cook and I'm looking to buy a nice, 6 qt, enameled dutch oven.

Le Creuset is the first that comes to mind, but I've been doing some research and have since learned that the Lodge Enamel product line often comes up as a close competitor in quality (not aesthetics).

Would you guys recommend purchasing a Lodge enamel dutch oven?

Answer

There is a good answer to a similar question, here What to look for when choosing a dutch oven? but since I had already written my answer, I'll leave it.

It depends on why you are buying it. There are several factors that go into picking any Dutch oven.

Weight/thermal mass. The ability of the oven to retain, and release heat evenly is determined by its thermal mass, which is why they are made of cast iron and very heavy. Cooking quality for both with be comparable. Both are VERY heavy. There are other brands that work...there is a Mario Batali Dutch oven that has gotten good reviews, and I even have a Tramontina that I bought in a grocery store that is very well made and works well.

Lid fit. The lid has to be a good fit. If it is loose, or warped, when you are doing a braise the liquid will escape and your braise becomes a dehydrate or a burn. This is where "cheap" brands fail. However, either of these brands will do you well.

Thickness/evenness of the finish. This is, in my opinion, more aesthetic and long term care based, but if you are going to buy enameled, make sure you get a decent finish. There are some that look more like the enamel has been painted on. This is mostly your call. The problem with enamel finishes is that you have the chance of cracking or chipping it, and once that's done, there is no cost effective way to fix it. But the enamel affects the cooking least of all. I cook most things in my Lodge cast iron (no enamel) dutch oven, and while it affects the color of some dishes, there is the additional iron that I get in my diet...no Geritol ™ for me.

Cost. You can compare cost, but this will potentially be the biggest variable. It's why I own the Tramontina.

Status. This is a non-factor for me, but if you take dishes to your gated community potluck, the Le Creuset has more status. It is, after all, French.

Both are good brands, both will allow/help you to cook good food. You have to determine what the cost/status difference is between them, and how important that is. If both cost the same, I would probably go with the Le Creuset. Since they rarely do, I have more Lodge than Le Creuset in my kitchen.

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What's the difference between a French oven and a Dutch oven?

Question

I've been haunting the discount cookware sites looking for Le Creuset pieces that won't put me in the poorhouse. I found two pieces that are similar size and price - one is a French oven and the other is a Dutch oven. There's nothing in the descriptions of them that tell me what the difference is between the two. Can anyone clarify?

Edited to add specific pieces

2 quart French oven

2.5 quart Dutch oven

Answer

Ok, so the "Smart XXX Alec" in me wanted to start out by saying: "The French oven is more arrogant and less useful." But I refrained until I learned I was right.

Looking at these two similar products Dutch Oven vs. French Oven I notice that there is not much difference except that the "French Oven" is 4 times the price & only good to 350 degrees in the oven where the Dutch Oven is rated for 400 degrees (F).

So I think I have to stand by my original thought.

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