Thanks everyone for the replies. Hopefully I can get things sorted out before Christmas as these will be gifts.

quote:

Originally posted by OKCGene:
Let me tell you this, and take this to heart and remember this. Everybody has a BAD HABIT of stirring the pot and then BANGING the spoon on the top edge rim of the pot. DON'T DO THIS!!! It will crack the enamel. Use a spoon rest or something to put the stirring things in, don't bang the edge!!! Personally I just take an old cooking pot and put it by the stove and put utensils directly into it. DON'T BANG THE TOP RIM OF THE DUTCH OVEN!
.

I'm Guilty of doing this.

quote:

Originally posted by bald1:
We opted for the Tramontina 5.5qt enamel coated cast iron dutch oven back in 2012 when it was consistently reviewed as both the best "budget" option and damned near as good as Le Creuset. After over 8 years we have absolutely ZERO complaints.

.....And Tramontina is MADE IN CHINA. Costco sells them.

Le Creuset makes things in China too but not their cast iron.

We have Le Creuset pieces and Emile Henry. The Emile Henry ceramic pieces are amazing and the Le Creuset cast iron pans are used daily with much satisfaction....and they are both Made In France.

quote:

Originally posted by Nismo:
Is there a reason why these things cost over $400 for a 7.xx quart enamel cast iron dutch oven?

What would this offer over a $100 offering?

I've had a Staub 24 for quite a while, like a nice Spyderco/Benchmade, the Staub is a joy to use and behold.
If I was looking to buy today to fill a need vs want... an instant pot is way more versatile for less money.
Then buy the Staub later just cause.
Or
Tagine

quote:

Originally posted by x0225095:


.....And Tramontina is MADE IN CHINA. Costco sells them.

Mine, back then, along with a Professional Gourmet 11" skillet of theirs I have were made in Brazil.

And yeah the Dutch Ovens are Chinese now.

We registered for and got some Le Creuset stuff for our wedding 36 years ago. To fill in our set, I bought set at Sam's Club for an amazing deal using wedding money. The set included several dutch ovens, several skillets and a saucepan for $100. All are still going strong but I don't use the skillets, I prefer non stick.

My big-assed Le Creuset lives on top of my stove and gets used for almost everything. It was a gift from the GF. If it somehow vanished, I'd immediately buy another one just like it.

Here's America's Test Kitchen's review of enameled cast iron Dutch ovens:



Link to original video: https://youtu.be/LuY8EjdeQLo

Boroughfurnace.com

Two people make all the pieces and they are located outside of Buffalo.

True artisans and they have an enameled Dutch oven for $240.

quote:

Originally posted by OKCGene:

Let me tell you this, and take this to heart and remember this. Everybody has a BAD HABIT of stirring the pot and then BANGING the spoon on the top edge rim of the pot. DON'T DO THIS!!! It will crack the enamel. Use a spoon rest or something to put the stirring things in, don't bang the edge!!! Personally I just take an old cooking pot and put it by the stove and put utensils directly into it. DON'T BANG THE TOP RIM OF THE DUTCH OVEN!
.

From your keyboard to my wife’s ears.

Our Creuset Dutch oven has been with us 40 years of use and still looks great. For my daughters college graduation in May I gave her a set.

Here is my experience.

We bought a $40 dutch oven at Sam's. A Tramontina. Within a year some of the enamel had flaked off.

On a black Friday sale we bought a Martha Stewart brand dutch oven for around $70 (this was significaantly discounted). The Martha brand is still immaculate and has no imperfections at all. The Tramontina has a few bubbles and bulges.

The Le Creuset will last a lifetime if treated well. I think my cheaper but still nice Martha Stewart branded dutch oven will last a lifetime as well. You may not have to go all the way up the Le Creuset but if you can afford it, you will not be disappointed.

I bought my wife a bunch of it years back. (started in 2007 with one piece but it was so good that the next sale I loaded up). It's a classic "Buy once, Cry once" thing. Anytime either of us use it we are so happy. You reduce the amount of times we burn long simmering soups etc, it cleans up easy.

Le Creuset are one of those 'buy once, cry once' type items.

Cookware like guns are simply tools to me. When I choose tools, I ask myself:

-How well does it work overall and compared to its competition?
-How often will I use it?
-Do the perceived quality and projected frequency of use justify its price?

I bought an O2 sensor socket from Harbor Freight for ~$6. I've used it twice in 15 yrs, and it worked perfectly. The comparable socket from Snap-On costs $45. If I were a professional mechanic who changed out O2 sensors on a near-daily basis, then I might spend the extra dough for Snap-On.

Definitely worth the money. I have several Le Creuset products and all are well worth it. I even use their non stick line and it is awesome. I also have use staub and it is great stuff too. Cry once or cry ever time you use it.

I bought a Lodge enameled dutch oven a few years ago, I bought it in lieu of a more expensive designer unit. It sees a lot of use. It's chipping.
I'll be replaced with a more expensive designer unit.

Saw this on the SIGforum Black Friday sale thread - Williams Sonoma is having a big sale right now. Lots of Le Creuset and Staub dutch ovens included. Just read the descriptions carefully, some of the pieces are enameled cast iron and some are stoneware. Avoid the stoneware. Some nice discounts can be found.

[quote] We have a Le Creuset dutch oven and frying pan for about 20 years, My mom has some that are 30 years old,the term tanks come in mind. They are lifetime utensils if taken care off..

quote:

Originally posted by Flashlightboy:
Boroughfurnace.com

Two people make all the pieces and they are located outside of Buffalo.

True artisans and they have an enameled Dutch oven for $240.

I watched a number of their youtube videos. I would consider getting one of these if I was in the market.

A enameled dutch over is worth its weight in gold. As the temps continues to drop, I'll be using mine pretty regularly for braises, stews, chilis, bolognese sauce, deep frying, etc. Make sure you get a functional size, at least 6qts minimum, anything smaller and it becomes more of a specialty item. Making sauces and such, you can always freeze a portion of what you make for those weeks/days where you don't want to cook but, want a good meal.

We have a few. They have a lifetime warranty. If the enamel chips on the cooking surface they will replace it. The replacement was a factory second. The one we bought was a first quality item at the outlet in Gunwharf in Portsmouth UK. The new one in first quality runs about $300. we paid about £90 for it.

Be careful with heat. They are not meant for heavy searing.