I just received a 6qt Lodge enabled dutch oven. I thought Lodge was made in USA but the box indicates made in PRC. So, upon checking, it seems cast iron products are made in the USA except for the enameled products - no enamel company in the US so they do it in PRC.

I'm thinking of sending it back and getting a plain cast iron. Intended uses include: bread making (a friend has been using the enameled dutch oven with great success but she's Chinese and doesn't object to PRC products) as well as frying (chicken primarily) but maybe other things like samosas.

I think frying will be fine in the plain cast iron. But can I make bread? Or is enameled much more preferred? If bread making is fine in a seasoned, non-enameled cast iron dutch oven, that's what I'll get. Otherwise, I guess I'll stick w/ the enameled version (the French LC branded ones are too expensive; it seems Costco has one that is made in France for $69 (sale from $99 right now)).

I use a cast iron Lodge Dutch oven for bread usually with a piece of parchment paper under the dough. For bread baking I don’t think cast vs enameled surface for bread you’ll notice any difference.

As far as a preference for non Chinese origin products, you should check out a LeCruset store in one of the outlet malls. The store staff should point out which products are 2nds/blems and which may be closeout due to color, etc.

Thx. Enameled will be sent back. Will get the seasoned 5qt oven.

I agree with BGULL.

As much as I like my enameled cast iron, for making bread it doesn't really matter.

Traditional Cast Iron or Enameled Cast Iron will work just fine. Enameled might be a bit easier for bread type baking.

Le Crueset is expensive, see if you have one of their factory outlet stores near you, great bargains there.

Fontignac is a lesser known French manufacturer of enameled Dutch ovens, owned by the Staub group. I have one and it's fine, much less expensive than Le Crueset.

Having said that, you can do just fine with traditional Cast Iron.

Check out Kent Rollins on YouTube, specifically his baking videos.

Here is one of his videos I've wanted to try. Sour dough Cinnamon rolls sounds delicious. It's not bread like you mentioned but hey it's close. I hear it's very good. Good luck to you.

Yea - the LC ovens are too expensive for me.

I'm leaning toward the Lodge cast iron 5qt still. But the Fontignac worth considering over the Lodge?

It's the one I mentioned above on sale at Costco:
https://www.costco.com/Fontign...oduct.100291226.html

I do 95% of my bread baking in stoneware, but have done some in my CI dutch oven. I've found that even wetter doughs don't seem to stick in CI as you would expect, even in marginally seasoned ones. Something about the way it cooks and separates from the metal...very similar to the more porous stoneware. It shouldn't be an issue. No need for enameled IMO.

I do not trust made in PRC kitchen products for baking or cooking. Goodwill, Salvation Army, garage sales, family discards, are good sources for 'heritage' bakeware that won't induce the birth of two-headed babies.

Good to see that you are returning it. Regarding baking, cast iron should work fine. Before plastic was so prevelant people used coffee cans; even flowerpots.

http://www.geniuskitchen.com/r...in-a-coffee-can-4288

http://www.thebreadkitchen.com...erb-flowerpot-bread/

quote:

Originally posted by mr kablammo:
Before plastic was so prevelant people used coffee cans; even flowerpots.

Funny you mention that. My mom used to bake bread (mostly brown bread) in coffee cans all the time.

Hills Brothers.