This thread almost answers a question

[Whisky Fish]

Heres the thread;

http://www.smoked-meat.com/forum/showthread.php?t=10631

Here's the question;

Lynn and I are buying each other some enameled CI cookware for our mutual Christmas gifts. Here's the question Staub, Le Creuset or Walmart Paula Dean.
Price $300 $280 or $34? WTF is the diff and is it worth it?

[Mark R]

For the Dutch Oven in particular I would not get enamel. Been using CI DO all my life, I've tried the enamel but it just doesn't taste the same with a Roux, stew or soup. JMHO.

[Whisky Fish]

For the Dutch Oven in particular I would not get enamel. Been using CI DO all my life, I've tried the enamel but it just doesn't taste the same with a Roux, stew or soup. JMHO.

I hear ya and I'm a huge fan myself. But we are looking for one that does not impart that flavor. After all I don't put garlic in everything I make.(close, but not everything)

[Mark R]

I hear ya and I'm a huge fan myself. But we are looking for one that does not impart that flavor. After all I don't put garlic in everything I make.(close, but not everything)

In that case, I bet they are all made in the same factory in China.

[Mikey]

In that case, I bet they are all made in the same factory in China.

Only that cheap crap in Wal*Mart is made in China.
Staub or Le Creuset; take your pick

[bbally]

Been happy with the walmart stuff myself. But I am in to cooking, not the name on the pot. So I am happy with the stainless steel Calphalon that was made in China, I have been happy with the Paula Dean Knives at one tenth the price of Henkels, and so far I am happy with the ceramic Paula Dean Dutch oven from walmart.

I also have two Lodge ceramic dutch ovens that perform very good for a lot less money.

Lodge Link to Amazon

Purchase the PD or Lodge and use the extra money to get cool things to cook in it.

I was asked to sell a bunch of that waterless stainless steel cookware as a demonstration chef... $1500 per "lifetime" set. I did not take the job as I just could not do it, I send them all to get nicer stuff for less money at Kohl's and Walmart.

[ALX]

I really dig my enameled lodge last 5 years...My old mom doesnt care for taste of my Cast iron DO either....

No complaints with Lodge(especialy since a gift)...Really holds heat well and does awesome stews/carbonades etc...Gotta watch the scrapes...

I have used the french ones and they are first rate too....

[Slanted88]

I'm all CI...Perhaps i'll check one of them enameled doofers...

[ALX]

I'm all CI...Perhaps i'll check one of them enameled doofers...

Besides how well they work IMHO..The cleanup is a breeze and even though prices are not cheap..They should last a lifetime properly cared for just as a CI....My CI collection gets a workout campping though...

[Meat Hunter]

I'd say for the money, Lodge has some nice enameled CI. Not American made, which is a shame cus the rest of their stuff is.

[Whisky Fish]

My old man always said " if you are smart enuff to ask the right person for advice be smart enuff ro follow it
Bought the lodge on sale with free shipping. Done
thanks for the link Bob

[Mark R]

I hear ya and I'm a huge fan myself. But we are looking for one that does not impart that flavor. After all I don't put garlic in everything I make.(close, but not everything)

Come on man ya gotta clean it up, the first ingredient in EVERYTHING is garlic. Even cornflakes, go look at the box!

[Whisky Fish]

Come on man ya gotta clean it up, the first ingredient in EVERYTHING is garlic. Even cornflakes, go look at the box!

I hear ya brother, Even after I wrote that I tried to think of stuff that I don't use garlic in, , ,gotta admit, , ,nothin came to mind

[Mark R]

[BuffaloBoone]

I know this is an old post and others may not be going through the questions of which pot to buy at this point in time, but here is my $0.02...

I own the french stuff, both brands, and non enamelled. They all work the same from a functional standpoint. The Staub 6 qt was an amazon prime special, the lady likes the way it looks on the range, the Le Creuset 5.5 qt was the same as the Staub, different color because that is what she said she wanted (gotta keep her happy), the no name cast iron 12 qt was purchased from an operator in a chemical plant for $30 seasoned and ready to rock. I like them all and use them all regularly.

The price difference between them is pretty rediculous but even the cheap stuff being cast in china and india now is starting to get close to $100 for a decent size DO +12 qt. But I look at the pots for different uses also. The french stuff is mostly for oven and range use, the bare CI is generally for cooking over an open flame outside or the BBQ pit.

I like the fact that in an enamelled DO, I can put the entire DO in the fridge with a tomato sauce in it and I don't have to worry about iron flavor leaching into my sauce. You get that with any of the enamelled DO's though... In the end, I'm happy with all of my enamelled purchases. I would say that I prefer the Staub over Le Crueset because of the interior coating and self baisting lid. The CI seems to me to be a bit thicker than the Le Crueset as well. The safest bet is to ask your wife what color she wants and be happy that it will do its job...

Stu