in the market for an enameled dutch oven

[TasunkaWitko]

hey, ray - if by chance you can get a weight on that sam's club one, also the general look of the enamel, let me know. i'm 130 miles from the nearest sams - lol....

alx - yep, the "new" lodge seems really good, but not quite as good as they used to be. after reading some reviews, finally decided thst the tramontina just barely edges it out, but it was close.

fish - i looked at k-mart.com, but no more martha stewart stuff? there was a denmark DO but the price was out there. it did look good, though....

[TasunkaWitko]

someone on another forum pointed me toward this, from sur la table:

http://www.surlatable.com/product/PR...d-French-Ovens

i just took a quick look and those things are absolutely beautiful. they also seem to address a few issues mentioned above. it's at the very far edge of my budget for a 7-quart one, but there's a slim possibility of a "food writer's discount - it certainly won't hurt to find out.

i'll definitely get in touch monday and see what can be done. i'm not sure if occasional writing for the hometown weekly newspaper and tutorials on foreign food on my web forum will qualify, but i have done some reviews and would love to find out.

[Hoser]

I don't know if you have a store near you or not Ron, but Le Cruset is having a sale on seconds until the end of the month.

[TasunkaWitko]

g'morning, dave - and thanks!

another member lives near a LC store and is going to check for me this week. i am sure there will be some screaminly-good deals, but i am afraid it will stil be out of my price range, so i'm efinitely still keeping options open.

mrs. tas nearly hit the roof when i brought up the subject of the 70$ one from better homes and garden, so i am pretty sure the 50$ budget ceiling is firm.... :(

[Walking Dude]

i've read here about the knobs melting on the cheaper do's. here's a replacement to solve that problem.

http://www.amazon.com/Creuset-L9403-...048404&sr=8-18

[Kyote]

never have heard of dillards - what's that?

Like I said, a little pricey, but they normaly have a clearance at the end of the year. and some times coupon codes at check out on the www.

they have a tri clad set of pots and pans that are most excellent, very heavy SS stuff with great fitting lids normaly $399.00 went on sale for $199.00 and the score was made.lol.
as I have read in other post on this subject in this thread you have started. this link and the product are good if not the best. and a larger capacity then the one you wrote of. bigger is better some times.

http://www.dillards.com/product/Le-C...kitchen_111811

Good luck on yer score. and a review would be nice on what ya got. and I would be carfull of sam's wal;-mart. most the crap they sell is made in china and I fear that it is tainted with stuff not fit to eat out of or cook in.

[TasunkaWitko]

kyote - appreciate the explanation - that purple le creuset is beautiful! i also shared your concern vis a vis chinese manufacture. i did some checking and it loks like, especially for cookware, there are some strict standards that are not only in place, but also being more-vigorously enforced. in fact, a quality-control type guy in china was recently sentenced to death during one of the recent "lead scares" in chinese products. in any case, the tramontina and others have been confirmed lead-free, so that's about the best i can hope for, since it appears that all of them (even the lodge) are made in china now.

to all, i greatly appreciate all the advice, and i hope that it proves helpful to anyone else in a similar dilemma. mrs. tas and i sat down this morning discussing options, budget etc, and it appears that 50$ (60 tops) is really all we can allocate for this purchase, at least for the foreseeable future. having four children of various ages, i can always upgrade at a later date and pass along the "budget" model to one of my sons as they go out on their own.

because of this, the tramontina currently looks like the way to go, and i will be very careful to request some quality control when they select one for shipping, and will inspect it very closely when it arrives. assuming an acceptable manufacture and finish, the only remaining issue is the plastic knob, which can be replaced within a month or two. i've done quite a bit of reading on the care, use and maintenance of enameled cast iron cookware, and i believe that, with care, the tramontina will serve my purposes well for now.

we won't be ordering this for a week or so, so i am definitely keeping my options open, within my budget parameters. i've requested reviews and evaluations of the sam's club product, just in case, and i've also widened my search to include specials, clearances etc., in order to get the best "bang for the buck." i did come across what appears to be a great deal from a maker named denmark (140$ down to 50$) for a 6-quart, oval version.

http://www.ttustore.com/Covered-dutc...id_p_2550.html

it looks well-made, but i am not familiar with the brand.

thanks again to all, and i'll keep any interested parties updated on my progress -

ron

[Kyote]

sounds good. sure what ever you do will suit you well, research is always good.
and it sounds like it would sux to be a quality control person in the big rice bowl.

[Mikey]

http://www.dillards.com/product/Le-C...kitchen_111811

Good luck on yer score. and a review would be nice on what ya got. and I would be carfull of sam's wal;-mart. most the crap they sell is made in china and I fear that it is tainted with stuff not fit to eat out of or cook in.

I couldn't agree with you more. Most people have forgotten how those bastards have tried to kill us and our children with tainted toys, drywall, insulation and other sub standard products. Cheaper is not always better. Rotsa ruck with your search.

[TasunkaWitko]

Mikey - their all made in China as far as I can tell (including the Lodge), except for the ultra-expensive ones made in France. I am a very stong proponent of buying Amereican, but I'm also dirt poor - I want to cook in the thing, not be buried in it.

the Tramontina is looking better and better all the time, simply by virtue of it's affordability. I'm still keeping my options open for a few days, in the hopes of a really good deal falling into my lap, but by this weekend, I'll probably be ordering the Tramontina. Since it's a site-to-store deal, there's no cost for shipping, and I've already had a long talk with Wal-Mart about the #1 issue in the reviews, which is quality control during shipping. They assured me that I could inspect the merchandise as thoroughly as I want to, and if I find any problems at all, I can exchange it for another. There will be the extended shipping time, of course, but I am willing to put up with that so that I can get one that has no flaws. this review helps quite a bit:

Dutch Ovens

Published January 1, 2007. From Cook's Illustrated.

Our favorite Dutch ovens cost more than $200. Ouch! Is there a cheaper version that performs almost as well? Yes. It costs $40.

products tested (listed alphabetically)

•All-Clad Stainless 8-Quart Stockpot
•Calphalon One Infused Anodized Dutch Oven
•Emerilware from All-Clad Cast Iron Dutch Oven
•Innova Color Cast Porcelain Enameled Cast Iron 5-Quart Round Dutch Oven
•Le Creuset 7 1/4-Quart Round French Oven
•Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven
•Lodge Pro-Logic Pre-Seasoned Dutch Oven
•Mario Batali Italian Essentials Enamel-on-Cast-Iron Pot
•Tramontina 6.5-Qt. Cast Iron Dutch Oven
•Tramontina Sterling II 18/10 Stainless Steel Covered Dutch Oven

A good Dutch oven (variously called a stockpot, round oven, French oven, or casserole) is a kitchen essential. They're heavier and thicker than stockpots, allowing them to retain and conduct heat more effectively, and deeper than a skillet, so they can handle large cuts of meat and cooking liquid. These qualities make Dutch ovens the best choice for braises, pot roasts, and stews, especially as they can go on the stovetop to sear foods and then into the oven to finish cooking. Their tall sides make them useful for deep-frying, and many cooks press Dutch ovens into service for jobs like boiling pasta.

For our most important test, we prepared a beef stew that starts on the stovetop and then moves to the oven. In each pan, we browned cubes of beef in batches, and as the meat seared, we observed whether the pan heated evenly and consistently without burning the drippings. After the long, slow cooking in the oven, we tasted the stew to see if the meat had become fork-tender and the broth had reduced to intense flavor. Of all the tests we did, this was the most important, because it focused on the unique abilities of Dutch ovens.

We noticed a few trends. Our favorite pots were wide enough (at least 8 inches) to brown 3 1/2 pounds of beef in three or four batches, something narrower pots couldn't do. And pots that were too light browned the meat unevenly.

For the next test, we put two quarts of canola oil in each pan, clipped on a deep-fry thermometer, and cooked a pound of frozen French fries to test heat transfer and retention. The best pans retained heat well enough to prevent the temperature of the oil from dropping too precipitously when food was added.

An unexpected issue emerged during this test. Fries cooked in one of our cast iron pans tasted rusty; evidently, the preseasoned surface had failed. Cast iron is a great choice for a Dutch oven, because it holds onto heat so well. But cast iron will also react with many foods. Some manufacturers coat their cast iron with a layer of brightly colored enamel. Other manufacturers preseason their pots—basically spraying them with oil and baking on the seasoning. But, as we discovered, it's possible to wash away the preseasoning. An enamel coating on the cast iron surface will last a lifetime and makes a Dutch oven much more versatile.

Best Lighter Choice

All-Clad Stainless 8-Quart Stockpot

While this pan runs a little hot, it produced "golden and gorgeous" food. The best choice for cooks who prefer a lighter pot.

Best Heavier Choice

Le Creuset 7 1/4-Quart Round French Oven

This is the "gold standard" of Dutch ovens, a kitchen workhorse that's heavy but not excessively so.

Best Buy

Tramontina 6.5 Quart Cast Iron

At under $50, this oven, crafted from enameled cast iron, is hard to beat. It passed all our kitchen tests with flying colors.

Recommended

All-Clad Stainless 8-Quart Stockpot

While this pan runs a little hot, it produced "golden and gorgeous" fond. Starred in the french-fry test, with rapid recovery of cooking temperature after fries were added. The best choice for cooks who prefer a lighter pot.
★ ★ ★ ★ ★ ★ ★ ★ ★ $279.95

Recommended

Le Creuset 7 1/4-Quart Round French Oven

The "gold standard" of Dutch ovens put "gorgeous, golden crust" on meat and created great fond. Rice cooked up perfectly, though cleanup required long soaking. A kitchen workhorse that’s heavy but not excessively so.

★ ★ ★ ★ ★ ★ ★ ★ ★ $269.95

Recommended

Tramontina 6.5-Qt. Cast Iron Dutch Oven

Crafted from enameled cast iron, the oven produced glossy, deeply flavored Belgian beef stew; fluffy white rice; and crispy French fries in the test kitchen. Its larger capacity (6.5 quarts) and even lower price made it our preferred choice over the Lodge (6 quarts.)

★ ★ ★ ★ ★ ★ ★ ★ ★ $49.97

Recommended

Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven

Crafted from enameled cast iron, and like the Tramontina produced glossy, deeply flavored Belgian beef stew; fluffy white rice; and crispy French fries in the test kitchen. But the Tramontina oven's larger capacity (6.5 quarts to the Lodge's 6 quarts) and even lower price made it our preferred choice.

★ ★ ★ ★ ★ ★ ★ ★ ★ $49.99

Recommended

Mario Batali Italian Essentials Enamel-on-Cast-Iron Pot

This roomy pan was slow to heat up but demonstrated quick recovery after fries were added to the oil. The "self- basting" spikes inside the lid work—we never had to shake condensation off this lid after opening it. Browning of beef could have been more even. Testers bemoaned lifting and handling this "super-heavy" pan. Needs bigger handles.

★ ★ ★ ★ ★ ★ ★ ★ ★ $109.95

Recommended with Reservations

Lodge Pro-Logic Pre-Seasoned Dutch Oven

Although it was hard at first to see the fond developing in this black pot, the meat had "excellent, deep browning." Fries browned well, and the heat recovery was relatively quick. Large looping handles make it easy to manipulate this heavyweight pot. Boiling water picked up a yellow tint and a rusty smell, indicating that our pot had lost its seasoning.

★ ★ ★ ★ ★ ★ ★ ★ ★ $49.99

Recommended with Reservations

Calphalon One Infused Anodized Dutch Oven

"So roomy I could almost brown the meat in two batches rather than three." Low sides made it easy to see inside, and it was lightweight and easy to manipulate. In the fries test, the temperature of oil dropped the farthest when potatoes were added, then fluctuated more than the other pans as the temperature very slowly climbed back up.

★ ★ ★ ★ ★ ★ ★ ★ $82.99

Recommended with Reservations

Tramontina Sterling II 18/10 Stainless Steel Covered Dutch Oven

Pan is big, light, and easy to handle, and it did a nice job browning meat. However, the stew liquid did not reduce at all in the oven and tasted soupy and unfinished; the meat was not fully tender. Oil temperature dropped the least when fries were added and recovered the fastest.

★ ★ ★ ★ ★ ★ ★ ★ $89.99

Recommended with Reservations

Emerilware from All-Clad Cast Iron Dutch Oven

Deep, narrow pan was slow to heat up but developed a nice fond for stew once it did. Meat had to be browned in four batches rather than three. The stew’s broth reduced well in the oven, becoming rich and thick, but the meat wasn’t fork-tender. Boiled water appeared yellow, and fries had a distinctly rusty taste, indicating that pot had lost its seasoning.

★ ★ ★ ★ ★ ★ ★ $34.95

Recommended with Reservations

Innova Color Cast Porcelain Enameled Cast Iron 5-Quart Round Dutch Oven

We had to brown the meat for the stew in fi ve batches rather than three. The pan runs slightly hot, and rice was overcooked with "blown-out" grains. For fries, this pot was second slowest to heat oil, and the temperature of the oil dropped farther than we’d like when fries were added.

★ ★ ★ ★ ★ ★ $68.07

*Prices subject to change.

i know that it's an old article, but i haven't seen anything to contradict it, to date, so in the end, it looks like the tramontina is the ebst fit for what we have to work with.

I checked with Sur La table, and as it turns out, they do not have a writers' discount; because of this, their product does not fall within my budget range. Having said that, I am impressed with Sur La Table's efforts to address issues found in similar products from other manufacturers. Additionally, it simply looks elegant, beautiful and of very good quality. Because of that, I would think this is an excellent product at a pretty darn good price, and if anyone does pick one up, I would be very interested in hearing how they liked it.

Thanks -

Ron

[Mikey]

Here's a thought; why not buy a used one instead of a new one
Check your local craigslist or you can check on www.shopgoodwill.com
I can't think of a better way to save some bucks
If you want, I'd be happy to take the time and look around for you.
Just took a hair over a minute and found this
http://www.shopgoodwill.com/search/S...&showthumbs=on

http://www.shopgoodwill.com/viewItem.asp?ItemID=9182014

[TasunkaWitko]

i'm looking into that option as we speak and appreciate your shopgoodwill.com link - looks like a great site!

unfortunately the used ones are very flipping expensive, as well - well over a hundred and close to 200 dollars - the issue is exaserbated by the fact that we need one that is 6-quarts, minimum - bigger product, more dollars. i watched an ebay one start at 9.99 and go up to 215 - then of course shipping kicks in. when the budget is 60 dollars max, that hurts.

having said that, i will definitely keep an eye on this site as it looks to be much more reasonable than ebay.

[Mikey]

Let me look around on my local CL as the market here in the Los Angeles area is much bigger than where you're at.

[TasunkaWitko]

>>>the market here in the Los Angeles area is much bigger than where you're at.<<<

that's for sure ~

[Mikey]

3 pm's sent. Hope you see something that suits your needs. I tried.