Our Testing of Dutch Ovens
Вставка
- Опубліковано 20 вер 2024
- Equipment expert Adam Ried reveals his top pick for Dutch ovens.
Buy our winning Dutch oven: cooks.io/38J5sQ7
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
cooksillustrate...
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen
I've always wanted a Le Creuset Dutch Oven. This past summer I went to a moving sale and there was a brand new one still in the original box. I saw the price tag and I almost fainted.....they only wanted $25!!! I thought it was a mistake, but they said they needed to get rid of things. I paid them and danced all the way down the driveway with it. It's been a dream to cook with!!
Amazing story congrats on that find!
Sunflower Baby nice icon 👍
Same for me!!! Got mine for $50 but the only problem is that it’s taller than it’s wide and it’s not the same size. Still works super well!
ThePaperCastle I would have moon walked down the driveway🤣. Lucky you. Happy cooking
ThePaperCastle What color?
My mother noticed a sale at Home Hardware and encouraged me to buy a Le Crueset 4 pc set. I was 18 at the time and I did oblige my mother and bought the set. Well I am 52 and I still have them and use them all the time. It's orange just like on the test kitchen table. My mother gave great advice and it inexpensive and on sale. Thanks Mom!
What are the 4 pcs specifications? Am looking to invest. Which ones do you recommend to get?
I received my Le Creuset for wedding gifts. They will be 50 years old this summer!!!
My mom's iron wok has been used since 1958 and is still being used today, over 60 years!
The Farberware forty years ago is not the Farberware of today. They are not made in the US anymore.
It’s WAY more than a name, imo...and as mentioned, all cast iron will be heavy, but Le Creuset are MUCH lighter than Staub, or any of the other French brands. I haven’t had the fortune of finding at a garage sale, but I noticed Home Goods and TJ Maxx sometimes carries them (plus other brands like Tramontina or Cuisinart). I always buy LC on deep sale (they appear, once in awhile - like, $99 for a piece - or at the LC Outlets (minimum half of retail, or less...and, as they get new inventory in, the stuff they already have on the shelves gets put on sale, and they send frequent coupons over and above their already reduced prices). To each their own, but my LC make all my dishes better, and each is an absolute pleasure to use. YMMV. Incidentally, I also tried a Lodge Dutch oven, and ended up giving it to a friend...major quality difference.
I think the OP should be congratulated on 50 years of marriage - VERY admirable - amazing!! 🙏🏼
@@wolfyklip That is wonderful! Good for you! I have some of that (from my Nonna and his family, over 150 years). Now consider that Le Creuset has a fine enamel, and it is made one piece at a time... and it is made in France. That is another thing
How's it going?
I got a used Le Crueset dutch oven at an auction sale for $2.00. Jackpot!
Lucky!!
😭
Someone left a set of these pots in the very first apartment I rested. I didn't stay there long, ad since someone left the pots for me, I thought I should leave them for the next tenant. In hindsight that was really dumb.
you lucky duck
@@ellengregory8002 That's funny!!
I bought a red enameled, no-named Dutch Oven from Target over fifteen years ago and that thing has held up like no one's business. It has straight sides, conducts heat evenly and there's not a single chip or crack to be seen anywhere. If I were to get knitpicky it does have smaller handles but that's a non-issue for me. I think it cost me $30 and I feel like I found a treasure in the wild!
LOL, I bought the same one from a Cook Illustrated recommendation. It has been great and we were able to get a Le Creuset, we passed it to our daughter who uses it daily.
What’s the name of the pot?
I bought one from Walmart about 8 years ago. It's great. $35
I've loved cooking in my $20 Lodge Dutch Oven. Bread, baked beans, bisque. Everything's perfect. The sides haven't been an issue. My sis got a Martha Stewart at a Macy's mega sale. It cooks perfectly as well. I think the difference between the best and the worst must be very small.
I agree…
Agreed
Absolutely! Perhaps the only true problem might be enamel that chips easily - but a few chips wouldn’t make much difference in function. After all, cooking in plain, black cast iron works fine.
After an F5 tornado 10 years ago, my $98 Fontignac was covered in a thick layer of a cement/insulation mix that had to be broken off in chunks. After washing it, I was surprised that it had survived without a scratch, and it's still a workhorse! 💯
Good to know! Going to buy one! Thanks, sis!!!🥰🥰🥰🥰
You should send the manufacturer a letter with your story. They might send you some gifts if you let them use that story in their advertising.
Isn’t Fontignac a Le Creuset brand?
Have a lodge unenameled for 20 years. Been using my grandparents iron pans they bought in 1960s. All are great.
I wish they had given reviews of the other cookware and not just 3 brands.
I gave my wife a Dutch Oven. She made me sleep on the sofa.
Your wife is a fool. I'd of loved to get a solid Dutch oven as a gift; used or not.
I bought a $20 enameled cast iron dutch oven from IKEA in the late 1990s. It was made in France, but no clue on which factory. My dutch oven is a total workhorse, zero chips, no need to replace. It's the only kitchen item I bought when I was a poor 20-something that has stood the test of time.
So this proof that Le Creuset charging $320ish because of its quality and durability is BS. They are charging $320 because people still buy their product at that price.
I bought them also from Ikea in 2006. Still made in France. There were rumours they were made by Staub. Also had a dark matt interior and dumples in the lid. A few years later the same kinf of models wer made in China and a lot lighter. I did not buy any more because the enamel is the mos timportant feature and I have bad experiences with chinese enameled pits.
I got mine at the Le Creuset outlet stores. No other cast iron maker makes as many shapes, sizes, and colors as Le Creuset. This review is only for the large round dutch ovens, but they also make various other shapes and sizes that suit a myriad of use cases. They don't prefer rounded sides in this video, but when making soups, it makes it easier to scrape and stir as food doesn't get caught in the corner bend. So LC in multiple form factors is a big winner in my home.
Some years ago the recommended "budget friendly" version of the dutch oven was the Tramontina. I got that one back then and is still in my kitchen...and I see is still part of the "recommended" lot (at least in the actual test done a year ago)
They name that brand in their Brasier review. m.ua-cam.com/video/aj5DygqUcM4/v-deo.html
Thanks! I was wondering about this one. I have it in my cart already haha
That’s what I have and I enjoy it!
Yep. We have 2, a 4qt and a 7 qt. Costco sold them for like $80 a pair. We bought ours used for $15 for the pair. Cheap.
I bought my first Dutch oven as a Boy Scout nearly 50 years ago. It is a Lodge cast iron and I used it last Saturday to make Dutch oven cobbler in the backyard for the Grandkids. It works perfectly.
I bought my first enameled Dutch oven some 35 or more years ago at Sam's (brand unknown, but it was probably $30) and I made chili in it last weekend. It too, works perfectly.
I appreciate these kitchen reviews but they all too often pick the most expensive option tested. They may be right but my long life of experience often tells me that quality does not have to be foolishly expensive.
I prefer the Staub. The enamel is thicker and tougher as is the pot itself. The lid is also much better with a better seal. The white interior of the Le Creuset stains and can show micro cracks, which is not an aesthetic that I like.
I have both Le Creuset and Staub and prefer the latter. The enamel doesn't scratch like Le Creuset and the lid retains heat and moisture better. I've never found the black interior to hinder my cooking but admit the white interior of Le Creuset makes it easier to see if the fond is burning or not.
I appreciate the "best buy" option you guys often use, because for most regular folks $360 for a dutch oven is just not going to happen. When you're talking about Le Creuset, I'm almost embarrassed to mention our Tramontina, bought more than a decade ago. Our choice was based on some online recommendation and it has been a workhorse in our kitchen. Sometimes, because of budget constraints we have to go with option #3, #4, or lower.
No reason to be embarrassed. My Tramontinas have also been workhorses at 12% of the price. That means you'd have to go through EIGHT of the things before you start losing money on the proposition. It's a no-brainer.
I've got one too and the walls do slope in a little, so it not the best at browning big batches, but it IS my goto for chili, soups and slow oven braises. Plus I didn't have to ask the World Bank for a loan. That noted, the Cuisinart might be a good replacement at some point.
*wordkyle* There's no reason to be embarrassed. The Tramontina is on their "Recommended" list, and got 3 Stars (the highest rating) each on "Cooking" and "Durability," and 1½ Stars on "Ease of Use." The list is divided into "Highly Recommended," "Recommended," "Recommended With Reservations," and "Not Recommended," so yours is a worthy contender.
Me too. No judgement here. I'm happy with my lodge which is everything it shouldn't be. Heavy, curved sides etc. I've had excellent results time after time though.
I'm not trusting this review..I feel it's dishonest. I'm going to get a Lodge or a Tramontina.
I have Le Creuset taste but a Ruff Hewn budget. I can honestly say it has never let me down. I purchased it 10 years ago for about $60 and loved it because it was the only enamel Dutch oven that came in white.
Staub is wonderful even with the dark finish that I find an advantage because it doesn’t look stained after use:) the quality is amazing and has warranty as well. Still expensive
though
Totally agree and we own both Staub & Le Crueset....
💯%
Just got a Staub recently and absolutely love it, especially the self basting lid that. Was hoping to hear them mention it here.
I have a 7 qt Le Creuset and a 6 qt Lodge, both shown above. I find they each have their specific uses. I do like the Lodge specifically for that inner roundish design. Both are excellent work horses.
On what metrics is the Le Creuset superior to the Lodge enameled cast iron?
I would have liked to know the other brands tested. And whether a dimpled lid is a good feature and how useful, or not.
A dimpled lid is very useful. Makes the pot self basting
@@williamdrake9864agreed. I have a Staub and it works beautifully.
Man! I want the rest of this video that shows how each of them did with those tests in different categories!
Glad to see these two back. Finally worth watching this again.
That crack in the ceramic looked to be the same as the 2018 test. I wonder if you actually did a retest or just republished your old results.
yeah, exactly. I JUST watched the 2018 video and thought the same thing. Like, did they even test different pots? IF so, they didn’t discuss them, so they may as well not even have done the 2nd video. It seems like the purpose of the vides is just to promote the Le Creuset and Cuisinart. I wish they would review the Amazon enameled cast iron Dutch oven for ~$50.
I just purchased a Le Creuset dutch oven just like the one in this video TODAY. I am so excited to cook with it and pass it down to a new generation :)
Staub -- how to easily clean btwn deep grooves of lettering/numbers/inner design dots and lines? Hard to clean all the food smells out of the recess of the raised letterings/liner designs of dots and swirls. Le creuset cover lining sooo much easier to clean!
Look around at estate sales. You can usually find Le Crueset for cheap. I'm talking like $20 or less. Don't waste your money buying a new one at full price.
I can hardly wait for things to be “safe” again and estate sales are commonplace again. I found a Le Creuset at a thrift store but no other luck. Would love to start a little collection.
I have an old cast aluminum dutch oven. It is a beast of a thing, absolutely enormous --- and I wouldn't give it up at all. I got it second hand at a yard sale years ago, when my kitchen budget extended to yard sale things or nothing at all. So you don't have to have the fanciest one. My old workhorse has seen me through decades and will probably give someone else decades more, long after I've stopped cooking.
Love it. I agree I have a simple cast iron and it produces great meals including bread.
Bought my Le Creuset back in the 80’s still going well and still looks like new
What is the max oven heat the vinyl knob on the lid of the Le Crueset can handle without melting?
@@stinkdyr301 200c I believe. You can replace them easily enough with a metal one if you are worried. I’ve never had a problem with mine and I bought it back in the mid 80’s, my oven temperature is usually between 180 and 200 and I’ve never replaced it.
I've got a few Staubs because I have been able to get great deals on them in France - consistently cheaper than le Creuset and just as good. I have never had a problem seeing fond on the black enamel and can't figure out ATK's obsession with that issue. The French consider black enamel better for high-temperature uses and le Creuset uses black enamel on some pieces, like skillets.
I've also got some Lodge stuff and it's all great. And US-made. As someone else mentioned, a lot of other brands are now made in China, and in light of recent events I'm re-evaluating whether I want to purchase Chinese goods anymore.
Spot on. And the dark finish is better because it doesnt stain!
agreed! another "Staubie" here. I'm up to 3 cocottes and 1 french oven, and Im online at SLT now trying to decide on a small 2.75 cocotte or the petite french oven. they're an absolute dream to cook with! keeping them out inspires me to make nutritious and delicious meals for my family and friends, and they're beautiful too. thinking about investing in an enclume tiered stand for storage and display. I understand that atk reviews equipment geared to all levels of cooking, but like several others have stated - I've never had a problem seeing the browning/cleaning etc. everyone has a preference.
Cisium I'be got nothing against the Chinese, but the cast iron there has too many impurities. The Americas have much cleaner ore deposits. Lodge is good basic stuff; I use every day. I've got a few Le Creuset enameled pieces, and they're great low-maintenance pieces.
The Lodge enamel-coated Dutch ovens are made in China. I bought the 6-quart model at Costco. I'm happy with it, but it's made in China. I went with Lodge because it can be heated to 500°F (260°C), and I bake my bread at 475°F.
I agree about this obsession with the fond. I have never had this issue when cooking with Staub. I have both brands and find that the black interiors of Staub cookware give superior browning results compared to Le Creuset. Even the Le Creuset pans with black interiors cannot match Staub.
I have a Staub, & I’m sticking with it.
The Le Cruset outlets during holiday sales are how I was able to afford my collection , The stainless steel nonstick are the absolute best as well as all their cookware.
I was surprised you didn't mention Lodge brand Dutch Ovens. I would have been interested in the comparison between them and Les Crueset
They reviewed one
You know.. They cook the same…
In South Africa it's called a potjie (pronounced poykie or pôchie depending on whether you're from Cape Town or not.)
I was just going to add this comment
The Lodge dutch oven might be heavy, but it is my favorite.
Totally agree. Love mine.
I liked mine, but the enamel in the bottom of mine cracked and started peeling off. I can't say that I never used metal tools on it, but I don't feel I abused it. YMMV.
@@PSquared-oo7vq This is exactly why people like me splurge for the Le Creuset
Yeah, I love mine.
Brett Jones I love mine too. It is a less expensive option and Lodge will often put the “out of season” colors on sale. We got a bargain several years ago at the outlet in Tennessee and haven’t looked back. Beautiful Kelly green!
I would like to see a review of the lower priced options to each other. I would expect good results from an over $300.00 pan. What I would really be interested in seeing are the under $100.00 options compared to each other.
They are crap which is why they don’t get much attention. I have 12 years experience with them all.
@@monaharp783 You're a bit hyperbolic in all of your replies to comments on this video. There are absolutely great products for a variety of budgets.
I have tried 3 under $100 brands ad they are horrible compared to le creuset. They chip really easily, they are heavy, and they are hard to clean. And they need to be replaced after about a year if you use them once per week, even if you baby them. My Le Creuset is 11 years old and still going strong. A few scratches but no chips and cleans up like a dream.
Actually, I think a basic enameled Dutch Oven of most brands is just fine. I have 2 cheap Dutch ovens - the big 7.5 Qt heavy Lodge for less than $100 - it’s a workhorse in spite of its ‘terrible’ rounded sides, and a ‘No Name’ 3 Qt that was about $40 at Costco -they are both keepers! I drool at the prettier colors of Le Creuset, I think $400 for is highway robbery!
I bought a Le Creuset at a dollar store for $50. I couldn't believe it when I saw it there.
Down vote... for jealousy!
Lol! Nice find!
Wow! Your lucky Day! Which dollar store was this, you said?
The deals are out there! I bought a 3.5 Cast iron White Staub tomato on clearance at Homegoods for $49!
You should have bought them all! Wow 👏
if it's old this could be of interest. tamararubin.com/category/le-creuset/
Lighter means less cast iron which means less heat retention. It may still satisfy your needs, but heat retention is one of the significant reasons people cook with cast iron.
Buy your Le Crueset on a Tuesday.. They have Terrific Tuesday deals every week on different items each week! Often at 40% off! Sooner or later you'll find the item you want.. I recently bought a Matt Black Deep Le Creuset Dutch Oven at 40% off! And I can't wait to experiment with it!
I got a Lodge at TJ Maxx for 60 bucks, and recently broke drown and got a Le Creuset on sale (😁) for 240. I love them both!
I already have a dutch oven for life and watched this to be confirmed in my choice. Bingo! Le Creuset is one of those brands that help me know good things still happen.
I love my Le Crueset Dutch oven! I bought it a month ago and have used it almost every day. Yes it’s expensive but by the sturdiness feel of it, I know it will last a long time. If there’s anything I’ve learned about kitchen tools it’s quality over quantity. Pay more up front, but never worry about that tool failing you again.
You hit up that sale on the website too?
coreysmithsvt no I didn’t even know there was a sale going on! I bought mine at Macy’s. They have a 150 day return policy so I like buying pricey things from there. If I don’t feel like it was worth it after having it for a couple of months, I can return it and get a full refund. So far, my Le Creuset is a keeper, though.
@@coreysmithsvt Haha I snatched one during their quarantine sale
I bought the Cuisinart and have been very happy with it. We use it several times a week for everything from biryani and pulao to french fries, stock, and bread. Frankly, the Le Creuset is a vanity purchase: most of the people I know who have one don’t cook nearly as much as we do (and their food pales in comparison to ours 😉).
Le Creuset is amazing! I got mine for $170 at home goods for the large one. I use it NON STOP. Super light and easy to clean. 4.5 years and still going strong.
This is a rerun video!
I prefer Staub
I do prefer Staub too- :)
Me too
Me too! Staub has the unique basting lid. Top quality!
@@SLP8041 In their testing, ATK found no measurable benefit to the "basting lid."
On a UA-cam channel called Prudent Reviews, the host did comparison tests between Le Creuset and Staub ovens. He demonstrated that the basting spikes on the underside of the Staub lids do indeed make a definite difference as they capture moisture and drip it steadily down onto the food in an even distribution. The moisture on the underside of the Le Creuset lid simply ran off to the sides of the pot. Further, he tested which lids retained more moisture during cooking time. The Staub lid was the hands-down winner with almost no moisture loss. If you are doing a braise and want tender, succulent meats, the Staub cookware will give the best results every time. I can attest to that from personal experience. I have owned both brands of cookware and used them for decades. I have cooked identical recipes in them and the Staub cookware always produced superior results. My husband could always tell the difference and preferred the food cooked in Staub. I prefer Le Creuset for cooking on the stovetop because it is thinner and lighter, so it is easier to maneuver. That is precisely why it was designed that way. It is also why it is easier to move into and out of the oven. However, the thicker, heavier design of the Staub brand allows better and more even heat retention. An oven cycles the heat up and down to maintain an average temperature. The thicker construction of the staub cookware evens out these temperature fluctuations for superior results.
I’ve had my Lodge dutch oven for over twenty years. It’s amazing and looks new. No chips. Not a one. It was $60 on Amazon.
I love your show and I've watched you all since you began years ago. I love your product tastings and the great recommendations you give. Thank you for helping me in my kitchen!💞☀️
I haven't even watched the video yet, but I already know they picked the Le Creuset. And either the Lodge or Cuisinart as the best buy. Unfortunately, they have an aversion to Staub because of the matte black interior.
Nailed it. 😕
I have both Staub and Le Crueset. I love the Staub more but that dark interior is a PITA.
Agree. What is Advertising?
Advertising is a form of communication that attempts to influence the behavior of a defined target audience. Any message developed and placed with the ultimate intention of persuading a group to take a specific action (such as buying a product) can be considered an ad. It does not have to be paid advertising.
@@GaelinW I can see how it could be, especially with the intention of building fond for a sauce. In which case, I certainly agree that the lighter interior is superior.
But there are a lot of people not at all bothered by the black interior, it builds a non-stick seasoning over time, and you do more in a dutch oven than build fond for sauces. For these reasons (and others), I wish they would give at least a _little_ more love to Staub---and maybe even recommend it alongside the Le Creuset for buyers for whom interior color isn't an issue.
@@HickoryDickory86 They DO give a "Recommended" rating to the Staub. They just don't rate it "Highly Recommended." But they also don't rate it "Recommended With Reservations" or "Not Recommended."
I read somewhere that the Lodge (the one they criticized for its heft and rounded bottom), even though it’s made in China, is the only one with strict QC in its factories over there and therefore is made to a higher standard than the other cheap cast iron pots. Even though the Cuisinart has a good design, that chipped enamel shows it’s a cheaply-made pot. I gifted a lodge braiser to my sister 10 years ago and it still looks as good as it did on day one even after a decade of heavy use. Despite some design compromises, it’s the only budget cast iron pot I would recommend.
What do you mean "even though it was made in China"? The China of 2021 is by far more modern than America.
They have the Lodge there in red in front, that’s a $30 pot and is excellent and does everything the Le Creuset does. They don’t ever really justify why anyone should spend the $350
Maybe, but in my experience if you pay something like $30 for something like this it will probably cause you issues.
@@savedfaves My Lodge has been a amazing piece of kitchen equipment
I have a Lodge and a Le Creuset. I use the Lodge more because it is larger and I’m a bit precious about the LC, but it’s really not holding up. I take good care of it, but the Lodge is covered in chips and scratches, and I’ve had it less than five years. I’m happy with how it cooks, but it just doesn’t have the durability.
@@findpartie Do chips and scratches affect how it cooks though?
@@SHADOSTRYKR absolutely leeching happens- metallic taste in foods
I discovered the Le Creuset factory outlet store in Wrenthem, MA. Some of the items for sale might have a very slight blemish in the enamel, but most are perfectly fine. You can buy virtually anything that Le Creuset makes at a huge discount over retail stores in most but not every color. So, if you are willing to make a trip to this store you might just take home a prize future heirloom to pass down from one generation to the next.
Hard to argue against Le Creuset and their quality. Thanks to your reviews a few years ago, I bought the 7.25Q LC Dutch. Still going strong.
I got a Lodge Dutch oven on sale. Works well for me. Would not spend over $300 for a pot!
Depends on how good the pot is. ;)
I had a Le Creuset Dutch oven and gave it away. It was stained. I have a cast iron Dutch oven that I got from somewhere and it was gummy, had build up, etc. put oven cleaner on it in a garbage bag. After one day in the hot sun, I took it out, washed it seasoned it, and have loved it so much. I did the same thing to some older skillets and love them now. I can cook eggs with no problem. I love baking bread in my cast iron Dutch oven. Watch videos on cast iron...very educational. The enamel cast iron chip, stain and set in my cupboard.
What about the polymer knob on the lid of the Le Creuset model? Should one be concerned it won't be as heat-resistant as the metal knobs on the other dutch ovens?
I have LeCrueset pots including the dutch oven. The thing I love about Le Crueset is that the pots are guaranteed replaceable for life of the pot. I had one pot develop a pinhole in the inside enamel and the company replaced it, no question, plus they were lovely about it.
Le Creuset products are mighty expensive but not so bad when you factor in their lifespan. I'm still using the one that my mother bought in 1975. It is now a little harder to clean but that's the only problem. I just have to soak it for 1/2 hour in hot water directly after use.
try CIF cream
I feel like they eliminated Staub simply because of the inside color. They didn’t mention the lid nobs. Le Creuset uses plastic while Staub uses stainless steal. This is a huge factor if your using it in the oven at high temps like baking sourdough. Also, they didn’t mention the feature of Staub’s basting lid. Another great feature over Le Creuset.
I own two staub dutch ovens. ATK definitely are le creuset fan girls. Staub is just a better design. I've never had an issue seeing fond. Black enamel is just better
You can replace the knob on the Le Creuset dutch oven if you want to use higher oven heat. Otherwise, the knob that came with the pot is fine. In fact, they may have changed the knobs to steel already. I'm not sure about that and haven't checked to see. I have a Le Creuset and got it new for $150 years ago.
Plus the finials!!!! Staub made functional cookware into art!!!
Staub is what I was searching for. Reviewers are usually complaining about various brands chipping or the enamel failing. I guess if I read endless online “reviews” I’ll find complaints about most anything. In the world of multi-layered stainless, there is 360 but there’s a heat limit. On the bright side, “waterless” or “low-pressure cookers” are made to use much less energy with fast results.
Just picked up a lodge that has a ceramic coating inside and out. Short of spending hundreds of dollars this unit is everything I could ask for. Funny how they did not even bring this into the test group.
I agree that Lodge D Ovens are great! The biggest one is still less than $100 - I’ve had mine for years! I think the blue one with the ‘horrible’ rounded sides was my 7.5 Qt Lodge. The same size Le Crueset is $460 - I can’t justify that price for a prettier color. FOUR TIMES MORE!?!?
I was very interested in finding a good recommendation for a new Dutch oven. Imagine my surprise when this review was IDENTICAL to the one you did 3 years previously. You even showed the same cracked lid. Every detail was the same. The only change was a different reviewer. Even the script was the same. It makes me doubt the validity of ALL of your reviews.
Yes. I agree with your comment.
100% 🎯
I’m all the way for Staub. I don’t really mind for the inside ennemel although they said it’s difficult to see inside dark colors. I used it and i can clearly see it. 🤷🏻 the glass enemel can be chipped if you hit it too hard with metal spoon.
I was happy to buy my Le Crueset Dutch oven at an outlet mall in California for 125 dollars. It was on sale because of the color... hey a Dutch oven is a dutch oven
What color was it?
@@seikibrian8641 Not him, but I did get mine at an outlet mall in California for about the same price! The color on-sale was in Cassis (Purple).
I inherited my mother's Le Creuset. They really do hold up over the years.
What is the max oven heat the vinyl knob on the lid of the Le Crueset can handle without melting?
We got a Martha Stewart enameled cast iron because the Le Crueset was way too expensive and we really like it, no problems
Good job.. this channel is all Le Crueset
I did, too! Very happy with it, and it looks great (it's orange).
There on SALE NOW AT MACYS SUPER CHEAP LOADS OF COLORS
Same here! I’ve had mine for about eight years and it has been awesome.
Same here! I bought 3 of Stewart’s brand on sale years ago. And between myself and 2 of my children they are great!
Lodge is a pretty awesome Dutch oven. I've never used the Staub or le crusset, but I'm sure I would love those too.
One thing that I would disagree with is the weight being a negative. More weight means more thermal mass on the pot, more even heating and better heat retention. A 5lbs difference isn't going to be a huge deal IMHO for moving the pot around.
A 5-pound difference also isn't going to make a huge difference in heat retention or evenness of heat distribution when it's a percentage of a 13- to 18-pound pot. More important would be the distribution of that weight. For example, having a thicker bottom but thinner sides could reduce the weight while still giving good evenness and retention for browning and searing. I would also add that -- having had both the 18.15-pound Lodge Colors pot and, now, the 13.7-pound Le Creuset -- that almost 4½-pound difference does feel significant to me when moving a full pot of stew from oven to table. (Of course I'm a senior citizen, and not a body builder by any means, so that is a strictly personal observation.)
@@seikibrian8641 Lifting a little more American made weight would be good for you.
@@jtking76 I like lifting weights in the gym, not in the kitchen.
@@jtking76 BTW, Le Creuset is made in France, whereas Lodge Colors is made in China. Something to think about.
Le creuset lifetime replacement warranty. The best on the market, still made in France.
Unethical life pro tip, but a shitty one on eBay and return it for a new one.
Until you read the fine print,
“Le Creuset cookware is warranted to you by Le Creuset of America, Inc. to be free from defects in material and workmanship at the time of its purchase.”
If you chip the enamel it’s your fault and they will not replace it and they consider chipping normal wear and tear so you’re out of luck.
Let’s see. 4 of the ‘best buy’ alternative about the same price as the French made DO. Then figure the Best Buy lasting only 15 years instead of 20-25, or longer. Gee, that’s about 60 years time before I match expenses. Which way would I go? 🤔
Cuisinart Man!! Need to talk to you.
alex moon - they would need to see proof of purchase anyway
carpii they don’t, because I just did it. You just need to tell them about when you got it.
I like getting the best I can buy but I’m nowhere near a professional Chef so Le Creuset will have to be next if my Lodge ever lets me down (doubt it)
I was wondering about the lodge dutch oven one
I bought a le Creuset 5 years ago and had been loving it until last week, when the enamel just started sizzling off. I contacted the company thinking it would be covered by their "lifetime" warranty but was told no. Apparently, they don't expect the pot to be exposed to anything higher than medium temperature settings on the stovetop. I wish I had known that earlier! 😭
😮
Not true. They guarantee the pots unless it was your abuse or mishandling. They are amazing with their guarantee. I would contact them again.
Yeah, not telling the whole story. Enamel just doesn't sizzle off unless you're doing something stupid, stupid.
Wild guess, you poured cold water into the scalding hot pot.
I wish they had at least briefly mentioned the other brands tested. I have a Crock Pot brand Dutch oven I bought a few years ago. It's enameled cast iron, has the large looped handles, the light interior, and a dimpled lid. It's been one of my favorite kitchen implements and I think it cost me less than $40. No way I'm spending $370 on a pot that looks nearly identical to the one I have. Maybe the Le Creuset is magical in some way, but I'll never know.
Yes I was surprised there wasn’t a list in the description box of each brand.
These people are paid to clearly say the expense more is the "best"😂😂
My $50 Lodge is simply perfect. It's the poor man's Le Crueset.
My second hand Lodge is pretty awesome since I never had experience with cast iron or enamel before... But that tiny bottom in my rather large Dutch oven is kind of annoying when I'm trying to brown meat for stew 😆
Also American made, so it means more than you know to your fellow countrymen.
I have an unenamelled lodge Dutch oven and use it very frequently (the only thing I use more is my lodge cast iron frying pan). Although unglazed and thus inappropriate for some things, it is the right tool at least 3/4 of the time, and is far, far easier to clean than enamelled cast iron.
@@pianistajs the Enameled Cast Iron Dutch Oven are made in China.
@@CrimsonStigmata true, but I took this as their regular "dutchy", the one not enameled.
Love these videos. Can you guys please do a video on the best pizza cutter as well as an updated video for the best pizza stone? Thanks!
I have and use Cuisinart 6 qt Dutch Oven for over 3 years now. I make many tomato dishes and the white interior is a little bit stained, however I do use it many times a week. No dings !
I found the RED dutch oven pot for $16.00 @ the thrift store. Good find..;)
My daughter got me a Le Creuset Dutch Oven for Christmas last year. I have used it at least weekly this past year and love it!! It is a work horse and looks brand new. I agree with ATK it is the winner.
This is not what I was expecting when I saw "testing of Dutch Ovens"
This is the only Dutch Oven joke I’ve managed to find, I’ve been looking for like 5 minutes
@@tylerkelley3400 Lol, I aim to please
I bought my Flame SET of le crueset after my divorce! Always wanted to have a set. So liberating. Got rid of my collections of old ones. That was many, many years ago and still enjoying my cooking. It’s really an investment😁
I have a Lodge, cast iron with ceramic exterior. It has nice big handles, and is very sturdy.
Le Creuset is just too expensive for me. I bought a Lodge several years ago, and I like it very much. Of course I’d like a Steinway piano too, but had to get a much less expensive one!
I actually prefer ones without enamel coating. the heat capacity comes from the iron, not the enamel. the enamel makes sticky while cast iron if taken good care of, will not stick.
Yuechen Shi 99% of my collection is Le Creuset and I have never had an issue with anything sticking! With that being said I also have raw cast iron pans from Lodge which are perfect for a high heat sear
@@yuechens4725 I prefer my regular cast iron for that too
@@yuechens4725 "the enamel makes sticky"
Nonsense. The enamel makes the cast iron rust resistant and resistant to acidic foods without needing to be seasoned. If your enamel pots are sticking it's because you don't know how to use them.
@@seikibrian8641 I don't have an enamel pan because I prefer 3-ply to cast iron for better heat conduction and distribution. For non-stick properties, I am currently replacing non-stick pans every 2-3 years. I don't see the need to have an enamel cast iron pan or pot for myself.
Crockpot brand also makes very cost effective Dutch ovens that appear to be very nice quality units as well.
If you're doing Dutch oven tests then why isn't the original Lodge Dutch oven among the tested?
I don't understand the 'superiority' of the white enamel coating. If this is such an important factor, why is it not metioned in saute pan or skillet reviews? I have had both the Staub and the Le Creuset - the Staub is much better in terms of actual performance, I like that the dark enamel coating doesn't brown over time and the handle on the lid isn't plastic.
I agree. Fun fact, le Creuset's skillets use black enamel.
Sounds like it’s because the pot is deeper that lighter is better
Bought a Le Creuset Dutch oven for 8$ at Sally Ann !
Thank you for the Dutch Oven testing. This helps me. It will be a while though, before I can buy.
Some day I will upgrade. But my lodge has served me well for many year.
I like my Lodge bare cast iron Dutch oven for many tasks, but for some things I want coated metal. I bought a "Lodge Colors" enameled cast iron Dutch oven years ago when it was ATK's budget option to Le Creuset, but I donated it when I finally had the financial means to buy Le Creuset. Before that I had bought a Martha Stewart brand Dutch oven at Macy's, but it was recalled due to cases of enamel shards exploding from lids and ending up in food. I took my refund and vowed never to buy a Martha Stewart-brand anything after that.
@@seikibrian8641 but why replace the lodge
@Christopher Scafidi Your poor attempt to be witty notwithstanding, I wasn't talking about Martha Stewart the person, I was talking about Martha Stewart the Macy's brand. It's about over-priced products made in China without good quality control, and the recalled Dutch oven isn't the only example. Go troll someplace else, because I'm done with you.
I wish they would have showed how Staub held up.
Staub is fantastic!!!!! They hold up incredibly well
@@triciaann8395 Thank you 😊
My husband bought Le Creuset one years ago. I started browning meat and using for soups. A big piece chipped off I was so heartbroken!!!!! I couldn’t use it anymore I ended up tossing it because it started to get rust. 14 years later I still have the lid. We use the lid for other pots and pans.
I bought my Le Creuset in 2007 and the same thing happened in 2014, right in the middle of the bottom of the pot - I tried keeping the area oiled but it rusted as well - I was heartbroken too!!
It would of been nice if you talked about the lodge 7.5qt. Just because it is so easy to buy just about anywhere...at a good price.
I've had my Lodge 7.5 Qts Dutch Oven for 10 years now with no issues with it which I got for $69. I wish I could afford a Le Creuset.
Ever since I got my LC Dutch oven I don’t need a slow cooker. I cook my braises, soups, tomato sauce, etc in my oven. No spattering on the stove top. If I could only have one pot it would be my Dutch oven. But, the light surface does stain and it’s hard to remove them, so you have to expect that if you use it for everything.
If you go to Williams-Sonoma or Sur La Table's websites, they offer the top of the line Le Creuset and Staub at dee discounts, many times through the year specific pieces will be 55 to 60 % off retail...get the email ads and you will be amazed at the sale prices...
Yahoo just purchased a Le Creuset dutch oven from a nice thrift store for $19.95. It's not the larger one that won this testing, but I don't need a large one. Thank you for this nice testing.
It's worth mentioning that the maximum oven temp range on these vary quite a bit.
Very disappointed that you did not mention the Lodge Dutch Oven. I have watched several review videos on Dutch Ovens and no one has anything bad to say about it! I bought one for about $35 (one -tenth of a Le Creuset) and I am sure 90% of Dutch Oven buyers would be completely satisfied with it.
I have a Pioneer woman 6 qt cast ironed enamel coated Dutch oven that I have had for 5 years and it works great and was only $40 at Wal-Mart. It did get a small chip near the inside top but I'm not too worried.
Problem with La Crusset, the plastic knob on top. If you're going to bake artisan breads in it that knob will not hold up, it'll melt and/or break right off.
Eh the knob is good for 375-390F
That covers soooo much.
@evil monkey Oh wow I didn't know that. And here I was jealous of not having one. Looks like I need to get a Lodge for my sourdough then.
They make SS knobs for not much (the LC outlet near Atlanta sells them cheap)...yeah, I know - having to purchase separately (insert chosen expletive here 😉)...worth it to me, but everyone has their preferences
@@joeygirl314 Yes, you can replace the knob easily if you feel the need to do that.
I inherited my mom’s. That was 15 years ago and still works
I got myself a Le Cruset and I am obsessed!!! I am not going back to cheaper brands … this is worth the investment
I'm afraid that 'if' I ever had $370 spare dollars knocking around, I'd be hard-pressed to justify spending it on a pot. That's just real life for moi.
As metal utensils are not to be used with any enameled cast iron...why spend $370 when the interior will show wear in all if them when I grab the wrong spoon, etc. Same goes for cleaning problems and abrasives. My red Lodge dutch oven lasted for 10 years before I retired it to get a new navy blue pan. Red pan was still functional. I just wanted the pan to match my updated kitchen. I can switch out dutch ovens several times before I get to that $370 price. Lodge continues to get the job done with attractive affordable pans.
There's other kinds of pot worth 370.00 lol
@@sandrab4853 many people like myself never use any metal utensils on my pots
You should ask your family/friends to pitch in for your birthday or something. That's what we do when someone wants something a bit pricey.
@@respectpleasethankyou I appreciate the thought, but there are so many other things I'd rather have for $400. I know that post says it is 6 months old, but it's actually over 2 years old. I purchased a lodge for $55 that has performed beautifully. It's not as beautiful, for sure, but I feel like it was a great value and a practical purchase.
I have that baby blue LODGE dutch oven that he mentioned was the heaviest. Its a wonderful pot and only about $40-$50.
Yep; wonderful. I bought one years ago when it was ATK's Best Buy and I couldn't afford Le Creuset. Now I can afford Le Creuset, and I have several pieces, but I still have the Lodge which I take when travelling.
I've been extremely satisfied with Crofton enameled cast iron dutch ovens, which can be purchased sporadically from ALDI, for under $40. I would be curious to know how ATK rates these, in one of the upcoming lineups. Because they seem to be offered seasonally, I can only suggest that ATK watch for them and nab one, when they become available. I realize that its tough to recommend a product that cannot be easily purchased year round, however I've had such good luck with these that I feel they're worth the wait. They also offer a nice enameled cast iron braiser at a similarly affordable price.