Wednesday, January 25, 2012

Enamel Coated Cast Iron Dutch Oven

This baby has changed our lives. We've wanted one for ages, but never purchased one.  Well, Zack's parent's bought one for us for Christmas and we have already gotten our money's worth. Or, their money's worth. Whatever. 

You'll be seeing it a lot in our posts going forward. This pot holds heat amazingly well, and heats evenly across the entire surface. It's a 6 quart pot, so you can fit just about anything inside. 

It's also heavy, even when it's empty. We recommend using both hands when lifting it and sitting the lid down when you're taking it off to stir or season. 

As far as cleaning goes, we left cooked our Red Wine Braised Short Ribs in this and it was quite a mess afterwards. We left it to soak for a couple of hours and after that, clean-up was a breeze.

Overall, we HIGHLY recommend purchasing one. The only thing we would change about this pot is the handle. It is only rated up to 400 degrees, so we're planning on switching it out with a stainless steel knob.

Four Thumbs Up!

1 comment:

  1. Right you are! These are required. We got our Le Creuset at an outlet shop long ago (right after the Earth cooled) and it was reasonable then. Now, it's worth more than all our other pots combined. There are good alternatives available from Lodge and others, so everybody should find a reasonable option. Don't worry about the heat rating of the handle. You'll never put it under a broiler with the lid on so that's not an issue. Most of the oven work will be low and slow. Put it to work with a proper braise right away.