That’s good to know. Mme Melkerson was the one who bought it. She claimed, as always, that it was “better quality” than various cheaper alternatives that I likely would have chosen. She never got more specific than that, but it appears that she was correct. This time.
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In the same boat with a Lodge enameled Dutch oven. I haven’t been that picky about the tools so there are some very small scratches in the coating after 7 years. Perfectly happy with it since I only use it 6-10 times a year.
I think I have this, it’s on the heavy side though, mostly use it for things that go in the oven. I think the enameled pot I bought is just shitty quality so would be fine with another. It’s also not cast iron, unless I’m mistaken. I used to have a large stainless steel pot but I think it got lost somewhere along the way because I can’t find it anywhere.
Edit: the pot I have is ceramic coated aluminum. I actually have two pieces from that set and they both are chipped and discolored while a similar pot I bought of a different brand is absolutely fine despite similar use. I ended up buying this for less than even the Amazon basics one: Tramontina Covered Tall Round Dutch Oven Enameled Cast Iron 7 Qt (Red) - 80131/346DS https://a.co/d/bkBMCu2
This is why I don’t have a Dutch oven. I refuse to give up the storage space for something I’d use a dozen times a year, especially when my stock pot serves the same purpose and I can nest other pots in it.
I agree overall, but I did buy it back when I was in an apartment and I used it much more back then. You could use it for most anything, but the weight makes it a pain to clean daily.
I have a stupid amount of space now for kitchen toys so some of its functions have been replaced by other tools. It’s still great for braising, frying, and soups.
I see where you’re coming from, but I guess I’d rather have a 7 qt enameled dutch oven than a stock pot that is equal in size or larger, unless I was routinely making things for a bunch of people. Between searing meat and sticking it in the oven for e.g. Kenji’s tomato sauce, I can’t really replace it. That tomato sauce changed my life.
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Is an enameled Dutch oven noticeably better than a regular cast iron one? I found my stock pot and I already own a cast iron one so might not need the enameled one on top of it. That said for $50 I want an excuse to keep it to replace the shitty pot mentioned above.
I much prefer enamel when doing anything like a soup, chili or stew. … and pretty much everything else except searing meat.
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I would think that in theory the enamel is preferred for anything acidic like a tomato sauce that you’re going to simmer for a long time. The conventional wisdom is that if you leave an acidic liquid in the pan for any length of time it would eat away at the seasoning on a cast iron pan.
I have an enameled pot and an enameled cast iron pan. The enameled pan sears as well as the “regular” cast iron pan that I’ve got.
Yeah, I can understand that, though my stock pot goes into the oven as well.
Acidic stuff will also eat away the pan itself if it’s aluminum and ruin your sauce. I have a pitted pan and still lingering sadness as proof.
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We’re going to do stuffed shells for christmas this year. Is there any reason not to use Kenji’s sauce? I’ve never made it before so don’t know the flavor.
It’s bomb. I made it for a dinner party last spring and everyone loved it. It’s not even that complicated, it’s just…the perfect technique to pull deep flavor out of only a handful of ingredients…
I dropped a couple knobs of red miso and gochujang in at the very end, because I’m a badass like that.
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Guess I gotta make this sauce once I get the new dutch oven…still haven’t made the chili paste either.
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Do it
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That’s a beauty!
Wow!
You got a recipe for that beaut?
nytimes dutch baby
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