Anybody have a dutch oven in need of a home?

[drietz]

Hey all - this is kind of a weird request considering that most quality dutch ovens are pretty indestructible, and can be passed down over literal generations...

But might any of you have one (~4quarts) that needs a good home? It can be that old one that you used for years before getting yourself one in a color you always wanted, or just one that doesn't see much use in the kitchen...

My housemate is moving out in the next couple of weeks, and I'd like to give him a gift to see him off on his road trip around the US. Over these past two years of college, he has been nothing short of encouraging, supportive, and an excellent role model. Why not get him a new one then? Great question. I'd love to give him a brand new Le Creuset in his color and size of choice, but between living expenses and tuition, I just do not have enough cash to make that happen.

So, if any of you have an extra or an oldie-but-goodie kickin around, let me know. I'd be more than happy to work something out.

Thanks to the administration for letting me put this out there, and if it goes against any rules or preferences, please feel free to take it down.

[rydesteel]

An inexpensive option is Goodwill or second hand stores. I've found many a useful cooking tool in them. My cast iron Dutch oven is one of my most useful pots. God luck with the search sounds like he's a good roommate.

[Tamu8104]

They aren't Le Creuset but check out Lodge dutch ovens. They are a more affordable alternative and we have one that has worked just as well as the Le Creuset.

[boxerboxer]

They aren't Le Creuset but check out Lodge dutch ovens. They are a more affordable alternative and we have one that has worked just as well as the Le Creuset.

I'll second this. And so you're not thrown off, the brand is actually "Lodge Logic", though most everyone seems to drop the "Logic" in conversation. Mine is fantastic.

[drietz]

Thanks for all of your suggestions, folks.

And many thanks to a very generous member of the forum and employee at a Le Creuset outlet, who would prefer to remain anonymous, but gave me a solid deal on one of his seldom-used 4qt ovens. My roommate is going to be way too excited about this.

[BShow]

I'll fart under the covers, you pull them over his head.

Glad you found a dutch oven. :-)

[Shinomaster]

I need one too for making Coq au Vin.. Lodge are good? The french ones are too pricey for me too.

[Noteddy]

Lodge work just fine. I've used both and would tell you to stimulate the French economy by spending the extra cash on FMB tubulars rather than Le Creuset. In fact, Walmart has been selling La Tromontina that is actually not bad at all to get started with. Lid is not as tight fitting as Lodge or LC.

[boxerboxer]

Lodge work just fine. I've used both and would tell you to stimulate the French economy by spending the extra cash on FMB tubulars rather than Le Creuset. In fact, Walmart has been selling La Tromontina that is actually not bad at all to get started with. Lid is not as tight fitting as Lodge or LC.

Agree on lodge. The only two things I don't like about my lodge stuff is that the bottom of the pan and the cooking surface are not as perfectly parallel as I would like and that for the un-coated piece I have the casting process leaves a fairly bumpy surface where I would of course prefer smooth.

[jitahs]

I need one too for making Coq au Vin.. Lodge are good? The french ones are too pricey for me too.

Wine's acid can result in a mildly iron-like taste in your sauce. Doesn't bother a lot of people. I prefer an oven-safe ss-lined pot for this reason. Ymmv.

Lodge dutchie for bread, yes.

[boxerboxer]

Wine's acid can result in a mildly iron-like taste in your sauce. Doesn't bother a lot of people. I prefer an oven-safe ss-lined pot for this reason. Ymmv. Lodge dutchie for bread, yes.

Iron taste even with the ceramic coated ones? Or is there some other trouble with the coated ones?

[Nathanrtaylor]

Iron taste even with the ceramic coated ones? Or is there some other trouble with the coated ones?

I would cook acidic dishes all day in a ceramic coated iron pan. Not that much different than cooking it in an actual ceramic vessel (which works too). As for the pebbly sand-cast texture of lodge, I just ground mine flat.

favorite daily use pans are De Buyer steel though. Cheap. Indestructible. Don't really take a seasoning as well as cast iron, but that just means you can treat them worse.

[jitahs]

Iron taste even with the ceramic coated ones? Or is there some other trouble with the coated ones?

My bad - didn't know Lodge was doing ceramic/enamel now, which is non-reactive. I've never been able to get a great sear in this material; what's great for a long, slow heat-retentive braise isn't always great to build a quick, thick crust w/o cooking the inside too fast, s'why I prefer a thick copper pot. Does it all. Anyway.

[Noteddy]

s'why I prefer a thick copper pot. Does it all. Anyway.

Now, you are talking. Skip over Staub and go direct to Mauvielle, Amoretti, etal. Just awesome. Copper is the the Abbey Tools of cookware.