10 Dutch Oven Buying Mistakes to Avoid

[@TribbleBot]

Several years ago we bought a round 7.25 qt Le Creuset at a deep discount from a Williams Sonoma location that was closing. It was still a splurge but since then we've used it dozens if not hundreds of times. The Signature knob only gives up 20 degrees to the metal ones so we haven't felt the need to replace it.

[@RainForestLeDoux]

I recently got one too.. wow.. its the best one I've ever had

[@Sagittarius-88]

My mother recently passed away, and I am keeping her stainless steel Dutch oven. Worth noting, my mother was born in 1940, and that Dutch oven was a wedding gift to her. I've not seen anything on the internet that compares to this thing, and to say it's had its fair share of use would be an understatement. Nothing wrong with today's quality cookware, but if you can get your hands on some quality vintage, definitely go for it.

[@craigsavarese8631]

Yeah, me too. My mother’s old solid aluminum Dutch oven is over 50-60 years old. She used it for everything. I found it recently in the back of my kitchen cabinet. Been using a lot since. It is very thick and has a dimpled outer surface.

[@davidthedeaf]

@@craigsavarese8631there are questions today about aluminum safety. Interesting debate on myth or death.

[@rayshelld791]

Ladies, I'm in my 80s. I too still have pieces i bought when I was 23. I also have some newer pieces. You are right in your encouragement of buying vintage. There is definitely a difference.

[@brendaokeefe2096]

What a treasure 😀 I'd love to see pictures!

[@brendaokeefe2096]

​@@rayshelld791I'd love to have coffee ☕ with you and see the treasure's 😊

[@marjoriegraham9885]

I’d would like to relate a story about LeCreuset warranty and customer service. I’ve been buying LeCreuset since 1976. The first pan I bought was the low sided sautee pan, and it got weekly use for years. In 2018 I was making a roux when what started as a blister on the inside cooking surface burst and the interior enamel popped off. I contacted LeCreuset and asked about their lifetime warranty. They had me pack up the pan and send it to their US distribution center in South Carolina- at my expense. They told me it could take 6-8 weeks to get a reply, but that they’d either replace the pan or if they determined that it was caused by my misuse then they’d give me a discount certificate towards the purchase of a new one. Two weeks later a representative contacted me and told me to pick out a color since the flame yellow-orange that was my original color was no longer in production. And a week later I had a new pan. That, to me, is a company worth supporting. My saute pan was more than 40 years old and had seen at least once a week use for all those years!

[@PrudentReviews]

Love to hear this!

[@nyohaku]

Staub makes metal knobs in the shape of farm animals. Great for heavier lids plus it adds some charm.

[@AprilStoner-y8x]

In the 1980s, my mom found a Le Creuset set at an outlet mall, on clearance. At a time when a typical ‘quality’ set was less than $200, my mom paid around $300 on clearance. My dad was furious. Fast forward 40 years, and she still has all of the set, they’ve been used way more than other pots, and survived a kitchen fire. I think the $300 was worth it. Sadly, they’re in their 70s now, and the cast iron is harder for them to handle. My sisters and I have been slowly buying them stainless pots in sizes they use most. My dad has now become a huge fan of All Clad, and was thrilled to get a giant stock pot from me for Mother’s Day/Father’s Day this year. It took him many years, but he finally gets the concept of You Get What You Pay For.

[@nayakiabates8814]

Great story, I love hearing these types of comments, your mother was a smart woman and knew that was a great investment ❤, I have tons of cast iron pans and I’m hitting 50 so I definitely get the weight issues with heavy pots.❤

[@RendaJane]

My mother always used cast iron. She was so picky about keeping it perfectly seasoned that never let us touch. Now that brother and I have them, we’ve had to learn to keep them seasoned, but they are great to cook in except for the weight and extra care. But my enameled cast iron Dutch oven has no chips. It’s discolored inside, but it’s older than my brother.

[@brianh2287]

Excellent tips, very well done as usual! Now I have to watch the budget dutch oven video. I bought a cuisinart 7qt dutch oven that has held up pretty well. It was 120$

[@PrudentReviews]

Good choice! Cuisinart, Lodge, and Tramontina are all good low-cost options

[@brianh2287]

@@PrudentReviews Yeah it's no Le Creuset, but I spent my money on All-clad D3 so had to pinch the wallet a little. I got lucky and it didn't have any imperfections. Hopefully it will last for years. All in all the Cuisinart had all the features I wanted. It's been great on the stove and in the oven.

[@geraldhagengruber3207]

Our son has Le Creuset and it is amazing. We opted for a Lodge at $50 and it meets all of our needs perfectly.

[@ohnoyce]

Picked up a cuisinart oval off woot a few years ago. Not disappointed at all. Probably 50/50 use between bread and stews.

[@yvonnerolley9676]

Le creuset enamel melts off if cooking on hot electric stove

[@MadisonBriggsArtchick]

I purchased a 7 qt Tramontina Dutch oven at Sam’s Club at the end of the winter season last year. It was a killer deal reduced to $29.99, and I really have enjoyed using it!

[@brendaokeefe2096]

Definitely a killer deal 😁

[@OneAdam12Adam]

Tramontina is a crap product made of chinesium. Lots of poisonous chemicals leech in

[@elss8717]

In 1985 I went shopping on the bus with my 2 year old daughter in the push chair. I saw this orange Cousances 28 cm orange cast iron frying pan. It was reduced to £10 because of a small cosmetic fault. It was still a lot of money for me but I knew it was a bargain and couldn’t leave it. I shall never forget the struggle I had to get the pushchair on the bus whilst carrying this really heavy pan. 😊. It was the best thing I ever bought. Practically all the family meals were cooked in it for many years. Cousances was taken over by Le Creuset. I have a cast iron pot as well.

[@savage22bolt32]

Great story! Thanks for sharing😊

[@1remjr]

I have a couple Le Creuset ovens, one is a 5.5 qt and the other is a 3.5 qt that I just got a few month ago. I routinely cook for 3 or 4 people and I was somewhat surprised how often I find myself using the 3.5 qt. It is plenty big to sear a roast or large filet and I am not skimping on quantity since I do often prepare for 3 or 4 people with appetites. It's like my new go to dutch oven. The larger one I still do use but for the most part it's overkill. The 3.5 qt is also plenty big for soups and stews. Plus it's somewhat easier to handle. I enjoyed the video, thanks very much.

[@noregrets7469]

Thank you for the head up, I found it educational and I use this when I purchase one🌹

[@PrudentReviews]

Glad it was helpful!

[@DianePahl]

Frankly, the color of the inside of the pot doesn't faze me at all. I have both, Le Cruset and Staub. If I want to see the browning of the meat, all I do is just lift and look at it. The biggest things to look for, like you said, are the handles, and weight. The raw cast iron ones are good for camping and making bread but really not something I use for day to day cooking because of having to keep it seasoned. I kind of collect these things, lol. They do get very heavy with food and liquid inside so be very careful if you have to lift it out of an oven.

[@lisabos1159]

Helpful, thank you. Chose a Lodge to replace my Mom’s ancient and cheap one that nonetheless lasted decades until I began baking bread in it regularly. Can’t wait for the new one to arrive!

[@bohemiansusan2897]

The best enameled cast iron I have is from Imarku; a small Japanese brand. Its square as I thought to replace the ancient CorningWare that broke after 50+ decades of use. Its been dropped a couple of time and no cracks or chips. I love it. The one I hate is the Amazon brand. It chips so easily and looks awful after less than a dozen uses.

[@markdavis4100]

I have had the same results with the Tramontina brand. I had purchased an enameled one from Sam's club. It didn't take long for it to chip. Several friends ended up with the same results with that brand. I have both Le Creuset and Staub (purchased at deep discounts) from Willams Sonoma and Sur La Table. I have had them for well over a decade and they still look like they did when I purchased them. My favorite is the Staub 5 qt. tall Cocotte. With it being tall, not wide it is great for cooking soups and stews on the stove top an leaving lots of room for the rest of the burners.

[@bohemiansusan2897]

@markdavis4100 what you have is out of my budget range by far. Others I know love their Lodge enameled cast iron and used it weekly for 10+ years.

[@markdavis4100]

@@bohemiansusan2897 Wow your not kidding. I see a lot of places are selling the Staub I have for about $380. I did see it at King Arthur's for $189. When I purchased mine I found it at Sur La Table for $85. They had 2 of them on the discount shelf and I purchased both and gave the second one to my nephew for a wedding gift.

[@bernardinelermite1133]

As a long time cook, I can only approuve these wise advices. 👍🏼 Concerning the inside color, I mainly use the Staub and Nomad dark enameled ones for meat roasting and meat and beans stews, and the Le Creuset light ones for more delicate food, like fish, vegetables and soups. Love them both ! I also have a Lodge raw cast iron that I mainly use as a frying pot because I'm fed up having to deal with constant seasoning concerns and leakage of dark oil in my food.

[@Ravencall]

I wish I had seen this video and your other one about dutch ovens before buying mine. I bought a Staub for my daughter because I wanted to splurge and because of their darling handles! But for myself I went for the basic cast iron Lodge for baking bread. It does the job but is SOHEAVY! Even the lid, which doubles as a frying pan is very heavy. This is a problem when I'm taking it out of a hot oven and when trying to separate the two side handles. I can now see how a good top handle would make it much easier and safer to use. I wonder if I should splurge for myself 🤔.

[@metoo3705]

Yes. you should definitely splurge on yourself ❤️

[@kariay50]

Helpful video as I am in the process of purchasing one. Thank you!

[@deaconmikepray9793]

Great stuff in this video! Very helpful. I received a Fontegnac Dutch Oven for Christmas fifteen years ago and am always excited to use it. One of my favorite gifts ever.

[@DawnM-g3d]

I bought the one I have to use as backup in the winter when the power was down. Wanted something I could put directly into the wood stove. Glad I made the right choice. I was looking at the lovely colours, but decided straight cast iron was best for my needs.

[@reneeciddio6926]

Hi, thank you for this video. I really appreciate it my mother, my sister, my son, my niece, my friends I sent it to all of them and they really appreciate it too. This was the most excellent video and it was really kind of you to make it and to go into the detail that you did and make recommendations. You’re awesome. We’re all subscribing. 🎉

[@billystpaul8907]

I always wanted a Dutch oven, but the Le Creuset's are so damn expensive. So, I went with the Made in 7 1/2 QT Oval one in Ruby Red. It's a great piece. Well made. In France just like Staub and Le Creuset. But, I got mine on sale for under $300. It's built like a battleship and have not had an issue cooking on the stove top. Works great with soups and stews and works well in the oven. It is heavy, 15 pounds. But, I am getting used to it. I have it 5 months now and really enjoy how it cooks...

[@savage22bolt32]

Bro, you're like Project Farm but for the kitchen. I mess with cars & motorcycles, and have been cooking the family dinners since 1986. Cast iron is my goto. Still using grandma's stuff, & I'm 70 now.

[@beth9015]

Thanks for the info ❤ Let me take some notes regarding Dutch ovens. I will come back to check this list when I finally have the money to buy one 😅 Don’t mind me: 1. Material: enameled cast iron (better for general cooking including liquids and acidic substances like tomatoes sauce). Raw cast iron needs to be protected with oil. It’s not recommended for liquids and acidic preparations, but it’s nice for cooking out in nature. 2. Round shape better than oval when cooking. 3. Size between 5-7. I think 5.5 with a flat bottom is perfect. The heat distributes better. 4. White color over black color. It allows you to see if sth is burning. 5. The material, size and shape of the knob is important. Plastic ones don’t overheat on the stove, but cannot withstand high temperatures in the oven. Luckily, they can be changed. Also, the larger/taller the stem the less risks of getting your fingers burn with the lid. 6. The lid design. Use a heavy and flat lid with a tight seal to lock in moisture, better if it has raised edges. You can rest utensils and put ice on top while you cook. The bumps inside also help to distribute the steam more evenly. 7. The handles. Choose them big, 1,5 it’s the ideal. 8. Choose lightweight if possible. They are very heavy. “Look at the weights listed online. Add 2 pounds per quarter of capacity. That’s more or less what it will weight when it’s nearly full”.

[@sherricaroberts783]

Wow thank you this helps I'm about to purchase one and didn't realize how much detail goes into purchasing I just thought it had to be seasoned ❤ this is good

[@PrudentReviews]

You’re welcome! There’s a lot to consider. I have another video comparing the top brands if you need help deciding: kzbin.info/www/bejne/gWaseGqqa6uWnLM

[@andrealazar9806]

Excellent advices.

[@PrudentReviews]

Thank you. Glad you liked it 👍🏼

[@andrealazar9806]

@@PrudentReviews you are welcome. I wish I knew few of your advices earlier before I got them.. These days they make such a pretty colors and designs people are buying it. Of course some people are collecting them. You right this is a quite investments every where in the world. I bake my sourdough breads in my Dutch Owens. Never disappointed me. Thank you again taking time to explain all of these things.

[@burghbrat3319]

My enameled Dutch oven is Lodge, had it and used it for years, and I'm happy with it. I love the look of the Staub, and that's what I'd buy if I had to replace the one I have. I'm sure Le Creuset is nice and the color selection is outstanding, but I'm cooking food, not color.

[@NoZenith]

I don't have the level of experience and comfort level with my own skill set to get one with such a dark interior. I'm a big fan of the light interior on my second hand Lodge and my HomeGoods special from a brand I cannot remember (All the reviews look like they were from people that picked it up at HomeGoods but everybody seemed to like it). It has that more squared off shape of the Le Creuset and Staub with the larger bottom cooking surface than the Lodge does with it's rather small bottom. Better for Browning meat and getting vegetables to cook down a bit with a larger flat surface when I'm making Bolognese. I kept the Lodge so I've got a backup but I do prefer this other one I bought for 40 bucks. I looked it up online and it's a Chinese made Italian named company so I'm hoping for the best lol. I will say it seems to chip less than the lodge does. The lodge seems to chip around the lip as they are known for

[@markdavis4100]

I looked at the Lodge enameled dutch ovens. Most of their product line is usually made in the US with the exception of the enameled products. Those are made in China. I try to purchase US made products first and if not available then products made in Europe. Just my thing I guess.

[@lynhanna917]

I was able to buy a five qt Staub from Costco at a good price. I call it my BMW dutch oven. It looks great sitting on the stove and makes me smile. Bonus is it is a great tool to cook with.

[@SoSo-o6v8i]

Thank you for this video. It has been very educational. I can’t wait to purchase when funds are allowed. 😊

[@PrudentReviews]

Glad it was helpful!

[@VanessaPage-ic2bd]

My brother bought me a Tramontina for my birthday several years ago and I love it. It has held up very well after many uses. It still looks almost new.

[@runijones2625]

I’m in the market for a Dutch oven and this video was so helpful in helping me decide which one is right for me! Thank you!

[@PrudentReviews]

Happy to help. If you haven’t seen this, watch before you buy Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More kzbin.info/www/bejne/gWaseGqqa6uWnLM

[@gregrburnett3400]

I have a 7 quart "Crock-Pot Artisan Round Enameled Cast Iron Dutch Oven" I got off of Amazon and I really like it. It was $65 at the time.

[@xltek1]

I have a Finex cast iron Dutch oven, love it!

[@BK-qp8zp]

Very well put together video. Short, sweet and 2 the point.

[@PrudentReviews]

Thanks for the feedback! Glad you found it helpful.

[@weston.weston]

This is excellent, thank you.

[@lawrencebeck1144]

actually bought from Aldi and find just about everything you say to look for are found on the cookware. then again a very very good price

[@nayakiabates8814]

This is a wonderful video. Thanks for sharing ❤❤

[@barbarafallin2038]

I have 5 different sizes and I only bake Artisan Homemade Bread in them, I love them

[@tasnimmaya-s2s]

Great tips! Avoiding these Dutch oven buying mistakes is key to getting the right one for your cooking needs. Plus, choosing one that fits your home kit décor makes it both functional and stylish

[@ЛяПарфюм]

Great suggestions!

[@mommiedearest5337]

Excellent review! Thanks!

[@VickyCooksalot]

1:09 I used to have both. I let my nephew have it. I'm not positive but I think my SIL has it now. 😅 my enamel one was on clearance 20 bucks! So much better than $125 +. 😂 I love it! Yeah mine has the drip spikes too. 😁 It's Tramotina and I think I like it better than the Le Creuset I've seen on display.

[@paulafigueiredo1745]

👍 Thank you. It was very interesting for me.

[@katherinejackson9411]

Thank you so much for this info and the tips.

[@stelas9307]

Wow! Excellent content! Definitely subscribed

[@darylhopkins9796]

This is a fantastic video. I have learnt much about the dutch oven.

[@PrudentReviews]

Thank you for watching!

[@jujumulligan43]

I wish like the dickens that I had found this a few months back. I ended up having to return 3 dutch ovens because of various reasons. Now I have the correct information for a wise purchase. Good dutch ovens are costly. Thanks so much and glad I subscribed today!

[@PrudentReviews]

Welcome! Happy to help.

[@arejetko]

Great review! Ten plus years ago I bought a 7 quart enamel (white interior). It has a wide, loop handle with a silicon grip. The only feature it doesn't have is the lip. It is perfect for baking sourdough bread.

[@afolsom685]

This was great. Thank you!

[@PrudentReviews]

Glad it was helpful!

[@gladysruiz5017]

Great tips thank you I need to buy one and I didn’t know which one to buy you open my eyes thanks again

[@sandriagutierrez2605]

See now, I like having a variety of sizes. I own both enameled, and natural cast iron. I collect vintage cast iron as well. Your video was very informative though. Good things to consider on a cast iron journey.

[@jeanlanz2344]

Great overview. I also appreciate your comparison videos on amazon. God bless you.

[@PrudentReviews]

Thanks for the kind words, I'm glad you found it helpful!

[@maryrose7842]

I have a Tough Cast Iron pot but it’s not enamelled inside unfortunately. I wasn’t aware of the issue you described when I bought it. I do keep it oiled to prevent rusting. I have cooked minced beef in it with tomato sauce for about an hour and haven’t noticed anything unsavoury.

[@jmichna1]

I've used a plain-Jane non-enameled cast iron Dutch oven since about 1980, and it has become well-seasoned with use. I use it for all kinds of cooking, baking and braising, including marinara & barbecue sauces and other tomato-based foods. The seasoned surface does not react to even acidic foods & sauces, however, I would not store leftovers in that pot, as they will turn dark with iron if left sitting in them. In my experience, provided your cast iron is well-seasoned with use, reactions with foods during cooking is a non-issue. I had some pieces of enameled cast iron cookware some decades back, but the enamel chipped & flaked off with use over the years. My all-cast iron cookware just doesn't have that issue.

[@mbrochh82]

Incredible video! Thanks for this!

[@Darkfalla]

i got an oval one from LIDL and very happy with it. made an awesome thanksgiving glazed honey ham with.

[@familydenhaag9860]

Excellent video, helping me while shopping my first cast-iron set

[@susanjohn6457]

Thank you so much🎉

[@ropro9817]

Interesting! I always wondered what the dimples on the lid were for! 🧑‍🎓

[@Lousialee-hm3gu]

A very useful video. Thanks.

[@cynthiamcwhorter6721]

I have my moms old metal roast pans that were made in the U.S. that are blue with white spackle spots on them but there is no name on them are they still good to use? I grew up with mom cooking turkey and dressing or roast in them since I can remember and I'm 65. I see them in thrift stores quite a bit and wonder if they are safe to cook in?

[@lemuret69]

I can't imagine why they wouldn't be safe. As long as there aren't serious cracks in the enamel there shouldn't be any problem.

[@majesea]

Excellent content!

[@richardstecenko3886]

I have a round Staub with the flat lid (no handle). When I bake bread, I turn the pot upside down, that is with the lid on the bottom and put the loaf on the lid. I’ve always done it that way, but don’t know why. Does any one else bake bread that way. Also, can you use the lid on the stove top?

[@Thommadura]

I have four Tramontina Dutch ovens and have had them for over 15 years. THey are either 61/2 or 7 quart and I bought them at Costco for $40 each on special - they still have them for $50 in the winter. With the exception of some chips on the Lid of one of them - they have been workhorses and are in fine shape - I spent the money I saved not buying Le Creuset on COllege for the kids. Two of them I replaced the plastic Knobs with stainless ones but otherwise they are as shipped.

[@DraganIlich-r1s]

Thank you Sir 🎉

[@hatingontruth9118]

I have a Lodge and love it. But, I overheated it when it was empty. I was an fool. It cracked the bottom. But, I called and Lodge replaced it for free. I use it all the time and my food comes out very good. If food is stuck on.. I use oven cleaner and it works very well. Of course I clean it with soap and water after. So, Lodge.. highly recommended.

[@sprague49]

I always use Bon-Ami on ceramic and enamel cookware but oven cleaner sounds like an easy solution for really burnt on food.

[@2corgimother]

I love my Staub!

[@litsci1877]

Don't forget that if you're thinking about knob/handle size, hand size matters too. If your hands are smaller than a large man's (in other words, if you're most people) you want to make sure the knob is not uncomfortably large.

[@rezessymartin6581]

What about stainless steel Dutch ovens? Whether clad (like all clad) or disc bottomed (like demeyere atlantis, which has 2mm of copper - or the fissler original profi, which has a super super thick aluminum clad bottom)

[@NinaKeilin]

I agree. I have had the All clad for 35 years. It works great for simmering soups and sauces as well as roasting and it’s not so heavy.

[@klaus4157]

I've been cooking with Staub pots for years. The biggest advantage is the black enamel as it is easy to clean. If it gets a patina it doesn't matter. The light patina of Le Creuset, on the other hand, becomes unsightly over time. The argument that is put forward again and again that you can't see roasted ingredients on it is nonsense and an invention of Le Creuset. The larger handles from Le Creuset are good though.

[@malthuswasright]

I've got dutch ovens and saucepans by Le Creuset that I bought 27 years ago and the light interior still looks great. Nothing unsightly there at all. You just have to look after them (i.e. wash them properly after each use). I've even had the odd burning incident and they still come up prerfectly well.

[@savage22bolt32]

​@@malthuswasright i think you're french pot has ☘ luck

[@cynthiamorenita16]

I was fortunate enough to buy my Le Creuset at the outlet store . Whenever I need more, I go to there. I saved hundreds of dollars.

[@nomanejane5766]

I was shopping on the great jones website for black friday, and they supposedly have a lifetime warranty, but yet dont cover any chips on the enamel, basically rendering the warranty useless. .. Ridiculous

[@PrudentReviews]

Most cookware warranties are like that - they only cover defects in materials and craftsmanship. If something happens like chips or scratches, you’re usually not covered.

[@nomanejane5766]

@@PrudentReviews yeah, but i don't think u can compare enamel cast iron to a SS pan. I know le cruset will replace ur pan if it the enamel starts cracking

[@seamoreplant]

Dutch oven hook is for the loop handle!

[@RoMayDrako]

I got some NICE 27 dollar dutch ovens from Aldis (not as nice as you can get but nice as you can get cheap). I didn't expect them to last years but they have held up amazingly. My point is is weight, my 6 quart feels heaver then my 6 quart non enameled lodge Dutch oven (camping). The oven is a built in so it's just above waist high with a door in the way. SO if it was to heavy for me there is no way with a roast or stew i could unload it safely from the oven. We think of lifting as up and down simple, but no it's also other weird angles depending on your kitchen. My roommate can barely handle it empty, and needs me to move it if it is filled and sitting on the counter can you imagine if this was her dutch oven.

[@lourdesehcvarria5774]

Hi is good for induction ?

[@PrudentReviews]

Yes, enameled cast iron Dutch ovens work well on induction cooktops

[@lordwestoff]

I bought a lodge enameled 5.5 qt today: it’s made in Vietnam, wished it was USA but we’ll see how it holds up

[@elainekilgore1352]

I like cooking in the glazed Dutch oven, but I don’t have the strength anymore and it’s so heavy. Is there a lighter version to be found for an old lady who discovered the joy of cooking late in life?

[@GlueGunsRoses]

Welp, I just asked a question in your newest video & see it's pretty much answered in mistake #1 🤦‍♀️

[@eggbox1106]

I feel like a 5 quart dutch oven is quite big, is there any disadvantage when going for one that seems bigger than what I'll need.

[@walterw2]

nah, that 5qt ballpark is really what you want; that's the right size to cook any kind of stew or pot of beans or whatever. my 5.5qt le crueset fits on the stove and fits in the cabinet just fine a little dutch oven seems like a novelty item, but i suppose if you have the money and space to buy _two_ then a second little one for side dishes could be neat

[@PrudentReviews]

5.5 quart is the perfect size for households of 1 to 4 people. It provides enough surface area to brown meats and enough capacity to make medium to large batches of soup/stew etc. Great for leftovers too. You could get by with 4.5 quart, but I wouldn’t go smaller than that.

[@WERC-lawyer]

I have a 4.5 quart enameled Lodge ... I live alone and this size is ideal for me ... I paid $49 for it 2 years ago (from k-Tom) ... ps ... do you know anyone else who pronounces the French word "le" as "loo"?

[@PrudentReviews]

@@WERC-lawyer I try my best :) this is the right way kzbin.info/www/bejne/bp3VhZSVi8errq8

[@WERC-lawyer]

@@PrudentReviews EXACTLY! NOT "LOO" ... "le" with a short 'e' (actually, a shwah).

[@PieterBreda]

Funnily enough, nobody in the Netherlands calls them Dutch ovens. We just call them cast iron pans (gietijzer in our language.

[@rodjones117]

We don't call them Dutch Ovens in the UK either, just an American thing...

[@md61211]

They're pots. Pans are shallow, with long handles

[@rodjones117]

@@md61211 In Jamaica, however, they are called Dutch Pots.

[@cbak1819]

I bought 2 Cuisinart from Bed Bath Beyond and online. After 2 years there crazed. Need new ones. How do I prevent?

[@shirleysmith2044]

Thank you for your video and info. Avoid ALL from China! I also want to be completely clear that there is NO metals in the coating.

[@PrudentReviews]

You're welcome! Thank you for watching

[@olya9524]

Totally agree! Can’t even compare ‘’made in China’’ brands to Staub or Le Creuset

[@sdfsdvassilev3798]

Nah. Bare cast iron is the way to go. Why encase a durable cast iron pot in fragile glass and the whole thing has to be discarded if you get the smallest chip? regular cast iron dutch ovens are far superior to enameled, and just as nonstick

[@nancydaley9646]

So I have a small Le Cruset Dutch oven. When I decided to use it to bake bread, I ordered a metal knob. Problem solved.

[@jasonscott6171]

So basically the best set up is a Le Creuset pot with a Staub lid and a SS Le Cruset knob.

[@yvonnerolley9676]

Le crueset enamel burns off on an electric stove top

[@MchaelHowell]

Most of these are NOT Dutch ovens. Learn why they aren't. Dutch ovens have a flat lid with a raised rim to hold coals. No lip, not a dutch oven.

[@yasminenazarine1629]

I bought one of those on sale for $105 i didn't like it always i burned the food

[@davidellis4084]

The part that gets me is that you are getting less than $10 of material in these Dutch ovens. I refuse to pay $400 for one. Even the best designed is not worth the markup.

[@winstonelston5743]

Okay. Buy $10 worth of scrap cast iron and make your own. I drive through I-24 through South Pittsburgh, Tennessee several times a year and stop to pick up gifts at the Lodge factory store from time to time. Enameled or raw, these classic designs are designed for optimal function, the look is timeless, and the price is quite reasonable.

[@rubberduck2401]

why its call Dutch oven?

[@Temptation666]

in the Size section you use a term i do not understand. Google translate is no help. What do you mean by 5 - 7-quart? Quarts of what???

[@MADHIKER777]

All Dutch ovens bought these days chip and rust. Just read the reviews. Buy glass Anchor Hocking pots.

[@joaoalbertodosanjosgomes1536]

🌎👍❤

[@uberdenwolken4564]

Bare cast iron must never be oiled! The oil is just burning and smoking… typical beginner error. And no, it will not rust. Except you wash it with water. Beginner error number two.

[@patram4880]

I think I’ll stick with my health craft stainless steel product last forever

[@RC-qf3mp]

The thumbnail mistakenly spells “mistake”. How ironic.

[@nancypickering8217]

The first mistake is that YOU need to learn how to spell.

[@PrudentReviews]

Help me out - what did I misspell?

[@tinymetaltrees]

​@@PrudentReviewsthere is a mistkae in the thumbnail.

[@twheeldeal]

Unnecessarily rude...smh

[@ghorpestad]

A lot og BS here

[@Retroglamamour]

Super helpful breakdown. Thank you!