|
I currently have a non-enameled Dutch oven by Lodge and was looking into an enameled one. I was trying to decide between a Lodge and a Le Creuset. My wallet and brain are telling me to go with the Lodge because I don't really use my current Dutch oven now, but that's also probably because I'm a bit uncomfortable cooking with cast iron. Is there a reason the Le Creuset is so expensive? Also, what size should I purchase?
|
#
?
Mar 25, 2021 01:47
|
|
|
|
| # ? Apr 19, 2024 16:39 |
|
|
obi_ant posted:I currently have a non-enameled Dutch oven by Lodge and was looking into an enameled one. i mean they're pretty but personally i would also go with the lodge what do you think you'll cook in them? how many servings of those things?
|
|
#
?
Mar 25, 2021 01:55
|
|
|
obi_ant posted:I currently have a non-enameled Dutch oven by Lodge and was looking into an enameled one. Supposedly the enamel lasts longer than on a budget one But now that I've owned a $300 Staub for a decade I can say I kinda wish I got a Cuisinart one since they were like $60-80 at TJMaxx and I would've been able to get a 7 quart instead of the 5 quart I have now
|
|
#
?
Mar 25, 2021 01:56
|
|
|
Steve Yun posted:Supposedly the enamel lasts longer than on a budget one i got a clearanced cuisinart cast iron at crappy for like $15 because it had a small chip somewhere and i've used it for years now and it has never gotten worse anyway i would buy the cuisinart next time too
|
|
#
?
Mar 25, 2021 02:20
|
|
|
I have a 10 year old Lodge that has some discoloration on the bottom enamel but otherwise is fine.
|
|
#
?
Mar 25, 2021 02:28
|
|
|
American test kitchen did a test of enamel dutch ovens, based on that, and a sale, I bought a Lagostina 6.8 q. I use it all the time, no issues. $80 cnd.
|
|
#
?
Mar 25, 2021 03:10
|
|
|
I have a $26 Amazon Basics enameled Dutch oven and it’s great, even has a metal knob so I don’t have to worry about melting a plastic one.
|
|
#
?
Mar 25, 2021 03:11
|
|
|
Hutla posted:I have a $26 Amazon Basics enameled Dutch oven and it’s great, even has a metal knob so I don’t have to worry about melting a plastic one. I have the same one, I think for around a year now of at least weekly use, stuff like braises/stews as well as roasting meat, baking bread, etc. I use it up to 450F and it hasn't really had any issues.
|
|
#
?
Mar 25, 2021 03:20
|
|
|
I bought a no-name enameled cast iron Dutch oven for 5 euro in a French supermarket in Biche something like twenty years ago. It's held together fantastically. Le Creuset is you paying for a name.
|
|
#
?
Mar 25, 2021 03:22
|
|
|
GD_American posted:I bought a no-name enameled cast iron Dutch oven for 5 euro in a French supermarket in Biche something like twenty years ago. It's held together fantastically. and a lifetime warranty
|
|
#
?
Mar 25, 2021 04:26
|
|
|
I can’t say that it’s a good value purchase, but my two Le Creuset dutch ovens have been great for the last decade. I’d guess the other ones are fine too.
|
|
#
?
Mar 25, 2021 07:25
|
|
|
Le creuset is nice, but not better in a really functional way. The tests I've read usually say something about like, handle size, or the angle of where the walls meet the bottom when they try to articulate differences. I have 2 cast iron lodges a small le creuset I got on deep sale and an enameled cuisinart and they all work fine. The cuisinart is 6? quarts and it was 70$. IMO if you're buying big go reasonably cheap, it'll be fine.
|
|
#
?
Mar 25, 2021 07:56
|
|
|
The only thing I've seen that makes Le Creuset marginally better is apparently they are less prone to hot spots. But if it's a Dutch oven who cares, it will be in your oven most of the time anyway.
|
|
#
?
Mar 25, 2021 11:29
|
|
|
i really like my staub. im sure they are all fairly similar though
|
|
#
?
Mar 25, 2021 12:26
|
|
|
BraveUlysses posted:and a lifetime warranty For a good enamel pot this is unreasonably short.
|
|
#
?
Mar 25, 2021 15:50
|
|
|
I got https://www.costco.com/tramontina-enameled-cast-iron-dutch-oven%2c-2-pack.product.100690152.html these guys from Costco. 2 of them for 70 bucks and they've treated us well for a few years now
|
|
#
?
Mar 25, 2021 16:03
|
|
|
Twitter is currently engaged in arguing about gas versus electric because of some dumb thing somebody said, but I have to say, as far as I can tell my new induction stove is just superior to my old gas one in every way. Water boils quickly and stays boiling even after I add pasta to it, and other stuff heats more evenly. (It's possible that it was a really lovely gas stove, though.)
|
|
#
?
Mar 27, 2021 00:03
|
|
|
Basically the only thing you need gas for is a wok. Don't try and tell me your induction wok is any good.
|
|
#
?
Mar 27, 2021 00:05
|
|
|
xtal posted:Basically the only thing you need gas for is a wok. Don't try and tell me your induction wok is any good. yea i generally agree with this, though i wonder if those bowl-shaped special induction wok units are any good
|
|
#
?
Mar 27, 2021 00:44
|
|
|
I've liked gas better than induction. Granted, I was using commercial gas ranges and the induction "burners" I compared it to were the standalone portable ones, which might not be the greatest. I just feel like I had finer control with gas. For more delicate stuff, it always felt like I couldn't quite get the perfect level with induction - it was either too low or too high.
|
|
#
?
Mar 27, 2021 01:43
|
|
|
Thoht posted:I've liked gas better than induction. Granted, I was using commercial gas ranges and the induction "burners" I compared it to were the standalone portable ones, which might not be the greatest. I just feel like I had finer control with gas. For more delicate stuff, it always felt like I couldn't quite get the perfect level with induction - it was either too low or too high. assuming you're in north america, this is definitely dependent on the burner. the built-ins can draw upon dramatically more power than most portables. nicer built-ins generally have a much finer scale, too (my portable one gives you like eight settings only).
|
|
#
?
Mar 27, 2021 02:35
|
|
|
About the only thing I do regularly that I couldn't do on induction is roast chiles and tortillas. I imagine griddling would require special equipment too, but I have a terrible time with hot spots on gas so maybe it would end up being better for that. I still prefer gas, but induction is usable, and light years ahead of any other conductive electric stove. I'm glad it exists.
|
|
#
?
Mar 27, 2021 03:29
|
|
|
mediaphage posted:assuming you're in north america, this is definitely dependent on the burner. the built-ins can draw upon dramatically more power than most portables. nicer built-ins generally have a much finer scale, too (my portable one gives you like eight settings only). yeah whenever I go home for christmas and make gumbo on my parents' induction, it's always a struggle not to burn the roux because they get so much hotter than i expect (relative to gas) and the temperature changes so fast which isn't a knock against them at all, it's just they work really well and all my instincts and muscle memory are built around things that work less well (but in predictable ways)
|
|
#
?
Mar 27, 2021 03:45
|
|
|
I keep wondering if eventually they'll be able to embed an inductor in the pans themselves and use motion detection in the "range" to simulate cooking over gas.
|
|
#
?
Mar 27, 2021 03:49
|
|
|
 Product review: the Thrifty Ice Cream Gun sucks. It’s different from the ones they use at the ice cream shop. The consumer ones are stainless steel, thinner, flimsier, and leave glory holes in your ice cream. If you really want the real one, get a job at Rite Aid, work at the ice cream counter and steal the gun
|
|
#
?
Mar 27, 2021 04:54
|
|
|
Steve Yun posted:
Just so we can understand the context would you say you're an ice cream superuser or professional?
|
|
#
?
Mar 27, 2021 05:02
|
|
|
I'm more interested in where Rite Aid has ice cream counters. 1952?
|
|
#
?
Mar 27, 2021 06:03
|
|
i like nice words
|
Anne Whateley posted:I'm more interested in where Rite Aid has ice cream counters. 1952? yeah tbh i was trying to figure out earlier if they were talking about the same rite aid
|
|
#
?
Mar 27, 2021 11:17
|
|
|
You guys don’t have an ice cream shop inside your Rite-Aids? I think every one in Los Angeles does... it might be a holdover from Thrifty’s, and stuck around even after Rite-Aid bought them
|
|
#
?
Mar 27, 2021 11:28
|
|
|
Steve Yun posted:You guys don’t have an ice cream shop inside your Rite-Aids? I think every one in Los Angeles does... it might be a holdover from Thrifty’s, and stuck around even after Rite-Aid bought them It is. in the rest of the country, Rite-Aid is an absolutely generic, interchangeable corner drug store chain
|
|
#
?
Mar 27, 2021 12:52
|
|
|
yea rite aid is just like a cvs or walgreens for the ones i’ve been to the closest thing like above (i.e., discounting actual ice cream or bakery chains) that we had was udf, short for united dairy farmers. it’s a few hundred strong combination convenience store/gas station/ice cream parlour.
|
|
#
?
Mar 27, 2021 13:42
|
|
|
*at the local Rite-Aid* "hey can I get a double scoop of vanilla in a sugar cone?" I MEAN YEAH MAYBE? ARE YOU GONNA BUY SOMETHING OR WHAT?
|
|
#
?
Mar 27, 2021 16:35
|
|
|
My hometown had 3 rite aids in a 2 mile stretch for a while because of company buyouts and I am more angry now that none of them had ice cream counters what the actual gently caress
|
|
#
?
Mar 27, 2021 17:02
|
|
|
Robviously posted:My hometown had 3 rite aids in a 2 mile stretch for a while because of company buyouts and I am more angry now that none of them had ice cream counters what the actual gently caress There used to be a cool olde-timey drugstore in Portland that had a lunch counter still with a soda fountain, ice cream and stuff, I used to go in and get a grilled cheese once in a while.
|
|
#
?
Mar 27, 2021 20:55
|
|
|
Any advice on graters? I have both of these Fiskars graters and to be honest they kind of suck. The box grater is OK, but the frame of the grater has cracked and the container is kind of awkward to grip, unless your hands are huge. The flippable grater just sucks, because the locking mechanism can't take any force, so it will fold on you if you try to use it on anything tougher than cucumber.  I like that the box grater has a container to grate into, so that's something I'll be looking for. Is the oxo box grater any good? 
|
|
#
?
Mar 27, 2021 23:53
|
|
|
I have the Oxo and it’s as good as a box grater will ever get I like grating at more of an angle so I use microplane handled graters over a bowl more often
|
|
#
?
Mar 28, 2021 00:10
|
|
|
Steve Yun posted:I have the Oxo and it’s as good as a box grater will ever get yeah i generally agree with this, but i really only use microplanes for ginger, garlic, turmeric and hard spices
|
|
#
?
Mar 28, 2021 01:27
|
|
|
Microplane parmesan is fantastic.
|
|
#
?
Mar 28, 2021 04:22
|
|
|
microplane is better for zesting a lemon in my experience its also amazing for weed, like a far finer shred than any grinder will get you which is ideal for vaping buuut for everything else? yeah the oxo box grater is Grate. i only recently learned that I could be using a food processor to chop vegetables instead of doing it by hand and feel like an idiot. anyone have a favorite processor? cuisinart?
|
|
#
?
Mar 28, 2021 06:30
|
|
|
|
| # ? Apr 19, 2024 16:39 |
|
|
The Cuisinart with the big rear end flap buttons is a solid classic I have a kitchen aid I love because it doesn’t have the recent new safety chute garbage, if it breaks I’m gonna cry I don’t use the processor much because it doesn’t seem to get a good dice. Either it grates cheese (good at that) or it slices (good at that) but if I use the bottom blades instead of a disc it turns a lot of vegetables into unevenly-sized chunks, or sludge I feel like if I want a good dice, I might have to get one of the Robot Coupes that dumps the nicely diced vegetables into an external bowl, or maybe that processor attachment for the Kitchen Aid stand mixer Edit: robot coupes with dicing attachments start at $1500 lol Steve Yun fucked around with this message at 06:52 on Mar 28, 2021 |
|
#
?
Mar 28, 2021 06:44
|
|