Lodge Dutch oven: all cast iron or enameled?
What is the community opinion on the lodge enameled dutch oven?
Lodge Dutch Oven
Lodge Enameled Cast Iron Dutch Oven
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So I am in the market for a new dutch oven that will be my work horse. I will be using it for sautéed veggies and meats, soups, stews, even baked rice and bread.
From what I've seen from my research, cast iron seems to be the way to go but maintainence seems to be easier on enamel. I've never cooked with enamel, but is the upgrade worth it? I can be a bit clumsy so I'm concerned with the durability and I've seen it's a no no when it comes putting enamel in the oven for baking bread.
So are lodge enamel any good? Or should I stick with the cast iron?
I got a le creuset frying pan for Christmas and want to get a Dutch oven. The lodge ones are significantly cheaper, is the quality there to make it worth it or should I just save up for the fancy one?
I’m planning on dropping some dough on a lodge Dutch oven and want to know if it is worth the money and holds up well over time. Has anyone had one and can speak on the quality? Thank you.