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Okay, I have a 7qt enameled cast iron Dutch oven. My wonderful husband listened to my requirements on what to look for and got a literal steal of a deal on one at our local auction house. It had a chip in the outside enamel, but didn't detract from it's functionality and I absolutely love the thing! After using the hell out of it for a couple years, the enamel on the inside is showing the most microscopic spiderwebbing. Like telling me that it's on its way out and I need to shop a replacement. My thought is that this time, we buy a major brand, not a returned Tramontia.
I understand that more expensive brands have thicker enamel. But is there one that is as good or better than Le Creuset that isn't $500?
Bonus question, is mine spiderwebbing because I preheat it, dry, in the oven that's 50°F less than it's rating when baking bread?
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?