WineLovers Discussion Group

Hey all, just wondering if anyone out there uses Lodge enameled cast iron cookware at home. I would love to get one of their large Dutch ovens, as they are about 1/3 of the price of Le Creuset. Can anyone speak to these from experience?

I've got unenameled Lodge and think it's great.

I bought an oval enameled Dutch oven from Ikea and it is awesome in my book. Very reasonable priced and although the interior looks almost like raw cast iron it has some kind of coating which is really nice.

Not from Lodge, but we still have a few pieces of enameled cast iron from Denmark that we purchased from Sears many, many years ago. It has served us very well, and as stated has held up well. The few pieces that we've had to discard was due to the enamel chipping, and this was after many years of use.

I'm a big fan of Lodge's other stuff; I have a cast iron skilled and griddle/grill combo. I'm hoping that the quality is as consistent with their enameled products. If that is the case, why would anyone ever spend the money on Le Creuset? Their prices seem like robbery compared to what Lodge offers.

As I remember, Tramontina is also highly regarded and received accolades from Consumer Reports.

One excellent way to crowd-source consumer information is to look at the ratings and reviews on Amazon.com, which to its great credit doesn't censor or apparently curate individual reviews. On that basis, the reviews are very strongly positive, and "Just as good as Le Creuset for a fraction of the price" comes up over and over again.

Browse through tons of reviews on various products here:

http://www.amazon.com/s/?ie=UTF8&keywor ... +cast+iron

Robin Garr wrote:One excellent way to crowd-source consumer information is to look at the ratings and reviews on Amazon.com...

Oh, yes, the ones for homogenized milk and ice cube trays are particularly good sources... of laughs.

Jeff Grossman/NYC wrote:

Robin Garr wrote:One excellent way to crowd-source consumer information is to look at the ratings and reviews on Amazon.com...

Oh, yes, the ones for homogenized milk and ice cube trays are particularly good sources... of laughs.

The ones that have gone comedy-viral are hilarious. Check out sugar-free gummi bears.

I'll still stand on my comment, though. Most of the time, Amazon reviews can be an excellent way to crowd-source uncensored opinions on consumer products, and it's not that hard to discard the obviously flaky ones.

Robin Garr wrote:Check out sugar-free gummi bears.

Also the book "Avoiding Large Ships."

I have an enameled cast iron Dutch oven (5 qt?) from Lodge and love it.
We got it as a gift about 10-11 years ago.

It works well for browning, retains heat nicely, and cleans up really well.

Nice, thanks all for the advice! I'll have to report back once I get one and can put it to the test.

I have a Lodge enameled 7.5 quart that I bought 10 years ago and like it very much.

Drew

Robin Garr wrote:

Robin Garr wrote:Check out sugar-free gummi bears.

Also the book "Avoiding Large Ships."

Ho, ho, ho, I just found a goodie: the Playmobil Security Check Point
http://www.amazon.com/PLAYMOBIL%C2%AE-36138-Playmobil-Security-Check/dp/B0002CYTL2/ref=cm_rdp_product?tag=%20ohmy0c-20

Jeff Grossman/NYC wrote:

Robin Garr wrote:

Robin Garr wrote:Check out sugar-free gummi bears.

Also the book "Avoiding Large Ships."

Ho, ho, ho, I just found a goodie: the Playmobil Security Check Point
http://www.amazon.com/PLAYMOBIL%C2%AE-36138-Playmobil-Security-Check/dp/B0002CYTL2/ref=cm_rdp_product?tag=%20ohmy0c-20

That is awesome!

The jokes just write themselves.

Joy,

If buying American is important (it is to me) the Lodge is your only choice. Lodge enameled is made in China, but what isn't these days. However Lodge does employee a third party company to handle their quality control in China. If I were buying, Lodge is what I would buy. and Katom is where I would buy it.

http://www.katom.com/261-EC4D43.html

Thought I would report back on this, as I got the 6 quart enameled dutch oven from Lodge last month for my birthday. So far, I am enjoying it, although I am still getting the hang of it compared to my stainless steel and anodized aluminum stock pots. I have to remember that it is cast iron underneath, as once it is heated, it can get out of control fast. I learned the hard way by burning a chopped onion that I was trying to sweat by stepping away from the stove for a minute (which usually isn't a problem in my other pot).

The one thing I wasn't expecting was not to be able to use it on high heat (per the instruction manual). Apparently the enamel coating is fragile all around (is this true also with Le Creuset?). If I need to boil liquid quickly, I will have to still grab my steel or aluminum pots for this.

Joy, I don't think the thing about high heat is so much of a problem as it is just not needed. Cast iron distributes heat better than any other pot/pan I have ever used. I don't have an enameled dutch oven, but that probably is something I need to buy. Cast iron can be a problem when cooking something that is high acid, (such as tomato based sauces) the acid can eat the seasoning out of the pot. I think the enamel would solve that problem. I would also be careful to use plastic or wooden utensils for stirring as metal might scratch the enamel. I have uncoated cast iron skillets that are as slick as a Teflon pan. a fried egg will slide around on the iron and never sticks.

Hi Bob! Great to hear from you. It has been years. Are you still golfing and drinking those great Ken Wright bottles of Pinot Noir?

Hi Dave! It has been a while hasn't it? I have been away from this forum as well as lots of others. I just do't seem to find a lot of time for the computer anymore. My wife has some health problems that take up a LOT of my time. (pm or email me and I'll discuss that with you privately). I have been online here a little bit more these past few months and have noticed that you too are back and enjoying yourself. About golf, I haven't played since 2010 (again because of her health issues). I miss golf, but I hope to get back in the spring, at least a little bit. My granddaughters want me too so they can go with me. (speaking of granddaughters, someday you will know that they rock! Thanks for the shout out!

Bob Henrick wrote:Joy, I don't think the thing about high heat is so much of a problem as it is just not needed. Cast iron distributes heat better than any other pot/pan I have ever used. I don't have an enameled dutch oven, but that probably is something I need to buy. Cast iron can be a problem when cooking something that is high acid, (such as tomato based sauces) the acid can eat the seasoning out of the pot. I think the enamel would solve that problem. I would also be careful to use plastic or wooden utensils for stirring as metal might scratch the enamel. I have uncoated cast iron skillets that are as slick as a Teflon pan. a fried egg will slide around on the iron and never sticks.

I am used to my uncoated cast iron skillet that I have had for several years - I use that on high heat to sear meat and sauté vegetables. I use my other stock pot/dutch oven type pans to make soups and stews, so I guess high heat isn't really needed. I'm just not as used to using cast iron with heat moderation! Thanks for the warning about utensils scratching the enamel - I did read that in the instructions also. My wooden spoons will get good rotation!

Bob Henrick wrote:Hi Dave! It has been a while hasn't it? I have been away from this forum as well as lots of others. I just do't seem to find a lot of time for the computer anymore. My wife has some health problems that take up a LOT of my time. (pm or email me and I'll discuss that with you privately). I have been online here a little bit more these past few months and have noticed that you too are back and enjoying yourself. About golf, I haven't played since 2010 (again because of her health issues). I miss golf, but I hope to get back in the spring, at least a little bit. My granddaughters want me too so they can go with me. (speaking of granddaughters, someday you will know that they rock! Thanks for the shout out!

Oh wow, Bob. I am so sorry to hear about your wife. I will send you a PM rather than e-mail via this site because I doubt the e-mail address linked to my Wine Lovers Page account still exists and I do not know how to update it.

Cheers, it is great to hear from you Bob!

Dave R wrote:I doubt the e-mail address linked to my Wine Lovers Page account still exists and I do not know how to update it.!

Shoot me a private message with the new address, and I'll update it for you if you like.

Joy Lindholm wrote:Apparently the enamel coating is fragile all around (is this true also with Le Creuset?).

Yes. The enamel will craze if you overdo the heat. Which is not much of a problem but, I suppose, why court trouble?