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Old 03-12-2007, 05:19 PM   #41
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Quote:
Originally Posted by Candocook
I used to have a set of Club aluminum (how dated is that!!) and that is what they called their 6qt pot--a Dutch oven. But it was really just a heavy large metal pan.
Don't have the set, Cando, but got the Dutch oven piece from MIL (along with an excellent CI frying pan). I use it more than my Le Creuset dutch oven and put tomatoey ingredients in it all the time with nary a worry. Thing's gotta be at least 40 years old.
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Old 03-22-2007, 03:02 AM   #42
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Quote:
Originally Posted by Elf
Why pay that much for an enamled cast iron dutch oven when you can pick up plain cast iron dutch oven at Bass Pro for under $50, with out legs,that will do the same job and is naturely nonstick?
Hi, Elf. I love cast iron and use it quite often but it will react with acidic foods like wine, citrus and tomatoes especially when the food is cooling down. So if you're gonna cook something like a coq au vin that cooks, marinates overnight, then reheats and reduces the next day non-reactive enameled cookware really is worth the money.
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Old 03-22-2007, 05:30 AM   #43
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The only "worry" with tomato and cast iron and aluminum is taste. Use it to your heart's content. I enjoyed mine. I love my LC and other cheaper enamel cast iron now for the evenness of cooking and the GREAT ability to sear meats better than in anything else.
And I repeat, there is a lot of ECI now that is not so exorbitantly priced. Racheal Ray's line is good. Daniel Boulud has a line. I love my Innova (cute BRIGHT yellow!!) that was the same price or cheaper than plain cast iron.
AND I have cast iron as well that has its place and use.
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Old 03-23-2007, 11:27 AM   #44
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Robo, can you direct me please to that forum you mentioned on Yahoo where they were discussing the enameled cast iron made in China? I've looked but was unable to find it. I'm always looking for great cooking forums to read. Thanks much ;-)!
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Old 03-23-2007, 11:49 AM   #45
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I just got paid today.... so I am off to get my oven!!!!!!! Now I just need to figure out what I want to cook in it first!!!!
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Old 03-23-2007, 12:39 PM   #46
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Where are you getting it? Too lazy to go back and look.

Curiosity got me. I REALLY REALLY hope you are going to get an enamel cast iron.
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Old 03-23-2007, 12:50 PM   #47
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Ok.... maybe I fibbed a bit when I said I was off to buy one.....I ordered mine off Amazon for 99 bucks and free shipping. I opted for the Mario Batali version, it was one quart bigger (6 quart) and had a nice easy handles on the pot. I looked at the Lodge for the same price, but I did not like the lid handle, looked to art deco to me to be of any use. Yes, it is enamaled.
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Old 03-24-2007, 02:24 AM   #48
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I too had stickershock when I looked at enamel cast iron dutch ovens, Le Creuset, Staub. I just got the Chef Mate dutch oven at Target that was recommended by Cooks Illustrated for $40. Took a while to find one. Works great. Missed the Staub sale at Amazon so am waiting patiently for the next sale for other pieces. Also keeping my eyes open at Costco.
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Old 03-24-2007, 08:11 AM   #49
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Oh, good. And the Target oven was rated by a cooking mag as the best buy. Costco is carrying Racheal Ray's line which looks nice.
Can't remember if I said it but I gave the Mario Batali oven to our 3 adult kids for christmas. Nice design.
The Batali oven is also a good design/shape for making risotto.
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Old 03-24-2007, 09:24 AM   #50
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Yeah, I heard about the stuff that is out by Mario Batali. Orange because the color of the clogs he wears is orange.

What other celebrity chef will have stuff out in his or her name?
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