hello,

I would like to buy a Dutch oven, but honestly I don't know whether to get it enameled or raw and to be treated.

I've seen many offers on Amazon from brands like Vounot, Petrmoax, Overmont etc... they actually all seem to be made by a third party that customizes them. (usual Asian subcontractor?)

Let me know

Is my Pan fucked?

Tramontina vs. Lodge: Which is better for quality and durability?

I’m trying to decide between these two brands for dutch ovens.

Which one holds up better over time and offers better performance?

Any insights are appreciated!

I reordered a La Creuset and got a new one but this one has a small dot on the bottom of the pot, does this pose any health risks?

My Dutch oven is black from baking the no knead bread. There is no char that can come off. Is it safe to cook in?

Just got a new Dutch oven and unfortunately saw a black spot that feels like a raised bump. Does this mean the enamel is exposed? Or is it safe and I’m good to use

I’m pretty sure with some elbow grease I can get these black spots out, though as a whole it’s pretty worn in and worn out. How do I know if the enamel on this is chipped or it’s unsafe?

I'm shopping for my first enamelled dutch oven, and wondering if I'll still need to keep my crock pot/slow cooker once I have a Dutch Oven? I normally use my crock pot at least once a week for all-day cooking jobs, like a whole chicken or roast. Just curious if any of you still use both, or did your Dutch Oven replace your crock pot?

Just bought Brandini Dutch Oven to make sourdough. Can it go in a gas oven or is it electric only? I’m seeing mixed opinions online! Thanks!

I got my mom a Le Creuset dutch oven for Christmas. I wanted to get her a basket of random items to go along with it. Could be certain ingredients, utensils, or anything else that would make sense. Would love some ideas!

This is the lid of my Dutch oven.My understanding was that it was not enameled, just cast iron (at least that is what they told me when I got it). But I am not sure what is this coating. Is it enameled? Can I still use it or fix it?

This is the model https://www.kuechenprofi.de/PROVENCE-Gourmetpfanne-m.-hohem-Deckel-28-cm-classic-black/0416501028

Title explains my situation. I saw they were having a sale on cookware and in my excitement to get 4.5 qt DO I misread the listing before I hit buy. The price should have tipped me off

Got it today and was planning to return it but I wondered if anyone here has used SLT branded enameled cast iron?

I got it so I could make round loaves. I have a le creuset 5.5 but was wanting something a little smaller. Any info is appreciated!

a one-pot wonder.

I bought this Cuisinart last month at Marshall’s and today I noticed a tiny speck that feels pitted when I touch it. Is the enamel cracked, should I try to return?

Hi everyone! Sorry if this question has been asked ad nauseum but I was looking for some advice on how to clean this/if it’s safe to use. And advice would be appreciated.

Is it weird to be sentimental about a pot? Because I kinda feel like crying. This Dutch oven was my first major (200€) purchase after moving to a new country to start my new life with my formerly long-distance partner turned husband. It's seen us through the pandemic no-knead bread craze, forays into braised this or that, and countless stews and chilis. I can honestly say I used this boy on average 2x a week since 2020. It never visited the dishwasher and other than one time when I stopped someone using a Magic Eraser, we took great care of it. It even had a name, "der Kürbis" (it's such a beautiful orange color).

I know it's over, I know it's unsafe, and I know no one cares but me (and my spouse) but I hope that my lamentation will be met with minimal eye-rolling and maybe some upcycle suggestions.

Has anyone ever heard of recoating an enamel pot?

Thank you for listening.

My work is hosting its annual soup cook off next week and I'm competing this year. However I'm in a bit of a dilemma. If I recall correctly, last year the top three winners were all chili. I have cooked chili in my dutch oven and it turned out great but I want to give them something different. I'm looking for a recipe that has similar characteristics to chili, like a heavy meaty bold flavor, but otherwise completely different. If anyone has anything they can share, I would greatly appreciate it.