Cooking & Baking
Related: About this forumEnamel/cast Iron vs Enamel/ steel. Question.
Because I am downsizing, I have sold my Le Creuset Dutch ovens. Today I decided to sell my large Dansk Dutch oven. Searched the internet for info so I could describe then pan. It seems that the Dansk pans say Enamel/Steel. Never thought about it before today. Is this the same thing? This pan is large, holds 8 quarts of water. There is no size indicated on the base of the pan. I can't even find the same size pan on line. The smaller ones are expensive at retail or on eBay. No eBay seller that I can find seems to indicate the 'steel' factor.
Can I list this as Enamel/Cast Iron? I don't want to mislead anyone and want to get the wording right.
The link posted shows the style but the pan shown is smaller. Mine is white and holds 8 quarts of water to the top. I guess this is an 8 qt pan. I'd like to post this at $35.00. Mine is in great shape, a few minor chips at the rim of the pot. Used it for years for large things like a pot w/ corn on the cob, my husbands lobster, big pots of stew. Anyway, my question is is the "steel" the same as "cast Iron"? I never thought about this before. Cooks just like my old Le Creuset. Fantastic pot!
Any guidance will be appreciated.
http://www.ebay.com/itm/Vintage-DANSK-Kobenstyle-Teal-Turquoise-Enamel-5-QT-Dutch-Oven-Pot-Lid-/121715247514?hash=item1c56cb499a
Kali
(55,019 posts)it is heavy steel with enamel - the Dansk name is what will sell in my opinion, buyers should know what it is.
dixiegrrrrl
(60,010 posts)And teh cooking properties are different.
Sorry you had to part with Le Creuset Dutch ovens...they were awesome.
I have two cast iron ones, but remember the colors of Le Creuset were lovely.
Warpy
(111,339 posts)and I found the Dansk pans to be a little more prone to chipping than the Le Creuset. Other than that, they were durable and a lot lighter to work with than enameled cast iron.
You need to advertise it as what it is, Dansk enameled steel. I can't imagine a big Le Creuset stockpot, but the Dansk variety (which I had) worked extremely well. It just chipped around the rim every time something touched it, even the lid.
Paper Roses
(7,475 posts)Posted here because I knew one of you fine folks could fill me in. I will advertise them as Enamel/steel. Have no problem with that. I just did not know. I've had this pan for a zillion years, never knew the difference until today.
Hope someone loves it!
Thanks to all!
Warpy
(111,339 posts)because the pans are expensive buggers. I loved the stock pot I had but it just didn't fit into the box with all the other pots, so my bestie got it.
Paper Roses
(7,475 posts)Had a bunch of replies, starting with one about 5 minutes after my post. Ad was for 8 qt(volume) pan at $30.00. Must have been something a lot of people wanted. I don't shop for new stuff so perhaps this was a real bargain, I have no idea what this stuff costs new.
The buyer just picked it up and was happy. Thanks to all who clarified the steel/cast iron difference. I never thought about it because this was a great pan that I always used for things like corn on the cob and other big stuff. Everyone knows how I feel about cast iron. (YES)
Never thought about this "enamel/steel" pan. It cooked all I needed just as well as my other cast iron pans. Happy for the buyer, $30.00 on my pocket and not in in the closet.