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Sun May 10, 2020, 05:24 PM

What kind of Dutch oven should I buy?

I've been browsing no knead bread recipes that call for them and I've never had one. The Le Creuset ones are gorgeous, but pricey. Are there any others? I don't want a cast iron one that requires seasoning and maintenance (too lazy).

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Reply What kind of Dutch oven should I buy? (Original post)
Vinca May 10 OP
SamKnause May 10 #1
Dream Girl May 10 #13
PoindexterOglethorpe May 10 #19
Fortinbras Armstrong May 11 #35
Throckmorton May 10 #2
Wawannabe May 10 #5
WheelWalker May 10 #11
Vinca May 10 #26
cayugafalls May 10 #3
mucifer May 10 #10
PoindexterOglethorpe May 10 #20
cayugafalls May 10 #22
PoindexterOglethorpe May 10 #24
cayugafalls May 10 #25
PoindexterOglethorpe May 10 #28
csziggy May 11 #30
Wawannabe May 10 #4
Ohiogal May 10 #6
Major Nikon May 10 #7
Auggie May 10 #9
FoxNewsSucks May 10 #8
Vinca May 10 #27
cachukis May 10 #12
happybird May 10 #14
Warpy May 10 #16
Salviati May 10 #17
Warpy May 10 #15
LizBeth May 10 #18
procon May 10 #21
mitch96 May 10 #23
tishaLA May 10 #29
Worried2020 May 11 #31
FarPoint May 11 #32
FreeState May 11 #33
Vinca May 11 #34
napi21 May 13 #36
Vinca May 13 #37
eleny May 13 #38
Vinca May 13 #39

Response to Vinca (Original post)

Sun May 10, 2020, 05:27 PM

1. Cast iron.

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Response to SamKnause (Reply #1)

Sun May 10, 2020, 05:56 PM

13. They explicitly said they didn't want cast iron!

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Response to Dream Girl (Reply #13)

Sun May 10, 2020, 06:47 PM

19. The seasoning simply isn't that time consuming.

Unless you decide to wash it with soapy water after every use, which you should NEVER do.

But either go for a very heavy one, possibly le Creuset, or cast iron.

Actually, I have a very heavy dutch oven taking up space in a cupboard that I'll never use. Are you anywhere near Santa Fe, NM?

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Response to PoindexterOglethorpe (Reply #19)

Mon May 11, 2020, 08:27 AM

35. Actually, once cast iron is seasoned, you most certainly can use soap and water on it

Just make sure to dry it very thoroughly. I use a towel, then put it on the stove and heat it so as do drive off the water. Since it's now hot, add a bit of oil and wipe it around then out to reinforce the seasoning.

Incidentally, I am speaking of real cast iron -- a Griswold number 8 Dutch oven and a Griswold number 8 skillet. I also own a small Le Creuset Dutch oven and a Le Creuset skillet, which I got as wedding presents in 1973 and are still going strong.

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Response to Vinca (Original post)

Sun May 10, 2020, 05:32 PM

2. Lodge

they have both bare cast iron and enamel coated. About 20% the cost of the French brand.

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Response to Throckmorton (Reply #2)

Sun May 10, 2020, 05:35 PM

5. Good info

Didnt know Lodge made enam

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Response to Wawannabe (Reply #5)


Response to Throckmorton (Reply #2)

Sun May 10, 2020, 09:06 PM

26. Thanks. I'll check out the enamel coated one.

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Response to Vinca (Original post)

Sun May 10, 2020, 05:33 PM

3. Try this guys methods and you may find you don't need the dutch oven.

I too have been looking for a good recipe. I have not tried this method yet.

&t=92s

He also has a method where you use two bread pans and simply invert one on top of the one that holds the loaf.



Be well.

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Response to cayugafalls (Reply #3)

Sun May 10, 2020, 05:44 PM

10. That's what I have been doing. It works really well. You don't even need clips

The 2 bread pans really work.

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Response to cayugafalls (Reply #3)

Sun May 10, 2020, 06:53 PM

20. That looks impressive.

I want to see what the bread looks like sliced.

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Response to PoindexterOglethorpe (Reply #20)

Sun May 10, 2020, 07:44 PM

22. Around 7:43 of the video he slices it open.

Seems to look pretty tempting to me anyways.

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Response to cayugafalls (Reply #22)

Sun May 10, 2020, 08:36 PM

24. The posted video is 6:03 long.

I looked at the second, the sandwich bread one.

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Response to PoindexterOglethorpe (Reply #24)

Sun May 10, 2020, 09:03 PM

25. My bad.

At this point I am just gathering information on no knead methods.

I have yet to try his methods. I am still doing a traditional loaf, that is why I was looking for a no knead recipe.

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Response to cayugafalls (Reply #25)

Sun May 10, 2020, 09:56 PM

28. It's not you, it's the video.

I'd want a reasonably fine-textured bread for sandwiches, and it seems as if a lot of no-knead breads wind up with a fairly coarse texture.

Oh, well. Not a big deal at all.

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Response to PoindexterOglethorpe (Reply #28)

Mon May 11, 2020, 12:51 AM

30. I've been using his no-knead recipes

With mediocre success. The bread I have made (both from his no-knead sandwich bread and his no-knead multigrain bread) have been denser than I expected. But they are fine-texture with great gluten development and slice wonderfully thin for sandwiches.

I altered his sandwich bread recipe, both to put in 1/3 whole wheat flour and to make a longer loaf to fit my 11.5" x 5" loaf pans. The two loaves I made both turned out dense and dampish, but slices made great toast.

Last night I mixed his multi-grain version and baked it this morning in a 8.5" x 4.5" loaf pan. I used half bread flour and half all purpose, with 1 cup whole wheat and 1/2 cup white wheat flour. Like the previous loaves, it didn't rise as much as I expected and is fairly dense at the bottom but good texture at the top and with the lower gluten flour, more tender than the earlier efforts.

I think he mostly uses all purpose flour, which could explain the really chewy, dense loaves I'm getting. BUt they are better gluten development than I have gotten from using my KitchenAid to knead the bread for me. I can't knead by hand any more, since my wrissts and hands no longer have the strength for it, so no-knead seems to be a good way to go.

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Response to Vinca (Original post)

Sun May 10, 2020, 05:33 PM

4. Lodge makes best cast in my opinion

I donít have any ceramic dutch ovens but you shouldnt have to spend too much to find out what you do/donít like about one that falls in a price range you are comfy with -and move up if you feel a different product would be better. But youíd have experience to judge using a tool that didnít cost too much to begin with. My two cents...

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Response to Vinca (Original post)

Sun May 10, 2020, 05:37 PM

6. I use

the insert from my Crockpot and it bakes bread just fine.

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Response to Vinca (Original post)

Sun May 10, 2020, 05:39 PM

7. Lodge Pro-Logic 4 Quart Cast Iron Dutch Oven

Model #P10D3

This is the perfect size for a 1.5-2 lb loaf which is what most recipes call for. At Wal-mart, Target, etc., it's usually easier to find the 5 or 6qt size, but these are a bit too large unless you want to make really big loaves.

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Response to Major Nikon (Reply #7)

Sun May 10, 2020, 05:42 PM

9. +1,000,000

This is the correct answer

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Response to Vinca (Original post)

Sun May 10, 2020, 05:40 PM

8. Most are enameled cast iron

I have 2 sizes of Le Creuset that I got using credit card points. They are heavy, durable and great for cooking. America's Test Kitchen rated Le Creuset best.

However, had I been paying with my own money, I'd have gotten Cuisinart. It's also an enameled cast iron oven It was the runner up, which they also rated well and looks like a knockoff of the Le Creuset.

Just get one with a light-colored interior, it's easier to monitor the browning

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Response to FoxNewsSucks (Reply #8)

Sun May 10, 2020, 09:07 PM

27. I'll check out the Cuisinart. My stainless steel cookware is all Cuisinart and I like it a lot.

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Response to Vinca (Original post)

Sun May 10, 2020, 05:55 PM

12. The four quart makes the best rounded loaf.

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Response to Vinca (Original post)

Sun May 10, 2020, 06:09 PM

14. I have Le Creuset, inherited, and Lodge

I bought myself. As far as I can tell, there is no difference in performance between the 2 brands.

ETA: the le creuset is several decades old- maybe if it were brand-spanking-new, there would be a noticeable difference btw the 2?

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Response to happybird (Reply #14)

Sun May 10, 2020, 06:28 PM

16. I think you'd find the difference if the Lodge were as old

They will all work when they're new. Lasting power is the unknown with the other brands, especially the less expensive brands.

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Response to happybird (Reply #14)

Sun May 10, 2020, 06:29 PM

17. Or maybe the Lodge will be different in several decades...

But likely the Le Creuset is just more expensive because of the name. From my understanding Lodge makes pretty good quality stuff, so any difference is likely negligible.

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Response to Vinca (Original post)

Sun May 10, 2020, 06:27 PM

15. There are others but Le Creuset is worth the $$

because they are heavy and very durable. It's one of those lifetime investment things you can leave to your heirs. Lodge has also come out with them but I don't know how good the quality is. I do know Le Creuset is first class. There are other makers, but my guess is you get what you pay for.

A plain cast iron Dutch oven will work, but I found it a pain in the neck to keep free of rust, while the Le Creuset ovens do bread, soups, stews, and clean up easily.

There are ceramic ones, but breakage and cracking under stress can be problems when cold bread dough goes into a 400F pot.

Enameled steel is OK for stovetop and casseroles, but too thin to work well for bread.

HOLY CRAP! Those things have tripled in price in 10 years.

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Response to Vinca (Original post)

Sun May 10, 2020, 06:33 PM

18. Cast Iron for sure. My son just used my money for bday gift. He loves it. Says 3 or 4 time week

use. He is the cook, so he loves all the things he can use it for. Sends me pictures. I did good! though he did all the work choosing the gift.

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Response to Vinca (Original post)

Sun May 10, 2020, 07:31 PM

21. Consider terra cotta, stone ware and ceramic pots

and dishes for bread baking. Some are purposely designed to bake bread, but many others can be repurposed. I found a big, flat bottomed stone ware dish at the feed store that was intended as a food or water bowl for dogs, but when I got home with it I made it my go-to bread baker for Big round loaves.

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Response to procon (Reply #21)

Sun May 10, 2020, 07:57 PM

23. "Consider terra cotta, stone ware and ceramic pots"

I use to make bread in flower pots. I soaked the pots in water for about an hour, put the dough in the pot and I put a cross on top with a knife, then into the oven to bake.
When done and cooled a bit the top had four distinct lumps, perfect for dunking in soup. The round part was used for making round sandwiches... YMMV worked for me!!
m

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Response to Vinca (Original post)

Sun May 10, 2020, 10:29 PM

29. I got a Milo Dutch oven about a year ago

They're well-priced (~100), well-made, and attractive. They're also effective at the things people have cast iron for. They only come in three colors--white, black, and green--and two sizes, 5.5 qt and 3.5 qt. I might be mistaken but I believe the white model is the only one with the enameled interior.

FWIW, I own a couple Le Creuset pieces and the Milo compares favorably to the LC stuff.

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Response to Vinca (Original post)

Mon May 11, 2020, 01:15 AM

31. Google comes up with some interesting stuff sometimes . . .


"A Dutch oven is a slang term for lying in bed with another person and pulling the covers over the person's head while flatulating, thereby creating an unpleasant situation in an enclosed space. This is done as a prank or by accident to one's sleeping partner."



W

ps: - I know - off-topic, but it tickled my funny-bone . . .

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Response to Vinca (Original post)

Mon May 11, 2020, 02:14 AM

32. Staub has nice dutch ovens...

For No Knead bread...less pricey than Le Creuset...I personally use an Erie Griswold Dutch Oven/ Cast Iron antique from the 1920's...I use a #9...it works beautifully.. Has, like Staub little drip prongs on the inside of the lid...it helps with the steaming process of forming a crusty bread.

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Response to Vinca (Original post)

Mon May 11, 2020, 02:24 AM

33. Amazon Basic $42 - works great

Iíve used this one for a few years and love it.

AmazonBasics Enameled Cast Iron Covered Dutch Oven, 4.3-Quart, Green https://www.amazon.com/dp/B07B4VY154/ref=cm_sw_r_cp_api_i_-9oUEbN0QBF3X

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Response to FreeState (Reply #33)

Mon May 11, 2020, 07:36 AM

34. That looks perfect since I would be giving it minimal use. Thanks for the link!

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Response to Vinca (Original post)

Wed May 13, 2020, 01:07 AM

36. Aldi's has a great coated cast iron dutch oven that I've used to make bread for some time, They

look like the Le Cruset ones but they're $29.95! They don't have them all the time. Just every 32 months or so. Watch their ads. They always put them in the ad when they have them. They have several colors. I bought the red one.

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Response to napi21 (Reply #36)

Wed May 13, 2020, 07:32 AM

37. That's interesting. I'll keep an eye out. I've started frequenting Aldi's every so often.

Got a couple of cute cat beds there (that for some reason the cats hate . . . they're a mystery) and a little cart to use in the garden. They've got great 100 calorie diet snacks, too.

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Response to Vinca (Original post)

Wed May 13, 2020, 01:44 PM

38. Vinca, I've used both Le Creuset, bare cast iron and aluminum

They all worked great.

After trying the super heavy cookwares I wanted to make a bread shaped more exactly like a round sheepherders bread. The only thing I had with a narrower bottom diameter was a waterless Silver Seal vintage aluminum lidded pot like my family always used. It looks similar to this one at this link.

https://encrypted-tbn0.gstatic.com/images?q=tbn%3AANd9GcT16uDpdU7N_vgm7-Ik4jp46nlniprEabr59A-SKn8Z0Nxu66dl&usqp=CAU

It made one of the best breads I've made so far. The crust is thinner than the ones made in the Lodge cast iron or the Le Creuset. Those breads are more artisan. But the breads made in the Silver Seal came out easier to slice even for a sandwich. I followed Steve's recipe for his turbo Bread on his YouTube channel. I've tried it as all-white bread and one where I subbed 1/2 cup of whole wheat for 1/2 cup of the white flour and it's our favorite so far.


A friend of mine tried her first no-knead bread in an aluminum pot, too. We researched and learned that so long as the container can take a 450 degree oven it will work fine. So you might have a container to give it a shot. You don't really need to have your oven at 500 or even 475. I suppose that temp will create a great tough crust. But if you just want to give no-knead a try, those high heats aren't necessary for a regular loaf. In fact, Steve's turbo loaves are the only ones that I can get to an internal temp of 200 at this high altitude west of Denver.

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Response to eleny (Reply #38)

Wed May 13, 2020, 01:57 PM

39. Thanks! I can't wait to try making bread this way.

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