Can anyone recommend an inexpensive Dutch oven?
- Thread starter dawn_mo
- Start date
music-city-missy
Well-known member
Depends on your cooking style...
I love Lodge stuff but it takes care, seasoned or not. For a good multi-purpose pan, I would pay slightly more and go with an enameled cast ironed pan. The ones at QVC are nice. The ones at Macy's and Kohl's aren't bad, just a little lighter weight.
I love Lodge stuff but it takes care, seasoned or not. For a good multi-purpose pan, I would pay slightly more and go with an enameled cast ironed pan. The ones at QVC are nice. The ones at Macy's and Kohl's aren't bad, just a little lighter weight.
desertjean
Well-known member
I found my LeCrueset
at a thrift store. I ran to the register with my loot smileys/smile.gif TJ Maxx often carries LC at good prices, too.
at a thrift store. I ran to the register with my loot smileys/smile.gif TJ Maxx often carries LC at good prices, too.
Cook's Illustrated recommends this one, available at Walmart. I only have LC, but considering this
one to make the no-knead bread. Scared to ruin the LC.
http://www.walmart.com/catalog/product.do?product_id=5716477
one to make the no-knead bread. Scared to ruin the LC.
http://www.walmart.com/catalog/product.do?product_id=5716477
markinhouston
Well-known member
Target has an enameled cast iron Dutch oven for about $40. I use mine often and
it does a great job for alot less than a LE Creuset.
it does a great job for alot less than a LE Creuset.
gayle-mo
Well-known member
This line caught my eye at a local Walmart last week......
I was quickly walking by and SAW it out of the corner of my eye. Very quickly picked it up to check the brand and wondered if it could be as good as it looked. Now I know. Bet they'll be gone when I get back! lol I'll buy several pcs, I'm sure. Like the skillet, too. Wow, amazing.
Now I need the bread recipe. smileys/smile.gif Anyone care to post it? smileys/smile.gif TIA!
I was quickly walking by and SAW it out of the corner of my eye. Very quickly picked it up to check the brand and wondered if it could be as good as it looked. Now I know. Bet they'll be gone when I get back! lol I'll buy several pcs, I'm sure. Like the skillet, too. Wow, amazing.
Now I need the bread recipe. smileys/smile.gif Anyone care to post it? smileys/smile.gif TIA!
cynupstateny
Well-known member
This is the one that has been recommended as "best buy for the money" I think it's
Chef's Choice or something like that. My DS bought one and really loves it. My Target has been out of stock on them forever, though.
Chef's Choice or something like that. My DS bought one and really loves it. My Target has been out of stock on them forever, though.
Here's the link for the No-Knead Bread from the New York Times, almost every food message board such
as Egullet, Cook's Illustrated, etc, has long discussions and variations on it. Supposed to be very good and it has been made in a variety of vessels by people who have tweaked and made do with what they had.
http://www.nytimes.com/2006/11/08/dining/081mrex.html
as Egullet, Cook's Illustrated, etc, has long discussions and variations on it. Supposed to be very good and it has been made in a variety of vessels by people who have tweaked and made do with what they had.
http://www.nytimes.com/2006/11/08/dining/081mrex.html
Cooks Illustrated did an update to the NY Times No Knead...they called it the almost no knead
they also included other almost no-knead variations...
seeded rye
whole wheat
cranberry-pecan
olives, rosemary and parmesan
Almost No-Knead Bread
from Cooks Illustrated, Jan 2008
An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
Makes 1 large round loaf
3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
they also included other almost no-knead variations...
seeded rye
whole wheat
cranberry-pecan
olives, rosemary and parmesan
Almost No-Knead Bread
from Cooks Illustrated, Jan 2008
An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. (See the related information in "Making Your Dutch Oven Safe for High-Heat Baking" for information on converting Dutch oven handles to work safely in a hot oven.) Use a mild-flavored lager, such as Budweiser (mild non-alcoholic lager also works). The bread is best eaten the day it is baked but can be wrapped in aluminum foil and stored in a cool, dry place for up to 2 days.
Makes 1 large round loaf
3 cups unbleached all-purpose flour (15 ounces), plus additional for dusting work surface
1/4 teaspoon instant or rapid-rise yeast
1 1/2 teaspoons table salt
3/4 cup plus 2 tablespoons water (7 ounces), at room temperature
1/4 cup plus 2 tablespoons mild-flavored lager (3 ounces)
1 tablespoon white vinegar
1. Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
2. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours.
3. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Where ever Ballwin, MO is, Craigslist has a large one listed for $25
http://stlouis.craigslist.org/hsh/536915277.html
http://stlouis.craigslist.org/hsh/536915277.html
amanda_pennsylvania
Well-known member
I found one like that at an Ace Hardware for about that price. It's done really well for us.
desertjean
Well-known member
I was in an LC outlet last week
And I think the prices were higher than what I've seen in the regular stores. Good grief! That enamel must be covering gold!!!
And I think the prices were higher than what I've seen in the regular stores. Good grief! That enamel must be covering gold!!!
markinhouston
Well-known member
Yes, the knob is oven-proof, and the piece was always out of stock. I had an insider..
call me when one was actually in stock, and I drove 42 miles to grab it before the two pans allocated to the store went onto the shelf!
call me when one was actually in stock, and I drove 42 miles to grab it before the two pans allocated to the store went onto the shelf!