Wow! I'm so excited about the dutch oven possibilities! Last night I made a simple beef stew...

M

michael-in-phoenix

Well-known member
...with a tomato sauce base. It was fabulous! So easy to cook with, and the browning is amazing.

I can see where a pan like this becomes a favorite very quickly, and doesn't get put away.

Michael

 
Yes, I finally got a 3 quart size and am surprised at how much I use it. I'm thinking about getting

once larger than my 5.5 quart and don't want to spring for a Le Creuset. I just saw your post that you got a MS oven. I've looked at them and been hesitant because of the slightly bumpy interior. I'm so glad to hear it performed as well as the more expensive ovens. I guess Martha is very careful with quality of items she puts her name on.

 
I went and checked mine, and it is slightly bumpy. I didn't check the Le Creuset, but I will...

...compare next time I'm at Macy's.

Eh, hopefully it'll perform well for the price I paid.

Michael

 
I have an innova. Love it! Cook Slyvia's Rump Roast in Beer in it.

So good! I use it for long cooking tomato sauce, stews, soups, braising. I'd be lost without it!

 
Michael are you talking specifically about a cast iron enamelled pot, or just a heavy-bottomed pot

called a Dutch oven?

I can barely lift those heavy things and have always avoided them.

 
Okay now I've searched above. So you're talking about the heavy thing. So are

you comparing it to a heavy-bottomed pot, or just any old pot?

I just use very heavy all clad pots with induction bottoms as I really can't handle the cast iron. I'm just wondering how much of a difference in browning and heat retention there is and if it makes it worth the struggle.

My mom loved cast iron fry pans but I still can't lift them.

 
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