Reddit reviews Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red
We found 79 Reddit comments about Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart, Red. Here are the top ones, ranked by their Reddit score.
One Lodge 6 Quart Red Enameled Cast Iron Dutch OvenFeatures a stainless steel knob and loop handles for great controlSmooth glass surface won't react to ingredientsUnparalleled heat retention and even heatingUse to marinate, refrigerate, cook, and serveGreat for induction cooktops
Here are 4 things that I think will allow you to cook about 90% of everything you see on the internet.
A decent 8" kitchen knife. The Victorinox is a heavy lifter without breaking the bank.
A solid dutch oven. Here I recommend a Lodge, but Le Cruset is fantastic as well. A dutch oven allows you to do tons of one pot meals, braising, frying, soups, sauces, baking bread etc..
A 12" fry pan. This is for proteins, sauteing, all kinds of breakfast applications (eggs, homefries, shakshuka, etc).
A 3 qrt saucier. This one is pretty pricey, but you can get other good, cheaper options if you do a little research. This can double as a pot to boil water, make sauces, curries, and candy. A sauciers smooth sides are much easier to clean and can serve as a good compromise between a saucepan and a saute pan.
I've listed them in order of importance. A knife and a dutch oven can do a ton by themselves. I'd also recommend a pair of kitchen tongs, a handheld fine mesh strainer, and am immersion blender. In fact, I'd try to get those before the fry pan and the saucier, they open a lot of doors for you.
> I researched dutch ovens about two years ago and came to the conclusion they weren't worth the money
You certainly know what's best for your own situation, but I can tell you that my enameled dutch oven is a workhorse for me and looks to last for decades (already had mine over 10 years). Again, YMMV, but I wouldn't be so quick to dismiss them in general.
Alright- I'm gonna throw at you my standard 'I've got cash to buy new cookware: what do I get' list. It's pretty much the same for a guy/gal who just got divorced, a dude/lady moving out of the dorms and into their first apartment, or really anyone who is working with nothing but some bare cash and wants to turn it into food.
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You'll notice the startling lack of any 'set' or anything of that sort here. That's because sets of pots you don't need are dumb. You'll note none of these have glass lids, that's because glass breaks. You'll note none of this stuff costs a fortune, and that's because it doesn't have to. This setup can handle 95% of cooking tasks without breaking a sweat, and without your credit card company celebrating the new statue they can build outside their main office because of all the money you spent. Leftover cash? Buy a knife, get a few wire racks and baking pans, and buy a nice cut of steak, some pasta, some salmon, and veggies to try out your new gear.
Whats so funny about a dutch oven?
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&qid=1407013173&sr=8-1&keywords=dutch+oven
Cholesterol you eat has very, very, very little bearing on your blood serum levels. Bad-cholesterol levels are tied to genetics and inflammation. Good news! Eat all the eggs you want. Bad news! Stress contributes to inflammation.
How much longer are you going to be in this situation? Would it be worth it to pick up a cheapish chef's knife and a dutch oven? Because my-oh-my what you can do with a dutch oven on a stovetop is amazing and I am just full of recipes.
Also, these caffiene stir sticks have been getting popular at my local college.
I can't do much to help you, but if you want some recipes I can help out a bit with the stovetop cooking. (In the interest of transparency, some of these recipes are from my own blog.) As far as the smell goes . . . fuck it, the crab hates you anyway so just make like a duck and let her roll off your back.
Seafood Stew - I say dutch oven for this, but you can totally use a regular pot.
Cheeseburger Tacos
Carnitas Tacos
Chicken Paprikash
If you've got a broiler in the oven that works Eggs in Prugatory is a favorite of mine.
If you're feeling up to making dumplings, I have a recipe for pierogies that is pure comfort food.
And I could go on about eggs the way that Forest Gump's buddy did about shrimp.
The enamel Lodge pots have an average rating of 4.5 with over 1300 reviews on Amazon, and they are less than $50.
The Le Creuset is probably better, but that's a ridiculous amount of money to spend on a pot imo. Even if you replaced the Lodge pot every 5 years, it would take you almost 30 years and 6 pots before you sunk enough money in them to equal one 1 Le Creuset pot.
Cast iron pans are AMAZING for cooking almost anything in. Try to avoid cooking highly acidic foods in them, because that can break down the seasoning that builds up as you use the pan. In other words, use an enameled pot for dishes that have a lot of tomatoes. The best cast iron frying pan to get is the Lodge 12-inch skillet -- it's big and heavy, but not too big for your stovetop, and it provides a lot of room to fry in. They typically sell at Wal-Mart for between $16 and $19, depending on the Wal-mart you go to. It's very easy to find a used cast iron pan at yard sales, flea markets, Goodwill, etc; but based on experience I've seen those pans are usually the 10-inch size or smaller, and if you only have one cast iron pan then I'd suggest going for the 12-inch size. (TJ Maxx/Marshalls had a shipment of those Lodge cast iron pans earlier this year, with the 12-inch size going for $14.99; if you look in one of those stores you may still be able to find one.)
I'll admit to being biased in favor of cast iron, so based on my advice above for an enameled cooking pot, I'd likewise suggest a big, heavy, enamel-coated cast iron pot. The really expensive enameled pots like Le Creuset can run into the hundreds of dollars, and their owners swear it's worth the price; but for most folks, a less expensive brand of enameled iron pot will perform just as well for a fraction of the price. If you're near an Aldi's, with its own brand names for just about anything in the store, you can usually find a 5-quart enameled iron cooking pot for $20 to $30 in there. Wal-Mart sells a 6-quart enameled iron pot by Lodge for $50, which I think is a great price because Lodge is a very reliable and durable brand.
This is what I've used that either I've had for over a decade or else is obviously of good quality. Much of these have already been mentioned. You still have to know how to care for this stuff. Just because it can last your whole life, you can make it almost unusable if you don't know how to cook and abuse it.
I have, maybe six, pans I use for 90%+ of my cooking:
Runners up - stuff I use enough that I'm glad I have them, but if I didn't wouldn't really notice:
> spiceindiaonline.com/crispy-chicken-65/
I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.
Also, Lodge makes enameled cast iron as well. It's good stuff too.
http://www.thehungrymouse.com/2011/06/06/dutch-oven-battle-lodge-vs-le-creuset/
I'm a huge Kenji fan myself. I've cooked nearly half of the Food Lab book, and dozens of his recipes from the website, great stuff!
My thoughts on gifts
Lavatools PT12 Javelin
A Nice carbon steel wok
A good Dutch Oven
A torch for searing, or Creme Brulee
An awesome knife
Another awesome, but cheaper and well rounded knife
The list could go on, and on, and on....just some thoughts though.
I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.
Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.
Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.
Easy recipes huh?
Well, I am from Louisiana, born in NOLA, love to cook.
Jambalaya:
Celery (stalk)
Onions (2)
3lbs of smoked sausage (Conecuh or sim)
Chicken soup base, chicken stock or water
Long grain rice
Olive oil (any oil. Or shortening or butter or margarine)
Seasonings (salt, pepper, garlic, cayenne)
Prep:
You need a generous pot (I use a 6qt) with a thick bottom (avoids burning) here is mine.
https://www.amazon.com/Lodge-EC6D43-Enameled-6-Quart-Island/dp/B000N501BK/ref=sr_1_3?ie=UTF8&qid=1527677444&sr=8-3&keywords=lodge+dutch+oven+6+qt
Chop your celery and onions up (smallish, but not tiny) I leave the leaves on the celery, prefer to have it for a little garnish value when using in rice dishes. So I just chop right off the whole stalk and add leaves and all. You want to put equal amounts of celery and onion, about half a stalk of celery. I chop onions in two halves then dice face down each at 90 degrees.
Slice your smoked sausage to no larger than 1/2” - (bite size)
Combine in pot with just enough olive oil to keep it from sticking, high heat initially then turning down as the sausage begins to cook, cook medium, covered, stirring often, until onions are changing to translucent and celery is softer and sausage is leaking.
Measure out two cups cups of rice and add to mixture, measure out twice as much water as rice and add. (Any seasoning you add to water will flavor the rice, so I tend to substitute chicken soup base or chicken stock for my water to give the rice some flavor)
Stir until well mixed, add seasonings. (Dash salt, dash pepper, half dash cayenne or Cajun seasoning (Tony chachere’s w/e).
Bring to a full boil, cover, then turn off, and ignore for twenty minutes.
This makes enough for dinner plus guests and leftovers.
You want to make sure that you get the sausage and veggies sautéed well, because the cooking stops when you add the water. What you have then will be what you get when the rice is done. The rice will cook, but be prepared for a mushy rice the first few times. When you bring the mixture up to a boil, the longer you cook it, the gummier and mushier the rice will be. This isn’t a problem for most folks, but if it bothers you then keep in mind that after adding water, bring up to boil quickly and as soon as it does, cover, turn off, and let the magic happen.
Edit spelling
this is better than any store brand, pretty much the best you can get without spending 2-300 on a creuset
http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK
i got mine for 40 but 50 is still a great deal
Just get one. It's totally worth it. If you cook soups, stews or braise meats you can use them for that too. Multipurpose, baby! I use mine all the time. I got mine for bread but have since moved on to baguettes so I use it more for the stuff mentioned above.
I recommend [this one](Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_apa_3Q4oybQAKHVA5)but you might be able to find it cheaper other places. I think I got mine for $59 a few years ago.
These were the things I initially bought when gathering cookware.
Enameled cast iron dutch oven
Cast Iron Wok or a carbon steel wok.
Stainless steel cookset
Pressure Cooker
Cast Iron skillet
Stainless steel roaster
*Pyrex Bakeware
Both. This is the one I have, and you can use it on the stove or in the oven.
Is a hand blender really essential? I would add these things:
non-stick skillet
enameled dutch oven
normal kitchen tools
stockpot with steamer insert - many other options for this kind of thing too
And then probably a couple of normal saucepots.
If you want to roast poultry it's nice to have a roasting pan, too.
Yeah, it is enameled. It's very much the same item:
https://www.amazon.com/gp/aw/d/B000N501BK/ref=mp_s_a_1_1?ie=UTF8&qid=1479674762&sr=8-1&pi=SY200_QL40&keywords=lodge+dutch+oven&dpPl=1&dpID=41UmRh4zzOL&ref=plSrch
Most are ceramic coated cast iron which retains heat just like the plain cast iron ones. Lodge makes a great ceramic dutch oven at a very reasonable price.
They're just as good for browning and deglazing - if not better as acidic liquids (vinegar, tomato sauce) can be used to deglaze without any concern.
Le Creuset is a bit overrated. I've cooked with dutch ovens like this and this and there is very little difference other than the price tag.
The expensive brands in that same price range:
All-Clad, Le Crueset, Henckel, and Mauviel.
This five piece set is worth it's weight in... well, copper. Cuz copper is super expensive.
At a much more reasonable price range you've got Cuisinart, Calphalon, Lodge, Victorinox and a few others.
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Here's a list of things they could get (an entire kitchen revamp) for under $1000:
A $300 knife set with 4 steak knives (note: the 7 piece classic set is available from Costco online for only $80 if you have a membershit, same blades, no fancy handles. The steak knives can be got for $10-15 each, so the entire set is like $130 if you don't want rosewood)
Anova sous vide cooker for $110. Toys are fun.
Lodge enameled dutch oven for $60
Mauviel carbon steel pan for $40 (needs to be seasoned), or a pre-seasoned Lodge for $20
Lodge cast iron for $10-20 (depending on 8 inch or 10 inch).
Scrapers (super important!) and maybe silicon handles for $10
and the most important thing they'd want, is the Calphalon tri-ply set for $225 (which I think is also cheaper over at Amazon).
An Instapot (combined pressure cooker + slowcooker + ricecooker, this thing is like a slowcooker on crack). You can also opt for just a regular $30 slowcooker, too.
If they don't care about fancy looking handles, the Fibrox handles actually have a great grip, and Victorinox knives are sharp as shit.
Other things:
OXO good grips tools/spatulas/measures/everything for about $100 depending on what they want.
The Costco membership would probably be worth it just so you can buy the Victorinox knives (and I think also the Calphalon pans?)
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Total price: ~$1000 if going with the rosewood handles (I personally didn't bother), and instapot (I would highly recommend the instapot, though!)
If going with regular handles and instapot, $850 <--- my choice
If going with regular handles, instapot, but no sous vide, $750 <--- probably most economical choice
If going with regular handles and regular slowcooker, and no sous vide ~$650
Just regular Victorinox Fibrox knives, and Calphalon Tri-Ply set and one cast iron skillet: ~$400
At that point, get an enamel dutch oven. http://www.amazon.com/Lodge-Color-6-Quart-Dutch-Island/dp/B000N501BK
I use my dutch oven for everything I used to use my slow cooker for, since I don't really leave my slow cooker unattended either. You get much more control, and it's much more versatile. If I had to go down to one pot or pan, it would be an enamel dutch oven.
Dutch oven!
Le Creuset = enameled cast iron. Lodge = bare cast iron, at least until recently. Bare cast iron requires seasoning and all that jazz, while enameled cast iron does not. Thus the apples to oranges line.
Lodge's enameled products are roughly half to a third the cost of Le Creuset's stuff, but they're made in China, while Le Creuset stuff is exclusively made in France, as far as I can tell. Is there a difference? I don't know, but they seem to get fine reviews on Amazon.
My parents' house burned down around Thanksgiving and they asked me for pot & pan recommendations as they rebuild. Here's a list I sent them of things that ought to last forever but won't break the bank (no Mauviel, Staub, All-Clad, Le Creuset, etc). #1 on the list is a 12" Lodge skillet, just like the one we have. :)
http://www.amazon.com/Lodge-Color-6-Quart-Dutch-Island/dp/B000N501BK/ref=sr_1_1?ie=UTF8&amp;qid=1331392165&amp;sr=8-1
Get this, it's $50 and works wonders.
I use one of these and I've been pretty happy with it. Not quite Le Creuset, but works just fine.
A Dutch oven is a large pot made of cast iron which can be coated in enamel. It can go on the stove and in the oven.
https://www.amazon.com/gp/aw/d/B000N501BK/ref=mh_s9_acsd_top_b1DOU_c_x_1_w?pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=mobile-hybrid-4&amp;pf_rd_r=XB3PMKW1HBDWD48NQB3P&amp;pf_rd_t=30901&amp;pf_rd_p=85eb1b4d-f0d2-5d34-b279-fb67ac2b2298&amp;pf_rd_i=289818
I have a Lodge dutch oven that works really nicely and is very inexpensive compared to Le Creuset: http://www.amazon.com/gp/product/B000N501BK/ref=pd_lpo_k2_dp_sr_2?pf_rd_p=486539851&amp;pf_rd_s=lpo-top-stripe-1&amp;pf_rd_t=201&amp;pf_rd_i=B00006JSUF&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_r=1MP0B87KHG10R83F04M1
I have a big 6-7 quart lodge dutch oven that has become my go-to for pretty much everything. All cast iron works with induction.
It’s like $60 on Amazon and will last forever if you treat it right.
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red) https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_api_i_HVNRCb36A2J04
Alright, so the way to get from where you are now to this is to use a cast iron pot and follow Jim Lahey's directions here. Go to the library and get his book, both that one and the new My Pizza are awesome. The cast iron pot traps steam which combined with the high heats lets you get good 'spring' and a nice rich crispy crust. I've done this recipe with lots of diffent flours and they have much less of an effect on the overall outcome than good technique. It can be a bit scary handling a 500 degree cast iron pot but after a few attempts it gets pretty easy. A Lodge cast iron dutch oven like this will work great but I suggest replacing the knob on top with a metal version found here. Good luck!
7.5 quart blue enameled dutch oven comes out to $79.99 shipped. (the link defaults to 6qt red, so make sure to select the blue 7.5qt). You won't find a larger capacity enameled dutch oven for less, so you have to compromise on capacity or enamel (there's a bare cast iron lodge 8qt for ~$65).
http://www.amazon.com/Lodge-Color-Dutch-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&amp;qid=1344730369&amp;sr=8-1&amp;keywords=lodge+dutch+oven
https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_awdb_t1_xqMUBbW7TSQEQ
https://www.amazon.com/dp/B00063RWYI/ref=cm_sw_r_cp_awdb_t1_hrMUBb7XNG2YA
Comparatively cheap and good quality. I use the first.
They were actually lodge brand. I have the same blue one.
Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_apa_WXtdzbQ7A931Y
It's enameled cast iron. here are some examples.
Buy the Lodge 5 qt double Dutch Oven, it's designed to be used for baking like that.
But also buy a Lodge enameled dutch oven, for stews and roasts and the like.
It is a Lodge dutch oven. The one pictured here is the 6 qt, and it is big enough for most things. You can buy them from the Lodge website, but got mine from amazon. I prefer the Lodge enamel coated ones to the Le Cruset ones, an they are a fraction of the price.
http://www.amazon.com/gp/product/B000N501BK/ref=ox_ya_os_product
It's a Dutch oven. Here's a link
https://www.amazon.com/gp/aw/d/B000N501BK/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1492397268&amp;sr=8-1&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=dutch+oven&amp;dpPl=1&amp;dpID=41UmRh4zzOL&amp;ref=plSrch
French dutch ovens can be expensive, but if you settle for a Lodge dutch oven, it'll be a fraction of the cost. I personally own one and I picked it up for about $60. Works great.
https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK
Even at 50% off a Le Creuset dutch oven is 150-200 dollar range. If you're looking for an enameled cast iron dutch/french oven, I have been using a Lodge enamel dutch oven for years and it is fantastic and has done flawless work for me.
I'm not going to spend a bunch of time making comparisons, just read the reviews on Amazon.
http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1381656285&amp;sr=1-1&amp;keywords=le+creuset+dutch+oven
The red color is currently on sale for $60 flat. Save yourself a hundred and some odd bucks, while not losing out on any quality, and buy a good knife.
Edit: $60 for the 6 quart, $72 for the 7 1/2 quart.
Thanks for the fun contest!
I marked things with a [w] if they're on my WL!
Bonus:
Oregon Chai!
If you want to use one pot for almost everything just spend $60 and get a lodge enameled cast iron. It goes from stovetop to oven to fridge. You can use it to sautee, roast, stew and bake.
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?ie=UTF8&amp;qid=1452153771&amp;sr=8-1&amp;keywords=lodge+enamled+cast+iron
The places where regular cast iron wins are fire and broiling. For frying, electric fryer with temp control is only way to go.
I am not sure of what you already have or what you would need, I am listing a few things on top of my head:
Absolute favorite, like if my house burned down tomorrow what would be the first things I replaced?
This and this.
Followed closely by my Vitamix.
I have nice knives. They're nice to have. But if I had to replace my Shun or my Mac I'd just get the Victorinox, honestly.
Lodge Logic makes a great dutch oven that is perfectly fine for about a third of the cost. I own one, it's great. You don't need name brands to make good food.
http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOHG2/ref=sr_1_1?m=ATVPDKIKX0DER&amp;s=kitchen&amp;ie=UTF8&amp;qid=1419110261&amp;sr=1-1
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_4?s=home-garden&amp;ie=UTF8&amp;qid=1419110287&amp;sr=1-4&amp;keywords=lodge+logic+dutch+oven
See what I mean?
I actually bought one of the Lodge enameled dutch oven and it is THE TITS. I bought it before I met my FH and since I've moved in with the boy even he's converted. My boyfriend and I use it weekly and it is fantastic. It really keeps the heat and cooks things evenly and cleans up really well. This is the one I have: http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1458631753&amp;sr=1-1&amp;keywords=lodge+enamel+cast+iron
enameled cast iron dutch oven.
https://www.amazon.com/Lodge-EC6D43-Enameled-6-Quart-Island/dp/B000N501BK/ref=sr_1_2?s=kitchen&amp;ie=UTF8&amp;qid=1493687830&amp;sr=1-2&amp;keywords=dutch+oven
3 pans I use the most:
Iron Skillet. It's good for manly items like steaks. Also a grill pan now that I think of it. Skillet with a cover, I use this the most. When a recipe says you need to cover your skillet and simmer, this is the guy for you. Dutch Oven, this pan is my favorite. It's really good for a lot of recipes. This one would probably be the last on the list, because I would consider it advanced, because you use it to braise meat, but you could use a crock pot and it would be much easier.
Note: I just picked links for pictures, I'm not recommending these specifically
This isn't a crock pot but I find this works better than all the crock pots I've had in the past and it's much more multi-purpose... minus a warm setting. Reasonably priced and on par with top end Le Cruset. My suggestion is the Lodge Dutch Oven
I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.
I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.
Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.
ok i will offer you two BIFL versions. the first one being BIFL on a budget and the second being a much higher dollar BIFL cost.
quality on a budget- http://www.amazon.com/gp/product/B0000CF8YO/ref=cm_ciu_pl_B0000CF8YO_mo1ZWCPZP5I7S3B
http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1371857337&amp;sr=1-1&amp;keywords=lodge+dutch+oven
http://www.amazon.com/Victorinox-4-Inch-Fibrox-Straight-Paring/dp/B008M5U1UE/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1371857377&amp;sr=1-1&amp;keywords=victorinox+paring
http://www.amazon.com/OXO-Grips-Wooden-Spoon-3-Piece/dp/B008H2JLP8/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1371857407&amp;sr=1-2&amp;keywords=wooden+spoon
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1371857459&amp;sr=1-1&amp;keywords=lodge+cast+iron
higher dollar items include-
http://www.amazon.com/Global-G-2-inch-Chefs-Knife/dp/B00005OL44/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1371857561&amp;sr=1-1&amp;keywords=global+knives
http://www.amazon.com/Shun-Premier-Chefs-Knife-8-Inch/dp/B003B66YKA/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1371857613&amp;sr=1-2&amp;keywords=shun+knives
http://www.amazon.com/Wusthof-Classic-2-Inch-Paring-Knife/dp/B00005MEGH/ref=sr_1_3?s=home-garden&amp;ie=UTF8&amp;qid=1371857640&amp;sr=1-3&amp;keywords=paring+knife
http://www.amazon.com/Le-Creuset-Signature-Enameled-Cast-Iron/dp/B0076NOGPY/ref=sr_1_2?s=home-garden&amp;ie=UTF8&amp;qid=1371857680&amp;sr=1-2&amp;keywords=le+creuset+dutch+oven
http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1371857717&amp;sr=1-1&amp;keywords=lodge+cast+iron
I own the cheaper BIFL items i listed and they have been AMAZING so far. you really cant beat the quality/ price ratio for the cheaper things i listed. if you want a better chef knife all the options i gave you would be excellent but just know that you could go crazy looking at all the different brands.
I'll just list everything that I can, how's that?
The bakers rack on the left is This
The left most skillet is an AUS-ION
They're made in Australia and so smooth. Some nice touches of the piece are the very detailed cut-out of Australia on the handle and another nice engraving on the bottom.
Then there's the Stargazer. My first expensive piece. It's also very smooth. It's had a hard time keeping its seasoning, and I've admittedly been babying it by seasoning and seasoning it with flaxseed oil and a Crisbee puck.
Then there is the Finex group. It starts with the 10" grill pan. Then there's the 12" and 8". I just love the different geometric shapes of them.
All the way to the right is the Lodge Sauce Pot
I haven't used it a whole lot other than to make a few dips.
Between the big hanging skillets are some Lodge 4" and 5" skillets that I thought just looked cool and rounded out my collection.
The griddle is just a double sided griddle from world market. It's my go to pancake tool.
Then there is an A1 Chef pizza pan that I honestly don't use very much. I tend to just use some cheap aluminum pans with holes on the bottom because they're easier to form the crust on.
On the middle shelf from left to right are my 10" and 12" lodges. The 10" was my very first cast iron skillet. They've both been stripped and reseasoned and are much smoother than factory. I don't see myself giving up my first two skillets. I still use them a lot.
In the middle is the 10" grill pan from Lodge. I honestly hate cleaning the grill pans and have found that the lines in the meat aren't really worth the scraping. There's also some cheap fajita skillet that I don't think I've ever used.
And on the right is the Lodge enameled dutch oven but in the light grey. I love this thing, and got it for a song on Amazon one day.
On the bottom shelf on the left is the Lodge Wok I have definintely not used it. It seems like it would be better on a gas range, which I don't have. This was an impulse buy, and I don't know how to really cook any asian food, so who knows.
Then last but not least is the regular Lodge Dutch Oven
Many a roast has been made in this. The drip spikes on top does the basting for you. I just got a sous vide setup, so I'll probably be using it less and less, but sometimes I know I'll want the smell of a roast wafting through the air all day on a cold Autumn day.
Bonus pieces Kitchenaid Stainless Steel cookware set on top with All clad non-stick pans to the right of those.
Then there are some Lodge Stonewear on the other bakers rack
The Lodge 6qt is $60:
https://amzn.com/B000N501BK
The Cuisinart 5qt in blue is $72:
https://amzn.com/B0018ACXN8
under $40!
No... the little guy was an add on for amazon. I figured why not. Only a few bucks.
I have this one in a couple sizes and I like it a lot!
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Mac MTH-80
The best chef’s knife for most people
>With its super-sharp edge, its sleek, tapered shape, and its comfortable handle, this knife will make your everyday dicing and slicing tasks smoother and quicker.
>Every kitchen should have a chef’s knife — it’s the most versatile piece in any cutlery set, and it will make food prep on Thanksgiving and every other day faster and easier. The Mac MTH-80 has been the top pick in our guide to chef’s knives since 2013, a choice backed by 120 hours of research, interviews with experts and chefs, and tests that involved chopping more than 70 pounds of produce. The Mac is universally comfortable, and it has proven that it can stay sharp through regular use, even in our busy test kitchen. Other knives to consider for preparing a Thanksgiving meal: a paring knife for delicate tasks, and a serrated knife for slicing bread, root vegetables, and even meat.
Price: $145 (17% OFF)
Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip
The best wood cutting board
>This beautiful, eco-conscious teak board requires more careful cleaning than a plastic board, but it felt better under a knife and was easier to maintain than the other wood boards we tested.
>If you want a hefty wood cutting board (which looks better and is easier on your knives), we recommend the Proteak TeakHaus Rectangle Edge Grain Cutting Board with Hand Grip. It’s thick enough to stay in place and resist warping, but it isn’t so heavy that you can’t easily move it around. It can also double as a serving board for a cheese spread before dinner. For carving the Thanksgiving turkey, check out the Proteak Teakhaus 24-by-18-inch board, a larger version of our pick that has a juice groove.
Price: $85 (12% OFF)
Cuisinart Custom 14-Cup Food Processor
The best food processor
>With just pulse and on buttons plus a single bowl, this is one of Cuisinart’s most basic models, but it consistently chops, slices, and kneads better than any other food processor we’ve found for under $250.
>A food processor is the best tool for quickly performing a variety of chopping, slicing, and shredding tasks, something you’ll be doing a lot of when prepping for Thanksgiving.
Price: $156
Lodge 6-Quart Enameled Dutch Oven
Best Dutch oven
>With big handles and durable design, this Dutch oven aced every test, rivaling models four times the price. A nice Dutch oven is indispensable for preparing all kinds of hearty Thanksgiving sides, and it looks nice enough to double as a serving dish.
Price: $59
All-Clad Stainless 12″ Covered Fry Pan
The best skillet
>With its superior heat conduction, durable construction, and comfortable handle, the All-Clad 12-inch skillet is a workhorse that will last beyond a lifetime.
>A 12-inch skillet is an essential kitchen tool: It’s perfect for stir-frying, pan-frying, making one-pan meals, and searing steaks and other hunks of meat. At Thanksgiving, you can use it for everything from toasting nuts to creaming spinach.
Price: $99 (50% OFF)
Bayou Classic Aluminum Turkey Fryer Stockpot
The best turkey fryer pot
>Part one of our suggested turkey-frying kit is a 30-quart aluminum stockpot that heated up quickly and stayed warm in our tests.
>Our pick for the best turkey fryer is the 30-quart Bayou Classic Aluminum Turkey Fryer Stockpot along with the Bayou Classic Single Burner Patio Stove. The affordable, quick-heating stockpot kit has everything you need to get the job done except the oil, the turkey, and a heat source. The separate stove is solidly built, powerful (enough), and designed with the four-legged stability you want when you’re handling 4 gallons of bubbling oil.
Price: $58
Just bought one off of Amazon! :
http://www.amazon.com/gp/product/B000N501BK/ref=oh_aui_detailpage_o00_s00?ie=UTF8&amp;psc=1
How did I do?
I have a Lodge one, and it's served me extremely well.
It was under $100
This is a good list. I would add a few things to it. A cast iron pan, which can be found at goodwill for super cheap or For $25 from Amazon, and an enameled dutch oven . Which you can use in the oven or on the stovetop.
Amazon is a great place for cookware.
Off the top of my head I would suggest (in order from most necessary to least necessary):
I can speak for the knife, baking sheets, and lodge that these are all things I use often (and in the case of the sheets and the dutch oven) and for years (I just got the knife). The dutch oven is expensive, but damn if that's not a great cooking vessel.
If you do get a knife, make sure you get some cutting boards as well!
http://www.amazon.com/Prepworks-Progressive-International-PCB-1812-Cutting/dp/B0001UJVTK/ref=sr_1_12?s=kitchen&amp;ie=UTF8&amp;qid=1427652198&amp;sr=1-12&amp;keywords=cutting+board
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red) https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_tai_EqnPDb7G6TVTT
When you are in the market for a new dutch oven and don't have a ton of money to spend, get a Lodge.
I have one and it's super. It is pretty comparable to a Le Creuset at a fraction of the price. I have made many a braised dish in it and scraped the heck out of it and no chipping yet!
I'm not sure of the brand used in the gif, but this dutch oven from Lodge has served me well for the last couple of years.
&nbsp;
I've also seen a few people mention finding them cheaper online and at big box stores (my parents got one from Costco or Sam's for about $30).
Do you really need a set? In the few years that I've been cooking daily I've been entirely happy with:
Those have covered 100% of my cooking needs without me ever feeling like I've compromised in some way.
You might like [this](http://www.Lodge.com/ EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red https://www.amazon.com/dp/B000N501BK/ref=cm_sw_r_cp_apa_R5gNybNKRHG6A). It's a 6-quart model with a domed lid that ought to hold most large cuts.
I used amazon and purchased his recommendations.
Proofing Basket
http://www.amazon.com/dp/B00K020L9S/ref=sxr_pa_click_within_right_garden_sr_pg1_4?psc=1
3 Quart Dutch Oven.
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_3?ie=UTF8&amp;qid=1456853737&amp;sr=8-3&amp;keywords=dutch+oven
Both work great!
Lodge makes some inexpensive ones that aren't as good as but at least comparable to Le Creuset from what I've seen
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_7?ie=UTF8&amp;qid=1409173482&amp;sr=8-7&amp;keywords=lodge
Also, something like this:
http://www.amazon.com/Lodge-LCC3-Pre-Seasoned-Cast-Iron-3-Quart/dp/B0009JKG9M/ref=sr_1_6?ie=UTF8&amp;qid=1409173593&amp;sr=8-6&amp;keywords=lodge
or this would work too with regards to the bread and you could use the Le Creuset for braises:
http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Cast-Iron-Handles/dp/B00063RWYI/ref=sr_1_12?ie=UTF8&amp;qid=1409173593&amp;sr=8-12&amp;keywords=lodge
However, non-enamled cast iron comes with some caveats of what you should cook in it without a solid seasoning built up and extra care to avoid rust.
Yeah, it looks underbaked, so I would definitely keep it in the oven longer. Dutch ovens really do help. I have a Lodge brand one that works really well and is way less expensive than like Le Creuset. Here’s the one I have: https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK You might also be able to snag one at a thrift store for cheap.
I would also use bread flour. AP flour just doesn’t have enough gluten content. If baking longer, using a Dutch oven, and switching to bread flour doesn’t work, I’d play around with fermentation times.
Good luck!
That looks pretty badly damaged. You might be able to use it, but it would be much more difficult to clean & you might actually want to season it like you would a bare cast-iron pot.
I've had really good luck with Lodge dutch ovens. They're not $5, but they generally run about $50 so they're much more affordable than the Le Crueset.
If you don't want to spend a lot of money the Lodge Enameled dutch oven can be found on amazon really cheap.
Henkels and Wustoff are sort of the OG "great knives" manufacturers. Global is also well thought of. Some people are huge fans of the cheap plastic handles chef knives you can get on amazon.
The thing i would say is that it is 100% worth it to go somewhere that you can hold the knives in your hands before you buy. there are few things worse than buying a $300 set of knives only to find out you hate the handles
as for cookware Jest2 is right you cannot go wrong with all-clad for skillets or saute pans that will see a lot of direct wear. but things like a large enamle dutch oven you can get away with THIS cheaper lodge option. I also feel like you can probably look at less expensive stock pots (or pasta pots) because they just don't wear out.
I cook food in this thing:
http://www.amazon.com/Lodge-EC6D43-Enameled-Island-6-Quart/dp/B000N501BK/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1395559181&amp;sr=1-1
I ended up getting a lodge (cast iron) enameled dutch oven on amazon pretty inexpensively (It's 43% off right now) - And have been super happy with it.
I'm not sure how the pressure cooker would work, as this recipe calls for a bunch of time in the oven with the lid open a crack.
Let me know how it goes!
thanks, those look great. any idea how they perform compared to something like this?
https://www.amazon.com/Lodge-Enameled-Classic-Enamel-Island/dp/B000N501BK