If you are confused about the "Dutch Oven" comment, perhaps this will help. "Dutch Oven" is related to the "style" or "shape" of the pot, and how it is used for cooking and NOT meaning that the pot is a "fraud" and not truly the French-made product. Liken the term to a "french fry"....does that mean that potatoes fried only by the French are truly a "French" fry? Not!
Technically, the term "dutch oven" is defined as, "any
heavy pot or pan made of
cast iron or
enamel on cast iron with a heavy lid, used for braising, stewing, or roasting on the stovetop, in the oven, or over an open fire..."
I have had the LeCreuset’s for only a week and LOVE them! I have always wanted at least one LC but the cost was prohibitive. When I saw these and the incredible markdown, it would have been a sin to pass them up!!! Especially wanting them as badly as I did! I do not have Calphalon but do have All Clad’s --- every pot, pan, baker, etc. that they make. Including their “Dutch” oven. I’m ready to get rid of them already because I love the LeCreuset’s
that much!!! As somebody said in that post, it will become your "go to" pot...and it really has, already! I have also cooked with cast iron quite a bit. My dad, who was a magnificent cook, and my grandmothers all cooked with cast iron. Some people swear that is the only way to cook, but, everyone has their own opinion on what makes “the best” cookware. I’m sold on the LeCreuset’s because it is the best of
both worlds.
(IMHO!)
I just read someplace about one of the test kitchens from one of the “cooking” magazines – cannot recall which one – they did their kitchen testing on the “Dutch oven” and All Clad, Calphalon, LeCreuset and Cuisinart were all TIED as far as
performance. The “winner” was the Cuisinart but that decision was based solely on the
PRICE -- $49.95. With that in mind, I would say that any one of the aforementioned brands would do, and the choice based on what your wallet can handle. I will try to find which magazine it was in and post it here.
Good luck with your decision!
Edit:• A heavy cooking pot, usually of cast iron or enamel-on-iron, with a heavy cover.
www.recipegoldmine.com/glossary/glossaryD.html • A cast-iron pot used for the preparation of stews, braises, and pot-roasts.
www.newitalianrecipes.com/cooking-terms.html • Large cast iron cooking pots used with charcoal to make delicious camp meals. Often referred to as the "DO".
www.escapeadventures.com/pre_trip_information/glossary.htm A large, heavy kettle with a tight-fitting lid, often made of cast iron or heavy aluminum. The pot is usually used for stewing or braising, and most can be used to cook on stovetop, in the oven, and over an open fire. Recipe: Beef and Beer Oven Stew
www.southernfood.about.com/library/info/bld_d.htm