Emile Henry Flame Top Round Oven Review

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(More customer reviews)I had put off buying a dutch oven for quite some time, just because they are always SO heavy and SO expensive (the good ones, anyway).
I was at Sur la Table looking at dutch ovens when I lifted the lid off a Emile Henry Flame Top and very nearly threw the lid backwards over my shoulder because I expected it to be about twice as heavy as it actually was. I was dubious; a ceramic dutch oven? It was on sale so I bought it, thinking that I could return it if I didn't like it.
I don't like it. I LOVE it. So far everything has cooked absolutely perfectly in it. The ceramic retains and radiates heat better then metal, excellently searing pot roasts and then simmering evenly on the very lowest gas heat setting. If my Flame Top went missing today I'd buy another one without hesitation. This is 100% heirloom cookware: it's going to be in your family, being used, for a long time.
To address the complaint that the Flame Top retains odors, all I can say is that I never had this problem, but with two caveats. The first is that the reviewer didn't state if she seasoned her Flame Top as recommended by the manufacturer (instructions are both in the box and on the website). The ceramic glaze needs to be "set" by simmering either milk or water with dry rice in it before it's first real use. If this step is skipped and the pot is instead seasoned with tomato sauce, then I imagine there would be a problem. The second issue is that of tomato sauce in general. Highly acidic foods cooked in any lightly porous cookware are going to leave an odor behind, at least for a little while, that's why tomato-based sauces should always be cooked in steel. Like I said, I've cooked a range of stinky, odorous foods in my Henry pot and it doesn't smell at all.


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Lodge Logic 5-Quart Double Dutch Oven and Casserole with Skillet Cover Review

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(More customer reviews)I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.
When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.
I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).
When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.
In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Oven
with a more traditional handle - I don't miss that one at all...nor do I miss not having a standalone 10" skillet.
UPDATE (December 2010):
I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn - I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!


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Lodge Enameled Cast-Iron 3-Quart Dutch Oven, Caribbean Blue Review

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(More customer reviews)Yes, we all see the celebrity chefs using the $300 LC French version of these and let me tell you, this is every bit as good as the higher priced French version! I have had one of the expensive ones in a larger size for years, and yes, I love it, but LOVE this just as much, if not more! This one is smaller than my other one, so I can see myself using it for so many more things, almost daily. I have already used it to make a small stew, a pot of chili, some glazed carrots and an Indian lentil dish called dal. It delivered beautiful results in all cases. I also used it to caramelize onions and to brown ground meat and it cleaned up just perfectly with minimal effort! You really can't go wrong with this, and even though the enameled line is done in China, Lodge is still a trusted old American company and they stand behind their top quality products all the way.
The blue color is vibrant and gorgeous. I also bought the blue three quart covered casserole and will be writing a review of that soon.
As for the lid knob being heat-safe only to 400*f, you can get around that two ways. The easiest is to wrap the knob in several layers of heavy-duty aluminum foil. I do this with skillets that have rubber handles all the time and have never had a handle damaged. The other more permanent method is to replace the knob with a stainless steel drawer/cupboard knob from your local hardware store for less than $5. I prefer the tinfoil method because I like the fact that the existing knob doesn't get hot on the stove top where I use it most often.
Also, don't forget, you would be hard-pressed to find a need to put these in an oven much higher than 400*f, since they distribute heat so well they are really best utilized at med-high heat. Dutch ovens were the inspiration for "slow-cookers" such as the Crock-Pot, after all!
Again, I want to drive home the ease of clean-up. I have heard complaints in the past about how difficult these are to clean... all I can think is that those people don't do their dishes until the next day? I seriously have never had to scrub or soak any of my enamel-cast and I have sadly burned a couple things so there was BLACK crud covering the bottom, and it was as easy as adding a couple cups of water to the pot while still over low heat and "deglazing" the char with a wooden spoon or heat-resistant rubber spatula. Super easy, took a couple minutes. Usually it's as easy as a hot water quick rinse, swirl with a soapy (no-scratch) scrubby sponge, and a final rinse. NOTE: Do not use metal scrubbers, green scrubbers or steel wool to remove burnt-on "stains" or you will ruin the finish on your enamel and then it WILL be a huge pain to clean forevermore.
If you are considering an expensive French model, forget it! For the price of one of those you can get the three-piece set here! The 3qt Dutch oven, the 3qt covered casserole and the 6qt Dutch oven. Start with one, you'll definitely be back for more! I was, and I am actually thinking about buying one more still!

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