joethefoodie Posted October 12 Share Posted October 12 Only because of where each of them might have been produced. Quote Link to post Share on other sites
small h Posted October 12 Share Posted October 12 The Lodge is manufactured in China. Not sure about the other one, but probably also China. https://www.businessinsider.com/best-dutch-oven?amp Quote Link to post Share on other sites
voyager Posted October 12 Share Posted October 12 Is it possible you have an aged relative with a Dutch oven languishing in a forgotten cupboard? i am still using my mother's which is probably close to 100 years old now. Unlined, with a lovely built up interior finish,. Quote Link to post Share on other sites
joethefoodie Posted October 12 Share Posted October 12 I wouldn’t buy anything enameled and made in China, but that’s just me. Lodge’s regular cast iron Dutch ovens appear to be made here. 1 Quote Link to post Share on other sites
small h Posted October 12 Share Posted October 12 Politics, quality or some other reason? Quote Link to post Share on other sites
joethefoodie Posted October 13 Share Posted October 13 I don’t discuss politics here…or anywhere, actually. Why bother? Quote Link to post Share on other sites
small h Posted October 13 Share Posted October 13 Understood. Just curious. Quote Link to post Share on other sites
StephanieL Posted October 13 Share Posted October 13 Lodge is very good quality. We love our regular cast iron pans from them, and I'd feel comfortable about using their enameled Dutch ovens. (That being said, our workhorse is a Le Creuset we got on sale.) Quote Link to post Share on other sites
joethefoodie Posted October 13 Share Posted October 13 My experience with enameled cast iron from China is that it chips more easily than the stuff from France, Belgium, et al. At the price of the enameled pieces from China, I have to think there’s some skimping going on. Quote Link to post Share on other sites
joethefoodie Posted October 13 Share Posted October 13 There’s this one on Amazon (having trouble with a link): and it’s $45 and I think it would work nicely. Lodge 5 Quart Cast Iron Dutch Oven. Pre-Seasoned Pot with Lid and Dual Loop Handle 1 Quote Link to post Share on other sites
small h Posted October 13 Share Posted October 13 Thanks! That looks like the right choice for me. Here's the link, if anyone else would like it: https://www.amazon.com/Lodge-Quart-Dutch-Pre-Seasoned-Handle/dp/B00063RWYI?th=1 1 Quote Link to post Share on other sites
beccaboo Posted October 13 Share Posted October 13 This Lodge pan is specially designed to be easier to do your bread in—you use the shallow part for the bottom and are less likely to burn your hand putting the raw loaf into the hot pan. Quote Link to post Share on other sites
voyager Posted October 13 Share Posted October 13 FWIW, my simplified way of proofing makes transfer to smoking hot pot pretty easy. Cover a rimless cookie sheet with a tea towel, heavily dust half closest to you with rice flour. Boule placed on rice flour base; end of towel furthest from you brought up and over the boule, then those corners tucked under the boule, creating a support. End of towel closest to you flipped up and over to cover the exposed boule. When time to put boule in pot, pot removed from oven to board on adjacent table. Pot floor sprayed with canola oil. Top of tea towel moved off boule, cookie sheet quickly tilted and boule dropped upsidedown into pot. No hands getting near hot pot. With hot mitts, shake pot by the "ear" handles to redistribute and even dough. Lid replaced, back into oven. Quote Link to post Share on other sites
small h Posted October 13 Share Posted October 13 2 hours ago, beccaboo said: This Lodge pan is specially designed to be easier to do your bread in—you use the shallow part for the bottom and are less likely to burn your hand putting the raw loaf into the hot pan. The 3-quart one is only 3" deep, though. Won't the bread get squished against the lid? Quote Link to post Share on other sites
small h Posted October 13 Share Posted October 13 59 minutes ago, voyager said: FWIW, my simplified way of proofing makes transfer to smoking hot pot pretty easy. I proof the dough on parchment paper on a steel, and just slide it onto the baking steel. I could probably do the same thing and just drop rather than slide. Tongs to lift the parchment off what is now the top of the bread. Mitts on the whole time. Quote Link to post Share on other sites
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