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Dutch Ovens

Dutch Oven Materials

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Dutch Oven Materials

dcole | Jun 30, 2010 10:18 AM

I have a Le Creuset 5.5 Quart Dutch Oven that I have used plenty to make tomato sauce, bolognese, and braises and I do like it very much. I also have a nice 12 Quart tall/narrow stainless stock pot and and am now looking to pick up a larger size Dutch Oven, but am torn between going the Le Creuset or other enameled cast iron route or Tri-ply Stainless after using the All Clad 8 Quart to make a bolognese at a friends house the past weekend.
Would appreciate peoples thoughts of the enameled cast iron vs triply or any brands of either you particularly like. Thanks!

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