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Oval v. round Dutch/French/oven


Cookware 19

Oval v. round Dutch/French/oven

jmnorris | Nov 6, 2009 01:40 PM

I was looking for an enamaled cast-iron Dutch/French oven (or casserole or cocette or whatever you want to call it). I assumed, without much thinking about it, that I was looking for a round one. Then I saw the KitchenAid 6-1/2-Quart Cast-Iron Oval Casserole at a surprisingly reasonable price (presumably made in China, oh well). Oh, I'd like to be able afford a Le Creuset, but I'd also like to be able to afford a lot of things. Anyway, I have two questions.

1. Is there a reason to prefer round or oval? Are there some things that would be awkward to cook in one rather than the other? I think of casserole recipes as somehow naturally fitting into a oval dish and a pot roast naturally fitting into a round one. But I don't really know what difference it makes.

2. Are there quality or other problems with the KA that I should know about?


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