Dutch Ovens

Dutch ovens are a cook's best friend, perfect for everything from stews to bread. Discuss the best brands, how to clean them, great Dutch oven recipes, and more with other savvy cooks.

Teflon, Ceramic, Anodized Aluminum: A Guide to Nonstick Cookware

Teflon, ceramic, anodized aluminum...if you are on the hunt for new nonstick cookware, you may be overwhelmed by the options. With nearly a dozen different varieties of pots and pans to choose from...

How useful is a rondeau?

tim irvine
by tim irvine 10 days ago

Is it useful if you already have a saute and a Dutch oven, or is it just another pan in the kitchen? My saute and DO are both 24cm. I rarely cook for more than six. Would I think I had just adde...


Can't use our ECI pots for sauteeing, browning and deglazing - why?

by pounamu 5 days ago

Hi everyone, I'm new on this forum and I'm currently putting together my own starter collection of Staub pieces in graphite grey. I prefer their esthetic to LC and I like the idea of a non-stain...


What type of cooking do you use your ECI cocotte for?

by CHSeifert 3 days ago

To all you ECI cocotte users out there - what type of things do you use your ECI cocottes for? I now own 4 Staub ECI and 3 Le Creuset ECI cocottes. But I only use them for 3 certain specific...


Flat cookware that isn’t flat

by MartinG 2 days ago

Let’s see if I can explain this - in my second language... Most cookware are designed with a slightly convex bottom. When the pan is cold, the material that toutches the stove top is the outer s...

Advice needed on new cookware purchase

by noobiecook 23 days ago

Greetings chowhounders! I’m a new member to the forum and this is my first post. During the past couple of months I’ve been reacquainted to cooking, first out of necessity and lately have evolved i...


Enamel damage visibility in dark interior ECI

by pounamu 5 days ago

Hi everyone, I'm a new owner of a small Staub collection, and one reason why I decided to go this route was not wanting to deal with stained interiors. I saw some folks saying that lighter inter...


Lagostina Lagofusion 26 cm stewpot - want to buy it

by CHSeifert 5 days ago

Hey Ladies & Gents, I’m looking for good prices on the Lagostina Lagofusion 26 cm stewpot, but it has now been at €190 constantly for a year on Amazon.de Have any of you seen it for sale in E...

Dutch Oven sizes - cooking 1-1.5 Cups of rice or beans

by jade408 1 month ago

So I am having the great existential crisis on what versatile dutch oven size to get. I am debating on 4 qt vs 5.5 qt Staub round cocettes. I need room to make 3-4 servings of stew and curry type d...

What flaws in the enamel are acceptable for Le Creuset first quality?

by VFish 2 months ago

Well, my pot came and I am concerned of pinhead bubbles and pinpricks in the interior enamel, there is also an area of rippling and a couple or so of pinpricks in the outer lid. My main concern ...

Copper Bottom Size

by Meat_Tyrant 15 days ago

I'm looking to buy my first copper pot, and I have no idea how wide I can reasonably go. My stove is an electric glass top with 9" burners. I have a 12" cast iron dutch which is a nice comfortable...

Club Cookware

by gloria0551 21 days ago

Hi, I’m inquiring about a brand name of Club cookware that was popular back in the 70’s and I’m sure prior to that time. It was an durable aluminum product. I still own a few pieces and they are my...

Question on Vintage FISSLER ASTA Enamel Cookware

by KIF 4 years ago

I just got a vintage Fissler Asta enameled pan. It is absolutely wonderful in quality and heavy in weight. Can anyone tell me the age of this enameled line of cookware, how high end it was/pric...

Help Needed: Furnishing An Efficient, Minimalist Kitchen

by zabritt 29 days ago

Hi Chowhound! Let me begin with a special thank you to all contributors who have greatly expanded my knowledge of and contributed to my passion for all things cooking. Apologies in advance for t...

The ‘What cookware is this chef using’ thread - chime in

by CHSeifert 2 months ago

I would like to start a thread where we all can discuss cookware and techniques used by professional chefs and amateur cooks in their kitchen. I would like to start by sharing this video with y...

Roasting pan - Material and covered or not

by ipoulk 2 months ago

Hello, I would like to ask for your help as I don’t have extensive experience with roasting pans and I need to buy one. My aim is to roast kid leg/shoulder, pork , chicken (I sometimes add pota...

Replacing all my pots & pans

by lwn 2 months ago

I am about to replace my entire range of non-descript disk stainless steel gear because it is coming to the end of its natural life after 25 years (delaminated bases, tired of gas burn rings up th...

Help needed - Staub overcooking

by bagnut 1 month ago

I have the 4 1/2 quart oval Essential cast iron oven (the one with the glass lid). It is similar in size to a Le Creuset that I used to own, which I used for roasts, stews, etc. for about 20 years...

Shiny enamel of my new Le Creuset peeling

by thymeandbasil 4 years ago

I bought a Le Creuset casserole pot a few weeks ago and have used it three times, the third time to make a curry. After washing the pot the third time I noticed that bits of the shiny enamel has pe...

Dutch oven - weekend only?

by beadj 1 month ago

Cooking skill level - if Michelin star chef was a 10 and a college grad was a 2, I’m a 6. Debating if I want to keep the cast iron Dutch oven I’ve ordered. Never used one before, and neither did m...