The enamel coated cast iron pans are actually safer than "raw" cast iron (except for women of child bearing age). All men and postmenopausal women can be seriously harmed by too much dietary iron from eating food (especially acidic food) cooked in "raw" cast iron. Younger women lose enough iron during menses to stay in the safe range. You will also notice multi-vitamin tablets marketed for older folks no longer contain iron based on the relatively recent research which established the role of excess iron in heart problems.

Does this have braising spikes on the inside of the lid? Neither pictures or description enlighten me.

Ginging wrote:Where is this made? China? France? USA?

©2012 Cuisinart
150 Milford Road,
East Windsor, NJ 08520
Made and printed in China 12CW135104
HT-188R PG-28114

http://www.cuisinart.com/share/pdf/manuals/ci755-30cr.pdf

thomasr wrote:The enamel coated cast iron pans are actually safer than "raw" cast iron (except for women of child bearing age). All men and postmenopausal women can be seriously harmed by too much dietary iron from eating food (especially acidic food) cooked in "raw" cast iron. Younger women lose enough iron during menses to stay in the safe range. You will also notice multi-vitamin tablets marketed for older folks no longer contain iron based on the relatively recent research which established the role of excess iron in heart problems.

Well-seasoned cast iron doesn't have any exposed iron (it would rust if it did). The iron is covered with a hard, smooth polymer.

Here's a fascinating look at what happens and an unusual method of seasoning.

Just purchase one thank you WOOT,

sgottesm wrote:You can also get a Lodge 5 qt. double dutch oven (lid can be used as a skillet too) at World Market. Online it's on sale currently for $39.99 and shipping is $8.95.

http://www.worldmarket.com/product/5-quart-double-dutch-oven.do?&from=fn

yeah...but it's BLACK....i suppose color, costs

Not sure about the brand hierarchy but Lodge is the same price on Amazon and other places. I always thought Lodge was comparable to Cuisinart but below Le Crueset.

http://www.amazon.com/Lodge-Color-EC6D43-Enameled-6-Quart/dp/B000N501BK


Lodge Color Dutch Oven
by Lodge
4.4 out of 5 stars See all reviews (1,181 customer reviews) | Questions? Ask the owners and get fast answers | Like (115)
List Price: $118.00
Price: $53.99 & FREE Shipping. Details

Hecho en CHINA! Want one from France?, the go to Costco, unless lead and cadmium are on your list of essential minerals.

darkmagician1184 wrote:Same one available on amazon for $35, plus free shipping

Have that Lodge dutch oven model. Highly recommend.

In a kitchen of pots calling the kettle black, I am looking forward to my new red casserole.

Everbody wrote:Will the red one match my stove?

Ok I know you are showing off, I would too if I had that stove.

That stove literally has all the bells & whistles.

btw, at the cheap price of natural gas, you can run a top burner for an hour on high and it will cost about a quarter. Yes, I am a gas guy. This is what I tell customers to encourage them to cook-- Hey, the food's so much better and it's super cheap to run a stove.

Everbody wrote:Will the red one match my stove?

No, the pot is small and round. It looks like your stove is large and boxy.

I got a 7quart one for $10 less from woot 2 1/2 years ago. I use it at least 2-3 a month for sauce, chili and stews. it's great and no chipping of the enamel.

populuxe wrote:That stove literally has all the bells & whistles.

btw, at the cheap price of natural gas, you can run a top burner for an hour on high and it will cost about a quarter. Yes, I am a gas guy. This is what I tell customers to encourage them to cook-- Hey, the food's so much better and it's super cheap to run a stove.

It isn't super cheap. I'm paying about $.70/ccf. I live in Kentucky, but I pay more to heat my home in the winter than to cool it in the summer. The opposite was true when I lived ten miles south of Wisconsin. I don't know what I was paying for gas there, but it had to be less.

That said, I'm pleased to finally have a gas range again. My last place had a ceramic-topped electric stove, and I missed cooking on gas. I equate it to the difference between driving a car with an automatic transmission and a manual one. A lot of people prefer the convenience of an automatic, but those who enjoy the act of driving prefer a stick.

LeCrueset or GTFO. If you're going to be a kitchen snob, go all the way.

editorkid wrote:You can make awesome bread with very little effort using this.

No-Knead Bread

Use a little more salt than the recipe specifies. In a followup, Bittman said he settled on a little under a tablespoon of salt. Use between two teaspoons and a tablespoon and you'll be OK.

I'll second that. I've made that bread in my Lodge Dutch oven. It's a family favorite.

Homercles wrote:LeCrueset or GTFO. If you're going to be a kitchen snob, go all the way.

For me, it's LeCrueset for enamelled and Lodge for non-enamelled.

ross1962 wrote:I'll second that. I've made that bread in my Lodge Dutch oven. It's a family favorite.

As have I. With the HIGH temps required, I'd worry about an enamel finish. Don't even think about real cast iron!

steve

All this time and no one caught the spelling error?

http://www.woot.com/offers/cuisinart-5-5-qt-cast-iron-casserole-1

Titan56LE wrote:Fishing for something here? Just needed to show off the stove?

Fishing or not, that is a very cool stove!

salia000 wrote:I own this one and the lodge. This one is better for browning. Browning before braising is a very important step for developing proper flavor. The lodge has rounded sides on the bottom that wastes a lot of surface area on the bottom. It would only be worth passing this one up to get a 7.5 qt lodge to make up for all that lost surface area. This is a great deal.

You shouldn't be browning in enameled cast iron; it's bad for it. It specifically mentions browning/searing in the Lodge manual.

zodar99 wrote:You shouldn't be browning in enameled cast iron; it's bad for it. It specifically mentions browning/searing in the Lodge manual.

In contrast, the Cuisinart manual for this part number specifically says "It performs well with a variety of cooking methods from searing, browning, grilling, braising, or roasting to simmering"

So, maybe that's the difference, and why the Lodge is cheaper.