dutch-ovenequipment
My wife and I both love to cook and I'm looking to buy a nice, 6 qt, enameled dutch oven.
Le Creuset is the first that comes to mind, but I've been doing some research and have since learned that the Lodge Enamel product line often comes up as a close competitor in quality (not aesthetics).
Would you guys recommend purchasing a Lodge enamel dutch oven?
The enamel coating is put on by a high temperature process, much higher temp than the 300-400 F that you would deep fry in, so it will be safe to fry in.
The concern that this raises for me is the difficulty in cleaning if you fry repeatedly. After a few batches, there will be a film of oil that will form just above the level of the oil in the pot you are frying in. If you thoroughly clean it, it will not be a big deal, but left alone it will build up.
Also, deep frying in a heavy pan is unnecessary, as you really want to get hte oil hot, and the extra thermal mass of the pan would just take extra heat. It is not bad to do so, but a thin aluminum pan works just as well for frying.
If I could only have two pans, those pans would be a high quality 12 inch stainless steel skillet, and an enameled cast-iron Dutch oven. Both pans would have a lid. Tempered glass lids are nice on the skillet/fry pan, but the quality of the skillet is more important.
Dutch ovens come in a huge range of sizes. Consider the size you want carefully, this pan should outlive you. Are you likely to be cooking for a larger number of people at some point in time? For someone to whom both are available, there is no way I would recommend paying $300 or more for the Le Creuset brand, when Lodge makes virtually the same pan for $60. I'll have some more info for you in a bit (note: we later discussed it at length in chat), but I probably won't recommend a specific brand unless I happen to find a credible source for such a recommendation.
Best Answer
There is a good answer to a similar question, here What to look for when choosing a dutch oven? but since I had already written my answer, I'll leave it.
It depends on why you are buying it. There are several factors that go into picking any Dutch oven.
Weight/thermal mass. The ability of the oven to retain, and release heat evenly is determined by its thermal mass, which is why they are made of cast iron and very heavy. Cooking quality for both with be comparable. Both are VERY heavy. There are other brands that work...there is a Mario Batali Dutch oven that has gotten good reviews, and I even have a Tramontina that I bought in a grocery store that is very well made and works well.
Lid fit. The lid has to be a good fit. If it is loose, or warped, when you are doing a braise the liquid will escape and your braise becomes a dehydrate or a burn. This is where "cheap" brands fail. However, either of these brands will do you well.
Thickness/evenness of the finish. This is, in my opinion, more aesthetic and long term care based, but if you are going to buy enameled, make sure you get a decent finish. There are some that look more like the enamel has been painted on. This is mostly your call. The problem with enamel finishes is that you have the chance of cracking or chipping it, and once that's done, there is no cost effective way to fix it. But the enamel affects the cooking least of all. I cook most things in my Lodge cast iron (no enamel) dutch oven, and while it affects the color of some dishes, there is the additional iron that I get in my diet...no Geritol ™ for me.
Cost. You can compare cost, but this will potentially be the biggest variable. It's why I own the Tramontina.
Status. This is a non-factor for me, but if you take dishes to your gated community potluck, the Le Creuset has more status. It is, after all, French.
Both are good brands, both will allow/help you to cook good food. You have to determine what the cost/status difference is between them, and how important that is. If both cost the same, I would probably go with the Le Creuset. Since they rarely do, I have more Lodge than Le Creuset in my kitchen.