👀 Sharing my unfiltered opinions on what's worth the money - or not. 💵 Air fryers, slow cookers, nonstick pans, Dutch ovens, food processors & more so you know what to splurge on & what to save on!✅
Thank you for this list, it is so incredibly helpful! Especially the comparison for Caraway and Our Place pans! And, the Cosori is on my wishlist, watching for sales in the holiday season. One question...I am a little confused on the cast iron dutch oven...I am not quite sure what the final takeaway is. Is it basically, if you can afford it, get the LC, but if not Lodge is just as good? I want to buy some quality items for my daughters and I am not sure which way to go. Also, I have had an enameled dutch oven that was neither brand (it was amazon brand) that I used for sourdough and the high temps caused the enamel to break down. Would this be the case with all of them? Thanks in advance for your thoughts!
I love Le Creuset but if you can't afford it and getting a Dutch oven is only going to happen with a Lodge, then I think Lodge is fine. But if money was no object, there's just something about a Le Creuset that's so nice! And I am referring to enamaled cast iron here not just regular cast iron. For a regular cast iron skillet, iron is iron in my opinion and Lodge is completely fine.
As for the coating on the Amazon Basics breaking down, that's interesting. I have never used one for long enough, and at high enough temps like routine yet regular bread baking, that I've experienced that. However I can see how it could happen since baking bread is at a higher temperature than any soup, chili, stew, etc. or a roast that one cooks lower and slower. This would be an excellent question I would think for a Facebook group or Reddid thread on sourdough and what people's experiences are with Dutch ovens over time.
Thank you for this list, it is so incredibly helpful! Especially the comparison for Caraway and Our Place pans! And, the Cosori is on my wishlist, watching for sales in the holiday season. One question...I am a little confused on the cast iron dutch oven...I am not quite sure what the final takeaway is. Is it basically, if you can afford it, get the LC, but if not Lodge is just as good? I want to buy some quality items for my daughters and I am not sure which way to go. Also, I have had an enameled dutch oven that was neither brand (it was amazon brand) that I used for sourdough and the high temps caused the enamel to break down. Would this be the case with all of them? Thanks in advance for your thoughts!
I love Le Creuset but if you can't afford it and getting a Dutch oven is only going to happen with a Lodge, then I think Lodge is fine. But if money was no object, there's just something about a Le Creuset that's so nice! And I am referring to enamaled cast iron here not just regular cast iron. For a regular cast iron skillet, iron is iron in my opinion and Lodge is completely fine.
As for the coating on the Amazon Basics breaking down, that's interesting. I have never used one for long enough, and at high enough temps like routine yet regular bread baking, that I've experienced that. However I can see how it could happen since baking bread is at a higher temperature than any soup, chili, stew, etc. or a roast that one cooks lower and slower. This would be an excellent question I would think for a Facebook group or Reddid thread on sourdough and what people's experiences are with Dutch ovens over time.
Thank you so much for taking the time to reply!