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Gear$$$Mid: Roughly $50 to $500, or up to $50/month.

Enameled Dutch oven

A lidded cast iron pot under a glass coating, for braises and stock

Cast iron with an enamel coating fired onto it, most often 5 to 7 quarts with a heavy lid. The mass holds a braise at a slow simmer without scorching the bottom, and the enamel takes acidic food that bare iron cannot. It moves from burner to oven, so the browning and the long cook happen in one pot. One thing to wash. Le Creuset and Staub are the names people pay up for. Cheaper versions cook much the same and chip sooner.

Who backs it

Sorted by strength of stance

  • Chef and food writer · The Food Lab

    Keeps a 5.5-quart round Le Creuset and a Le Creuset casserole dish with a lid, both on the same list of what he cooks with at home. He makes no case for either. The page exists because people kept asking him what he uses, so the pots are an answer rather than a sales pitch.

    Source: kenjilopezalt.com: Shop

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Gear entry · notes paraphrased from cited sources, quoted excerpts copied from the transcript they link to. Not medical advice. Not affiliated with, endorsed by, or reviewed by anyone listed. How this works.