dealstramontina enamel cast iron dutch oven for $39.97

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wonderful Dutch Oven. I paid about $60 couple years back. Equivalent to a $250 La Creuset one. Weighs a ton though. More when full.

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Have one. I love it. I use mostly for cooking pasta sauce (semi-homemade) and stews from scratch. My SIL has one too and she uses her all the time.

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@reward91: So you're trying to tell me it weighs more when stuff is in it? Inconceivable!

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Cast iron cookware is the best for use with magnetic induction cooktops.

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@jeremytheindian: You keep using that word. I do not think it means what you think it means.

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Cooks Illustrated said this one was just as good as the Le Creuset that costs 5 times as much. The kicker of course is this is made in China and not France. We have a large oval Le Creuset dutch (I'm sorry, FRENCH) oven as well as a small covered 2qt pot. So this will be a nice intermediate size.

This will actually be perfect for baking no knead bread.

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I give Dutch Ovens, to every girl I have dated. might be why I'm not married yet.....

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@battra92: Good to know - thanks for your comment!

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@battra92: I use a 6.5 quart dutch oven for the no-knead bread as well. However it's really too big and the loaves come out only about 1.5 - 2 inches tall. I plan to get a 3 quart to use as I think that will be much better suited for it.

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I own both Tramontina and Le Creuset. I like them both, Tramontina is a little lighter (which is good if weight is a concern) and I've noticed the enamel is a little more prone to chipping around the lip of the pot. With care, this is a good pot.

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I have one of these. Satisfyingly heavy and well-made, though it has some food-related discoloration on the interior bottom that doesn't wash off.

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Does this one have a plastic or metal lid? I remember looking at buying a dutch oven like this on a pretty great sale in a Marshall's or something like that, but then I saw the lid was cheapie plastic that probably wouldn't survive very well in an oven.

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@racinreaver: The knob should be fine (I've put Le Creuset's plastic knobs in a 500 degree oven to no ill effect) but YMMV of course.

At least if it does break, one can get a new knob: http://www.amzn.com/B0014JRN0Q

Or, you could be all artsy fartsy and get something like this:
http://www.lowes.com/pd_229088-77652-S105-69-DBK_4294935484__?productId=1235799

Actually, I wouldn't get the latter. If you found something like that in stainless I'd totes go for it!

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@slothful1: My LeCruset all have some "battle scars" on it. I've heard of people using oven cleaner (gasp!) but I think Barkeeper's friend would be a better place to start.

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Wal*Mart is always a down-vote for me.

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The PBS cooking show "America's Test Kitchen" rated these as good as the Le Creuset. I own both and have to say I find them equal. For those that want a cook safe knob, I replaced ALL my black plastic Le Creuset knobs with the stainless Le Creuset knobs. Only problem with those is they get very hot even if you are cooking on the stovetop.

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@zippy the pinhead: Sad part is because of the enamel coating, these do not work on induction cooktops. I think you may get a little magnetism but it doesn't work well.

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Thanks for the great posts and feedback, especially on the comparison to LeCruset. In for one!

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slothful1 clean it and rinse then fill it up with water and add add a few tablespoons of bleach to make it white again. Then rinse well. Should not take more than an hour to remove stanes. Dry it and be done, like new. Great for camping too