Lodge Pro-Logic 7qt Dutch Oven vs Le Creuset 7.25qt

M

Mark Johns

New member
Just wondering if I can use my Lodge P12D3 Pro-Logic Pre-Seasoned 7-Quart Dutch Oven for all my cooking needs or should I break down and buy a Le Creuset enameled 7.25qt Dutch Oven?
 
I'm not sure I could make do with one piece of CI for all my cooking needs. I have a handful of Le Creuset pieces, and won't deny they're worth having, but if I already had a large Lodge DO, I probably wouldn't spring for a big expensive LC that really wouldn't do much more or better. Maybe find yourself some other nicer pre-automation CI pans for the money you would have spent on the LC.
 
The thicker your seasoning becomes in your DO, the more versatile it becomes. I would hesitate making chili in a brand new Lodge, but it is not an issue in my 33 YO Lodge. Ceramic, enamel and seasoning all separate the food from the metal. Don’t forget to make popcorn in your DO and baking it empty once in a while is good.

http://www.castironcollector.com/forum/showthread.php?t=3026

I think the last item thrown off the wagon on the wagon trail was the DO 'cause it could be used for everything.

Hilditch
 
An equivalent enameled Lodge DO costs a fraction of what you'll pay for a Le Creuset piece. I was at a store that displayed both brands side by side. I couldn't find any rational justification whatsoever for the insane price difference. I've only had my enameled Lodge a couple of months and have only used it a few times but I couldn't be happier with it. It's my go-to DO for jambalaya, spaghetti sauce, and chili.
 
I am also a fan of enameled. I have a LC oven which I received as a gift and it gets frequently used. However, if I had to do it all over again I would go with a Lodge enameled DO. IMHO the LC is not worth the price premium over Lodge.

In terms of enameled vs non-enameled, although I agree that proper seasoning in a non-enameled DO shouldn't be a problem for acidic stuff it does take some work to build and maintain a strong enough seasoning base. Even then the most experienced users sometimes have issues with this (see the thread "Uh-oh" in the cleaning/seasoning section), so be advised that this is not as simple as some might make it seem.

So its really up to you and the level of effort and attention that you are able/willing to give.
 
W. Hilditch said:
The thicker your seasoning becomes in your DO, the more versatile it becomes. I would hesitate making chili in a brand new Lodge, but it is not an issue in my 33 YO Lodge.
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You're Right.

I hear all the time on "the internet". Beyond the other B.S. like don't use soap, etc.. Not to cook acidic foods in your cast iron. I've got a No.10 Wagner round roaster that I cook chili in all the time. 3-4 hour cooks. Does it wear down the seasoning? Yes. Can I build it back up? Yes. Does the resulting chili taste great? Yes! A well seasoned dutch oven will barely be affected by whatever you throw at it.

Seasoning getting a little thin, cook some cornbread in it. Bake some bread in it, cook some bacon. There are all kinds of ways to keep it up to snuff.
 
One of the most significant reasons to cook in cast iron is taste. Flavor and intensity. Enameled or ceramic covered cast iron does not provide the same benefit as well seasoned CI. Might as well use Corning Ware.

Doubters should cook two batches of chili, side by side. Of course good seasoning of bare CI takes some effort and attention and does include some screw ups, like my Uh - oh. However, if you can get beyond the fact that you can’t put it in the dishwasher, better taste becomes a priority worth the effort. Especially for those of us who live to eat rather than eat mediocre food to live. We don’t go out to eat much.

Hilditch
 
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