[Vision2020] Dutch ovens

[Mark Solomon]

Sunil:

I have both a well-seasoned plain cast iron and an enameled cast iron 
dutch oven. I use both regularly and interchangeably on my wood-fired 
cook stove and have been for thirty years now. I have never noticed a 
difference in taste of the final food dependent on which I'm using, 
but that may be more a function of what I'm usually cooking rather 
than the pan itself. My enamel is made by DRU, Holland. No idea how 
it compares price-wise with Creuset but the one thing to look for is 
how smooth/free of thickness variations the enamel is on the inside 
of the pot.

Bon apetit!

Mark

At 5:12 PM -0800 2/12/06, Sunil Ramalingam wrote:
>OK, I want to get a 5-6 qt. dutch oven.  What should I get?  I want 
>a cast-iron enamelled dutch oven.  Do I need to just spend the money 
>on a Le Creuset?  Are the cheaper ones as good?
>
>Sunil