Dutch Oven

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Bullard4075
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Dutch Oven

Post by Bullard4075 »

Wife would like a Dutch Oven. Enameled Dutch Oven. (We) bought her one at Walley World. Error on a couple of levels. Lodge cookware -what WE bought - is USA made says I. Well yes and No. Fine reading reveals that Lodge is US made except for the Enameled selections which are made in ......drum role....China. The smarter of you'ens ,which means everyone but me, done seen this coming as soon as I said Walley World. I have a selection of nonenameled cookware but that's not what WE Want. Ideas where WE might buy a US made Enameled Dutch Oven?
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vancelw
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Re: Dutch Oven

Post by vancelw »

I actually knew that about Lodge's enameled Dutch ovens.
Kinda ruins their reputation, to me.

America's Test Kitchen brags on the French ones, like Le Creuset.

A Google search of "enamel dutch oven made in usa" revealed some non-traditional designs, made in New York.

https://www.kickstarter.com/projects/bo ... dutch-oven

I've been wanting one for a while...they cost several bills, so fear of making the wrong choice has stopped me from taking action.
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octagon
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Re: Dutch Oven

Post by octagon »

I've had mine many years, not sure of where it was made. When the weather gets cold I use it for butter beans and smoked ham hocks with onion and garlic plus cornbread. Got a real big non enameled one with legs at the farm for biscuits.
Bill in Oregon
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Re: Dutch Oven

Post by Bill in Oregon »

Dang me, Octagon. Did you say butter beans with smoked ham hocks and cornbread? Have mercy that sounds wonderful! :o 8)

By the way, nice discussion of dutch ovens here:
https://www.seriouseats.com/best-cast-i ... ent-review
yooper2
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Re: Dutch Oven

Post by yooper2 »

I noticed the same a few years ago. Picked up an older one at a swap meet.


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jeepnik
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Re: Dutch Oven

Post by jeepnik »

Bill in Oregon wrote:
Sat Oct 09, 2021 8:27 am
Dang me, Octagon. Did you say butter beans with smoked ham hocks and cornbread? Have mercy that sounds wonderful! :o 8)

By the way, nice discussion of dutch ovens here:
https://www.seriouseats.com/best-cast-i ... ent-review
Close but no cigar. It's got to be ham hocks and lima beans.
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octagon
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Re: Dutch Oven

Post by octagon »

"Butterbeans" and "Limas" are synonymous.

For Bill:
Take one bag of small beans and remove any imperfect beans, rinse and drain.
Place beans in large pot, fill pot 1/2 full with water, bring to boil, till 1/2 way cooked.
Add 2 lg onions quartered
Rinse and add 4lg or 6-7 medium smoked ham hocks, reduce to simmer.
Add one small snort cayenne pepper, one good snort black pepper
Peel and crush and add 4-6 LG cloves of garlic
Cover pot and simmer, stirring regularly till meat falls off easily.

Plate wedges of yellow (Never white) sugarless jalapeno cornbread
Cover cornbread with beans, hock, serve with well roasted jalapenos and cold Shiner beer

By varying the amt of water, this dish can be soupier or thicker, more gravy like consistency, either way, copious muzzle blast may occur.
I sometimes add a sprinkle of pan fried crispy bacon bits, which, with 2 kinds of pig meat in one dish, makes it officially...High on the Hog.
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vancelw
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Re: Dutch Oven

Post by vancelw »

octagon wrote:
Sun Oct 10, 2021 6:53 am
"Butterbeans" and "Limas" are synonymous.
Same plant, but not synonymous.
A Butterbean is a dried lima bean.

Hominy and corn are not synonymous, but they are grain from the same plant.
Last edited by vancelw on Sun Oct 10, 2021 7:19 am, edited 1 time in total.
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vancelw
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Re: Dutch Oven

Post by vancelw »

vancelw wrote:
Sun Oct 10, 2021 7:14 am
octagon wrote:
Sun Oct 10, 2021 6:53 am
"Butterbeans" and "Limas" are synonymous.
Same plant, but not synonymous.
A Butterbean is a dried lima bean.

Hominy and corn are not synonymous, but they are grain from the same plant.
Of course, after just now Googling and finding 50 different explanations .... it seems that the difference is largely regional.
"Make yourself an honest man, and then you may be sure that there is one less scoundrel in the world." - Thomas Carlyle
Scott Tschirhart
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Re: Dutch Oven

Post by Scott Tschirhart »

I'm sure glad that this is a thread about cookware and not what happens after one eats a copious amount of butter beans.
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vancelw
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Re: Dutch Oven

Post by vancelw »

Scott Tschirhart wrote:
Sun Oct 10, 2021 7:28 am
I'm sure glad that this is a thread about cookware and not what happens after one eats a copious amount of butter beans.
They made a movie about that once
"Make yourself an honest man, and then you may be sure that there is one less scoundrel in the world." - Thomas Carlyle
stretch
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Re: Dutch Oven

Post by stretch »

My sister bought me a La Creuset Dutch Oven 6 or 8 years ago.

I think it's the most-used pot in the kitchen. You can do anything with it.
The enamel is terrific. We also have a Chinese enamelled roasting pan.
The Chinese enamel is NOWHERE near as sturdy or well-done. Thicker,
but more fragile.

Unless I do something stupid, that French pot will outlast me.

Soup or chili in it next weekend...... 8) :D

-Stretch
Bill in Oregon
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Re: Dutch Oven

Post by Bill in Oregon »

Octagon, thank you for that recipe. It is finally cooling down to be soup/stew/beans and cornbread weather and I will try it shortly.
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Re: Dutch Oven

Post by octagon »

My pleasure Mr. Bill. Used to serve this as a side dish with BBQ'd doves or Boudan, but it stands well on its own...soulfood for the soul!
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Re: Dutch Oven

Post by Blaine »

Just curious...Why do you desire enamel cast over regular cast?
I've used cast iron for decades, but have recently started using a high quality triple clad stainless steel. It heats more evenly, and if used on low/medium heat like cast iron I can't tell the difference, except it's way easier to clean up.
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Ray
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Re: Dutch Oven

Post by Ray »

A steaming bowl of slow-cooked butterbeans seasoned with smokey swine flesh can only be improved with about a tablespoon of this stirred-in.....

https://en.m.wikipedia.org/wiki/Baechu-kimchi
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Re: Dutch Oven

Post by rossim92 »

jeepnik wrote:
Sun Oct 10, 2021 12:16 am
Bill in Oregon wrote:
Sat Oct 09, 2021 8:27 am
Dang me, Octagon. Did you say butter beans with smoked ham hocks and cornbread? Have mercy that sounds wonderful! :o 8)

By the way, nice discussion of dutch ovens here:
https://www.seriouseats.com/best-cast-i ... ent-review
Close but no cigar. It's got to be ham hocks and lima beans.
NOPE! wrong on both counts! Gotta be kale, cornbread, and pinto beans. whhhhhhhhhhhhhhhoooooooooooooooweeeeeeeeeeeeeeee gotta beat me back with a stick!!!!!!!!!!!!!
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Bullard4075
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Re: Dutch Oven

Post by Bullard4075 »

Blaine wrote:
Mon Oct 11, 2021 8:17 pm
Just curious...Why do you desire enamel cast over regular cast?
I've used cast iron for decades, but have recently started using a high quality triple clad stainless steel. It heats more evenly, and if used on low/medium heat like cast iron I can't tell the difference, except it's way easier to clean up.
Because that's what she wants. Go figger. She don't ask about my guns, I don't ask about her cookware. Worked so far for 40 years.
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Blaine
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Re: Dutch Oven

Post by Blaine »

Bullard4075 wrote:
Tue Oct 12, 2021 11:34 pm
Blaine wrote:
Mon Oct 11, 2021 8:17 pm
Just curious...Why do you desire enamel cast over regular cast?
I've used cast iron for decades, but have recently started using a high quality triple clad stainless steel. It heats more evenly, and if used on low/medium heat like cast iron I can't tell the difference, except it's way easier to clean up.
Because that's what she wants. Go figger. She don't ask about my guns, I don't ask about her cookware. Worked so far for 40 years.
You are a wise man. :idea:
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Bill in Oregon
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Re: Dutch Oven

Post by Bill in Oregon »

Blaine, deets on that triple-clad stainless por favor.
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Blaine
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Re: Dutch Oven

Post by Blaine »

Bill in Oregon wrote:
Wed Oct 13, 2021 8:23 am
Blaine, deets on that triple-clad stainless por favor.
Google will have more info that I have right now.
I've had a huge stock pot for years that I do soup and chili.
Just recently got a 6 qt covered braiser.
I can say that low and slow is the ticket.
Great for the cheaper cuts of meat. It falls off the bones it's so tender.
https://www.amazon.com/dp/B08D27GDN5?ps ... ct_details
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Re: Dutch Oven

Post by Sevastopol »

I have a 6.75 qt. Wide Dutch Oven from Williams-Sonoma that is awesome. Very wide flat surface for browning, great for large portions of meat sauce (Bolognese), chili, etc. I recommend it over a traditional Dutch Oven if you are to have only one.
Forgot to add it's a Le Creuset.
Bill in Oregon
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Re: Dutch Oven

Post by Bill in Oregon »

Octagon, I made the pot of lima beans yesterday, with some modifications: just two ham hocks plus a cup of diced double-smoked ham, large rather than small beans, an additional large snort of crushed home-grown Hatch peppers and mopped her all up with toasted homemade buttermilk bread. Oh, it's a keeper all right! 8)
P.S. A pinch of baking soda in the soak water helps to disarm some of those complex raffinose sugars that the small intestine can't digest ... :D
octagon
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Re: Dutch Oven

Post by octagon »

Good deal! Some folks will toss out the water after first boil to limit after effects, I've never tried it. I've also used large bacon chunks instead of hocks, to help reduce fat and sodium, as hocks are loaded with both. This dish is one of a few I call "manfood" meaning it will cover a working/hunting man all day past lunch and last you till supper.
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Re: Dutch Oven

Post by Blaine »

FWIW, For me black beans don't hardly toot compared to the others....I'd prefer them regardless of the toot factor.
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