Meh is acting like selling us a pot that is not sticky is a perk or something. How many sticky pots have you sold and gotten away with it?! What are you doing to make the pots sticky? Extortion is a crime you know!!!
@drumercalzone09@Pony 30 years ago, I drove around in a shiny Guard’s Red Porsche. Although I quite often drove over the speed limit, I was only ever pulled over once, and that time the officer said “I’m not going to write you up - don’t ask me why.” (I didn’t ask.) So my experience is contrary to the common wisdom.
I will also note that my dating success improved significantly during that period.
However, my Porsche was not at all useful for cooking stew.
@radi0j0hn Love the cast iron, and have been using it on glass and other flat cooktops for years now, I’d personally give up the stove before the pans. Congrats on the double oven though, that comes in handy more often than I would have thought.
@craigthom My grandparents had cast aluminum cookware when I was growing up. Very thick, maybe 3/8ths of an inch walls. Diamondcraft brand. It was great - my older sister is still using it. Despite the thickness, it was still pretty light. I’m afraid, though, you are likely right. Depends on how much ceramic you get on the outside. I know ceramic is a great insulator, but no clue how much heat it holds.
@phendrick It’s not a livestock pot, so I wouldn’t try to put cows, sheep, or pigs in it. Maybe use it for pieces of deadstock.
The part of a gun that goes against your shoulder is also called stock, but I wouldn’t advise putting that in a stockpot either.
My primary reason for owning a Dutch oven (or gifting one) is the NY Times no-knead French bread recipe (search for the Minimalist no-knead bread). The lid would melt, and the whole point is the heat capacity of the cast iron… hard pass.
@accumulator It’s a hard pass for me simply because I own real cast iron dutch ovens, and certainly use Bittman’s recipe. The real point of the method is to create a semi-sealed chamber that the moisture of the bread will not escape and therefore create the moist environment that prevents crust from forming when rising.
This is why commercial baking ovens have steam injectors. It has little to do with the heat retention of cast iron versus say frying. Bread will easily rise in moist environments. Once it forms a hard crust, well, it no longer rises. Which is why Bittman’s method has you remove the top at some point and continue baking.
Not purchasing this, and not recommending, but the method would be sound in this if the lid could handle the heat: it cannot.
@KNmeh7 I, too own real cast iron Dutch ovens, but this would have been good for gifting if it were suitable for Bittman’s recipe - when I bring fresh bread to people, they marvel at it and I explain to them how easy it is, and sometimes gift them a Dutch oven so they can make their own.
I do beg to differ - yes, the lid is vital, but Bittman’s recipe calls for a serious pre-heating of the cooking vessel for a reason - the idea is to get as much of the surface moisture in the dough to flash to steam as quickly as possible, because the Dutch oven lid isn’t a really tight seal and the steam will escape relatively rapidly. An aluminum body won’t hold near as much heat, and thus won’t be able to generate that initial burst of steam as effectively.
@accumulator I also only have a Dutch oven for bread. But I’ve never tried that recipe. I’ve used a recipe from Jenny can cook (it’s Jenny Jones from 80’s talk show). Her recipe is 2 hrs total, so I can make it after work and have it ready to eat for dinner. But I’ll look for the one you are talking about, because bread is delicious.
I also have a red lodge. So far so good with it.
I have gone through several ceramic Green Pan frying pans. As soon as I accidentally get the heat too high (as in turning on the stove to 4 and then forgetting it for 6-9 minutes) once or twice it stops being non-stick. I’m not convinced about this ceramic Dutch oven that can handle up to 600 degrees and still maintain it’s non-stick quality.
For any young people reading this (and why are you?!? you should be out boinking), one of the best kitchen investments you can make is saving up for a decent Dutch oven – i.e., don’t buy this.
Look for cast iron and good enamel. Read reviews, wait for a sale. They’re versatile as heck (stovetop to oven and back, no problem) and with proper care (use a gentle scourer like Barkeeper’s Friend to clean it) it’ll be a bequest to your grandkids.
@radi0j0hn if it was pure ceramic you couldn’t put it on a stovetop burner or use an induction cooktop. and it would be called a casserole or baking dish. (though it remains debatable if this is truly a dutch oven or a short stockpot)