Check out TJ Maxx. My local one always has a pile of dutch ovens, Le Crueset and others, and they are heavily discounted. You very well might find a name brand one that is in your budget.
I know I do, all the time. I now have something like 5 dutch ovens, because I keep going to TJ Maxx and am all like “OMG it’s a LE CRUESET and it’s only $95!!!”
Non-stick pots work very well for rice and oatmeal. Large pans work well for risotto and paella.
I have a Lodge and it’s held up well, good choice!
I think the people who are dissing non-stick cookware haven’t used any since the Teflon of the 70’s. I have several Hard Anodized pots and pans that I love. There is no flaking, the heat is very even, they can go from my gas cooktop to the oven, and I can make a sauce just as easily as in a stainless pan.
That said, enameled cast iron or even regular cast iron are great pots. I would second the suggestion of finding a restaurant supply store. You will be amazed at how inexpensive some really good cookware can be.
I got this one for $50 at Walmart several years ago and it’s a durable, long lasting workhorse.
America’s Test Kitchen has given top marks to T-Fal products for several years now. They out-perform every other non-commercial pan by a large margin. I have one I use exclusively for eggs; it’s going on five years of almost daily use now without any issues. I use heavy stainless for browning meats, frying bacon, etc. I also have a few of the hard anodized pans that perform well.
If you really want the Le Creuset, QVC has it for 6 payments of $49 with free shipping. Just another option for you.
Also, Williams Sonoma has the shallower Le Creuset for $129 right now.
These guys seem to have a decent house brand at decent prices- we have the lightweight cast iron dutch oven and it’s pretty high quality. Better than the Rachael Ray (5 qt) one we got for our wedding, although not quite as good as the Le Creuset (3 qt) that my wife already owned.
http://www.surlatable.com/product/PRO-1315373/Sur+La+Table+Red+Round+Oven+7+qt.
Non-stick cookware is just fine- it works well for what it’s for, and lasts much better than the stuff from the past. However, it still will eventually wear out, even if you baby it. My recommendation is to go to your local kitchen supply store or Sam’s Club and get the restaurant quality ones. They’re high quality, but not super-expensive, so that if you use it for 5 years and it gets beat up, you don’t feel bad, like you would if you beat up a $135 All-Clad non-stick pan (what retard buys All-Clad non-stick anyway?).
Here’s an example of what I’m talking about:
I went with the lodge enameled 3 quart enameled cast iron casserole dish. Turns out she wanted a braiser too. $70. Gets good reviews. The handle isn’t Le Creuset quality but I’m happy with the purchase and I think my Aunt will be too.
Thanks everyone for the advice!
Can’t wait to go shopping for one for me now!
Jewel grocery store is doing a quisinart promo right now and I have enough stamps to get a stainless braiser type pan. Should I bother with that as a backup? Or should I just get a sauce pan?
http://www.msn.com/en-us/foodanddrink/cookingschool/5-best-dutch-ovens-under-dollar80/ss-BBgBRfW
Pretty good article
I’m glad this thread isn’t what I thought it was going to be about.
Glad you found one. If you ever get a non enameled cast iron, here is an awesome way to season it with really high smoking point oil and high temperature.
I have always wanted a camp dutch ovenlike pioneers used or he dutch oven with skillet cover
Cast iron is inexpensive and does the job. But if your aunt is a LOL, it might be hard to move when full because cast iron is heavy.
Another option might be a large plug in slow cooker. I have a large and a small. Both are fantastic.