# Enameled cast iron Dutch oven - round or oval? **URL:** \ **Category:** Cafe Society\ **Tags:** food-cooking\ **Created:** [April 29, 2020, 6:46pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833 "2020-04-29T18:46:08Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [April 29, 2020, 10:08pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/21 "2020-04-29T22:08:54Z")
> [@wolfman](#): > > Interesting I saw one of the big time TV chefs say they had moved it. I can’t remember who, but apologies, if I spread misinformation. I wasn’t sure if it had changed; I googled it and got that answer. Mrs. L had some (brand unknown) handed down from a grand parent that was damaged, and she wanted new. We tried the inexpensive route multiple times and it all failed. I think all the other brands we tried were made in China. The problems seem trivial, just a small chip, but it isn’t ordinary paint. “Vitreous enamel, also called porcelain enamel, is a material made by fusing powdered glass to a substrate by firing, usually between 750 and 850 °C (1,380 and 1,560 °F). The powder melts, flows, and then hardens to a smooth, durable vitreous coating. The word comes from the Latin vitreum, meaning “glass”.” > **[Vitreous enamel](https://en.wikipedia.org/wiki/Vitreous_enamel)** > > Vitreous enamel, also called porcelain enamel, is a material made by fusing powdered glass to a substrate by firing, usually between 750 and 850 °C (1,380 and 1,560 °F). The powder melts, flows, and then hardens to a smooth, durable vitreous coating. The word vitreous comes from the Latin vitreus, meaning "glassy". > Enamel can be used on metal, glass, ceramics, stone, or any material that will withstand the fusing temperature. In technical terms fired enamelware is an integrated layered composite... So you can see it won’t be easily fixed at home and ingesting glass sounds like a bad idea. I don’t think they even fix it at the factory. ---
**Author:** ![Saturn\_Dreams](https://avatars.discourse-cdn.com/v4/letter/s/dc4da7/32.png) [@Saturn\_Dreams](https://boards.straightdope.com/u/Saturn_Dreams)\ **Post date:** [April 30, 2020, 1:04am UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/22 "2020-04-30T01:04:51Z")
I have both round and oval Staub cocottes but we use the round one a lot more than the oval. If you buy the right size, the round cocotte will pretty much fit everything the oval one does including whole chickens and roasts. And it sits better on the gas range than the oval. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [April 30, 2020, 4:23am UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/23 "2020-04-30T04:23:13Z")
> [@TroutMan](#): > > As **lobotomyboy63** said, cheaper ones have a tendency to chip, or they have uneven heating and hot spots. There isn’t a perfect correlation to price, but it’s true more often than not. > > The cheaper one you linked to above is a weird case. It’s branded as Lodge, which is an excellent Dutch oven that will last a long time. But this particular one is “made in China to Lodge specifications,” while true Lodge cookware is made in the USA. Maybe the quality is exactly the same, maybe it isn’t. I don’t know… I’m the owner of 2 or 3 Le Creuset dutch ovens (the smaller 2-ish quart sized ones- a round and an oval), as well as a large 7 qt oval Rachael Ray branded one that we got as a gift, and a large round Tramontina one. We’ve had the Rachael Ray one for 13 years now and use the shit out of it. Other than some discoloration of the inside enamel (but not chipping), it’s going strong. I did replace the lid knob with a stainless Lodge one, but that was by choice, so I could put it in a higher temp oven than the factory silicone one could handle (like 350-400 degrees!) I still haven’t seen anything that makes me want to spend $300 on a Le Creuset, Staub or Emile Henry whenever the RR one finally craps out to the point of unusability. I’ll probably get a Lodge or some other less expensive one. FWIW, I’m not a cheap cookware guy- I have a full set of All-Clad classic, Wusthof knives (and a random assortment of other stuff like a Mercer Genesis chef knife, some Victorinox and Dexter-Russell boning knives, Misen, and a Kyocera ceramic Usuba knife). I just don’t see the performance difference to warrant 3x the cost in the spendy French brands. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [April 30, 2020, 7:51am UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/24 "2020-04-30T07:51:21Z")
I have a LC with a chip on the edge. It doesn’t seem to be flaking. It’s been this way about 5 years. I did it my self by tapping the spoon I was stirring with on the edge. Will warranty fix or replace it? God, I bet it would cost a fortune to ship it back to France! I think it weighs 20lbs. ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [April 30, 2020, 11:54am UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/25 "2020-04-30T11:54:03Z")
> [@Telemark](#): > > Yeah, that bothers me a bit as well. Not that it’s made in China but that enameled cast iron is the only Lodge pans made out of their own factories. According to the info I’ve found, this is incorrect. All Lodge enameled cast iron is made in China- it’s the seasoned cast iron and carbon steel items that are made in the US ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [April 30, 2020, 12:03pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/26 "2020-04-30T12:03:10Z")
> [@doreen](#): > > According to the info I’ve found, this is incorrect. All Lodge enameled cast iron is made in China- it’s the seasoned cast iron and carbon steel items that are made in the US That’s exactly what I was saying. The enameled pieces are made out of their immediate control, and that concerns me. I don’t care particularly that it’s made in China, just that it may not be up to their other standards. Perhaps it would have been clearer had I said “made outside of their own factories”. ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [April 30, 2020, 1:12pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/27 "2020-04-30T13:12:04Z")
In discussions with my wife last night she had a strong preference for the oval shape, mainly for roasts and whole birds. One thing I found interesting was that for LC, the 5 quart ovals have the resin knobs, the 6.75 ovals go to the metal knobs. But the LC site says that the resin knobs are good to 500 degrees. Any guidance on how big a chunk of meat will fit in the 5 qt vs the 6.75 qt oval? I typically cook for 2 or 4 people, but I love leftovers. ---
**Author:** ![doreen](https://avatars.discourse-cdn.com/v4/letter/d/858c86/32.png) [@doreen](https://boards.straightdope.com/u/doreen)\ **Post date:** [April 30, 2020, 1:34pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/28 "2020-04-30T13:34:16Z")
> [@Telemark](#): > > That’s exactly what I was saying. The enameled pieces are made out of their immediate control, and that concerns me. I don’t care particularly that it’s made in China, just that it may not be up to their other standards. > > Perhaps it would have been clearer had I said “made outside of their own factories”. Yeah, I misunderstood “made out of their own factories” ---
**Author:** ![lobotomyboy63](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lobotomyboy63/32/2900_2.png) [@lobotomyboy63](https://boards.straightdope.com/u/lobotomyboy63)\ **Post date:** [April 30, 2020, 1:58pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/29 "2020-04-30T13:58:16Z")
> [@bump](#): > > FWIW, I’m not a cheap cookware guy- I have a full set of All-Clad classic, Wusthof knives (and a random assortment of other stuff like a Mercer Genesis chef knife, some Victorinox and Dexter-Russell boning knives, Misen, and a Kyocera ceramic Usuba knife). I just don’t see the performance difference to warrant 3x the cost in the spendy French brands. We picked up at Ald some, in fact, for super cheap and it cooked well enough. Mrs L was happy with it until it chipped. One piece (I forget the brand) had a lid and its underside chipped—there was no contact with utensils, even). Mrs. L doesn’t abuse the stuff, and it’s supposed to be so tough and all. This Le Creuset pdf may give insight. If we assume them to be a gold standard (or at least a silver?) what do they say, and should we figure that advice goes double for other brands? One thing, for instance: don’t take that hot pan off the stuff and plunge it into cold water. There’s a thermal shock possibility. Another: They say don’t heat up an empty pan. Another: They mention avoiding electric mixer beaters (so I’m going to say no metal immersion blenders) Etc. > **[Le-Creuset-Enamelled-Cast-Iron-Cookware-Care-Instructions.pdf](https://s1.thcdn.com/design-assets/products/11123719/Le-Creuset-Enamelled-Cast-Iron-Cookware-Care-Instructions.pdf)** > > 200.54 KB ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [April 30, 2020, 2:39pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/30 "2020-04-30T14:39:38Z")
> [@lobotomyboy63](#): > > We picked up at Ald some, in fact, for super cheap and it cooked well enough. Mrs L was happy with it until it chipped. One piece (I forget the brand) had a lid and its underside chipped—there was no contact with utensils, even). Mrs. L doesn’t abuse the stuff, and it’s supposed to be so tough and all. There are chips, and then there are chips. Personally, unless it’s the sort of thing that compromises cooking in it in some fashion, I’m not going to get too bothered about cosmetic chips unless it’s brand new and chipping in the first year of use or something like that. In essence, it’s glass-coated cast iron. It’s tough, in the sense that it’s cast iron, with all its advantages, but it’s enameled, so you don’t have all the issues that go with it being seasoned and the care and feeding involved with that. But it’s not “tough” in the sense of being tougher than say… a stainless steel dutch oven of the same capacity. ---
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [April 30, 2020, 4:12pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/31 "2020-04-30T16:12:09Z")
I’m not going to say anything new but I’ll throw in my opinion. Don’t get an oval pot if you plan on using it mostly on the stove-top (e.g. browning meat, cooking soups, caramelizing onions); I don’t have an oval pot but I’ve read ([like on The WireCutter](https://thewirecutter.com/reviews/best-dutch-oven/)) that oval pots are more prone to hot (and cold) spots on the stove. If most of your cooking will be in the oven then an oval pot is fine. America’s Test Kitchen recommends a dutch oven with a light-colored interior and I concur; it’s helpful when browning/caramelizing to be able to differentiate food from pot. I love my Lodge dutch oven; it gets more work from me than just about any pot/pan and it doesn’t have any chips so far. I’m not especially careful with it (e.g. I routinely haul it to my parents’ summer cottage). Like lobotomyboy I’ll spend money on kitchen gear when it’s warranted (I have a few copper pans) and for me Lodge was the easy choice. ---
**Author:** ![Deeg](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/deeg/32/2955_2.png) [@Deeg](https://boards.straightdope.com/u/Deeg)\ **Post date:** [April 30, 2020, 4:46pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/32 "2020-04-30T16:46:56Z")
…Aaaand I see now that I confused lobotomyboy and bump. Sorry to the both of you! No ill was intended. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [April 30, 2020, 6:19pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/33 "2020-04-30T18:19:49Z")
> [@Deeg](#): > > America’s Test Kitchen recommends a dutch oven with a light-colored interior and I concur; it’s helpful when browning/caramelizing to be able to differentiate food from pot. As long as you’re okay with staining. My oldest one, used for year has(had?) a white interior but is permanently fairly brown on the bottom now. Well maybe not permanently, It’s possible with a lot of chemical and scrubbing I could eventually get it white again, but as the enamel is a thin layer I really don’t want to go nuclear cleaning and abrading for no real reason. ---
**Author:** ![Sunny\_Daze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sunny_daze/32/438_2.png) [@Sunny\_Daze](https://boards.straightdope.com/u/Sunny_Daze)\ **Post date:** [April 30, 2020, 7:04pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/34 "2020-04-30T19:04:44Z")
Emile Henry has really great deals on their site right now. I have snapped up a few things. Well worth browsing I would say. ETA: I use a round pot so that I can easily use it on the stovetop and the oven. Round fits the burner shapes better. I did originally get the Lodge in cast iron, but I regret that now. It’s harder to clean. ---
**Author:** ![carlb](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carlb/32/5930_2.png) [@carlb](https://boards.straightdope.com/u/carlb)\ **Post date:** [May 1, 2020, 12:09pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/35 "2020-05-01T12:09:52Z")
> [@Saturn\_Dreams](#): > > I have both round and oval Staub cocottes but we use the round one a lot more than the oval. If you buy the right size, the round cocotte will pretty much fit everything the oval one does including whole chickens and roasts. And it sits better on the gas range than the oval. Same here, except that mine are Le Creuset, but I find myself using the round one almost constantly, and the oval only rarely. ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [May 1, 2020, 12:53pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/36 "2020-05-01T12:53:22Z")
> [@carlb](#): > > Same here, except that mine are Le Creuset, but I find myself using the round one almost constantly, and the oval only rarely. What sizes do you have? ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [May 1, 2020, 3:20pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/37 "2020-05-01T15:20:25Z")
When I moved in with my gf 15 some years ago I brought my round and oval Le Creusets with me. She already had the same round and two ovals. Luckily, we have plenty of storage space, so we kept them all. I use whichever best suits my need, and am glad I have the choice. ---
**Author:** ![Gray\_Ghost](https://avatars.discourse-cdn.com/v4/letter/g/c0e974/32.png) [@Gray\_Ghost](https://boards.straightdope.com/u/Gray_Ghost)\ **Post date:** [May 1, 2020, 3:31pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/38 "2020-05-01T15:31:04Z")
> [@carlb](#): > > Same here, except that mine are Le Creuset, but I find myself using the round one almost constantly, and the oval only rarely. This has been my experience, though I only use the dutch oven for cooking big hunks of meat and making chili. The big round one gets all of the use. When I had a smaller round one though, I couldn’t fit a whole bird in it, but could in the oval one of near equivalent volume. That said, I rarely cook with it on the burner. I get better results and fewer burnt spots when I cook it in the oven. ---
**Author:** ![swampspruce](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/swampspruce/32/261_2.png) [@swampspruce](https://boards.straightdope.com/u/swampspruce)\ **Post date:** [May 1, 2020, 6:23pm UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/39 "2020-05-01T18:23:13Z")
I’ll echo that as well. Ours works best in the oven although I’ve made lots of stews on the stovetop as well. FWIW, Lava cookware is made in Turkey, not China. Sorry if it sounds like I’m shilling for them but I really like their products, and we’ll be buying the [dutch oven/pan combo](https://lavacanada.ca/collections/frying-pan) soonish… ---
**Author:** ![Telemark](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/telemark/32/372_2.png) [@Telemark](https://boards.straightdope.com/u/Telemark)\ **Post date:** [May 27, 2020, 1:10am UTC](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833/40 "2020-05-27T01:10:17Z")
I ended up getting the Lodge 6qt in red, and made my first roast in it tonight. Perfection! Tomorrow I may bake bread. [Previous page](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833.md?page=1) [Next page](https://boards.straightdope.com/t/enameled-cast-iron-dutch-oven-round-or-oval/852833.md?page=3)