Backfill · 2023
#337 of 420Le Creuset Dutch Oven
Illustration: A cutaway diagram of an enameled cast iron Dutch oven showing the layers of cast iron core and enamel coating, with labels pointing to the heat-resistant knob and wide handles.
My mom has a Le Creuset Dutch oven she got as a wedding gift in 1998. It still looks almost new, the kind of product longevity that makes you pay attention to how something is made. Cast iron coated in enamel. Weight is part of why it works so well. Heavy lid traps steam. Even heat distribution means nothing burns on the bottom. Enamel surface doesn't need seasoning the way raw cast iron does. I borrowed it for a week when she visited and made a beef stew that came out better than anything from my cheap stock pot. Pretty sure the pot was the main reason. Handles are wide enough to grip with oven mitts. The lid has a heat-resistant knob rated to 500 degrees. Whole thing goes from stovetop to oven without any fuss. I want one, but they cost $380 for the 5.5-quart size. Hard to justify as a college student. However, if my mom's has lasted 25 years and counting, per-year cost starts to look reasonable compared to replacing a $30 pot every 3 years. It asks you to cook slowly and carefully, and the food rewards that patience.