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How about some Dutch Oven Recipes?

Le Creuset has discontinued the slate color (pictured first) sold exclusively at Williams-Sonoma. You can still get it on the site but I found it impossible to find it at any of the Dallas area stores. I just got my 7 1/2 qt french oven (in slate) last week and can't wait to make Coque Au Vin... Texas please get cold soon!

I forgot to mention that Le Creuset sells replacement stainless steel knobs that are oven proof up to 500 degrees. Not sure what the rest of these Dutch/French ovens can handle with the factory knobs, an important selling point for me!

I'm going to buy myself one of these bad boys for my birthday soon. What are the advantages, etc of an oval Dutch oven, like the Staub Coq au Vin, vs a round one with a similar volume? I feel like a round one might be more versatile for use on top of the stove as well as inside an oven.

That grey is beautiful good to know I need to snap it up quick.

A good place to snag a nice Dutchie is Marshall's, Homegoods or TJ Maxx. Mine is a lime green number, the brand name of which escapes me right now (I feel like it's "something & Thyme") and it's just great. It was 80 bucks at Marshall's. I bought it on the fly and it is probably the second most indispensable pot in my arsenal.

I love love love my white Mario Batali dutch oven from C&B, as well as his enameled cast iron risotto pan. They are both terrific buys.

Love my cast iron, non-enamelled, Lodge dutch oven. Use it 4 days a week, at least. It's pretty nicely seasoned and I just scrub and rinse without soap. I love it! Love it.

Check out the Le Creuset outlet stores for discontinued specialty colors made for stores like Williams-Sonoma. The outlets always discount first-quality merchandise and offer even bigger discounts on second-quality pieces that are virtually indistinguishable from first-quality. TJ Maxx and Marshalls also get discontinued colors and second- (sometimes third-) quality merchandise, but depending on the store, the I've noticed that the pots often get pretty banged up out on the shelves.

Also, I got one of those heat-resistant stainless-steel replacement knobs for my dutch ovens (I just got one and swap it in as needed). It's totally worth it, especially if you bake a lot of no-knead bread.

The advantage of the phenolic knobs that come with the Le Creuset ovens is that they stay cool when used on the stovetop, but they are oven safe only up to 375 degrees F.

Years ago, I was so fortunate to find an extraordinary bargain at Sur la Table--5 pieces of le Creuset for something like $150 or $200. And the colour was a beautiful blue I have not seen since. Wish they were able to do it again. Have loved le Creuset my entire life. Talk about brank durability.

The Mario Batali line gets high marks. Wonder what America' Test Kitchen says about all these.

I bought a dutch oven off HSN. With shipping it was about 60 bucks.

I think it's pretty good for a budget dutch oven. My only gripes about them are the cheesy Wolfgang Puck signature on the chrome looking handle and the true red color on TV is more of a wine color.

I can't find the link, but they have a cool cast iron skillet/oven set for 55 bucks. Bright orange and sky blue

http://kitchen-dining.hsn.com/wolfgang-puck-cast-iron-dual-dutch-oven-and-skillet_p-5573085_xp.aspx

I have both a cast iron and an enamel. I find the cast iron to be more non-stick and easier to clean (heat it stove top, pour a little water in and the instant sizzle with a little rubbing frees anything)...so I use it 99% of the time, often stovetop.

Enamel is probably better for foods with delicate flavor, though. But I don't do much with delicate flavor. :-)

i've got a medium-sized kitchenaid cast iron in this deep green from costco, of all places, and i think i paid $40 for it (or some ridiculously low amount). i love it, and it has a silicone handle, so it goes to the oven wonderfully.

my sister has a color lodge dutch oven. it has chipped, though in a very insignificant place, and it has stained on the bottom. i think she got hers on amazon for about $60. for that amount, i'll take a stain and chip anyday.

We just bought our first home and I'm planning on buying myself my first le creuset as a housewarming present :). Now the only decision is which color...hmmmm...

We were given a Tefal Jamie Oliver dutch oven as wedding present. I am using it as I type. Mmm...slow cooked pork belly...

I find the Staub Dutch ovens (why call them that if both the product leaders are French??) to be more non-stick than the Le Creuset...

Love the platinum Staubs!

My entire collection of LeCreuset (hmmm, about 5 or 6 pieces?) is all from their outlet stores (spread across the country, you might have one near you). I think I only had an issue w/one piece where the enamel blistered and busted off the interior of the pot, but that was my fault because I heated it dry for waaaaaay too long. Whoops!

Dutch oven recipes please! I want one dearly but other than a few sauces and stews, I don't have much of an arsenal of cooking options for such a big purchase.

keltrue- Enameled cast iron does not need to be heated dry or seasoned, one of the many advantages to the enamel coating. Try to call Le Creuset, they are phenomenal at replacing defective products as I don't believe they should be "blistering" no matter what the scenario may be.

Another low-cost option is the Tramontina 6.5 qt. enamel cast iron Dutch oven. It was $50 at Wal Mart. We've had ours for about a year now and it has held up very well. We are really happy with it.

I got a gorgeous red Cuisinart dutch oven at Marshall's for about $40, if I recall correctly. LOVE IT!

A few years ago, Cook's Illustrated ranked dutch ovens and the best buy was an enameled cast iron made by Chefsmate (Target brand) for something like $35. I got one and it's been utterly amazing ever since. Not sure if they still have it, but if so, run, don't walk, to pick one of these up!

What about cast iron dutch ovens with legs for camping? We use one when rafting all the time. It enables us to use coals for baking or roasting, and you can stack them:: main dish (say, lasagne) on the bottom, side dish next (say, rolls), then dessert on top (say, brownies).

For those near Seattle, City Kitchens is having an amazing anniversary sale through the end of September, and many nice pieces of cookware are on sale: for instance, Le Creuset 2 3/4 Qt. round oven at $100, and a 5 Qt round at $155. They don't sell online, but you can see their ads here: http://www.citykitchensseattle.com/

I've purchased a 7.25 Qt. Le Creuset at City Kitchens and gave away my cheap but imperfect Tramontina from Target. The Tramontina was showing signs of thin enamel, and chipping on the exterior was evident.

I have a used Le Creuset that I picked up a few years ago for a great price and I have a Staub. if I were to choose which one is better I say the Staub I tend to use it more.

I like the Staub better for the oven everything browns better and I find it is aging better where the LC gets stained and the Staub is better non stick. The lid on the Staub fits tighter and the handle sits higher up which makes it easier to use a towel or pot holder.

Both are good but if I only had one I would want the Staub.

@gourmandizzy
Re: round v. oval, I like to use my big oval dutch oven for browning or braising game birds, pork loins, pot roast...anything with an oblong shape. Also, the oval shape is just pretty. :)

Staub has a great outlet next to their factory in Turckheim, Alsace if you find yourself in the neighborhood and don't mind toting giant pieces of cast iron cookware in your luggage.

Just a slight correction, Lodge's enameled cast iron is made in China, while the straight cast iron is made in the states.

Very disappointed in the Mario Batali dutch oven.
It chips way too easily.
Won't buy one next time. Will buy Le Creuset even though it is twice the price.

Also very disappointed with the Emerilware 6 qt Trinity Pot. It has the spikes on the underside of the lid and after just a couple uses the enamel chipped off of 6 of the spikes. I returned it to the store. I ordered the Lodge 6 qt Dutch Oven from walmart.com as a replacement for $65.

Dont bother with Le Creuset.... the fittings are cheap-- now plastic and they don't have the bumps on the lid for basting. it just seems mass produced at this point,
I just got a Staub and I LOVE IT !!!!!!!!!!!!!!!! it is so beautiful and classic, heavy, wonderful. Just lie generations of grandmas handing down their dutch ovens- this is a real classy oven. It was not that much more than Le Creuset, and if you buy it at the right time-- Sur La Table had them on SALE making them too affordable compared to Le Creuset. within $40-- Staub wins hands down.
I got the one with the chicken on top handle-- so cute!! I love it........ my coq a vin is in the oven right now.
Staub is awesome.