Do you guys have any experience with iron cast dutch ovens? I want to buy one but I have no idea if getting a cheap one makes any difference in taste.

Love it or hate it. Feel free to post your thoughts.

>>21476143 (OP)
One is red and the other one is green

The best Dutch oven is the one you buy for $10 at a yard sale

I think the difference is supposed to be the quality in coating

but I never got an expensive one. Either way, get an enameled one. Uncoated iron comes with a bunch of rules and can add metal or even rust flavor to your food. I would get a cheap one so you don't worry about some retard scratching it up. my cheap one works fine even with some scratches and discoloration

Get a le creuset 4.5+ qt Dutch oven. What are you fucking poor? Accept no substitute.
>>21476156
Basically what this anon said. The coating is really tough and will withstand 20 years of use and abuse. Then you can sell it to some moron at full price because the secondhand market for le creuset is insane.

I stole mine from work (lol) but if I were starting a kitchen from scratch I would buy one 100/10 times.

>>21476247
lol, thanks for the advice

This is an essential inventory.
Get an unenameled one. Buy as cheap as possible, it's just a chunk of metal.
>>21476156
No point in buying an enameled cast iron pot, youre going to put liquid in it anyways so it won't stick. Make sure you pat it dry after cleaning and it won't develop any rust. And no it won't add "iron flavor".
And of course there is absolutely zero problem with scratching the shit out of an unenameled cast iron pot, you can even polish it with sandpaper.
>>21476247
Overpriced enameled garbage.

Cast iron is the stupidest thing people spend tons of money on. It's CAST, it's just a bunch of metal poured into a form. Production cost is minimal.

Get a big one. I bought a fancy 4 quart Staub oven at a deep discount but it's way too small.

>>21476321
You cook for how many?

>>21476143 (OP)
I got a lodge enamel cast iron one for like 50 bucks on sale and brother iron is iron.

>>21476364
There's no downside to having more space than you need with a Dutch oven

>>21476143 (OP)
Get a good one on sale/clearance. Staub sells visual imperfections for like 60% off. Cheap ones would make a difference with the heavy metals content in the enamel and/or cast iron. As a couple Anons have already pointed out, base cast iron is the hardest to maintain so enameled is better for that reason. And I would agree with >>21476321, don't get a small one.

I have a question about the black interiors of Staubs. Are they supposed to get a seasoning layer after a few uses?
I've used mine about 7 times now and it has discolouration on the bottom.

>>21476143 (OP)
My only experience is that cheap ones chip easier which doesn't matter functionally.
My le creuset has no chips but my "la cuisine" has a couple from normal use. They both work the same.

cant afford to spend $100 on a piece of cookware at the moment

>>21476427
Best option in your situation is to steal one. Best choice is a top end Cruset. Immediately after the theft, hand it off to an associate to lightly oil it, double wrap in saran and bury it in your back yard. That way that premium Cast-I will be waiting for you pristine even if you catch twenty months in the County Penitentiary.

>>21476441
cast iron rusts

>>21476405
You're not gonna get a seasoning layer without explicitly going for it

>>21476427
Do you live paycheck to paycheck?
Or gib to gib?

>>21476494
i'm a student or neet depending on how you look at it

>>21476499
Are you enrolled in an accredited school or not?

>>21476503
it's decent for my country probably like top 5 in my major but i'm not doing so well

>>21476311
Cooklet detected. And sour grapes too! How fitting.

>>21476448
I thought only the bare iron or carbon steel pans got seasoned. This in an enamel one.

I have a Le Creuset which was a present for my 21st birthday from my grandparents
It's ok but I can't imagine it'd be all that different from cheaper enameled ones and the prices of them are ridiculous these days
Anyway I'm a francophile so it's cool to have

I was gifted one of these crockpot-brand dutch ovens and it works great. The white enamel has held up great after years of use and I really like the oval shape, which helps with heat control when e.g. caramelizing onions

>>21476311
One underrated aspect of enamel is that it's white, unlike this brown anonymous user

You really have to cook with it to "get" it but it makes a massive difference in being able to see what's actually going on with the food you're cooking

>>21476321
>>21476364
I think 7-quart is a good size. I cook for two but it's big enough that I could make a dish for at least 4 people, and I still sometimes use it when just cooking for myself.

>>21476815
how many time you cook with it per week? Looks like a great option.

>>21476552
My 'ma has an enameled pot whilst I have an unenameled one so I have experience with both.
>>21476820
Most retarded comment in this whole thread. You can also see the brown leftover bits on an unenameled pot.
I'm a Catholic european male btw.

>>21476984
>Catholic
So brown

>>21476441
They keep them in the back.
t. Been to a le creuset retail outlet in Conroe, TX