Hey there friends! We’re talking cookware today… come on over. 🙂
I’ve wanted an enameled cast-iron dutch oven for years. I use my crock pot and stock pot independently often, but there is a versatility and depth of flavor that only a dutch oven can deliver. Really I’ve been gaga over the colors of enamel available from the leading brand. Plum! Aqua! Rust! Mustard! Lime! They are so beautiful that part of me wants one of each. 🙂
So anyways. A PRETTY, colored enameled dutch oven was on my Christmas list. Caveman told me up front that he bought me a similar item and that he knew he was taking a risk.
This is what I unwrapped on Christmas morning:
Pretty much a black lump of coal, right? It’s a simple, unadorned cast-iron dutch oven. No bells. No gumball hue. Just a normal black pot.
I admit I was moderately disappointed. Caveman was undeterred and excitedly pointed out the clear superiority of the humble hunk of iron on my lap:
“But honey! It’s pure cast iron! Indestructible! We can use it on a stove, in an oven, even over a campfire!” (Probably inside a volcano too, if we were so inclined.)
“And look! The lid doubles as a large skillet!” (Hmm. That’s handy.)
“It’s naturally non-stick!”
“Also, it was four times cheaper than the one you wanted.” (Ahhhhh. I see.)
Caveman is a great gift giver, so I knew I could trust his instinct. I decided to reserve full judgement until I had given the dutch oven a fair chance.
I’m glad I did. After a month and a half of use (and trial and error), I can honestly say that I’m a cast-iron convert.
To Caveman publicly: good choice. This hardworking dutch oven is the right one for our family. In fact the black pot is quickly becoming my go-to for EVERYTHING: beans, soup, Indian sauce, mashed potatoes, hamburgers, even mac ‘n cheese. Not to mention the every-morning scrambled eggs prepared in the skillet lid.
I’ve never cooked with cast iron before, so I’ve been very impressed with the steady, even cooking. The superior taste. Even the ease to clean once you get the hang of it.
The downside is the weight. It is so heavy. I usually have to ask for Caveman’s help to scrape food out or to clean it. Also, I’ve noticed that the amount of butter we go through has doubled recently. I must look into this mystery.
This post is not sponsored, by the way. I’m just raving because I’m actually impressed. I mostly like that it suits our small living lifestyle because
a) it was so budget-friendly
b) two pots in one! Bonus space-saver
c) it lives on our stove, which doesn’t bother me too much because it is actually in use half the time and the simple appearance is growing on me.
You know, I guess this cast-iron dutch oven suits us because it is a lot like our family: not flashy. Simple. Maybe a little rough around the edges but it adds its own flavor to everything it does. And it makes a mean roast.
I’ve had a couple people ask for specifics, so I’ll go ahead and include these: The brand we have is Lodge. It is a time-tested, well-loved and trusted product. After using our dutch oven for months now, I heartily recommend it. Caveman purchased ours off Amazon for $40. Deal!? Yes. (No affiliate links here by the way. Just our truthful opinion!)
Are you a cast-iron convert? Comment below and tell me why! General thoughts on cookware or kittens? Comment below! 🙂