Recommendations for the 6 quart version to make soups and stews. Which brand have you had good performance when cooking soups?
Thanks!
Recommendations for the 6 quart version to make soups and stews. Which brand have you had good performance when cooking soups?
Thanks!
I just use a lodge. Been fine for many years, so are the ones my mom uses.
Bought the wife a 7 quart Tramontina about 10 years ago.We've cooked stews,beans,and chicken and noodles with great success,but you have to stir the noodles more frequently as the gravy thickens or they will stick to the bottom.
What is the benefit of enamel? Is it prone to chipping?
For the money, the Lodge 7 quart is a bargain. And very well made. I’m not a fan at all of Lodge bare CI, but their enameled cookware is very nice.
The Tramontina is slightly higher, and seems a bit lighter overall, but is also worth the money.
You really have to want the top of the line to spend the $$$ Le Crueset is asking. They are nice though.
The reviews on most of them that complain of chipping are usually due to cooking right at, or above, the maximum recommended temperature.
Or likely because they were using the wrong kind of utensils.
BassCat Sabre FTD
Mercury 150 Optimax
"It's just fishing"
I got one I use for acidic foods like spaghetti sauce and chili. Off brand bought from Sams. They have the temperature retention characteristics of cast iron but do not have the seasoning/non stick capabilities.
Another vote for the Lodge. Found mine on amazon warehouse for $40ish.
Tom Gates, 2005 Triton TR196DC LE, 200 Opti
How much you willing to spend Le Creuset is the best, but they are a few 100 bucks. https://www.lecreuset.com/cookware/d...03%2f4%20qt%2e
2020 Vexus AVX 1880
Evinrude E-Tec 135 HO
Ultrex
Lowrance
Staub is a good one if you don't want to break the bank
The wife has had a large selection of Le Crueset for years now and no issues. Expensive but worth it for the long haul. Shop the sales and visit the outlet stores.