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Reply to "Dutch oven?"
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[quote=Anonymous]I have several Staub and LC pieces. I like both brands a lot and use them all the time. I would go to Williams Sonoma or Sur la Table and look at/handle both to see which you prefer. But if you want to spend less, I agree with PPs that you really just need to get enameled cast iron - there are plenty of cheaper brands. I've heard good things about Lodge. I think it's totally worth it to get one. I cook a lot and could probably make do with one DO for all of my pot needs if I really wanted to. It goes from stove to oven, you can sear in it, boil pasta, basically do anything. If you're cooking for a family, 7-quart round is probably the best size, but 5.5-quart round is lighter (especially filled with food) if that's relevant. [/quote]
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