(Part 2) Reddit mentions: The best dutch ovens

Kitchen Equipment used.

I used a lot of foodsaver bags for the sole reason I was spending a lot of time and money and didn’t want to risk freezer burn because I was prepping so far in advanced. Food storage first – not including things like Ziploc freezer bags, foil, parchment… and then kitchen equipment:

Foodsaver V4400 2-in-1 Vacuum Sealer Machine with Automatic Bag Detection and Starter Kit | Safety Certified | Black & Silver : Mine is like 9 years old… I don’t know if I would recommend this one exactly had I bought again. I works good.. but the auto bag detection can be finicky… YMMV

https://www.amazon.com/FoodSaver-V4440-Automatic-Detection-Certified/dp/B00DI342B4/ref=sxin_3_osp64-9923e9b1_cov?ascsubtag=9923e9b1-6183-477e-aa56-8a4dfc4129ac&creativeASIN=B00DI342B4&cv_ct_id=amzn1.osp.9923e9b1-6183-477e-aa56-8a4dfc4129ac&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=food+saver&linkCode=oas&pd_rd_i=B00DI342B4&pd_rd_r=88594738-3101-4d09-bd53-96278ca4d2e7&pd_rd_w=UhZe4&pd_rd_wg=ac2zF&pf_rd_p=a23a388c-add5-49df-b293-a31ade89c6bf&pf_rd_r=3YDACSK6QW44JXQA1GTP&qid=1573057908&tag=fsmag_os-20

FoodSaver B005SIQKR6 Special Value Vacuum Seal Combo Pack 1-8" 4-11" Rolls 36 Pre-Cut Bags, 1Pack, Clear : 1st : I bought at Costco when there was $10 off savings. I know the meal prep community can recommend off brand ones. The premade bags are a time saver so I in the future I would only by those in bulk and keep the rolls for random sized things. I know I know, one time use… but I do wash the bags if I can get a second use out of them / depends what I stored in there / do not use for sous vide

https://www.amazon.com/FoodSaver-B005SIQKR6-Special-Vacuum-Pre-Cut/dp/B005SIQKR6/ref=sr_1_7?keywords=food+saver+bags&qid=1573057990&s=home-garden&sr=1-7

Plastic Deli Food Storage Containers with Airtight Lids (12 oz. - 48 Sets) :

https://www.amazon.com/gp/product/B075CSH8Q7/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

55 Pack - 2.25 LB Aluminum Pan/Containers with Lids/To Go Containers/Aluminum Pans with Lids/Take Out Containers/Aluminum Foil Food Containers From Spare - 2.25Lb Capacity 8.5" x 6" x 1.5" :

https://www.amazon.com/gp/product/B071CLMVRD/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel – Silver : I think mine is only the 11 cup size…I have had it mine for.. oh 15 years? Maybe longer? and FYI: NOTE: Cuisinart has announced a recall of the older riveted S-blade of our winning food processor, which was included in models sold from 1996 through December 2015. Cuisinart will replace the blade free of charge, and the new blade will fit old machines. Anyone with this older blade should contact Cuisinart at https://recall.cuisinart.com (or call 1-877-339-2534).

https://www.amazon.com/dp/B01AXM4WV2/?tag=ccoequippilot-20

KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver : I won’t get into the long story.. but I’m using my OLD (I got for my 16th birthday, so this bad boy has lasted over 16 years!!) Kitchen Aid 4.5 qt tilt head mixer….

https://www.amazon.com/KitchenAid-KSM75SL-Classic-4-5-Qt-Tilt-Head/dp/B00BU27HYO/ref=sr_1_3?keywords=kitchenaid+stand+mixer+4.5&qid=1573058334&sr=8-3

but if you love to bake and have been on Santa’s good girl list like me.. I’m hoping I get this one for Christmas this year!

KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer Sugar Pearl Silver :

https://www.amazon.com/dp/B008XF7926/?tag=ccoequippilot-20

Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Caribbean : If you live near a Le Creuset outlet.. check there… I got this model (in like an eggplant color) for $180 and there were 0 flaws… It made me wonder why I waited 15 years to get one!

https://www.amazon.com/dp/B0076NOHTO/ref=twister_B007BA034A?_encoding=UTF8&th=1

Cuisinart WAF-F20 Double Belgian Waffle Maker, Stainless Steel : https://www.amazon.com/dp/B01IA3HJGG/?tag=ccoequippilot-20

Cuisinart GR-300WS Griddler, Elite, Stainless Steel : https://www.amazon.com/b?node=14552177011&pd_rd_w=Z09x2&pf_rd_p=d3e725e5-9820-431a-824a-b2cb56851b67&pf_rd_r=MV3GQEMZFAYM1344C9M3&pd_rd_r=03f94bd5-9e41-4d7c-a7b7-0de5e8ee0295&pd_rd_wg=d2h15

Zojirushi NS-TSC10 5-1/2-Cup (Uncooked) Micom Rice Cooker and Warmer, 1.0-Liter : Mine is 10 years old—so it doesn’t look exactly like this. I won’t be prepping any rice because this is so easy to make:

https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_3?crid=3GWEIFTDW8TUQ&keywords=zuroshi+rice+cooker&qid=1573064673&sprefix=zuroshi%2Caps%2C162&sr=8-3

The rest of the equipment is either old, I don’t like it, or I am preparing to replace with much higher quality. I’m also planning to add an instant pot come black Friday/ Cyber Monday.

Consider an induction range with a convection oven. I, too, had an electric range until recently. I absolutely despised electric. And I, too, was looking into a gas range... but then I tripped on induction ranges, bought one, and I love it.

I like induction better than gas. I had gas for many years before moving to a home with an electric range. Induction reacts instantly to temperature changes. It heats incredibly fast. The top is nice and flat so it stays nice and clean, where gas ranges tend to get pretty grimy with all those grills and indentations that get burned on grease that is almost impossible to get off. And stuff doesn't burn on to an induction cook-top like it does with electric. There are other pluses too long to get into here.

You'll need cookware that works with it, but we found some great stuff for decent prices, and much of what you have may work just fine... if a magnet sticks to the bottom of your pan, it will work on induction. If it doesn't stick, it won't work. This is the stuff we bought. We like it better than our all-clad stuff, and it costs a fraction of the price: This, this, and this.

Anyway, look into induction. Like this one.

Oh, knock it off. Seriously.

I've got a three hundred dollar knife roll that sits in storage while I use my $6 sets of IKEA knives constantly. Run them over a steel every time you use them and they'll last. I've been using these two sets for over four years now. And you can run them in the dishwasher.

Here's a seven quart dutch oven for $40. If you want to save even more, the five quart is $26. It'll do things both on the stove and in the oven. It's a workhorse.

Bamboo/wooden stirring spoons can be had for a few dollars, as can cutting boards.

That's all you really need to start making soup for yourself on the utensil and gear front.

As for the food, well, a bag of onions, one of carrots, and celery will run you under ten bucks. A pack of boneless skinless chicken thighs a couple bucks more. A box of fusili is maybe two bucks if you're splurging. Salt is for cheap, so is pepper, and so is a bottle of oil. You don't even need stock if you're willing to simmer a little longer, but even that's not outrageously expensive. Under two bucks for a quart to make life easier. Good homemade chicken soup is cheap, easy, and a good place to start. It also will store well in the fridge for a few days, and is easy to build on. Got a bag of mixed veg? Toss it in.

Start small with a few strategic purchases, and you can be cooking at home, cheaper than eating out, in no time. You don't need a four gallon stock pot right out of the gate. That one dutch oven can multitask like a champ. I'll cook carnitas in mine, then use it to make beans and sausage, then turn around and make a one pot of chicken, sausage, and vegetables.

Cooking at home is much easier than most people think, and much easier than you just made it out to be. Starting out, you can do wonders with nothing more than salt and pepper, and there's no need to fill a cabinet right away with other stuff. Do it gradually.

Find and follow recipes. Use mise en place to help smooth things out to avoid wasting the stuff you paid for.

Are you going to be a world class chef? No. You probably won't be. Will you be competent enough to feed yourself without relying on take away, and enjoy your food? Yeah, that's not hard.

Just watch Chef John for a few hours. Pick a recipe and follow it. It's not alchemy and voodoo. Stop acting like it is.

One of my best gifts last year was a Caldero. My step-mother is Puerto Rican, I think second generation, and her mother is very traditional. But I swear on my mother's life, there is NOTHING that cooks rice better than that bloody thing. Additionally, it's a phenomenal soup pot, and frankly one of the best cooking dishes I own. It gets used a lot.

Small sort of off the beaten path type gift, but awesome. Best gift this year was bedding, new sheets and pillowcases. The contribution toward a Kindle Fund was also awesome, apparently known as a "serrucho (?)", which is a gift where various members of a family all make a contribution towards a gift for someone. It's a very cool tradition.

I'm blushing like a madman, but thanks for the mention. Mantic's point is well taken: here are the shaving posts.

That most recent post---the one about the GOPM---perhaps merits an explanation: GOPM = Glorious One-Pot Meals, a cooking technique very much like firepit cooking but adapted for the home by Elizabeth Yarnell. You layer the food into a 2-qt cast-iron dutch oven and put it in a 450ºF (232ºC) oven for 45 minutes. So it's NOT a slow-cooker method (the "one-pot" thing throws some off track). I really like the method: one batch gives me 2-3 meals and it's incredibly easy and tasty (and fun). Here are my posts on GOPM, which include "recipes", though it's a method quite friendly to improvisation: a starch, a protein, and fill the pot with vegetables...

If you want to try this, the Texsport cast-iron dutch oven is the best inexpensive one I've found. If you're not using it over a campfire, the handle's unnecessary and is easily removed (and reinstalled when you need it).

Tried to think of a gifts in that price range.

• How about a Thermapen. It's a fantastic instant-read thermometer.
  
  
• Le Creuset Dutch Oven. We love this thing. Having said that, the price seems to have gone up from $200 to $240. Unknown if it's from holiday pricing or inflation.
  
  
• KitchenAid Blender. Not sure which model is best but any one should be awesome.
  
  
• Lodge Logic Cast Iron Skillet. One of the best buys we've ever made. Great pan, comes pre-seasoned, and AFFORDABLE!
  
  Oops, I just remember that America's Test Kitchen reviews products! Someone put together a list on Amazon of their 2012 Best products. See also one of their books.
  
  Note: Sometimes you can't view their content because it's behind their paywall.

I've been building my collection of All-Clad and Staub, and have the expectation that they will last forever and be handed down to my kids.

In case you're contemplating sets vs open stock, I'd strongly encourage open stock. First, you can often find individual pieces on sale at random intervals, second, you make sure that you only fill your kitchen with the pieces you're really going to use. Basically I make a list of the ones I wanted, and kept an eye on the prices, and bought one a month for a while, depending on what was on sale.

Here's my core collection:

• All-Clad 12-inch Fry Pan: http://www.amazon.com/dp/B00005AL5F/
  
• All-Clad 1-Quart Sauce Pan: http://www.amazon.com/dp/B00005AL5J/
  
• All-Clad 2-Quart Sauce Pan: http://www.amazon.com/dp/B00005AL5K/
  
• All-Clad 4-Quart Sauce Pan: http://www.amazon.com/dp/B004T6M6CG/ (I like the extra side loop on this one because at 4 quarts it can start to get a little heavy)
  
• Staub 5-Quart: http://www.amazon.com/dp/B000KLZ0FE/
  
  Here are some extra ones that I also love:
  
  
• All-Clad 3-Quart Saucier: http://www.amazon.com/dp/B004ZR4C08/
  
• Staub 8-Quart: http://www.amazon.com/dp/B000I7DMTG/ (It's great not only for big batches of stuff, but also for bread baking.)
  
  I also have a 10-inch All Clad Non-stick skillet. I know there's a lot of dissent around buying a high-end non-stick piece because they do wear out, but I happened on a good deal, and have been very happy with it. (http://www.amazon.com/dp/B00005AL5E/). I'm also fortunate enough to have a 10-inch cast iron skillet that's a family heirloom, that I love dearly.

Hey OP - If it's too dry, try cooking it inside a heavy pan covered with a heavy lid. I don't trust tin foil - either foil packs, or pans sealed with tinfoil. Any time you're doing long cooking, steam is going to seep out of them. Using a lid-covered pot will trap in the steam.

You may already know this stuff, but other here might not, so I'm going to cover the types of pans you need for cooking.

For the vast majority of my cooking that involves stove top or oven, I use these two pans:

1. 6-quart stainless steel pot with glass lid - get stainless steel because it won't react with acidic food like tomatoes. This is my everyday go to pan that's big enough for up to 4-6 person meals. You don't need an expensive one, but what you want is one with large base and low walls, which gives you more cooking surface area - which looks like this. Most 6qt pots have smaller base / higher walls - avoid that.
   
   
2. 7-8 quart oval enamel cast iron like this. Enamel cast iron is great for sauces, roasting in the oven, and that extra quart or two makes a huge difference in the volume of what you can fit into the pot for roasting.
   
   I even use these pots to make bread New York Times no knead bread style. These are super versatile. The only other pans I use (less frequently) would be 10" non-stick saute for omelettes, and 12" non-stick saute for small volume saute and making things like hash browns, roasted potatoes / veg.
   
   Only buy pans that are oven-safe up to 450 or 500 so you can start on stove top and then finish in the oven. Saute pans usually come with lids, but you almost never need them, but you absolutely do on the pots. Get all these pans with thick bottoms for better heat transfer properties - think walled pans will burn your food.
   

Le creuset is definitely a nice addition but will probably blow OP’s budget. Maybe they could find a used one in decent condition for a good price but all the ones I see used around here are still asking $200. The Cuisinart 7qt Dutch oven came in second best by cooks illustrated testing and is only $76 on Amazon right now. Good deal and will prob last as long as a Le Creuset if cared for properly.

link to amazon

We have one of those. My mom has ALWAYS had one. It's a convection oven, like a fry daddy. It's not an oven I would use to "bake" things. We like to roast meat in it. You get a nice crispy crust on meats. Also, it's great for fish. I personally love mine and use it often. But I still wouldn't replace my oven with one. Here's something similar. https://www.amazon.com/Mainstays-201519-Turbo-Convection-Quart/dp/B01M4HJ9AB

As someone who has owned 3 Lodge Dutch Ovens before buying a quality one, it sure won't. The enamel chips and scratches way too easily on the Lodge ones. That's more of a pricing difference than a new vs. old thing though. Usually when people are referring to old cast iron they are not referring to the enameled stuff. The difference between the non-enameled pans is that the older ones were polished at the factory so they were smooth and they didn't (at least to my knowledge) come pre-seasoned. Newer Lodge pans aren't smooth, but I'm doubtful how much of a difference that actually makes. From first hand experience though, I can tell you that stripping the Lodge seasoning and re-seasoning the pan yourself will get you a pan that is, performance wise, similar to that older cast-iron. If you're willing to invest some money into it you can find plenty of older Griswold cast iron pans on eBay that are in excellent condition OR check out one of the newer companies making higher quality stuff than Lodge such as Field Company. If you want to learn more about cast iron check out /r/castiron.

EDIT: Although, now that I'm looking at this Dutch Oven more closely, it may not be the black enameled version as I had assumed.

EDIT 2: No, I take that back, looks like it is this one.

This one or This one with a lid would be cute-but-useful editions to your basket.

Also, you're a great and thoughtful friend. Just so you know. :)

I am a huge fan of the following and we cook it at least once per camping trip. Brazilian Black Bean Soup I make it meat free and it is still great. However this requires at least a pot.

I'm a little confused if you are backpacking or not. If weight is not a concern, I would suggest a 4-6 qt dutch oven with feet. Amazon Example It's going to open up a world of possibilities.

I roasted a chicken last night in an enameled, cast-iron dutch oven.

I've roasted a lot of chickens and this one came out the best ever done. Seriously.


I have a pot similar to this one:


http://www.amazon.com/Lodge-EC4D43-Enameled-Island-4-5-Quart/dp/B004QM8SK2/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1408539966&sr=1-11&keywords=cast+iron+dutch+oven


You might also - at some point - look into one of these. I've cooked some really good food using one and it really is great!


http://www.amazon.com/Wonderbag-Non-Electric-Portable-Cooker-Cookbook/dp/B00ESI96SW

Hi /u/Bakabc30

I'm sadly late to this party, but hopefully you'll still see this.

America's Test Kitchen did an equipment review video on dutch ovens about a year and a half ago.

Their best buy pick is comparable to Le Creuset in terms of a light-colored enamel (better to monitor browning & fond) and low straight sides, at a much lower price: the Cuisinart Chef's Classic model. They did note that the enamel didn't withstand their abuse testing as well as Le Creuset, but it doesn't affect its cooking performance.

In their detailed written equipment review (which requires a membership to access), ATK wasn't fond of the dark-coloured enamel that Staub uses, and the Lodge enameled models were the heaviest of the bunch, with flared sides that resulted in a narrower inside cooking surface.

I have both, because I have been home cooking at a serious level for a long time and am blessed with sufficient storage space. I use the naked CI for artisan bread and for cooking over an open fire for picnics. Otherwise I just abuse my enameled one, because clean up and maintenance is easy. It helps that I got the AmazonBasics a while back when I was still under the misapprehension that the ceramic was fragile. It isn't, but at that price point you can treat it like a non stick: something to be replaced as needed.

It's a Lodge dutch oven! I would love a Le Creuset, but we ain't got money for that. So far, it works wonderfully.

Hello fellow Torontonian! I've been eyeing this Amazon basics Dutch oven for a while now: AmazonBasics Enameled Cast Iron Covered Dutch Oven, 7.3-Quart, Red https://www.amazon.ca/dp/B073Q9PSWD/ref=cm_sw_r_sms_apa_i_P.KXDbY9GZC5A

It has great reviews and is supposed to go down to $50 on Black Friday (that was the boxing day sale price), so wait for that :)

I only know these exist after searching things based on your post :) Do you mean one of these?

http://www.amazon.com/gp/product/B000NZV95C/

As other posters have said you don't need to get so complex to get great porridge.

Before we got our "Egg," to free up the oven, I used a roaster.

The turkey came out perfect everytime and I could use the oven for everything else.

Why not a cast iron caldron? Hahaha, BREWWW.

Plus, just 'cause it's cool, this octopus.

I don't own a slow cooker but for anyone passing by, you can prepare anything you can make in a slow cooker using a dutch oven on the stove at low heat. I do it all the time (stew, simple chili, shredded buffalo chicken, soup). Obviously you need to set your own timer but you can make all kinds of delicious, braindead recipes this way without even needing the hardware. Here's a well-reviewed enameled one on Amazon for $24.

I use a stainless steel pot for boiling water. Right tool for the right job. I like a glass lid so I can easily see the action in the pot without removing the lid. Something like this.

4 Quart non-enameled

4 Quart Enameled

I know they're not terribly high-end, but I like Lodge.

This one from Emile Henry is the one he uses in his Youtube videos. I bought it and it is amazing.

I also found it on Amazon.

Not sure if they have that available in (Guess) Great Britain or South Africa (that is where I picked up Cheers.)

Haha, hope you found it more amusing than insulting. :)

I've thought about running a slow cooker while not at home and decided it's not worth the risk. I guess that's just my own demeanor, but if I'm going to choose between low-risk and no-risk, I'll almost always try to go for the no-risk option if all it takes is a little more effort (See murphy's law). I would rather cook something in a thermal cooker or wonder box rather than a slow cooker because they're not electric.

Save the $16 shipping cost at Amazon.

A dutch oven, a campfire, and/or charcoal briquets. You can "stack" dutch ovens on top of each other, with each oven being a size smaller than the one below it. They do make aluminum dutch ovens, intended to be used by horse or mule pack trains. They are quite a bit lighter than cast iron dutch ovens. Other items that go along with dutch oven cooking are a lid lifter and a lid "rest." You can control the temp of the oven by the number of briquets on the lid.

BTW, the type of lid with a lip all the way around, so that one's briquets don't roll off is really de rigueur. You don't want the type with a "rounded" dome lid.

https://www.amazon.com/Lodge-Lifter-Lifting-Carrying-Ovens/dp/B0000TPDJE/ref=pd_bxgy_img_2/132-7088107-2513867?_encoding=UTF8&pd_rd_i=B0000TPDJE&pd_rd_r=a15db4a3-c5ec-48ae-a51c-e7e82a6be9e0&pd_rd_w=jZOKH&pd_rd_wg=dy07K&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=K9CA053T5P8AKZW5BS1A&psc=1&refRID=K9CA053T5P8AKZW5BS1A

https://www.amazon.com/Lodge-A5-11-Camp-Dutch-Black/dp/B07DR5GTQD/ref=pd_bxgy_79_img_3/132-7088107-2513867?_encoding=UTF8&pd_rd_i=B07DR5GTQD&pd_rd_r=218eacb9-5d6c-4dad-91cf-e16da1dbf183&pd_rd_w=FCwCZ&pd_rd_wg=fzNzP&pf_rd_p=a2006322-0bc0-4db9-a08e-d168c18ce6f0&pf_rd_r=SCQYZACAA61WGGX4V72E&psc=1&refRID=SCQYZACAA61WGGX4V72E

https://www.amazon.com/Texsport-Cast-Dutch-Handles-Handle/dp/B00019H602

https://www.amazon.com/Lodge-L12DCO3-Deep-Dutch-Quart/dp/B00008GKDW/ref=pd_cp_468_3?pd_rd_w=TDeqb&pf_rd_p=ef4dc990-a9ca-4945-ae0b-f8d549198ed6&pf_rd_r=8VGGH6PZZKBJ4R0A6D24&pd_rd_r=875f9396-8df3-4c2e-8746-b23d663c901f&pd_rd_wg=E7Hfs&pd_rd_i=B00008GKDW&psc=1&refRID=8VGGH6PZZKBJ4R0A6D24

https://www.amazon.com/Bruntmor-Legged-Pre-Seasoned-Camping-Flange/dp/B01MSDAZ16/ref=pd_lpo_sbs_468_t_2?_encoding=UTF8&psc=1&refRID=Z9HYH8Z0DMHWE7J87NES

I think that's normal. See the second photo at https://smile.amazon.com/Staub-19612823-Shallow-Cocotte-6-Quart/dp/B07632LVM7.

edit: You can see it a bit better in this photo:

https://imgur.com/a/6jp8fLl

That would likely suffice as long as you're not cooking regularly for a large bunch. I have a Lodge 4.6 qt that is more than enough for 1 person.

Lodge EC4D43 Enameled Cast Iron Dutch Oven, 4.6-Quart, Island Spice Red
https://www.amazon.com/dp/B004QM8SK2/ref=cm_sw_r_cp_apa_i_eryACbA8N8AME

a nice dutch oven
http://www.amazon.com/Lodge-Camp-Dutch-Oven-Qt/dp/B00008GKDV/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1419958497&sr=1-2

I just saw your edit. This is the one I have. https://www.amazon.com/Nesco-481825PR-Professional-Stainless-Porcelain/dp/B003I4F7D0/ref=sr_1_1?ie=UTF8&qid=1503240570&sr=8-1&keywords=nesco%2Broaster&th=1

Yeah I already planned on putting some rolled up tinfoil on the bottom. Any idea on a temp and time?

I can recommend some cost saving replicas. An enameled skillet / dutch oven is a must have --

Enameled Cast Iron Dutch for $25

Zelancio 3 Quart for $49.99

I'll take a [BIFL Le Creuset] (http://www.amazon.com/Le-Creuset-Enameled-Cast-Iron-2-Quart/dp/B00004SBH4) instead, thank you.

I cannot find the exact model in my Amazon History, but it woas something similar to this:

https://www.amazon.com/Enameled-Cast-Iron-Dutch-Oven/dp/B0145TK25Y/ref=sr_1_10?s=home-garden&ie=UTF8&qid=1503633728&sr=1-10&keywords=dutch+oven

It's an enamel​ed Lodge, 4.5 quart
https://www.amazon.com/dp/B004QM8SK2/ref=cm_sw_r_cp_apa_DcGqzbHM8PWQ5

Close to your price:

Lodge EC4D43 Enameled Cast Iron Dutch Oven, 4.6-Quart, Island Spice Red https://www.amazon.com/dp/B004QM8SK2/ref=cm_sw_r_cp_apa_U0zEAb2TJR40H

More bang for your buck:

Lodge EC7D43 Enameled Cast Iron Dutch Oven, 7.5-Quart, Island Spice Red https://www.amazon.com/dp/B0039UU9UE/ref=cm_sw_r_cp_apa_t1zEAbWHRXD9C

Do you have one of these type cookers? They come with those also.

It is on sale right now!

https://www.amazon.com/Cuisinart-CI670-30CR-Enameled-Casserole-Cardinal/dp/B0017HRLFC/ref=cm_wl_huc_item

This is what the inlaws got for us. Put all the ingredients in, bring to a boil, put the pot in the insulated container and wait.


https://www.amazon.com/gp/aw/d/B000NZV95C/ref=mp_s_a_1_8?ie=UTF8&qid=1492206644&sr=8-8&pi=AC_SX236_SY340_QL65&keywords=non+electric+slow+cooker&dpPl=1&dpID=41JMV09ZF1L&ref=plSrch

I've made porridge, fried rice, or beef stew+bread and kept it in a thermos or insulated pot on roadtrips before.

I have a 5 quart Lodge enameled Dutch oven. Way cheaper than any other brands and it has more than done the job for me... If money is a concern, get a Lodge. If not, go for this: http://www.amazon.com/Le-Creuset-Enameled-Cast-Iron-2-Quart/dp/B00004SBH4

I have two more questions. Sorry for being a total newbie.

First, the entire concept of disturbing bread in between proofing and baking sounds crazy to me. In every recipe I've made, I'd let the bread proof on an aluminum pan and then carefully place it in the oven to bake. I thought that if the CO2 built up during the proof gets released, you'd get a flat bread. Is proofing there to build up the flavor or to shape the bread? What happens when the dough falls 6 inches? Do you get decent bread from it?

Also, I've read a bit about proofing directly in a cold dutch oven and adding 10 minutes to the baking time. I don't know if this will work well, but it does overcome the problem of placing bread in a ridiculously hot oven.

Right now, I'm leaning toward this guy:
http://www.amazon.com/Lodge-EC4D43-Enameled-Island-4-5-Quart/dp/B004QM8SK2/ref=sr_1_2?ie=UTF8&qid=1411910565&sr=8-2&keywords=enameled+cast+iron+dutch+oven

Although I could save some money with this and line it with aluminum foil, as you suggested.
http://www.amazon.com/Lodge-Pro-Logic-P10D3-Dutch-4-Quart/dp/B0001DJVGK/ref=sr_1_1?ie=UTF8&qid=1411912940&sr=8-1&keywords=lodge+cast+iron+4+quart