Cooking and Baking

Enameled Cast Iron: A College Freshman's Dilemma

Hello all,
This is my first time on this site, but it seems like a pretty neat forum thus far. I was seeking some advice, and I will consult my family after I consult the Serious Council of Eaters.
My problem is that I indeed love to cook, therefore I am always shopping around for little tools, new pots, pans, what have you. As I'm going off to start my first year of college, I planned on reconditioning all of my Mother's old cast iron pots and pans, and taking them to college, for I'm sharing an apartment with three other people. I figure that if I take care of my cast iron, my cast iron will take care of me for years to come. But, here lies the predicament! I also am looking for a nice enameled cast iron dutch oven to take into college, and then to have for many years following, my own trusty companion. I really do enjoy the beauty and functionality of a nice enameled dutch oven. However, I know that this can be a pricey venture... The three brands I am looking at are; Staub, Le Creuset, and Fontignac (just because I'm curious due to price).
So, if any of you Serious Eaters have any advice for me, I'd love to hear it! Whether you own both a Staub and a Le Creuset, are a devotee of another brand, all opinions are welcome!

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