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ConorO

Enameled Cast Iron: A College Freshman's Dilemma

I have no intention of "seizing" control of the kitchen, or anything like that. I just want to bring in a box of mugs to put in the cupboard, some pots and pans, etc., that's all. And by the way, I think I've decided on a 5-quart Lodge, for now.

Enameled Cast Iron: A College Freshman's Dilemma

Thank you all for the thoughts and advice. Perhaps holding out is the wiser path. I was looking at the Lodge dutch oven, but am looking for a larger size such as a 7-quart, because I don't want to be too short on space. Do you think this is a fairly competent size? Lodge is also up there in my book because they are American-made products. Also, I won't be cramping any "space" necessarily, I will most-likely be providing almost all of the cutlery, cups, dishes, and what not in the kitchen. I am also a very quiet person, so I would avoid contention, naturally.

Enameled Cast Iron: A College Freshman's Dilemma

I understand that the average college roomate isn't the most responsible, but I would definitely be setting some ground rules. I may even just keep the pot in my room under my bed, in all honesty. Also, isn't Le Creuset covered by a lifetime warranty?

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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