I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan. I was thinking LeCruset for a cast
iron dutch oven to make soups, stews, and spaghetti sauce. But I read that
things made in ducth ovens are often called casseroles. The only thing I
can see different between the dutch oven and the casserole is the materials.
Also, it seems that SS casserole has nearly the same dimensions as a large
saucepan except it doesn't have a handle but the two pots could be used
interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what would you
chose?

Rob

"FDR" wrote in message
.. .

I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan. I was thinking LeCruset for a
cast
iron dutch oven to make soups, stews, and spaghetti sauce. But I read
that
things made in ducth ovens are often called casseroles. The only thing I
can see different between the dutch oven and the casserole is the
materials.
Also, it seems that SS casserole has nearly the same dimensions as a large
saucepan except it doesn't have a handle but the two pots could be used
interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what would you
chose?

A casserole has two loop-style handles, one on each side. A sauce pan has a
long handle, and perhaps a helper handle if it is very large. A Dutch oven
is generally a large, heavy pot made from cast metal and may be coated with
porcelain. Stock pots tend to be taller and smaller in diameter than Duct
ovens to minimize evaporation and are made of lighter weight material.

I have SS casseroles that I use interchangeably with sauce pans in a pinch.
I would get both the sauce pan(s) and casserole(s) if possible. If I had to
choose, I would get the sauce pan(s). You can use earthenware, pyroceram,
or glass casseroles as an alternative. I don't think you need a heavy Dutch
oven for making stock, so I would get one of sufficient size for braising
and get a decent larger stock pot.

I have the Wolfgang Puck SS cookware and find it quite satisfactory. The
price is good, so you don't have to choose among which pieces to get. You
can see it he
http://tinyurl.com/9a874

"FDR" wrote:
I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan. I was thinking LeCruset for a
cast iron dutch oven to make soups, stews, and spaghetti sauce. But I
read that things made in ducth ovens are often called casseroles. The only
thing I can see different between the dutch oven and the casserole is the
materials. Also, it seems that SS casserole has nearly the same dimensions
as a large saucepan except it doesn't have a handle but the two pots could
be used interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what would you
chose?

The names that both manufacturers and cooks use to describe some of these
pieces of cookware are quite arbitrary. I took a quick look at the All Clad
web site and see that they are very creative in their use of names.

To me, a casserole is a low, very wide covered pan with two short handles.
But other usage of the term might overlap completely with "dutch oven". Here
is a link to a picture of what I call a casserole:

http://www.lecreuset.com/usa/images/library/large/cass._buffet_(67).jpg

Both Le Creuset and All Clad refer to this shape as buffet casserole, rather
than just casserole.

This shape does have some advantages, in that it goes into the oven easier,
and makes a nice serving piece if made in an attractive material. It is good
for stews or braised meat that is in smaller pieces rather than in one big
chunk. The taller dutch oven shape is more suitable if the meat is in one
piece.

Note that Le Creuset doesn't make "dutch ovens" (the reason should be
obvious). They do make round and oval ovens though. The oval shape, for the
same capacity, is often more useful for fitting large pieces of meat into
it.

If I had to choose between the stainless or the cast iron dutch oven, I
guess if I had another large stainless pot that had a good heavy bottom
(disk or clad construction)... let's call it a stock pot, then I'd go with
the enameled cast iron dutch oven for the new piece. I notice on All Clad's
web site that what is essentially the same pot is called a casserole in the
3 or 4 quart size, and a stock pot in the sizes 6 quart and above.

I've been acquiring this stuff for many years, so I have quite a few pieces
in different sizes and materials. I have two enameled cast iron oval ovens,
one 4 quart and one 7 quart. I have two stainless 8 quart stock pots, one
with a disk bottom, one with a clad bottom. But I don't really consider
these to actually be stock pots, they are too low and wide. For making
actual stock, something that takes hours of simmering, I have a tall
relatively narrow hammered copper stock pot.

If you are looking at Le Creuset, there's a clearance sale coming up
Oct. 1 - 31 in their outlet stores. They ship as well, just got the
flyer in the mail yesterday. 5 qt. oval oven in granite color only is
going to be $69.99 rather than the usual $135, that's first quality.

The Le Creuset oval oven does double duty in my house as a covered
casserole.

Jessica

Vox Humana wrote:

"FDR" wrote in message
.. .

I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan. I was thinking LeCruset for a
cast iron dutch oven to make soups, stews, and spaghetti sauce. But I read
that things made in ducth ovens are often called casseroles. The only thing I
can see different between the dutch oven and the casserole is the materials.

Also, it seems that SS casserole has nearly the same dimensions as a large
saucepan except it doesn't have a handle but the two pots could be used
interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what would you
chose?


A casserole has two loop-style handles, one on each side. A sauce pan has a
long handle, and perhaps a helper handle if it is very large. A Dutch oven
is generally a large, heavy pot made from cast metal and may be coated with
porcelain. Stock pots tend to be taller and smaller in diameter than Duct
ovens to minimize evaporation and are made of lighter weight material.

Cook's Illustrated disagrees with your definition, at least to the
extent that they would consider the SS casserole a Dutch oven. They say:

We find that a Dutch oven (also called a lidded casserole) is almost
essential to making stews and braises such as pot roast. A Dutch oven
is nothing more than a wide, deep pot with a cover.

They then go on to test a bunch of such pots, concluding:

Our favorite pot is the eight-quart All-Clad Stainless Stockpot (despite
the name, this pot is a Dutch oven). The seven-quart Le Creuset Round
French Oven, which is made of enameled cast iron also tested well.
These pots are quite expensive, costing at least $150, even on sale. A
less expensive alternative is the seven-quart Lodge Dutch Oven, which is
made of cast iron. This pot is extremely heavy (making it a bit hard to
maneuver), it must be seasoned (wiped with oil) regularly, and the dark
interior finish is not ideal, but it does brown food quite well and cost
just $45. [They go on later to warn about problems using cast iron with
acidic ingredients.]

I use the Kirkland 8 quart "stockpot" (which is effectively identical to
the All-Clad) as a Dutch oven with great success. It isn't a very
useful stockpot, however. I find this pot much more flexible and
generally useful than the (smaller) Lodge Dutch oven that I also own.

ted

Vox Humana wrote on 20 Sep 2005 in rec.food.cooking


"FDR" wrote in message
.. .

I'm trying to understand the slight differences between a cast iron
dutch oven, a SS casserole and a SS sauccepan. I was thinking
LeCruset for a
cast
iron dutch oven to make soups, stews, and spaghetti sauce. But I
read
that
things made in ducth ovens are often called casseroles. The only
thing I can see different between the dutch oven and the casserole
is the
materials.
Also, it seems that SS casserole has nearly the same dimensions as a
large saucepan except it doesn't have a handle but the two pots
could be used interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what
would you chose?

A casserole has two loop-style handles, one on each side. A sauce pan
has a long handle, and perhaps a helper handle if it is very large. A
Dutch oven is generally a large, heavy pot made from cast metal and
may be coated with porcelain. Stock pots tend to be taller and
smaller in diameter than Duct ovens to minimize evaporation and are
made of lighter weight material.

I have SS casseroles that I use interchangeably with sauce pans in a
pinch. I would get both the sauce pan(s) and casserole(s) if possible.
If I had to choose, I would get the sauce pan(s). You can use
earthenware, pyroceram, or glass casseroles as an alternative. I
don't think you need a heavy Dutch oven for making stock, so I would
get one of sufficient size for braising and get a decent larger stock
pot.

I have the Wolfgang Puck SS cookware and find it quite satisfactory.
The price is good, so you don't have to choose among which pieces to
get. You can see it he
http://tinyurl.com/9a874





You are forgetting sauce pans have sloping sides...larger diamiter top than
the base...to aid in evapouration of sauces.

A dutch oven can be used in the oven or on the stove top. A SS casserole
can be used that way too. A sauce pan depending on what the handle is made
of might not be able to stand up to oven temps.

The main differences in these items is thickness of material, weight and
heat conduction. While the SS items are lighter and unless bonded with
other metals they conduct heat poorly. And a sauce pan will be thinner than
the casserole allowing stove top burning easier (hot spots).

While the cast iron item weighs more, it being thicker it holds heat well.
But it is poorer than SS in heat conduction (longer to get to a even heat)
but due to thickness will heat evenly (no hot spots).

Hell you could cook in a old coffee can. But it is easier to cook
consistantly with pots and pans of a reasonable thickness and heat
conductivity. The only true disadvantage of Cast Iron is it's weight. The
only true disadvantage of SS is; stuff sticks to it badly. Cast Iron's main
advantage is price. SS's main advantage is it looks nice.

Get cheap aluminum stuff the price is right and if it is fairly thick, it
will meet any expectations you have. It's light, conducts heat well, looks
ok, and is cheaper than SS. It's disadvantage is; it wears quickly
(scratches up easier). Shop at a restaurant supply store.

This is my free opinion and might not reflect the beleifs of this Station.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

FDR wrote:
I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan.

A true dutch oven is designed to be set directly into a fire and as the
name says, it's an oven, used for baking, not cooking... these days
most folks refer to any large pot as a dutch oven, when in fact what
most folks call a dutch oven is a saucepan... a saucepan can be any
size, have any number of handle/body configurations, and can be of all
kinds of materials but it's still a saucepan nevertheless. And there
are specialty saucepans, like roond bottomed and slope-sided (windsor).
A casserole is for preparing casseroles, listed under bakeware, not
cookware. Casseroles are made of ceramics/stoneware/glass... there is
no such thing as a metal casserole... what many folks today call a
casserole is in fact a "brasier"... I suppoee the folks at All-Crap
don't want to offend anyone by naming their product the same as a
certain female unmentionable . . .

I was thinking LeCruset for a cast
iron dutch oven to make soups, stews, and spaghetti sauce.

A dutch oven is for baking, directly in a fire... would never be
porcelainized.

But I read that
things made in ducth ovens are often called casseroles. The only thing I
can see different between the dutch oven and the casserole is the materials.
Also, it seems that SS casserole has nearly the same dimensions as a large
saucepan except it doesn't have a handle but the two pots could be used
interchangeably.

You are very confused, actually so confused no one can help you.... you
should never be permitteed to enter a kitchen, not ever... you're
dangerous.

If you had to chose two, what would you chose?

You talking to me... if I had to choose two does anyone have any doubt
they'd be D cups.

Ahahahahahahahahahaha. . . .

Sheldon

"Mr Libido Incognito" wrote in message
...
Vox Humana wrote on 20 Sep 2005 in rec.food.cooking


"FDR" wrote in message
.. .

I'm trying to understand the slight differences between a cast iron
dutch oven, a SS casserole and a SS sauccepan. I was thinking
LeCruset for a
cast
iron dutch oven to make soups, stews, and spaghetti sauce. But I
read
that
things made in ducth ovens are often called casseroles. The only
thing I can see different between the dutch oven and the casserole
is the
materials.
Also, it seems that SS casserole has nearly the same dimensions as a
large saucepan except it doesn't have a handle but the two pots
could be used interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what
would you chose?

A casserole has two loop-style handles, one on each side. A sauce pan
has a long handle, and perhaps a helper handle if it is very large. A
Dutch oven is generally a large, heavy pot made from cast metal and
may be coated with porcelain. Stock pots tend to be taller and
smaller in diameter than Duct ovens to minimize evaporation and are
made of lighter weight material.

I have SS casseroles that I use interchangeably with sauce pans in a
pinch. I would get both the sauce pan(s) and casserole(s) if possible.
If I had to choose, I would get the sauce pan(s). You can use
earthenware, pyroceram, or glass casseroles as an alternative. I
don't think you need a heavy Dutch oven for making stock, so I would
get one of sufficient size for braising and get a decent larger stock
pot.

I have the Wolfgang Puck SS cookware and find it quite satisfactory.
The price is good, so you don't have to choose among which pieces to
get. You can see it he
http://tinyurl.com/9a874





You are forgetting sauce pans have sloping sides...larger diamiter top
than
the base...to aid in evapouration of sauces.

Isn't that the definition of a Windsor pan, which is a type of sauce pan?

FDR wrote:

I'm trying to understand the slight differences between a cast iron dutch
oven, a SS casserole and a SS sauccepan. I was thinking LeCruset for a cast
iron dutch oven to make soups, stews, and spaghetti sauce. But I read that
things made in ducth ovens are often called casseroles. The only thing I
can see different between the dutch oven and the casserole is the materials.
Also, it seems that SS casserole has nearly the same dimensions as a large
saucepan except it doesn't have a handle but the two pots could be used
interchangeably.

I'm trying to avoid overlap here. If you had to chose two, what would you
chose?

Rob


Whatever you decide doing, consider whether you want something that can
be stuck inot the oven: i.e., (no) plastic handles (like on the lid). I
believe Creusets have platis knobs on the lid, and some Germans soudning
brand does not. But I'm sure they can tell you in the store.

"jake" wrote in message

Whatever you decide doing, consider whether you want something that can be
stuck inot the oven: i.e., (no) plastic handles (like on the lid). I
believe Creusets have platis knobs on the lid, and some Germans soudning
brand does not. But I'm sure they can tell you in the store.

Most plastic handles today can go in the oven to about 400 to 450 degrees.

I was thinking LeCruset for a cast
iron dutch oven to make soups, stews, and spaghetti sauce.


N ice, but very pricey. For a lot less you can get a Lodge Dutch oven and
have money left over for a good sauce pan. I'd not use the CI for tomato
sauce though as it is reactive. Use a SS pot.


But I read that things made in ducth ovens are often called casseroles.
The only thing I can see different between the dutch oven and the
casserole is the materials.

Originally, the DO was designed to be used outdoors or in a fireplace. The
coals are placed on the top as well as being on the bottom to simulate oven
cooking. Casseroles do not do that, but are otherwise similar. Go with the
DO


Also, it seems that SS casserole has nearly the same dimensions as a
large saucepan except it doesn't have a handle but the two pots could be
used interchangeably.

Yes. Saves on tooling at the factory too. There is a lot of overlap and
you can make things in utensils that have a different name. We use the DO
as a roasting pan, but we also use cast iron pans as roasting pans. Thee
are many combinations and over the years we have accumulated many different
cookware pieces. In reality, we use only a few. CI fry pan for heavy duty
cooking and roasting, small teflon coated pan for eggs and small stuff, a SS
pan for sauteing, large pot for tomato sauce, large batches of potatoes,
pasts. Smaller pan for boiling eggs, a few mashed potatoes, small batch of
sauce, etc.
--
Ed
http://pages.cthome.net/edhome/

On Tue, 20 Sep 2005 12:41:36 -0400, Ted Goldblatt
wrote:

[Quoting Cooks Illustrated, whose opinion I also esteem)
Our favorite pot is the eight-quart All-Clad Stainless Stockpot (despite
the name, this pot is a Dutch oven). The seven-quart Le Creuset Round
French Oven, which is made of enameled cast iron also tested well.
These pots are quite expensive, costing at least $150, even on sale.

I have the 8.75 qt French oven, and I absolutely love it. I do an
amazing number of dishes in it, both stovetop and oven. I recommend
Caplan Duval as a venue for purchasing Le Creuset at reasonable
prices:

http://www.caplanduval2000.com/le_creuset.html

The 8.75 qt baby is going for $163.33 plus shipping. Heavy, but
perfect size for me.

Edwin Pawlowski wrote:

"jake" wrote in message

Whatever you decide doing, consider whether you want something that can be
stuck inot the oven: i.e., (no) plastic handles (like on the lid). I
believe Creusets have platis knobs on the lid, and some Germans soudning
brand does not. But I'm sure they can tell you in the store.


Most plastic handles today can go in the oven to about 400 to 450 degrees.


Good to know, this means more cooking options in my kitchen!