A dutch oven has a very specific purpose.
It is meant to transfer heat from it's entire internal surface area in as even a manner as possible, as well as radiate heat from it's lid, for long periods of time, while being exposed to a localized (sometimes slowly diminishing) source of heat throughout the process.
The device, therefore, must be heavy. It's mass is directly related to it's performance. This can be affected by any combination of material density and volume. Cast iron is commonly chosen for this reason.
A dutch oven may be constructed of materials other than iron, but the mass must be similar to that of an equivalent cast iron unit. This is one reason why aluminum ovens are frowned upon.
As far as I am aware, no aluminum dutch oven is manufactured to equal the mass of a cast iron oven given an identical fluid capacity. Aluminum is not as dense, so the volume of material must increase dramatically.
One desirable aspect of cooking with dutch ovens, cauldrons, and large skillets concerns the "bits about bottom and edges" that are hopefully excavated when the contents are agitated before serving.
In order for these to be produced during the cooking process, the vessel must be old (or incredibly well-used), and seasoning must be present. It is lucky that dutch ovens season rather quickly with use, but don't forget that seasoning isn't only about surface coating.
This is where the line is drawn between ceramic coated and bare cast iron dutch ovens. Steel vessels are not immune from the concept, as evidenced by woks and large cauldrons or pots that may be used to serve stews to many guests. The best wok is an old wok, and this is likewise true regarding large cauldrons and pots.
Ask any gumbo or oriental cuisine enthusiast to show you his cookware, and you will see how important this is.
On one side sits a very convenient, easily cleaned device that accomplishes the task. On the other, sits a device capable of providing those last bits of flavor associated with this manner of cooking; but will require care and the acceptance of something that is not thoroughly cleaned between uses.
The user must decide what he is willing to lose: Convenience and apparent sanitation, or flavors that some may not even associate with the vessel itself. The cooking skill and care of the user is an important facet of the decision process, as well.
I own Teflon pans as well, because I can be lazy when cooking for myself. I happen to know I will be receiving a folding electric griddle thing as a Christmas present shortly, and I'm sure as hell looking forward to it.
Fast and easy is quite often better for a single male. Fuck, I've been known to microwave bacon.:rofl:
Still, there's nothing like slowly cooking bacon in a well-seasoned skillet, carefully removing most of the fluid, and cooking eggs directly after in the remaining mess.
I run into people that hate that. Those people are pussies.
It will be owned for decades, so cost is irrelevant. If you can't afford what you want, save money until you can. You've got time.
I prefer to find things that have been operated for many years by servants, who were likely to have used the item often enough to avoid thorough cleaning.
My favorite skillet is well over a century old, incredibly dense, and very high quality.
Good places to look are antique stores, the walls in the home of a senior citizen, auctions, scouting establishments, very old traditional local restaurants, the estate sales of wealthy individuals with a strong family history, and (if you should have a family with a similarly strong history) an attic.
Everything I've purchased new has been manufactured by lodge; and I am careful to purchase the most heavy product (bring a scale), and inspect it thoroughly. You'll be stuck with it forever, so be sure to buy the best on the shelf. Lodge makes quality products, but cast iron isn't expected to be as dense today as in the past, so be sure to get the best you can.
I prefer bare cast iron, but I was raised in an environment that might not be expected given my manner of language, and remained unexposed to such innovations as ceramic coating until later in life.
Le Creuset is a good option for those who would prefer a ceramic coated dutch oven. There is
nothing wrong with this choice. It depends upon what you want out of cookware.
Cheers,
Kennith
