I generally feel like I have more than enough stuff already and to make room for something new I’d need to get rid of something old.
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Agreed. And what I have works fine so I’m not going to replace it until it doesn’t satisfy me. Others mileage may vary.
[quote=“robert, post:18, topic:5241”]
I’d probably get a Le Creuset oval pot in between the two sizes I currently have.
[/quote]Good idea. I use my Le Creuset way more than I thought I would… and my All-Clad less than I thought I would.
I use the 5.5-quart All-Clad dutch oven mostly when the similar-sized Le Creuset is already in use.
I have Lodge, LC and Staub DOs. The one I choose is totally based on size. Otherwise I find them interchangeable. BTW, the humongous LC is something I swapped a tiny little old lady for something she wanted.
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[quote=“catholiver, post:25, topic:5241”]
the humongous LC is something I swapped a tiny little old lady for something she wanted.
[/quote]Love it.
One of my Cast Irons is Lodge. I think I got it at SLT actually.
I liked my Lodge D.O and was a great price . The bottom is completely chipped of the enamel coating . Got its use , looking to spring for a LC .
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Yah… I love the stove to oven ability of the All-Clad. But I don’t do a lot of the fast sauté type cooking that is so great in the AC. And anything I need to sear or fry I do in the Cast Iron skillet. I think we’ve discussed this on other threads; your favorite pans depend on how you cook.
See @Funtimes - Us home cooks are here. We jump all over this type of thread 
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Okay back to Sur La Table. This is the last thing I bought there, not on sale, but with a gift card.
It was great getting rid of the clunky knife block and having more counter space. But I should probably make it look more uniform
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Hey @robert & @Emglow101 -
I wonder if a proper French Cassoulet Vessel could be found at SLT? 
Am I being annoyingly off topic?
I think you are going to have to drive to France for that one .
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My Lodge DO doesn’t have an enamel surface. It’s just CI.
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That’s better . There was a discussion about cooking tomatoes in a ci skillet . A well seasoned ci D.O should handle them . Something about the acid in the tomato . Pretty bullet proof pan when taken care of .
Okay, so that’s what I thought 
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True, it is a pretty bullet proof pan when taken care of, especially when well seasoned… Shhh, I even use soap on mine sometimes. But for pan sauces, I definitely make use of the All-Clad.
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Okay, I feel guilty (kinda’) about all this Dutch Oven, non-advice Sur La Table-ness. So, here’s something: I took a Thomas Keller Cooking Class at SLT, received an autographed Ad Hoc Cookbook, plus a discount on anything I bought in the store that day.
Disclaimer: Keller didn’t teach the class. But I learned how to make aioli 
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I use soap. It’s not that big a deal of you just dry it, heat it, wipe a little oil on it, and heat a little more. I think a lot of cast iron rules are just superstition. 
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Yay… That’s exactly how I do it! I did wait until it was pitch black and well-seasoned though.
It’s the only one I’ve used… frankly home sous vide cooking is a bit of a PITA. Don’t use mine very often
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I’m kind of afraid of this happening to me as well. We’re also trying to cut back on the amount of meat we eat.
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I got the Anova for Christmas and have been loving it. For your budget, you could probably also get a vacuum sealer. So far, I have been using it in my LC Dutch oven.
My experience has been different than @Sgee’s. I don’t find it to be a PITA at all, and the results for things like really thick steaks and chops with a sear at the end are sublime.
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