America’s Test Kitchen is another service that’s interesting in the context of the article. They aren’t a sexy Instagram brand, but are a service that should thrive in this space. I’m wondering if they’re getting the adjacent bump from all of this.
ATK is a pretty well established brand, it's been around for twenty years more or less as an offshoot of the Cook's Illustrated magazine.
I bought a pot thinking it was similar (it wasn't), the difference in food-stuff adhesion is … palatable.
But if you're not doing a tomato sauce or tomatoey braise, then I can understand shooting for a less expensive but otherwise just-as-useful plain cast iron.
And therein is the problem with seasoned iron, that regime of care. Some folks can be bothered doing this, others just want to cook.
The other thing, especially with Le Creuset, is that you're paying for appearance. Sure, all of the enameled stuff is pretty, but Le Creuset has a ton of different colors (including some limited edition ones) designed to appeal to that group.
I split the difference and went with one of Staub's house brand ones. It's more expensive than a bare cast iron one, but at $150 for a 7 quart dutch oven was significantly cheaper than any first run Le Creuset or Staub branded dutch ovens.
But anyway, another thing I came here to say was that one of the things I like about my enamelled pot is that I can easily see when a "fond" starts to build up, and then when I throw in some stock or wine, the fond releasing.
All in all they're fantastic general purpose cooking pots for less skilled cooks like myself. Finally, I worked as a pot washer at Gleneagles Hotel back in the 80's when I was a student, and saw some horrific and almost wilful destruction of expensive copper pots and pans by maniacal and psychopathic chefs, if only they were enamelled, my job might have been easier :).
I don't deny that, and I dream one day of having a well stocked larder and fridge, better skills, and the better ability to look after and cook with and look after seasoned iron. For now my cheapo 4L enamelled dutch oven works for me.
I dunno if you follow "Glen and Friends" on YouTube, but he's done the odd video on getting started with and looking after seasoned iron, the process of which I know you're well aware of, but I'll leave it here for other readers, but would be interested in what your take is?:
Don't get me wrong, I think there are some things a lump of well seasoned iron do really well. But my cheapo 60 quid enamelled iron pot is my daily driver for soups, stews, curries, bolognese etc, and is immensely easier to look after than a lump of seasoned black iron. Also in the seven years I've owned it, it's never chipped or scratched. Sure there's a wee bit of discolouration in the enamel, but given the abuse[0] it's had it's a real no-brainer tool.
[0]: https://imgur.com/a/fzDtpnC
I really thought it was a goner that time ^^^ :)
I use enameled cast iron, carbon steel and stainless steel, each have their place. I've found a good carbon steel pan to be superior to cast iron for just about everything I cook.
https://www.thekitchn.com/5-myths-of-cast-iron-cookware-2068...
What you're paying for with Le Creuset is the enamel. Lodge makes all of their enameled stuff in China and the it's pretty well documented that their enamel doesn't hold up as well.
Cast iron is cast iron is cast iron but with the KitchenAid mixers you're also paying for design. America's Test Kitchen has some decent stand mixer videos on youtube. Some of the other brands (like Bosch) have their loyalists but overall there are reasons beyond longevity to go for the expensive mixers.