The Fresh Loaf

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Le creuset dutch oven, oval vs round

Lolakey's picture
Lolakey

Le creuset dutch oven, oval vs round

I am planning on buying a Le creuset dutch oven for making no knead breads. Which one is better for bread baking, the oval or the round one? I prefer the shape of the oval one, but if shape affects the quality of the loaf in any way I would like to know before I make my final decision. 

David R's picture
David R

If you're buying one to use for many purposes, get the one that suits "close enough" for the most of what you want to do - your bread will be fine.

If you're not 100% sure, get a size & shape that's popular with the people who make the kinds and amounts of food that you do.

If it's mainly just for bread, get it big enough to hold the largest loaf you'd want to put into it, but not far larger than that.

The size and shape should be what's convenient and reasonable for your situation. There's no magic in finding the perfect one for bread - just not too small (obviously), and not vastly oversized.

Do consider some of the less-expensive brands - perhaps avoid the bottom-of-the-barrel cheapest ones, but I believe you can get as good as Le Creuset for far less money if you look around. Reading the reviews online can be educational; while there are poorly-made ones out there (the enamel coming off is the usual defect), there are definitely good ones to be found.

Also, don't buy enamelled cast iron until you've had a chance to consider plain cast iron without any enamel - it's lower tech, with less on it that could go wrong, and it cooks many things just as well. If you cook a lot of very acidic or very salty things, plain iron might not be viable - but if it's just for bread, the plain iron (for a FAR lower price) might be great.

barryvabeach's picture
barryvabeach

Just piping in to agree with David.  If it is just for bread, go with plain cast iron.  Not only is it cheaper, many have reported problems with staining of the enamel from baking bread.  My favorite is a combo cooker, because it is extremely easy to load without getting burned,  this is the small one  https://www.amazon.com/Lodge-Cooker-Pre-seasoned-Skillet-Convertible/dp/B0009JKG9M   but they also make a larger one.  

Lolakey's picture
Lolakey

Thank you for the advice! What about matte enamel as opposed to the more glossy ones in the Le Creuset range? Is that any better when it comes to staining? 

gerryp123's picture
gerryp123

Any tightly covered pot that holds steam will probably work well, so the choice is primarily based on shape, size, and convenience.

I have three pots that I use -- 5qt round cast iron, 6.5 qt round enamel cast iron, 6.5qt oval aluminum.  My current favorite is the oval aluminum.  Here's why -- the shape is just right for a loaf with many equal-size slices; the size is good for a large 1kg loaf; the lighter weight makes for easier handling; the metal will not crack; and I found it at a flea market for only 3 bucks!

David R's picture
David R

Gerry - All of your bread-baking pots have something in common: they're made of a fairly thick layer of a metal that "holds the heat" well. ("holding the heat" is technically not an accurate description, but it helps.) 

One of the common types of pots that you don't have (or more likely you have it but you don't normally use it for bread) is thin stainless steel. Thin stainless combines a number of good features (tough, doesn't rust, easy to clean, not too heavy, can be used with any stove or oven, ...) - but it acts differently in the oven, because unlike thick aluminum or cast iron, it does not "hold the heat" well, so it wouldn't be a great replacement for the others.

Certainly, thin stainless steel is good for baking bread, but it doesn't do the same job as the other ones you described.

If anyone discovers a nice thick aluminum Dutch oven in great shape, snap it up - it's much lighter to lift than cast iron, and does a great job. Don't scratch it hard (to prevent damage) and don't leave anything highly salty or acidic in it, but it's worth a simple bit of caution to have such a useful pot.

gerryp123's picture
gerryp123

Any tightly covered pot that holds steam will probably work well, so the choice is primarily based on shape, size, and convenience.

I have three pots that I use -- 5qt round cast iron, 6.5 qt round enamel cast iron, 6.5qt oval aluminum.  My current favorite is the oval aluminum.  Here's why -- the shape is just right for a loaf with many equal-size slices; the size is good for a large 1kg loaf; the lighter weight makes for easier handling; the metal will not crack; and I found it at a flea market for only 3 bucks!

Lolakey's picture
Lolakey

Wow, I had no idea a plain cast iron oven is better for bread!? I always thought the glaze/enamel was there to prevent staining, to make cleaning easier, and to ensure the bread will not stick. Where I am from (Norway) the Le Creuset seems to be the popular option; most recipe books, food bloggers, bakers ++ refer to the 4,2 litre size, so it just seemed like a very practical option to me. Baking wholemeal bread is also very popular here, I don't know if that has something to do with it or not. Or if it's just a trend thing.. But I always thought the Le Creuset was one of the best to get regardless.

I will only use it to make bread, as that's pretty much all I do. Haha.

So oval or round doesn't really matter, but the enamel might be an issue with regards to stains etc... Now I'm a bit confused. I just want something safe and high quality, that will hopefully last me a long time. 

How do you use and clean the plain cast iron? Is it not a hassle?

Dalia's picture
Dalia

I have lots of Le Creuset, Staub, and lodge pans.  Non -enameled cast iron pans are super easy to clean the key is to make sure they are bone dry before you put them away.  I use a normal scrub sponge meant for nonstick pans so it's gentle on the surface. If I have something in the oven I put the pans in the oven to dry while the other things bake, otherwise I put them on the stove and turn on a burner for a minute or two.  The enameled ones obviously don't need that.

For the record if you want a fancy pan I think Staub has a slight edge over Le Creuset - just more substantial.  But Lodge pans are great also.

David R's picture
David R

Caring for plain cast iron is too often made into a great dramatic mystery - but it isn't a mystery at all!

  1. No automatic dishwasher, ever.
  2. Avoid "chemistry class" problems: Don't keep tomato sauce (or other acidic things) in your cast iron. Don't keep anything salty in it either. (And don't simmer acidic or salty things in it for a long time.) Cooking these things for a short time is all right, but you must empty and clean the pot as soon as possible afterwards. (I would just avoid this problem completely, by cooking my spaghetti sauce in a different pot.)
  3. Don't store cast iron with even a hint of water touching it anywhere - no dampness, no steam, no drops of water on the shelf, etc. (and obviously no storing food in it). After washing, cast iron must be dried immediately, not left to drip naturally. After using a towel, heat the pot a little on the stove to completely finish drying it.
  4. Protect your cast iron from rust, simply by cooking foods that have oil in them. Or (if necessary) apply a very thin layer of oil before storing. You've seen the ugly brown grease-spots on other cookware - those ones that are so difficult to scrub off? A complete coating of those brown grease-spots is the best protection for cast iron! - so don't try to scrub it off. Please, don't work hard to clean cast iron - just get it "clean enough" using the weakest tools you can find, get it perfectly dry, and you're done. If you do by accident clean off the protective oily/greasy coating, that's OK - you just need to put it back, by quickly making more bread ? or wiping with a little oil.
suave's picture
suave

There is no difference whatsoever.  I have a dutch oven that used to be glazed (inside) and now isn't, and it works exactly the same now as it did before.  Personally, I do not bake bread in my Le Creuset, that's what $25 no name cast iron is for.

David R's picture
David R

Enamelled vs bare cast iron wouldn't work the same for tomato sauce, that's for sure!

But it's good to know that for bread the enamel doesn't make much difference (if any).

David R's picture
David R

I think (when you're discussing bread only) that the oval vs round part of the question has an obvious answer: Make (or even buy!) the biggest loaf you'd like to be able to bake, and measure it. Some people prefer a perfectly round loaf of bread, others a longer one, etc. As long as your bread fits, plus enough room to get it in and out of there, then you're set.

Lolakey's picture
Lolakey

Thank you so much for everyones advice! I think I'm going for the oval Le Creuset, but the one with black matte enamel. The size and shape is perfect for the kinds of breads I like to make, and I really like the non-glossy look of it. It's pricey, but at the same time it seems like a safe and practical option considering lots of people around here have it, and make recipes to suit the size. I will just have to test the enamel for myself, but it's good to know that if it does stain, the oven will still work the same.