gardenmom5 Posted November 25, 2015 Share Posted November 25, 2015 I have wanted to get the costco dutch oven (made in france. wonder who could have made it?) anyway - dh has pointed out we have some very large corning ware that he uses, and why would I want the costco cast iron one? so - for those who have used both - what is the difference in how they cook? (size isn't an issue.) (I'm now getting as "my" gift what I had originally planned on getting him -long story. so, now I'm getting him the 2 vol set of the art of french cooking (his ears literally perked up when I mentioned it the other night), and I thought a very nice piece of cookware to go with it . . . this seems to be the christmas for cookware.) so, what wonderous things can you do with cast iron - that won't happen with corning ware? (I am replacing pots & pans with all-clad d5. wow - there is huge difference in performance! so, I know a pot is a pot is a pot is a lie.) Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 25, 2015 Share Posted November 25, 2015 Corning makes dutch ovens? Didn't know that. Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2015 Share Posted November 25, 2015 Is the Corning ware cast iron? That is pretty much the root of the answer. It's not about size. :9) Quote Link to comment Share on other sites More sharing options...
redsquirrel Posted November 25, 2015 Share Posted November 25, 2015 Corning is glass. A dutch oven is cast iron. That is a very different material when it comes to cooking Quote Link to comment Share on other sites More sharing options...
Guest Posted November 25, 2015 Share Posted November 25, 2015 OK, I think I can help with this, now that I know that Cware is glass. I have an Emille Henri ceramic baking dish and a LC Dutch oven. (French. Whatever.) I can use the EH on the stove, in the fridge, in the oven. But I can't brown in it, it heats only where the heat is applied (on the bottom) and it won't retain temperature (cold OR hot). I *can* use it in the microwave. I can use the LC on the stove, in the fridge, in the oven. I can use extremely high or low temperatures and the heat is retained both on the bottom and the sides of the pot. I get even heat throughout the pot, and I can put things on a low simmer and control the heat. I cannot use it in the microwave. I had the EH before the LC, and used it a lot. I haven't used it once since I got the LC. One thing a Dutch oven lets me do is one-pot cooking. I brown the meat. I take out the meat and use the juices/carmelized juices to saute the onions, garlic and so on for a miripoix. SUPER flavorful. I put the meat back in with the veggies that needed less time to cook, and they absorb the meat juices/miripoix. So rich, and ONE POT. I use this all the time. I also can leave it on a low temperature on the stove or in the oven. I think i have used my crock pot about 3 times since I got the LC. I just don't need it anymore. That's the summary for me. Quote Link to comment Share on other sites More sharing options...
gardenmom5 Posted November 25, 2015 Author Share Posted November 25, 2015 Corning makes dutch ovens? Didn't know that. not a dutch oven per se - but a very large roasting type casserole. Quote Link to comment Share on other sites More sharing options...
zoobie Posted November 25, 2015 Share Posted November 25, 2015 (edited) The enameled cast iron goes stovetop to oven. Corningware casserole dish is only for baking. It cannot be used on the stove. Shatter. Glass. Shards. Everywhere. I make soups and stews in the Dutch oven. Also useful for anything you want to first brown that will wind up being braised, such as a pot roast (chicken or pork too!). You can bake awesome bread in it as well. Oven risotto. I use it for lots of things! I don't have Corningware. My parents do, so I grew up using it. Corningware can go in the fridge or microwave. I would not refrigerate in the cast iron. It holds heat too long. Obviously not microwave safe. You do need to hand wash the enameled cast iron, but usually it's super easy to scrub up. Edited November 25, 2015 by zoobie Quote Link to comment Share on other sites More sharing options...
Eagle Posted November 25, 2015 Share Posted November 25, 2015 It is completely different, as described above. Get the cast iron and you will likely not use the Corning ware again except for microwaving. If your dh likes French cooking he should have the cast iron. :) 1 Quote Link to comment Share on other sites More sharing options...
Liz CA Posted November 25, 2015 Share Posted November 25, 2015 (edited) not a dutch oven per se - but a very large roasting type casserole. I am thinking along the lines of Patty Joanna. A dutch oven is a cooking implement that can go into the oven or on the stove top. The cast iron part has certain properties that are hard to duplicate in other pots. Slow, even heating, braising and browning of meat and retaining of moisture. If you have a chance to get a good Dutch oven (glazed or not) and you do not have one yet, I'd jump on it. Edited November 25, 2015 by Liz CA Quote Link to comment Share on other sites More sharing options...
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