Cast Iron: Buy it Used

I was reading through the New York Times Magazine this morning and came across their Recipe Redux feature, this week focusing on a braised chicken dish first published in 1969.  In their photographic explanation of the dish (follow the pop-up javascript graphic on the Times webpage), they say for gear, “A heavy, lidded frying pan is all you need.  Spoon out the chicken and juices directly from the pan.  This Staub 2-quart cocotte is $109.95 at kitchenclique.com.”

While a frying pan would work, a dutch oven (the dish they describe as a cocotte, a French term that in addition to referring to a baking dish also means prostitute) is probably a better bet; either way, it is ridiculous, in my view, to pay $110 plus shipping for the cooking dish when so many perfectly good (quite possibly better) examples are available from tag sales, flea markets, and antique stores for $35-$50.

These pans are designed to last generations.  With a very few exceptions (very large or specialty pans that one can rarely find in a used state), there is little or no reason to buy new.

3 Responses to “Cast Iron: Buy it Used”

  1. Coffee Jitters Says:

    that’s good advice. cast iron is nearly indestructable, why would we need it new?

  2. cb Says:

    I picked up a brand new Lodge dutch oven (7qt) for less than $50 at one of those junky kitchen stores. I had no desire to go in once I saw all the knife “sharpeners” on display in the window, but my wife insisted. In the back corner of the store they had a small cast iron section with very good prices. I walked out with the dutch oven and a heavy cast iron comal for under $70, including 8% sales tax.

  3. Paul Says:

    Target was selling beautiful 5 Qt Chefmate enameled cast iron dutch ovens a few years back for about $40. Not sure if they still carry them, but mine has held up amazingly with constant use.

Leave a Reply