Le Creuset

Looking for input from the usual suspects. Are they really worth it? Wife is already bugging me for a complete set, when we move into the new house.

I don't own any myself, but some family members do. They're very well made, and the pieces weigh a ton. I'd imagine they would quite literally last a lifetime.

Can't comment on their culinary excellence, but they do last, my parents have some that must be 20+ years and look like they will last at least as long again. The le creuset pots work very well for stews and the like.

I have some pieces and they're just awesome. Super sturdy, reliable, and they look beautiful. IMO worth it.

Though I must say, I wouldn't buy a set. I'd buy a 3.5 dutch oven and a 5.0 dutch oven (or maybe a 7 if you're feeding more people, it's just me +1 usually). Add a fry pan if you want a cast iron one, or a 1.5 if you want a little sauce pan, but those aren't necessary by any means. Personally, I round out my cooking set with All-Clad frying pans, stock pot, and a small saucer. Most people I know who are big into cooking tend to use LeCreuset for the dutch ovens but have other brands mixed in for versatility.




wait, I don't think I'm a usual suspect....

I only like their dutch oven. But you can get a Lodge enameled one for 1/3 of the cost. So, in total, that's basically where I stand.

Appreciate all the comments. I think she's getting delirious with the amount of storage space our new kitchen will have. Agreed, wise choices > full set. I was looking at the fry pan thinking how nice a blistering hot, enamel coated cast iron pan would cook foie

Their dutch ovens are great. I use mine all the time for soups/stews/chili/anything you want to simmer.

Staube is similar, some say better, but worth looking at for comparison.

Excuse me, it's spelled "Staub."

Originally Posted by DarkNWorn

Click to expand...

I only like their dutch oven. But you can get a Lodge enameled one for 1/3 of the cost. So, in total, that's basically where I stand.

+1

I have a Lodge enameled cast iron dutch oven and fry pan, and they're great.

My mother has this and I don't like it. The enamel just causes food to stick, plain & simple. Browning is very difficult to do well.

Get copper or All Clad. You want a steel cooking surface.

^I don't use my All-Clad and my enameled cast iron for the same purposes. I don't use the enameled cast iron for anything but simmering, really.

I definitely wouldn't buy a full set of enameled cast iron. I have a couple of pieces and that's more than enough. The dutch oven is the essential.

I have experience with both Staub and Le Creuset and, for what it's worth, don't think Le Creuset is worth the extra cash.

Agree with comments to just get the dutch ovens, or as Le Crueset calls them, the French Ovens. I have the 5 Qt. oval and the 7-1/4 Qt. round and after 15 years of use and abuse, they still are my favorite and versatile vessels. The 5 Qt. oval is perfect for pot roasts and short ribs while the 7-1/4 round is ideal for stews and rice recipes. I recently purchased a 3-1/3 Qt braiser which is perfect for plain white rice....makes a mean crust.

The smaller vessels are rather cumbersome and metal pots or pans are more user friendly.

But I can only imagine what you have to deal with in terms of fulfilling a women's aspiration of the dream kitchen and the importance of matched cookware.

If you're interested in exploring heritage quality metal ware, check out the Demeyere Atlantis line. Superior to the All-Clad and other lines. Getting a match set of Demeyere will give her aesthetic appeal and a workhorse set of pots and pans for generations.

BTW, you can usually get select models discounted at the LeCrueset outlets. Still rather pricey and the colors are usually unremarkable....if that should matter to you.

Thanks guys. Ovens it is.