I guess most people really like Le Creuset pots and pans. We do, but they're SO expensive. Do they have any real competition, not in the plain cast-iron (like Lodge), but in the ceramic-coated cast-iron? (That's what I assume Le Creuset is.)
Why is Le Creuset So Expensive and Do They Have Any Competition?
I guess most people really like Le Creuset pots and pans. We do, but they're SO expensive. Do they have any real competition, not in the plain cast-iron (like Lodge), but in the ceramic-coated cast-iron? (That's what I assume Le Creuset is.)
After reading many blogs it appears the line that Mario Batali has a good quality product. Can't say since I don't own either one.
There are many cast iron enameled pans on the market for much less than Le Creuset, an internet search should reveal some good brands...
You're right! Thank you! I didn't know that Lodge itself sold enameled cast-iron, and there are, as you say, lots of competitors out there. Enameled cast-iron is apparently not cheap regardless of the brand you look for, but some have reasonably sensible prices while others are just plain silly.Originally Posted by K. Slink
Le Crueset was always one of my brands that I loved, but when I got a certain cooktop, it didn't recommend using them. I love stainless steel, and have long been a fan of that. Don't have to have really expensive stuff to be good. I have some All-Clad, but I notice how heavy it can be, and I find the lighter, cheaper stuff is so much easier to use, and does just as nice a job. Expensive cookware doesn't necessarily mean better. it just makes you "feel" like you have something special.
I do agree, brigid. But for pieces that have to do double duty, on the cooktop and in the oven, too, we do prefer enameled cast-iron. We only have one Le Creuset piece, and you have to take the knob on top off when it goes in the oven, but it works. As does a plain cast-iron four quart Dutch Oven we have (I think it's Lodge.)
Is it a really old piece of Le Creuset? I never have to take the knob off of mine for oven use. it was purchased in '99.....
Oven use
The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 375°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven.
Do not place any cookware on the floors of ovens with cast iron linings. This will increase the cooking temperature inside the oven, resulting in an increased cooking rate with detrimental effects on food. Do not drag cookware across the floor of the liners. For best results always place on a shelf or rack.
From:
http://cookware.lecreuset.com/cookwa...0151_-1_20002?
Our favorite researcher KB does it again!
Lodge is the best in plain cast iron, imo. Good name.
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