Some Le Creusets have that as well; I have one with the points, one without. And heck if I can tell the difference between the way they cook.
Yeah, there’s no difference I can tell, either. All my enameled cast iron cooks equally well, cheap or expensive, with the points or without. I really couldn’t tell you the difference between any of them, and I can’t really see how those condensation points would make much of a difference, anyway. But they are kinda cool-looking. That said, I do prefer the flat matte interior on my Staub to the white on my Tramontina. Looks a little classier and you don’t notice if you leave some stains behind and don’t scrub as cleanly as you should. Really is one of the best gifts I’ve ever received as, like I said above, I would never had bought it for myself.
IKEA’s pan came with the condensation points and a cast metal handle.
I honestly think Crueset is all hype for the price. And yes a plastic handle that can only go to 350 is cheap and dinky on a $100+ pan. “Why, you can just pay more if you ever want to put your CASSEROLE in the OVEN.” Are you shitting me? How is that even acceptable to anyone?
Le Creuset is definitely fine cookware- good looking and performs well.
However, I feel that you probably pay a 30-40% markup just for the name and the nifty colors.
Most of your second-tier enameled cast iron pans will perform, hold up and be just as useful as the Le Creuset cookware.
I know firsthand… we have 2 smaller Le Creuset dutch ovens (3 1/2 qt oval), and a large 6 qt Rachael Ray branded enameled cast iron dutch oven. They all work exactly the same from what I can tell- the only difference being that the RR one had a chinchy plastic/silicone knob that wasn’t rated for more than 400 degrees. I replaced the lid knob on the RR one with a $8 stainless steel Lodge knob, so it can go into an oven of any heat now.
That’s kind of what I think, too, but I suppose the argument would be something like the Dutch oven is only meant for low and slow braising, or something like that. A 350F limit for cookware that goes in the oven at least as often as it sits on the stove seems silly to me. At least you can easily fix it.
Cast iron is the type of pan that you shouldn’t expose to water (beyond what’s in the food you’re cooking). You shouldn’t wash it with soap, and you shouldn’t boil water in it lest it rusts. You also need to keep it properly seasoned but the benefit is that you can use it over searingly hot heat. It’s perfect for cooking steaks.
Enameled cast iron like Le Creuset is more forgiving of water because the enamel protects the iron. As a result you can wash with soap between uses, throw it in the dishwasher, and boil liquids. The only downside is that the enamel can’t handle quite the same level of heat without staining. I learned that lesson early on but fortunately Le Creuset sells a special cleaner that cleaned my pans up to new condition.
The quality of food that comes from my Le Creuset pans is noticeably higher than food I cook in cheaper cookware. I consider it well worth the price.
No it isn’t. It’s there for a specific purpose that has already been explained, had you bothered to read the thread. It is neither cheap nor dinky, no matter how many times you say it. If you want the metal, it’s easy to get.
Anyone who has ever cooked with Le Creuset or even bothered to read this thread, knows that you can cook with them in the oven. Most braises are done well below 350, and the metal handle goes well above that if you want. I have never, ever needed to put my 5.5 qt pot in the oven at a temperature exceeding 350 and can’t think of any reason why I would want to.
It’s almost as if you’re deliberately trying to not make any sense.
It’s at least 60:40 stove: oven for me. Plus, I’ve never had 5+ quarts of anything that I wanted to heat to 400 in an oven with a lid on it. I have literally never had any need for the metal handle.
I have a generic enameled cast iron dutch oven that works great. I don’t think the enamel is as good as the LC’s. My enamel was permanently stained the first time I browned something in it, but if you ignore the stains on the bottom, it still works great.
I’m thinking of getting a Dutch/French/whatever oven, mainly for casseroles, stews and no-knead bread. Is there any reason why a round one would be better than an oval one, or vice versa? I like the idea of having the oval one for bread.
I want to for the bread. The Le Creuset website says the handles on the French ovens are heat resistant to 500F, so it shouldn’t be a problem.
Whether it’s worth the price is up to you. It is high quality cookware that will last a lifetime if you treat it right. I have a number of LC pots, some of which came from my grandmother.
The round ones are a bit more versatile, because they fit on the stove better. You can always make a boule.
Good point. I’ve been meaning to try that NY Times recipe.
A whole chicken fits better in an oval.
Thank you both! I’m more likely to use it on the stove than to use it for a whole chicken, so it sounds like a round one would be my best bet.
Now I want to cook a whole chicken in mine.
These threads are a bad idea before dinner.
I would suggest that the OP do some homework if going with an LC knock-off. Some, like the Martha Stewart brand, have problems with the enamel cracking. Like others, I got my Dutch oven on sale at a retail outlet (I think perhaps Sur le Table). Le Crueset makes lines specifically for these stores in colors specified by the store. They usually put them on sale when they’re clearing out the less popular colors. Color, schmuller, sez I. My pea green pot does a beautiful job on everything, without imparting a metallic taste to tomatoes and the like.
Same here. I have a casserole dish and a small (2-quart?) pot that I got for WAY cheaper than retail at a Le Creuset outlet store. I don’t know what the blemishes or imperfections are or where they are, that’s how insignificant. I’ve had both pieces for about 12 years and use them lots. They’ll last me the rest of my life and will keep on going, I’m sure.
Thanks everyone! It sounds like this would be a good gift then (and future pieces will be bought from the Creuset outlet store then). My SO like his collections and up til now, I was getting him antique pottery by Roseville, so this is an easier choice and actually will be useful too.
Despite me not being completely sold on Le Creusets and Staubs, I can definitely agree that they are absolutely awesome gifts for anyone who loves cooking. You cannot go wrong with them.
Note that some people think that they’re getting some great bargain by shopping an outlet store; getting last season’s styles or irregular goods at a big discount from the prices at which the goods are sold in major department stores. But the majority of outlet store merchandise (clothing especially) are goods produced specifically for sale in the outlet stores. Some brand lines are sold only in the outlet stores. Perhaps the Ralph Lauren stuff in Nordstrom is sold under the Polo brand, while the outlet store stuff is sold under the Polo Blue label, although that’s just a made up example.
Perhaps Le Creuset is different, and its outlet stores really are selling the same stuff but with minor flaws. But their website lists 61 outlet stores across America. Are they really producing that much flawed goods to stock that many stores?