topic Re: Q@ Big Deal Le Creuset in Kitchen

Q@ Big Deal Le Creuset

skittles2 — Mon, 07 Sep 2020 00:01:56 GMT

How easy is the lid to remove from the pot when both are are hot on stovetop or in oven?

I don't want to purchase anything too heavy and thought this size may work, but I'm worried there isn't any room to get a good grip between handles of pot and handles of lid.

Re: Q@ Big Deal Le Creuset

SharkE — Mon, 07 Sep 2020 00:06:21 GMT

check the weight should be in the description

Re: Q@ Big Deal Le Creuset

KBEANS — Mon, 07 Sep 2020 00:06:37 GMT

@skittles2

I have it. It's heavy.

Re: Q@ Big Deal Le Creuset

fthunt — Mon, 07 Sep 2020 00:07:49 GMT

The Truth.........it is terrible and almost impossible! An absolutely poor design. Corned Beef in over for 4 hours - need to check? - the lid is heavy enough without the hot steam sucking or holding the lid in place. Oven mitts are padded - yes - no grip.

Hate this oval fancy vessel...........you have to 'slide' the lid sideways - then lift it off and then pick up the oval cooking container and it's heavy. Mine in the basement. You want it for FREE?

Re: Q@ Big Deal Le Creuset

SharkE — Mon, 07 Sep 2020 01:44:26 GMT

LOL

Re: Q@ Big Deal Le Creuset

EatWell — Mon, 07 Sep 2020 07:36:39 GMT

@skittles2 wrote:
How easy is the lid to remove from the pot when both are are hot on stovetop or in oven?

I don't want to purchase anything too heavy and thought this size may work, but I'm worried there isn't any room to get a good grip between handles of pot and handles of lid.

VERY hot if it’s in the oven or on the stovetop on medium/high temps. Cast iron retains heat longer than other metals. But, you can use high heat to get a great sear on proteins. That’s why professional chefs and serious home cooks love and use quality cast iron cookware like Le Creuset.

IMO, if you have dexterity issues or weak arms, it might be difficult for you to lift the pot empty, and especially if full. And maybe not for you.

Check out the weight. Fill a pot with rice or beans (or rocks) equal to the weight of the Le Creuset and a few pounds of food, and see if you can lift it in and out of your oven or on and off your stove top.

Next to my carbon steel woks, my “go to” is Lodge, Le Creuset, and Staub.

IMO, Le Creuset is the best of the three. That and Staub are naturally non-stick and easy clean up. No need to season or re-season like Lodge.

IMO, stay away from the cheap “non-stick” lightweight cast iron cookware from celebrity chefs like Puck, Stone, Zakarian. Pure junk.

Note some Le Creuset pieces sold on QVC are not the same as sold at retail. Compare the handle design, and specific cookware, “Made for QVC.”

~Life is short. Eat well. You could die tomorrow. ~

Re: Q@ Big Deal Le Creuset

noodleann — Mon, 07 Sep 2020 12:27:27 GMT

@EatWell wrote:
@skittles2 wrote:
How easy is the lid to remove from the pot when both are are hot on stovetop or in oven?

I don't want to purchase anything too heavy and thought this size may work, but I'm worried there isn't any room to get a good grip between handles of pot and handles of lid.

VERY hot if it’s in the oven or on the stovetop on medium/high temps. Cast iron retains heat longer than other metals. But, you can use high heat to get a great sear on proteins. That’s why professional chefs and serious home cooks love and use quality cast iron cookware like Le Creuset.

IMO, if you have dexterity issues or weak arms, it might be difficult for you to lift the pot empty, and especially if full. And maybe not for you.
Check out the weight. Fill a pot with rice or beans (or rocks) equal to the weight of the Le Creuset and a few pounds of food, and see if you can lift it in and out of your oven or on and off your stove top.

Next to my carbon steel woks, my “go to” is Lodge, Le Creuset, and Staub.
IMO, Le Creuset is the best of the three. That and Staub are naturally non-stick and easy clean up. No need to season or re-season like Lodge.

IMO, stay away from the cheap “non-stick” lightweight cast iron cookware from celebrity chefs like Puck, Stone, Zakarian. Pure junk.

Note some Le Creuset pieces sold on QVC are not the same as sold at retail. Compare the handle design, and specific cookware, “Made for QVC.”

~Life is short. Eat well. You could die tomorrow. ~

What cast-iron cookware of Curtis Stone are you talking about? AFAIK, he doesn't make cookware in cast iron.

To impugn these brands and makers, you have to have used products from all of them. Curtis doesn't make junk.

I just finished scouring a burned-on white sauce from my old Le Creuset saucepan and can attest to the fact that neither it nor the big Dutch oven of the same brand are "naturally nonstick," at least compared to the current nonstick. Compared to a plain cast iron pan, an enamelled pan will be better, but there's still sticking. I have to soak and Brillo.

I swear by my Curtis Stone cookware and have a lot of it. I'm used to doing the white sauce in the Le Creuset, which is why I use it, and the fact that I can use the flat-bottomed whisk in it without concerns about marring the finish.

What Le Creuset pieces do you have? What pieces by Curtis Stone and Wolfgang Puck have you used? Do you have a gas cooking appliance?

Re: Q@ Big Deal Le Creuset

skittles2 — Mon, 07 Sep 2020 14:57:34 GMT

Thanks everyone.

I have a few Le Creuset pieces, including a recent purchase- LC 12" Oval Skillet, I purchased five..-

for my 4 daughters and myself- we all love them. They were the first LC "grill" pieces I've purchased. We all have no problem with cleaning, usually a little soap soak does the trick.

for the 2 piece set, I was concerned with removing the lid, and it sounds like it's cumbersome and dangerous. Of course, I don't have to use the lid....I wonder if I can find an LC glass, or regular cast iron lid with a knob?

Maybe the best bet is to buy the regular oval w/regular lid, and buy a larger grill pan.

p.s. for some reason I thought the lid had some type of ledge that made it sit up a little, but still sealed, to allow for a good grip.

Re: Q@ Big Deal Le Creuset

skittles2 — Mon, 07 Sep 2020 18:51:28 GMT

@fthunt wrote:
The Truth.........it is terrible and almost impossible! An absolutely poor design. Corned Beef in over for 4 hours - need to check? - the lid is heavy enough without the hot steam sucking or holding the lid in place. Oven mitts are padded - yes - no grip.
Hate this oval fancy vessel...........you have to 'slide' the lid sideways - then lift it off and then pick up the oval cooking container and it's heavy. Mine in the basement. You want it for FREE?

YES! I'D LOVE IT!

Re: Q@ Big Deal Le Creuset

faeriemoon — Tue, 08 Sep 2020 11:11:48 GMT

I have always thought it to be a ridiculous design. In typical Q fashion they will try to convince you it's great because it can do two things so you are getting a great value.

Re: Q@ Big Deal Le Creuset

Sooner — Tue, 08 Sep 2020 14:31:28 GMT

I have been buying LC for about 30 years, and have been (probably a bad thing) to the warehouse factory store sales for a lot of that time.

I have a LOT of LC. This is the only piece I wish I hadn't bought.

TIP about LC Grill pans. IF you have one, pour hot water in after you take the food out while the pan is still warm/hot and it will make cleanup SOOOO much easier. Just enough to cover the cooking part of the pan. And hot water so it won't spatter as much.