Kitchen

[HonnyBrown]

I'm an LC lover and have many of their cast iron pieces. The phenolic knobs that come on the lids are heat resistant to 375 degrees F.

Has anyone ever had a knob destroyed by a hotter oven?

I have had knobs loosen over time and get lost, but not degrade from heat or anything else.

[chickenbutt]

I don't think I've even used any of mine in an oven at higher than 375F. There really is no need to.

You can get replacement ones at LC or at Amazon, or probably a number of places. They have the new black ones that have a higher temp or you can get stainless steel ones.

I cannot imagine one getting lost, though. Where would they go? Well, I guess if you knew that they wouldn't be lost. ha!

Anyway, I've never had one get any more than a tiny bit loose and it's easy to tighten them up.

[faeriemoon]

What chickenbutt said!

Adding: I do have one pot, I think they call it a Chef's Oven, that has a stainless steel knob on it. I know you can buy the SS knobs on Amazon. All my other pieces have the black one. I have never lost one; if they become loose, I tighten them.

[HonnyBrown]

Mine got lost because when they loosened, I didn't tighten them. My husband does the dishes and puts them away, so who knows what happened.

I ask about the lids because when I got the replacements, they kept trying to push the high temperature knobs. I didn't see the purpose, since the original knobs were fine.

[ThinkOutsidetheBox]

Hi ladies! You can buy replacement LC knobs of both types on Amazon. I searched because if I DO buy an LC Dutch Oven with the black knob, I will immediately replace it with the silver metal knob. A lot of recipes that I see call for temps of 400-450 for the oven portion. The silver knob can take higher temps. It should simply be a matter of loosening a screw...right? Or am I mistaken? I do not yet have a DO to look at.

[HonnyBrown]

Box, yes, the knobs are easily replaceable, just loosen the screw.

I use my cookware in a high temperature oven with the original knobs. Nothing has happened them.

[chickenbutt]

Oh, that's good Honny. I have read that others here have said that they haven't had problems with the knobs at higher temps than 375F. I don't think I've gone higher than that because when I use mine in the oven it's always what I call oven-simmering. So I might start out around 350 and end up lowering the temp to 275-300.

Probably something that needs to go in at a much higher temp you wouldn't put the lid on the pot anyway.

Now I'm hungry. ruh roh

[HonnyBrown]

lol

chickenb, yes, I braise meats a lot, but occasionally will cook at higher temps with the lid on to prevent the meat from drying but still brown it.

LC is just awesome. I find it difficult to believe that something indestructible could have a flimsy knob.

[VaBelle35]

I bought the stainless knobs either from Williams Sonoma or LC online. I like the stainless knobs better so I just switched all of mine out to stainless. I have the others in the drawer in case I need them. I've purchased 2 clearance pieces from Marshalls without knobs so I am ready for my next knobless find ;o)

[HonnyBrown]

Va, I did the opposite. My LC Precision Pour pots had the stainless hook knobs. I swapped them out for the standard phenolic ones for consistency with the rest of my set.

How are you liking your LC buys?