Le Creuset - What's the Draw? - Page 2

Othereeeen · ‎03-13-2010

Cast iron is a material that comes in grades of quality....You can google "Cast Iron Standards" to read what I mean.

Manufacturers who make cast iron cookware make it according to specifications by the vendor who will sell it. If it's made to spec with a cheaper grade of cast iron, it will be "cheaply made".

Le Creuset (and Staub) are made in France, which also has a currency exchnge rate that dictates price.

QVC probably had to order this pot last year for this year's show. France, like other European countries, has been in prolonged lockdowns for Covid for the last year, which affected output. I see QVC has a banner on the TSV "only order for the year" and I'd bet that has something to do with it.

There is also a premium on shipping containers that transport stuff over the ocean ( learned from the financial channels).

I am NOT knocking China, or Taiwan or any other place that makes less expensive quality cast iron products. They make it to specification...they just don't "Guess" on how to make the items. And since cast iron AND the enamel are of different specifications, they are made to a price point. I see someone here has the Chef Z. stuff ready for the garbage man.

One more thing: ONLY the cast iron LC is made in France....ALL the other stuff is not. ALL is imported from China.

France's LC and Staub control ALL of thier manufacturing for thier cast iron formulation and enamelling process.

THAT is what you pay for.!!

That being said, I have had TERRIBLE luck with any black interior LC pans. Grill pan lids, frying pans, etc. They definitely need to work on that coating because it is NOT non stick ( unless you season it like an old fashioned bare cast iron pan).

The light interiors, to me, cook and clean up like a dream. Yes they will get a shadow over time, but you can place the CLEANED pot overnight with a solution of bleach and water in it, and it will look like brand new ( see You Tube videos for this).

I use LC and Staub almost exclusively to cook in. I love to cook. It's true you can cook in ANYTHING, but you can use that advice for almost anything.

I have bought less expensive "knock offs" too.. thinking it was all hype. EVERY ONE chipped the first few times I used it. The WORST was Paule Deen stuff.

I use these cheap items for planters.

I liken it to the Tempations/ Polish Pottery arguments. Polish Pottery is FAR superior in quality because of the manufacturing process.

And it's way more expensive. There's that currency exchange working on it too!!!

The exchange rate will apply to the real Irish items coming up too!!!

Hope this helps.!!!

I think if you cook anything yourself,in no matter what type of pot, you're far better off!!!

Hope this helps.

alliswell · ‎07-12-2012

@Othereeeen Thank You for posting the interesting information.

Le Creuset is beautiful, but as else someone mentioned, they are on the weighty side, even when empty.

January121 · ‎03-21-2010

The weight of the empty pot @ 9 lbs is a big concern to me ... once it’s filled with food I would have an extremely hard time lifting it ... so, I will not be ordering it 😉

froggy · ‎03-10-2010

@January121 wrote:
The weight of the empty pot @ 9 lbs is a big concern to me ... once it’s filled with food I would have an extremely hard time lifting it ... so, I will not be ordering it 😉

Yes, my thoughts exactly. I like that it has a handle and a helper handle but the long handle is just not long enough in proportion to the size of the pot. When I'm lifting a pot from the stovetop to the sink for cleaning I need to balance the pot with the handle and this one seems too short for that heavy pot.

That being said I do love the looks of it but I just don't think I would use it that much.

Othereeeen · ‎03-13-2010

"Global Cast Iron Cookware Market Report 2020"

https://www.globenewswire.com/news-release/2020/10/15/2108908/0/en/Globa

The things I learned during Covid home living!!!

Cast Iron is the most used cookware in the world.

Because, in part, it can be used on ANY kind of cooking heat source...including the kind we don't consider for daily use here in the USA....wood or coal fires,outdoor or other "primitive" cooking methods etc.

It's valuable to the folks who need it to cook...those who don't even know what "enamelled" cast iron is....it is and has been used in all societies.

Cast Iron is HUGE!!!! In part, because people are moving away from man made chemical coatings and mystery cooking surfaces.

Including me!

Last note....When I do yardwork on my rural property and know I am going to have a small "Stick fire" to burn up sticks and stuff periodically, I always make sure I have a steak, an onion, and a half a stick of butter to make over the campfire in my Le Crueset grill pan that I really don't care if it gets "ruined" cause it's NOT my favorite pan...but so far, it's still going strong. ( See note on black interior in previous note)

I set that thing IN the embers to cook my steak and eat it outdoors after my chores are done....heaven!!

Only think that would make it better would be a cold beer, but I quit drinking five years ago. I live alone, and you know what they say about solitary drinkers!!!!

Gr8gramma Libby · ‎03-14-2021

I wish I could upload pictures of my 2 Dutch Ovens that I purchased in 1979. You pay for quality.

beach-mom · ‎03-09-2010

@Icegoddess - I guess it's not for everyone, but I would never be without mine.

DH gave me a set when we were married. He knew I loved French cooking and that I'd studied in France, but I'd never paid attention to this! I was actually afraid of it at first. For our first 25 years this is all I used. I'm looking at my original Cerise Dutch oven right now.

I started adding to my collection a few years ago here at QVC, and I ordered the TSV.

I got used to cooking on lower heat, and I just love cooking this way.

Free2be · ‎03-10-2010

My old Staub pot is the most used and looks it on the outside bottom but the inside looks like new. My two Le Creuset are newer but both have been well used and clean up easily and look new.

Anytime a heavier cleaning was needed on the Staub I've used a light paste of Astonish that never scratches, made for SS and good for glass cooktops, too. I wish none ever ended up in a landfill -- someone would know how to clean them up.

Catch71 · ‎03-09-2010

@Othereeeen

Your commets are my thoughts exactly. I love my LC. I just purchased the TSV and am getting rid of my Cuisinart pan that size which has become ugly inside. My LC from France (not the stuff in Marshalls which is not cast iron) cleans up beautifully. I collect the Polish Pottery from CA, truly hand painted and top quality. It is nothing like Temptations. Yes, its expensive to purchase Polish Pottery which is truly artistry but you cannot compare the two. You usually get what you pay for. If I didn't like to cook and wanted quick and easy I wouldn't buy LC. It is costly but cooks everything to perfection.

Nonametoday · ‎03-09-2010

@Mistreatedbycs wrote:
I had the large dutch oven but when I updated my stove and went to a glass top it is not recommended so that's "in storage" now. I didnt find food stuck to it but the bottom does show stains/spots I cannot remove.

BUT, I do have a lot of their bakeware and have found it evenly bakes anything. The large rectangular pan is perfect for lasagna, and I found the matching color flame rectangular pan is perfect for casseroles and other baked goods like brownies and cinnamon rolls.

The larger rectangular pan was purchased at full cost but just recently at Marshalls found the smaller one for $16.99. Actually Marshalls had a great selection of Le Creuset but went there again 2 days later and everything was gone.

Le Creuset does have outlet stores and recently found the matching ramekins for less than retail and 30% off. They do not have an outlet website so you need to call. It appears they do by clicking but that's the regular website not the outlet, very confusing. Not all products/colors are in the outlet but worth a call and the shipping is reasonable.

Brand is known for even heating but yes, this is heavy cookware/bakeware.

Also bought the "tea cups" 14 oz that I use for coffee, found that my coffee stays hotter than a regular ceramic cup.

Lastly, it makes me happy, nice to know that I have a kitchen of quality items to use for baking and cooking. Just the little things in life.

FROM NAT: It's your grandmother's old iron skillet and roaster with a beautiful finish that is easy to care for and easy to clean. Most-even heating device ever. However, like others I have a glass-top stove and am unable to use it.