Le Creuset - What's the Draw? - Page 3

Icegoddess · ‎03-19-2010

@Othereeeen I do love my regular cast iron skillet, but mostly use it for perfect cornbread.

I don't do French cooking or soups and stews and I mostly only cook for the two of us so no large batches. Mostly I have been using for years a set of Costco Kirkland's Hard Anodized and most of it still looks and performs like new (except the bottoms). I have standard electrc coil elements and I just can't keep the bottoms of anything clean. After all these years, I have only replaced one piece which was the large skillet, probably because I like to get a good sear on my catfish fillets, so it had darkened considerably. I replaced it with a Curtis Stone pan, and even that one I can tell will get dark over time.

I also have some very old blackened cheap square and rectangular "cake" pans that I line with foil to cook salmon and tenderloin in.

novamc1 · ‎07-02-2015

Love LC, have loved using it for years, and own 6 pieces. As for not being "allowed" to use it on glass cooktops..........

I had a very nice KitchenAid glass cooktop from 1990 until moving away in 2016. (Wish I still had it, instead of a gas cooktop, which I still hate after using for several years.)

Had no problem with damage to the glass cooktop or the pots.

I wonder whether people who say they have trouble with sticking, stains or difficult cleanup have taken time to read "use and care" instructions first before putting anything in the pot.

Also wonder whether glass stove manufacturers are issuing their warning to escape warranty liability from careless users who slam down a heavy piece on the glass and damage it.

Common sense would tell most people to exercise caution when setting down any heavy item on a glass burner. Not hard to be careful.

As for why to pay up for LeCreuset cookware..........there are many dinners I wouldn't cook in any other type of pots or pans--while I own other brands of cookware and have had many more than that in the past.

First-timers, perhaps, should try cooking with an LC piece and see what they think themselves.

chickenbutt · ‎03-09-2010

I concur with others about the quality. Quality is very important to me. I'd rather pay for quality than buy cheaper stuff that is not well made and has to be replaced frequently.

Also, lifetime warranty.

They are definitely top of the line. You can go with Staub and they are made pretty well, also. Not quite as well as LC, but a lot better than the Chinese-made stuff that is made quite poorly. I sold the one 5qt I had to a lady who really wanted something like that but couldn't pay the higher price. I replaced it with a 5qt LC.

I'm kind of sick when I think about the fact that I have quite a few LC pieces and hardly cook anymore. Right now I'm using one of my little 1qt round (yeah, I have two - one in red and the other in that cool grey color) to heat up some turkey chili. I lucked out that the size I froze the portions of turkey chili, before vacuum sealing, is perfect to slip right into the 1qt LC frozen, so I can slowly heat it up.

Skyegirl21 · ‎03-20-2010

There is no draw to me! I can't stand heavy cookware- And these will stain too. I don't get the appeal. I sooo prefer other lines that provide the same characteristics-

several years ago, QVC sold the Staub line which was much more reasonably priced. I bought a couple but I seldom use one... and gave away one that was never used- I couldn't lift it when it was filled.

homedecor1 · ‎03-09-2010

@Icegoddess

With ALL the many things or new products out on the market seems as though Q could have offered a better item (IMO) for All Day Cooking Event which would have interested more viewers -- seems like as others have said "different age demographic".

For me, I've donated or sold all my LeCrueset or Staub pieces except my braiser which I use often in the winter months.

I assume, the draw is just like having a Kitchen Aid stand mixer which probably ever person in America has by now!

The Food Network and cooking shows have lead many "cooks" to believe gotta have these "name brands" in order to be the best cook. Of course, there certainly are certainly things a cast iron skillet is great for - and I picked up a Lodge one at @WM for $35!

I've got my mothers original Faberware, pyrex, corning ware pieces (circa 1950s) and it still works fine! Then again, I grew up using these items ..

LeCrueset or any other cast iron is much too heavy for me at this stage in life - although, cooks beautifully -- cleanup leaves a little to be desired!

Bhvbum · ‎07-18-2010

My oldest le Creuset is about 40 years old and my youngest is probably 25 years old. These were considered excellent quality back then because they were heavy.

Perfect for frying, baking, braising and stewing etc. A lot of cheap lightweight pan are made but it is the weight of these that makes them such great cookers. There is no substitute. They are made in France and they are just as expensive there. If you just "assemble" food then these aren't for you.

emvhhardy · ‎03-09-2020

I debated all day on this item but finally broke down and ordered that Oyster color in the TSV. i think it's a great pan - versatile. I don't own anything by this brand but I do have a Staub dutch oven, and while expensive, it's worth every cent. It's amazing. If this performs similiar to the Staub (which I believe it does), then this is absolutely a great buy. I had a hard time choosing a color but settled on the Oyster since that is a basic kitchen color. The emerald, by contrast, made me happier but the oyster is a practical choice. If you're on the fence, the easy pay makes it affordable (with spacing out the payments), and for the price, this seems like a very good value.

nomar · ‎03-12-2010

For a cook starting out, these are probably a good investment. Long time ago I got an enameled cast iron Dutch oven from QVC. Might have been a Cooks Essential brand or something Meredith sold. I used it a lot. It cleaned up easily, was very heavy and conducted heat well. I finally quit using it due to the weight of it. Now I only get it out when I want to make a round loaf of bread in extemely high heat. It does a great job for that. Sure like the looks of the bread pudding recipe they gave with this pan. I will be making it.

justashopper · ‎03-21-2010

I love it for the colors! haha. My dutch oven in the bright blue is such a beauty. It's the best pot. I make a lot of soup. Like every week. I make a big pot of vegetable soup. It really helps me eat more vegetables on a daily basis. Enough just a cup of all those veggies with the rest of any meal has a lot of benefits.

I regularly use baking soda to get the staining out of the interior. I think the heft and weight, like others have stated, is also a thing. It's needed for even cooking and to retain heat.

But I get what you mean... it depends on what you like to cook. What does turn me off from cheaper pans, is the coating can start deteriorating into the food. That's a little scary and gross.

Uncoated cast iron does need to be seasoned and it's meant to be used with a lot ot fat in the cooking process to reduce sticking.

Icegoddess · ‎03-19-2010

@Bhvbum wrote:
My oldest le Creuset is about 40 years old and my youngest is probably 25 years old. These were considered excellent quality back then because they were heavy.

Perfect for frying, baking, braising and stewing etc. A lot of cheap lightweight pan are made but it is the weight of these that makes them such great cookers. There is no substitute. They are made in France and they are just as expensive there. If you just "assemble" food then these aren't for you.

@Bhvbum I wouldn't say I just "assemble" food, but more like marinate and then either grill or sear and finish off in the oven.