Kitchen

[Puzzle Piece]

I am considering ordering one.  I read a review and it was discouraging as the item was not made in France.

I understand that the country of orgin is small and struggles economically so I am not against them tring to make something for the world to purchase and not manufacturing any weapons or munitions (that ai am aware of). 

I am sitting on the fence about ordering this.

An thoughts?    

[rockygems123]

@Puzzle Piece 

Le Creuset enamel cast iron is made in France.

Other materials like stoneware and metals are not.

[Sooner]

@Puzzle Piece If you want a pretty one and not for hard kitchen use go with LC.  If you want one to use often, not worry about chipping and looks, go absolutely with stainless steel.  Look for the size and shape you want and a price you like with great reviews.

Check around--Amazon, Macy's, Williams Sonoma or log onto the All Clad site and consider a second quality when they are on sale.  

[Jk9]

I love my cast iron, but it's just too heavy for me now.  Another of those aging issues.  And my PT person says I am  quite strong so go figure.

[Kachina624]

I can imagine how heavy a big Le Creuset stockpot full of something like soup would be and I'd much prefer stainless, which is what I own.

[wadesmom]

I have a Le Creuset 10 quart enameled steel stockpot and I would not buy one again. The inside stains and sticks easily when making soups etc especially the bottom. Too much money for not so great quality.

[tansy]

I let go of my LeCreuset pots years ago because they were too heavy for me to lift safely. 

[Sooner]

Le Creuset stockpots are enamel on steel.  That always chips.  Cheap or expensive, it chips off.  

LC stockpots aren't cast iron.  They aren't heavy at all.

[beach-mom]

@Puzzle Piece - DH gave me a Le Creuset set as a wedding present. I'd never heard of it, and now I wouldn't be without it. My cast iron Dutch oven stays out all of the time on a back burner. That's how much I use it. It's made in France, as other posters have said all the cast iron is.

 I had an old spotted enamel pot my mom used to cook crabs in. It was getting rusty, so time for a new one. I bought a red enamel Le Creuset stock pot. It's made in China.

 I love it and use it for everything. I do hang it on my pot rack, so the handles are slightly chipped, but it doesn't bother me. The interior is fine - no chipping. It has handled everything from spaghetti to chili to soup, and it's very lightweight. I have used it to soak dried beans overnight. 

I don't know what size you want. QVC has some nice ones right now. If you get one I think you will really like it.  

[Eileen in Virginia]

I have LeCreuset, Staub and stainless steel stockpots. The first 2 are HEAVY. I don't use them very often - usually for something that needs to simmer for several hours like split pea soup or hoppin' John. I got the Staubs when QVC introduced them many years ago. They were less expensive than LeCreuset and just as good.

I use my stainless stockpots several times a week. They're nonstick and a decent weight, so hot spots aren't an issue. When we used to vacation in the Outer Banks, I always took my big stainless steel stockpot along to make spaghetti and meatballs or to steam shellfish. If I had it to do over again, I might buy 1 Staub pot for occasional use, but not multiples. I've got several stainless steel stockpots - some in the kitchen and others downstairs on standby.