Re: Le Creuset TSV

Caaareful Shopper · ‎10-09-2012

@Othereeeen wrote:
Sigh.

That "infomercial" glass "Cook and Look" lid with a VENT!!!!!!

NO!!!!!!

The Le Creuset founders are rolling in their graves.

The WHOLE PURPOSE of this brand is the heavy , cast iron lid that seals the steam IN to drip down onto the food. That's how it was designed.

If you want a cheap pot with a vented glass lid....well, Q and informecial sell them all day every day. Buy one of them instead.

PLEASE Q will you stick with the proper cast iron lids with these cast iron pots??

EVERYONE who buys these pots knows it's heavy when it's all cast iron. That's the whole point. If you want "light"....buy Copper Chef stuff.

Also...is this the Classic line? Doesn't say on the graphic, and the camera angle makes it hard to tell. ( Classic line has the smaller loop handles as opposed to Signature line).
Description says "Large loop handles" so maybe it IS SIgnature, but they should say it if it is).

O well.

It's a good pot for all the things they mention, especially if you're one or two people. It'll still work to cook stuff in....but..

That LID is an insult.

It's like making a ring and putting the diamond into a plastic setting, and giving it a cute name to cover it up. ("Cook and Look").

It needs the cast iron lid.

Otherwise, it's a gimmick to make the vessel cheaper.

Stick to the real thing Please Q!!!

Just a note. If you buy this and don't like the lid, you can get just the lid on E-bay. It's a number 24. You may not get the matching color, but the lid will cook your food as your LC was designed to do!!!!

Rant over.

@Othereeeen Thank you!!

You may want to ask yourself, why is Le Creuset's own website only selling one of this specific pot, as Rachel keeps mentioning? If it sold well, they would have more! They even removed the reviews for this pot off their website.

Tori3569 · ‎06-27-2010

Even though I didn't get them here, I have both LC and Staub cast iron pots like these with glass lids and I love them. I can't even imagine a cast iron lid on these already heavy items. I wouldn't even be able to move them on the stove.

The ones I have cook perfectly for me.

Othereeeen · ‎03-13-2010

@Tori3569

Of course you could "move them on the stove" ( why you'd need to after cooking starts I don't know, but o well.)

Just remove the lid as you carry it to the table or place in or out of the oven.

( Unless of course one is physically unable to lift a weighty pot, but if you take off the proper cast iron lid, the bottom part, where the food is, is just like this offering, weighs the same!!!!)

Just my opinion I know....I don't buy jewelry, but I imagine people would say the same thing about, say, an Affinity diamond in a plastic setting!!!

Personally, I prefer straight sides on my pots....that sloped side makes the bottom available area a lot smaller for some cooking processes ( searing) but it IS designed for soupier-type dishes more than a straight sided pot is....)...

I guess I'm just a purist when it comes to this cookware.....and I wish Q would offer us the real deal. They sell PLENTY of cheaper, lighter pots for those who want them.

Maybe next time!

justashopper · ‎03-21-2010

I already have the Le Creuset dutch oven. I used it a lot. I already have an Our Place Always pan that is comparable, in that I don't need a medium pot. And the Always pan has accessories that come with and a matching lid. It's not as non stick as the advertise but with time this got better.

And the Marseille doesn't even match my dutch oven. Marseille should be a dark blue. I think they made a mistake naming this. Because there is another name for that blue. Although I don't always have to match. LOL

goldensrbest · ‎03-10-2010

Yes, i sure think so.

When you lose some one you L~O~V~E, that Memory of them, becomes a TREASURE.

LindaSal · ‎05-15-2014

@Othereeeen As usual your post cracked me up. I am impressed with your knowledge of this cookware. I've learned more about it from you than the presentations! I own a couple of Le Creuset pans and love them. I do agree that the cast iron lid is there for a purpose! I have a couple of Curtis Stone pans similar to the TSV (not cast iron) and those are nice too but I don't use them for meatballs or soups. And I find that darn glass cover is always steamed up so I can barely see through it anyway......LOL.

DrakesMomma · ‎06-02-2010

@Carolina925 - My trick for soup is on day two fill a container for the freezer. I find this is better because I don't get as tired of it. Less food waste also.

PommomNJ · ‎10-31-2011

Thank you! Agree the cast iron lid is superior to the cheaper glass lid function-wise. A slightly larger pot with a cast iron lid is worth spending $20 more at WS than the TSV.