Talk to me about your Le Crueset pots and pans

[Anonymous]

I am thinking of getting some basics and building but would love to hear the pros and cons of them! Thanks.

[Anonymous]

They are beautiful. However, I think Lodge are the exact same thing. exactly. I really only use these type of pans for dutch oven cooking and I have both Lodge and Le Crueset and seriously can tell no difference whatsoever between either brand. I do alot of dutch oven cooking and making of soups, so both get a lot of use.

If you have a showcase kitchen and can display your pans, I say go with Le Crueset, to say compliment your All Clad, but if they are going to hang out in a cabinet, don't waste the money.

I'm a kitchen supply freak, I've got the Vitamix, Cuisinart Processor, Kitchen Aid mixer, espresso machine, meat grinder (yea, I know), dehydrator, canning supplies, pressure cooker, and even one induction burner. However, with that said, I still would not shell out for a full Le Crueset set with Lodge out there.

[Anonymous]

Well, I will not be doing any oven cooking. Mostly just regular cooking. But I hate to clean- so are they easy to clean??

[Anonymous]

They are super easy to clean. I love mine to death, and they look as nice as they did the day DH and I got them.

We have a 5.5 qt round, a 3.5 qt braiser, a large rectangular baker, and an au gratin pan.

There are some at the TJ Maxx in Rockville as of last week ... we buy ours with sales/codes or at TJM or at the outlet.

[Anonymous]

I love mine and they are great to clean, although heavy. I have the 5.5 qt which is turning out too small for big meals, but great for everyday use. Also use a small baking dish Given the choice, id get what i have again, plus a bigger dutch oven too, and a larger baking dish.

[Anonymous]

I have picked up several at HomeGoods at a great price. I love my Le Creuset. I love to cook so I have every pot, pan, appliancs available. They are so easy to clean as well.

[Anonymous]

Anonymous wrote:Well, I will not be doing any oven cooking. Mostly just regular cooking. But I hate to clean- so are they easy to clean??

What does this mean? Do you know that there is no standard definition of "regular cooking"?

Yes, they are easy to clean.

I agree that they are best if you plan to display; otherwise lodge is almost as good (although LC is a little easier to clean - not worth the several hundred dollar difference in my opinion). Moreover, they do not replace the all-clad type pots and pans. If not for looks, stick to one beautiful 5-7 quart dutch oven that you can display.

[Anonymous]

Bragging rights only.

[Anonymous]

Uh? I am confused! I do not care about bragging rights! I have non stick pans right now and I am worried about the toxins. I hate to clean, as I mentioned. Which is why I hesitate on the stainless steel pots/pans. I would like to use the le crueset pots exclusively.

[Anonymous]

We have a lot of Le creuset but also have a full set of All Clad. We use them about equally.

Le creuset is easy to clean. It's not non stick - its enameled. Although we do have some non stick frying pans. It is heavy.

[Anonymous]

Anonymous wrote:Well, I will not be doing any oven cooking. Mostly just regular cooking. But I hate to clean- so are they easy to clean??

I would bet $$ that you are not even a decent cook, you probably boil water for mac-n-cheese from time to time. You are not worthy of Le Creuset.

[Anonymous]

We have the brazier and it's teh awesome.

[Anonymous]

OK, OP, it sounds like you want LC not because of what they can do, and it sounds like you are a novice cook. LCs are good for what you call "oven" cooking. You can braise meats on the range (what you call "regular" cooking) and then place meat-based stews in the oven for further cooking to the point where the meat is very, very tender, and the flavors have melded.

If you are looking for stovetop only and easy to clean, I would buy a good non-stick.

LCs are heavy, and while food doesn't "stick" to the enamel easily, they are a pain to clean because they are so heavy. If you drop a LC, the enamel can chip.

[Anonymous]

I am confused - but I think OP is looking at the LC stainless steel pots and pans (that are like the All Clad), not the enamelled cast iron. If this is the case and you are willing to shell out the cash for the LC, just get the All Clad. You might as well have the best. But if you don't cook, why pay that much???

[Anonymous]

OP here. Sorry if I am being confusing. Here are some of the dishes that I cook: Stir fry, pastas, sauces, soups, curry, cream spinach, omlettes, risotto, chili, pie fillings, oatmeal, polenta....