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le creuset vs. martha stewart
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Anonymous
| I would love to purchase le creuset cookware, but it's so expensive. Has anyone tried the martha stewart version that is sold at macy's? Is le creuset worth it? |
Anonymous
I have the Martha Stewart version and love it. It's iron and has enamel. I can cook soup in it and put it in the oven, I use it at least 4 times a week. I love it! Take Macy's coupon and buy it on sale! |
Anonymous
| Cooks Illustrated usually says that Le Creuset is the best. I splurged one one piece at Williams Sonoma (a pot roast covered casserole) because I had a gift card there to offset the cost. Last weekend the Le Creuset store in Bethesda was having a 25% off sale if you spend over a certain amount ($100 I think), not sure if the sale is still on. |
Anonymous
| There is a Le Creuset outlet at Leesburg, if you are in the area you may want to stop by and see if the prices are better there. |
Anonymous
| I think in the long run, you are better off slowly amassing le creuset, but do what you gotta do....if you need stuff, you need stuff. |
Anonymous
| Try Staub, as well. It is also made in France, a little less expensive than Le Creuset (though still pricey), and a foodie favorite. I think many Americans don't know about Staub because Williams Sonoma doesn't carry it. |
Anonymous
| sometimes i see le creuset items at marshall's. but you have to get the cast iron stuff, not the aluminum or whatever the light metal versions are. |
Anonymous
| I believe at one time Costco had a few Le Creuset pieces. You may want to check there or online. |
Anonymous
Anonymous
|
Not to hijack the thread, but now that I looked at the one at Costco, I'm tempted to get it!
What foods/meals do you most often cook in yours, if you have one? |
Anonymous
| Tuesday Morning often has Le Creuset pieces as well. |
Anonymous
I have a Le Creuset dutch oven (6 qt, purchased at an outlet) that I use at least once a week. It is fantastic for anything that needs long, slow cooking. Braises, stews, soups. I have seen the Martha Stewart dutch ovens and they look and feel pretty much the same as my Le Creuset. The only difference I can think of is the durability of the enamel. If you won't be using it heavily, i don't see why the Martha Stewart wont do the trick... |
Anonymous
|
Le creuset may be expensive but it lasts forever.
if you spread the 150 bucks over 20 years it isn't so bad... |
Anonymous
| i use my dutch oven for everything, from soups and stews to just boiling up pasta. the thing i love about it is that it heats up super quickly. |
Anonymous
|
Has anyone tried Lodge enameled cast iron? They look similar to Le Creuset and I've read they are very good and much more affordable.
http://www.lodgemfg.com/lodge-enamel.asp (It is made in China, though, and I'm skeptical of ANYTHING made there.) |