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Reply to "Talk to me about your Le Crueset pots and pans"
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[quote=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. [/quote]
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