OP, LeCruset is good on stovetop too, e.g, for braises. Cast iron heats very evenly. Enamel interior makes it easy to clean.

I suggest you read America's Test Kitchen reviews on equipment. They don't recommend buying sets and often has a best buy option if you don't want to spend the $$.

Also, don't worry if you're a novice cook. Ignore the snarky remarks. Good equipment really helps with being able to execute basic recipes vs. using cheap cookware.

Pick and choose kitchenware especially if space or $ is a constraint. I laugh to myself when I see people registering for EVERYTHING at Williams & Sonoma when really they will be using the microwave and not the all-clad steamer.

Anonymous wrote: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.

Us too.

I like le creuset but it is very HEAVY. So I find that we use our all clad more often for big pots of things. The le creuset skillet, but have found that I use our all clad pots more frequently b/c with food/water included in the le creuset pots, I find them ridiculously heavy.

Anonymous wrote:Get the Le Crueset dutch oven. Get the rest in All Clad.

agree 100%. but not too big because a big enamelware pot loaded with hot soup/stew is dangerous. I think I have an 8q, that about maxes out my strength.

All Clad isn't hard to clean, except when my DH cooks eggs.
Once in a while I have to get out the Bar Keeper's Friend, but usually just regular dish soap and a heavy duty sponge does the trick.

I love my Le Creuset. I only got two pieces, though, since they are so heavy that I didn't want them for every day use.

Anyway, I would recommend doing what I did (and don't I sound self-congratulatory here? FYI, I've screwed up and screw up all the time, I just really think I nailed my Le creuset purchases). I'd get one large dutch oven for stews and one signature deep sauce pan for sauces, stews, or even sauteeing veggies.

I got these two from Le Creuset and got the rest of my pots and pans from All Clad and haven't regretted my decision once.

I was just at Costco and bought a 6.5 quart dutch oven (enameled cast iron) made in France for 69.99. I also have a dutch oven made by the company that starts with a T (the one recommended by Cook's Illustrated). It is fine and I really don't notice a difference between it and the LC it replaced. But I don't love that it was made in China so that is why I bought the Kirkland one. Also, Sur La Table is selling a LC covered saute pan for $149.

Love LC and they are very easy to clean - soaking and dishwasher. My only complaint is that they are heavy as hell. They are great for everything you typically cook. I purchased all of mine from the outlet to save a bit. Have the stir fry, two of the bakeware, two non-sticks for eggs, pancakes, etc..., panini press, and the largest dutch oven for soups, etc... The best peice to start with is the 3.5 quart braiser because it does so much, sauces, rice dishes, meats, small amount of soups, works in the oven. Oh and LC is not for the novice chef. Quite the contrary. Enjoy.

Anonymous wrote:20:21, which all clad line do you have that is easy to clean??
Also heard that some le cruesets have enamel that chips if you heat food too fast or wash abrasively...

I have all clad and they are a pain to clean, so I ALWAYS keep a cheap bottle of sherry around for deglazing after I cook, it works wonders!

and YES LeCreuset does indeed scratch and chip. I do a lot of dutch oven cooking and have 3 sizes and all have scratched. I'm now a huge fan of Lodge and the one and only difference is that Lodge does not have the color options that LeCreuset has, but are 1/5th of the price. I will never buy another LeCreuset pan again.

Also, BTW, I've read that the ones you find in Homegoods and Marshalls that are their non cast iron line are made in Asia, not France...which is fine, but I would not buy a China made LaCreuset pan.

Anonymous wrote: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....

OP I don't think you are aware, but LeCreuset is known for their braising pans, which I think you are referring to as "oven cooking". I don't think anyone associates Le Creuset with any other cooking style, though do sell sauce pans, which is what I suppose you only need. Personally, I would not spend the money on LeCreuset sauce pans, if you are really bent on a premium pan, then go All Clad for that. However, since you say brand is not significant, then just get the 10 piece stainless steel sent at Costco. It should serve your needs and be a heck of a lot less than $1,000 for 3 or 4 LeCreuset pans. If you are not braising, nor doing serious cooking, then why spend thousands? It is like having Adobe Photoshop when all you do is crop your pictures.

I love my LC enamel dutch oven but wouldn't use it for everyday use (ie. to make a pasta dish). I use it to make stews and soups that envolve browning and/or moving from stovetop to the oven. The heavy bottom and enamel allows for great browning without burning.

That said, Iit's too damn heavy for everyday dishes. You can boil water in anything.

I do have the original stainless steel all clad set (dutch oven, sautee pans, and sauce pans). They are relatively easy to clean with barkeeper's friend. I would NOT recommend getting all clad nonstick. We did have a nonstick 12 inch sautee pan and had to replace it. Too expensive for something that won't last forever.

Agree that Lodge is a good choice for cast iron.

20:21, which all clad line do you have that is easy to clean??
Also heard that some le cruesets have enamel that chips if you heat food too fast or wash abrasively...

All Clad are very easy to clean, as easy to clean as Le Creuset. A Le Creuset dutch oven can't be beat for a stew pot, but for everything else you describe we use All Clad. We have three frying pans (8", 10", 12"), a 4 quart saute pan (this gets the most use!), a 2 quart saucepan, a 1 quart saucier. I could use a stockpot (and/or one of those combos with the pasta insert and the steamer basket) and a 3 quart saucepan, honestly.

Anonymous wrote:Get the Le Crueset dutch oven. Get the rest in All Clad.

Didn't OP say that they didn't want to clean staineless?

Get the Le Crueset dutch oven. Get the rest in All Clad.

You don't need LC, OP.