The Money Mustache Community
Learning, Sharing, and Teaching => Ask a Mustachian => Topic started by: greenmimama on June 25, 2014, 09:37:29 PM
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I have been drooling over the Le Creuset pans and bakeware, I was wondering any of you have it and if it's worth the money, is this kind of a buy it for life type of deal.
I don't really need it, but I could replace a couple of pans in my rotation, I think one os aluminum, not encased and I have read bad stuff about that.
I am also looking for some really good knives for the kitchen, I just want the 3 sizes we would use the most, I don't want a clunky butcher block and other sizes we won't use.
Thanks
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I had a cheaper enameled cast iron Dutch oven and it chipped and became useless over a couple of years. Then I got a Le Creuset and it's going strong 5 years later - totally functional and looks great to boot. But yeah, they are seriously pricey.
The non-enameled cast iron, like Lodge, is far cheaper but slightly harder to maintain. I don't have first-hand experience with those.
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No, not even close to worth it. The "performance" of the cookware isn't any better than what you'll get out of $20 goodwill cast iron. It's all brand marketing.
If you're the type of person who thinks Gucci or D&G is worth it, you'll probably like Le Creuset cookware. There's nothing wrong with it, other than the price.
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No, not even close to worth it. The "performance" of the cookware isn't any better than what you'll get out of $20 goodwill cast iron. It's all brand marketing.
If you're the type of person who thinks Gucci or D&G is worth it, you'll probably like Le Creuset cookware. There's nothing wrong with it, other than the price.
Gucci and D&G? You're funny, nope not that kind at all, but I am looking for a lifetime type of pans for my kitchen, I am not looking for a frying pan, I already have a few antique cast iron that are great, more a sauce pan and some bakeware.
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Well, Le Crueset makes fantastic enameled cast iron cookware, and it is made in France. You can often find used examples far cheaper than new. That said, we were given a new Le Creset Dutch oven for our wedding, and it is fantastic! The budget option is Lodge. Lodge enameled cast iron isn't quite as pretty, and it is made in China. In use however, Lodge works just as well, for 1/6th or so of the price. Americas Test Kitchen also seemed to like the Tratmontia Dutch ovens, which come enameled and the same style. However, Le Crueset and to a lesser extent Lodge should have the lowest chance of chipping (unless you abuse them)
I like the enamel because, though you should be areful or avoid metal utensils so as to not scratch it, it is heavy, cooks very stable, and it is easy to clean compared to regular cast iron.
Knives: Victorionox makes good budget knives. We have a few of them, and I really like them- especially the chefs knife. Their paring knife that I have been meaning to buy is well reviewed by Americas Test Kitchen and is only $5! I just need to wait until I need something else, so shipping from Amazon is free..
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I have two Le Creuset cast iron pots ( a large one and a smaller one) both were gifts to me 7 years ago. I love them. I use them on the stove and also in the oven. I cook roasts in the larger one in the oven and use the smaller one for all sorts of things like casseroles.
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I have a Dutch oven my mom gave me for Christmas a few years ago, a large frying pan, and a sauce pot with a lid that doubles as a pan. The Dutch oven is awesome, but I could take or leave any of the others. I actually use my small all-clad nonstick frying pan (another Christmas present) for almost everything, and my go-to pots are still my $25 set I bought at target 10 years ago when I moved out on my own.
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When it comes to their dutch oven, Yes. It will last you a lifetime.
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After years of warped pans and cookware that didn't cook evenly, we took the Le Creuset plunge about 3 years ago and at this point we do not regret it one bit. Curiously, 3 years ago is also the last time I added a couple flannel shirts to the rotation, so I don't exactly think of myself as the Gucci type :)
A couple tips we learned as we looked:
1. TJ Maxx and Marshall's will occasionally have certain colors in stock at steep discounts
2. Sur la Table and Williams Sonoma often have deep discounts on new, "store specific" pieces that are up to 50% less than similar pieces of slightly different size
With some diligent hunting we have been able to build a kitchen that should last 20-30 years without breaking the bank
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My enameled Lodge Dutch oven is about 5 years old and looks like it will last a long time.
Having had a chance to compare side by side, I actually liked the looks of Staub enameled ovens over Le Creuset. They come with the self-basting lids, and the fit and finish seemed nicer, with a tigheter fit to the lid and more beautiful enamel finish. Price is about the same, so if I ever decide to splash out for something like that, it will probably be the Staub oval 5.5 quart.
On knives, I do love my Wusthofs. I also have a smaller Henckel's chef's knife, and a couple Globals, but the 8" Wusthof chef's knife gets the most frequent use, and seems like it will last forever. Wonderful balance and feel in my hand, just a really nice knife. I got it in a set with a paring knife and utility knife, which are nice, but not necessarily nice enough to justify the price premium. I'd suggest paying the money for an excellent chef's knife, and then going cheaper on any auxiliary knives you might want. One exception is the Global vegetable knife if you chop many hard vegetables such as acorn squash. It's squared off instead of pointy at the end, and shaped to cleave recalcitrant vegetables effectively and safely. It should double as a light duty meat cleaver, too, ifyou're so inclined.
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Sol above totally nailed it:
... There's nothing wrong with it, other than the price.
It's mostly good, sturdy, well-made stuff, but a majority of it is NOT made in France any longer. It's produced mostly in Thailand and China, and I've heard some reports of compromises in the recent materials. There are definitely cheaper brands out there of comparable quality. You're paying for a name and elegant design - if the latter, however, truly gives you pleasure...
I recommend checking out some restaurant supply stores to see if anything inexpensive but quality is satisfying. If nothing else it will teach you WHY you want the fancy version.
With knives my experience indicates there is VASTLY more range in actual quality out there, and while you don't have to choose from the top three brands, you definitely want to go high end from the get go. Buy once, never have to relearn how to handle.
Full disclosure: I bought one of their cobalt blue mortar and pestle sets a few years ago on a clearance sale. Mostly because it was so gorgeous I couldn't get it out of my head, and went back for the VERY LAST ONE in the color that next week. It's a decorative piece when I'm not using it and I still get wibbly looking at it - when I have a strong desire for the things I already own, I know I picked the right thing.
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I love it and have a nice collection, but I've never paid for it myself - my mom buys it for me. It's good quality. I have one Le Creuset skillet that's over 40 years old, still used almost daily. My mom still has the rest of that set. I also have a dutch oven, a bouillabaisse pot, a braiser, and a saucier, and they all get used constantly. I wouldn't have bought myself that many, but they all get used multiple times a week. Nothing bakes Lahey's 5 minute bread like the bouillabaisse pot.
I've heard good reviews of the Lodge enameled, so that could be a good reasonably priced option, or check for people selling it used. If you're willing to put some effort into seasoning and learning how to use it, basic cast iron is cheap cheap cheap - especially used - and will last forever.
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I cook a lot and as a result receive a lot of cooking-related gifts. I have Le Creuset, Lodge, Staub and Martha Stewart gear. So far, I like all three. Price-wise Lodge is the best. However if you watch for sales, you may be able to find deals. I once found a Staub fry pan for half price. You could always get non-enameled as well. Much cheaper in price but the trade off is more maintenance.
For knives I would also echo the Victorinox recommendations. I have many of their knives and prefer them over my German knives because I find them easier to sharpen. My recommendation would be to buy Victorinox knives and a Japanese water stone to keep them sharp. Victorinox is exceptional value.
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Hi there,
I'm usually against being swayed by brands, but I have Le Creuset pans from the 1970s and they're still perfect. Not a chip. The set looks pretty old (a glorious 1970s bright-orange colour) but in better condition than cheap pan I bought 2 years ago.
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Uuh.. wasn't meaning to just wax lyrical about my kitchen ware there! I think it's a frugal choice since you won't have to buy more pans for (hopefully) decades :)
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Good morning from London.
I inherited a Le Creuset pot from my grandmother after she passed away some years ago. As she lived through the war, the associated austerity and impact that had on that generation "make do and mend" etc, I would have thought that the thing must have been going since at least the 60's / 70's. After all those of her cooking, of being used as a water bowl for the dogs and surviving my cooking too it's still going strong!
If there are equivalents out there that are cheaper then great, but I rate the longevity of the pans and never intend to throw them away.
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We've had 2 frying pans and a dutch oven for awhile. The two pans had issues with coatings. It was a heavy cast iron type with a black coating, I suppose non stick, with a lifetime warranty. They replaced it with an aluminum frying pan with a different coating which failed in a different way.
That last pan is being reviewed for replacement at the moment but I don't forsee a problem. I do like a company that stands by its products.
The dutch oven looks and works great, apart from some staining on the light colored enamel inside, which I guess is normal?
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I'm a big fan of plain cast iron myself; on the enameled stuff, if anything fails, it's the enamel. It's not hard to season a new pan, and it's not at all hard to clean (hot water, quick scrape with a metal spatula, and then either wipe it down or stick it back in the warm oven to dry). My Dutch oven is a Griswold, but I also bought a 12" Lodge fry pan about a year ago (have been using my grandmother's 10") and the new Lodge is still by good. I can take all three pans from stovetop to oven to woodstove, seamlessly.
Also, my brand new fry pan cost me $20. Can't swear to its longevity, but the 10" is between 50 and 80 years old and in perfect shape.
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I love mine, but there is no way I would pay full price. At a discount, I think it is worthwhile to have in the kitchen (my dutch oven is 12 years old and still looks fantastic). Customer service is great - they sent me a replacement knob when I had an issue with mine last year. I also have a large-ish frying pan, which is fine, but I much prefer my small Lodge cast iron.
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I will just keep my eyes open for an awesome sale, OR check out some of the other brands listed. Thank you for all of your replies.
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Le crueset Dutch oven is probably worth it, if you can get it on sale. Home goods has knock offs always (not worth it), but occasionally they have the real le creuset there for really cheap.
For knives, if you're looking for a buy it for life item, I have and love a few wusthof classic knives (gifts) that I've had for about 8 years now and seem like they would last another 80. Thry just feel really nice- a pleasure to use. One really nice chefs knife is probably enough, and then just fill in with cheaper ones. For the nice chefs knife, I'd say the splurge for a forged blade instead of a stamped blade is worth it.
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It's yuppie marketing, don't succumb.
Grandma's good old iron cookware will last forever. Don't let them scare you about having to "maintain" it. I don't have a layer of grease on mine, you know, the "seasoning" thing, and it's fine. I wash them in water like regular pans.
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I'm not a chef by trade, but I'm the foremost baker, casserole maker, and meat stewer in my house. I swear by my LC casserole dish and dutch oven - even burned on food cleans off easily and it looks perfect after years of regular usage. We also have lodge stuff as well, which is great for loads of things (fajitas, bacon).
As many folks said - you can almost always find LC at TJ Maxx/Homegoods on sale. If you're flexible on color and willing to buy quickly, you can score a deal.
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I echo the comments that it is absolutely worth it provided you can buy it at discount. It may be me but I tend to cook more now I have my Le Creuset pot so that's saving me money right there!
I got mine at Marshall's, they had discontinued the color but hey, who cares?
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I wouldn't bother with it for the saucepan. Get stainless steel for that - my mom found me a great kitchenaid stainless set of pans (with some kind of heat-distributing bottom core thingy) on a super discount that is still going strong after like 15 years.
For baking dishes (cake pan, loaf pan, etc.), Le Creuset is a fine choice if that's what you want. You could also do just fine with glass baking dishes.
Everyone on this thread seems to agree with me: the thing Le Creuset does best is Dutch ovens.
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I called my local outlet and they have a red, 7 and 1/4in dutch oven for $168
So it's good to know some prices for when I look at TJ Maxx and such
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I have been drooling over the Le Creuset pans and bakeware, I was wondering any of you have it and if it's worth the money, is this kind of a buy it for life type of deal.
I don't really need it, but I could replace a couple of pans in my rotation, I think one os aluminum, not encased and I have read bad stuff about that.
I am also looking for some really good knives for the kitchen, I just want the 3 sizes we would use the most, I don't want a clunky butcher block and other sizes we won't use.
Thanks
I have picked up le creuset pieces over the years at yard sales and two times as gifts from generous family members. They are amazing, and even after a decade+ of heavy use/abuse they are still amazing.
BUT, you can find stuff which will work about as well for much cheaper, if you are looking to buy new.
Here's a deal that's going on today for Cuisinart's version:
http://home.woot.com/offers/cuisinart-cast-iron-casseroles-6?ref=cnt_dly_wobtn
Also check out Lodge's edition of enamel-coated cast iron. Typically 1/2 to 1/3 the price.
http://www.lodgemfg.com/
Finally, if you season and treat and cast-iron correctly, you can just as good results (if not better) with non-enameled cast iron. In most cases you can find regular cast-iron skillets for $20-25 and larger dutch-oven pieces for $40
Cheers
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We own a couple pieces at muy home. They are top quality and mine still look new after 5 years. That said they are too expensive. However you can often find deals at discount stores like Winners/Homesense in Canada that regularly offer 25-40% on select items. Also look out for department store sales at around 25%
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If you can get them at reasonable prices (used/sales/inherited/etc) definitely worth it. Otherwise, Costco used to carry what looked to be Le Creuset made Kirkland brand cookware.
I bought a braiser at Sur la Table for way cheaper than the Creuset and it has been fantastic.
Looks like Costco still carries that stuff (http://www.costco.com/Kirkland-Signature%E2%84%A2-6.5-Qt.-Enameled-Cast-Iron-Round-French-Oven.product.100090986.html)
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We have a cast iron skillet and cast iron grill pan from Le Creuset and although they are wonderful and I use them all the time the quality is not above and beyond the Lodge brand, which is very good, American made, and cheaper. The Le Creuset is lovely and was a wedding gift but the pretty colors get grease spattered in the end.
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I have a black Le Creuset dutch oven that I got at a discount 17 or 18 years ago. I use it constantly. It is in perfect shape--never has chipped or anything like that. The light colored inside has discolored somewhat over the years, but as someone posted above, it isn't really an issue. For the frying pan I use incessantly, and have had for at least 20 years, it is just a Lodge cast iron 10" skillet. I keep it cleaned and seasoned with a little oil swiped around with a paper towel, and that's it. My other pots and frying pans are odds and ends I've picked up here and there over the years. Nothing was expensive or what would be considered good quality---some old Paul Revere stainless steel with copper bottoms some inexpensive Farberware stainless, and even an 8" omelet pan from Club Aluminum circa 1975. Oldies but goodies…to address the Le Creuset issue…I like the Dutch oven very much, but have never seen a reason to buy any more LC.
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If you can't find it at your local secondhand shop or Craigslist, have a look at eBay:
http://www.ebay.com/itm/161344760988
Current bid is $40 + $15 shipping.
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I have a different French brand, somewhere in between the price of Le Creuset and Tramontina. It's a good Dutch oven but I almost never use it, so YMMV.
That said, it's a good size for a preserving pan, so if I get into canning as much as I plan, I'll be using it a ton now.
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Definitely not. Their shit is insanely overpriced. Okay, cool, your cast iron is enameled - one, you need enameled for almost nothing (tomatoes my ass, they won't touch the deep seasoning on my cast irons); two, if you really want it, you can still get enameled at half the price... or, based on some of their stuff, at 10% of the price.
An all-clad pan is $150 or whatever, and it deserves being $150 because of how good it is. Is it worth it? Maybe, maybe not, but at least it's actually better than a $15 pan. But a $300 le creuset cast iron dutch oven is no better than a $30 cast iron dutch oven from Lodge or a $45 enameled one.
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This site is great because it makes us aware not to buy things we don't need. But when it comes to things we use everyday: pots, knives, phone chargers, towels, toilet paper, ect I think it's wise to spend the extra money for quality.
Yes they are worth it if you plan on using it on a regular basis. You'll will it to your children.
Buy used if you can. :)
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As the proud new owner of a pretty small LC dutch oven, I'm commenting to watch the progress of this thread. It was a non-returnable, and non-requested gift, but I really like it so far. I may soon be in the market for a larger one, and of course I'm interested in cheaper options.
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No-one seems to have approached your knives issue. My opinion is get one 7-9" chefs knife from a reputable brand (suggest Global) and use it to death.
Thats right only one knife, not three. No other knife is necessary unless you plan on filleting fishes or making fancypants decorative presentations. Also buy a knife block to sharpen it instead of sharpening steel or a gadget which might damage the lastability if used wrong.
In terms of La Creuset, +1 to this:Buy used if you can. :)
Otherwise +1 to this:you can still get enameled at half the price... or, based on some of their stuff, at 10% of the price.
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It's amazingly worth it if you buy ONE item. Think of the ONE item you need, that will be most versatile for you. We bought a Dutch oven 10 years ago that looks brand new. I have full faith it will outlast my wife and me. Nothing else in my kitchen comes close to that, save for my Lodge cast iron skillet, which is of course paradoxically inexpensive. Well, there is my cheesy Revereware...BTW, my parents had ONE Le Creuset item before the term 'yuppie' was coined.
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I missed the knife question. I basically only use two knives: a standard (9"?) chef's knife and a 4" paring knife. Both are Chicago cutlery, so not exactly high end, but have used them nearly every day for close to a decade and they still look and feel brand-new.
My parents gave me a fancypants electric sharpener and it keeps those knives in good shape.
Some knives are utter crap, but with an even halfway decent knife, you need to know how to sharpen it. Never, ever put it in the dishwasher. If you cut something very acidic, rinse or wash it right away. Otherwise it'll need sharpening sooner.
Learning knife techniques can help you get even more enjoyment out of it - that's something I still need to do.
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I forgot to answer the knife question. I pretty much just use an 8 or 9 inch Wusthof chef's knife, which I do not keep sharp enough…but that is my fault, not the knife's. And I usually just grab an old steak knife for anything you'd use a paring knife for.
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Have you looked at Costco? I finally replaced my hodgepodge of cookware and have liked their house brand set. ~ $149 on a sale for 13 pieces
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I don't know if its worth it. I have a small LC Dutch oven and a Staub skillet. I've never really had problems with any of my cookware apart from some aluminium ikea pans where the screws came loose constantly. I just bought a large enamelled iron pan from Aldi for $25. I haven't used it yet but it looks similar to LC. I also bought one of their stoneware baking pans one Christmas Eve when everything was closed except for one store and I needed something to cook the goose. It will definitely last the years, my last one was ikea which crackled and shattered eventually. I lived in Europe when I bought them though and they were much cheaper there. Generally it seems stuff there lasts, I've never had the problems American have with replacing things. We still have the same sheets and towels from growing up in Australia. I just expect things to last. So I guess buy these things when you holiday in Europe or Australia. Better yet buy them second hand, you can find le creuset for a few euros in the second hand stores and they will be made in France not a sweatshop. As long as its ok packing something so heavy.
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I wanted to start this thread and here it is! Had been debating the LC - I cook everyday and have been through several pan sets. Went to pick my son up from his Senior Year College Graduation(YEA) and there was an LC outlet store.
I grilled the sales lady and she was awesome. The best seller is the dutch over and next is the braiser. I got the braiser and it sits on my stove all the time. It is amazing and I love cooking in it. Use it at least three times a week. Cleans like a dream. They come with a lifetime warranty. It was made in France and I paid $150 for it which is less than retail. Now I have a piece of cook ware that will last until I am done cooking. :) Or it gets to heavy for me to lift. I plan on getting the dutch oven next.
I also have the Victornox knives. I have the Sandukco(sp?) one and it is the best chopping dicing slicing thing ever and also a set of three small knives from them that cost $15. And I got a sharpener from Amazon also.
Wow great pans and knives make cooking so enjoyable.
I am not a luxury buyer(furniture from Craigs list and clothes from the Salvo) AT ALL but the LC pan is the bomb.
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As long as you buy only what you need, I think it's wise to buy quality kitchen items that will last your whole life instead of cheap ones that need to be replaced every few years. We bought a high-end WMF set when my wife and I were first married 10 years ago and don't regret it at all...all the pieces are still as good as new. On the other hand, I bought a Food Network skillet from Kohl's 3 years ago and it's now completely warped and the handle is loose.
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Here are my principles for buying cookware etc.:
1. Do not ever buy a set of knives or pots. They always come with things you don't need. Because of that, they either cost more than buying equivalent quality by-the-piece, or are lower-quality than spending the same money on items by-the-piece.
(Dishes, glasses and silverware are okay to buy in sets, of course.)
2. Alton Brown and America's Test Kitchen give good advice. Follow their recommendations. America's Test Kitchen does comparison tests of every kind of kitchen tool you can think of, and Alton Brown's "Gear For Your Kitchen" book gives great advice about which kinds of tools are actually necessary and which are superfluous.
3. Buying the most expensive thing is sometimes worth it, but it sometimes isn't. The key is to know which situation is which.
- For a skillet or saute pan that you're using to make something like steak au poivre (and therefore need to be able to both sear and have really good heat control to make the pan sauce), an expensive tri-ply stainless steel pan like All-Clad is worth it.
- For pots used to do things like boil water, the cheapest one you can find is the best.
- For a skillet that you're going to use to sear a steak without making a pan sauce, a cheap non-enameled cast-iron pan like Lodge is just fine
- Anything that's "non-stick" has a coating that will wear off after a few years. These pans should be considered "disposable," so buy the cheapest damn ones you can find.
- According to the Internet and the experts, cheap enameled cast iron chips while Le Creuset and Staub cast iron doesn't. (That said, this is the one case where my cheapness got the better of me: I bought some no-name enameled dutch oven -- from the grocery store, of all places! -- for $30, and the jury is still out about whether it will last.)
- For knives, forged is better than stamped, but high-quality knives stamped from wedge-shaped steel plates, like Victorinox, are almost as good as forged while being much cheaper.
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The enamel coated everyone is talking about is the outside, correct? Meaning the inside is still black iron? We're not talking about the LeCreuset ceramic stuff? I got 2 load pans and a pie dish from Williams Sonoma that is LC (gifted to me, I actually scolded the gifter for spending so much money on frivolties I don't need--my $10 pyrex pie pan works like a champ!). The ceramic stuff is nice but no way I would pay for it unless maybe at a garage sale for very cheap.
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The Costco stuff is made in France. Hmmm
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The Costco stuff is made in France. Hmmm
My thoughts/suspicions, exactly. If they have both brands, compare weight too. I've been pretty pleased with Kirkland stuff throughout my purchasing history at Costco. The return policy (although I don't think I've ever used it) is apparently phenomenal too, just in case.
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+1 for this, exactly what I would have said
I wouldn't bother with it for the saucepan. Get stainless steel for that - my mom found me a great kitchenaid stainless set of pans (with some kind of heat-distributing bottom core thingy) on a super discount that is still going strong after like 15 years.
For baking dishes (cake pan, loaf pan, etc.), Le Creuset is a fine choice if that's what you want. You could also do just fine with glass baking dishes.
Everyone on this thread seems to agree with me: the thing Le Creuset does best is Dutch ovens.
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The enamel coated everyone is talking about is the outside, correct? Meaning the inside is still black iron? We're not talking about the LeCreuset ceramic stuff? I got 2 load pans and a pie dish from Williams Sonoma that is LC (gifted to me, I actually scolded the gifter for spending so much money on frivolties I don't need--my $10 pyrex pie pan works like a champ!). The ceramic stuff is nice but no way I would pay for it unless maybe at a garage sale for very cheap.
No, when we're talking about enameled cast iron dutch ovens we're talking about ones where the inside is enameled too. In the case of Le Creuset it's a beige shiny enamel; in the case of Staub it's a black matte enamel, but in both cases (as well as for the cheaper brands such as Lodge, Martha Stewart, etc.) it's always enamel and never bare cast iron.
I would count a bare cast iron dutch oven (e.g. the "regular" Lodge kind you might take camping) as an entirely different category than an enamel one.
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No, when we're talking about enameled cast iron dutch ovens we're talking about ones where the inside is enameled too. In the case of Le Creuset it's a beige shiny enamel; in the case of Staub it's a black matte enamel, but in both cases (as well as for the cheaper brands such as Lodge, Martha Stewart, etc.) it's always enamel and never bare cast iron.
I would count a bare cast iron dutch oven (e.g. the "regular" Lodge kind you might take camping) as an entirely different category than an enamel one.
Gotcha. The Sur la Table braiser I have is only enameled on the outside: ((http://www.surlatable.com/product/PRO-1112721/Sur+La+Table+Red+Braiser+)
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No, when we're talking about enameled cast iron dutch ovens we're talking about ones where the inside is enameled too. In the case of Le Creuset it's a beige shiny enamel; in the case of Staub it's a black matte enamel, but in both cases (as well as for the cheaper brands such as Lodge, Martha Stewart, etc.) it's always enamel and never bare cast iron.
I would count a bare cast iron dutch oven (e.g. the "regular" Lodge kind you might take camping) as an entirely different category than an enamel one.
Gotcha. The Sur la Table braiser I have is only enameled on the outside: ((http://www.surlatable.com/product/PRO-1112721/Sur+La+Table+Red+Braiser+)
According to the description, that braiser has a "black matte enamel interior," which is the same as the Le Creuset skillets. The pots have a cream interior enamel.
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According to the description, that braiser has a "black matte enamel interior," which is the same as the Le Creuset skillets. The pots have a cream interior enamel.
I see that, looks and feel like iron to me though. =\
I DO like that cream colored enamel of the LC though--makes it easy to see stuff in a dark sink.
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The Costco stuff is made in France. Hmmm
My thoughts/suspicions, exactly. If they have both brands, compare weight too. I've been pretty pleased with Kirkland stuff throughout my purchasing history at Costco. The return policy (although I don't think I've ever used it) is apparently phenomenal too, just in case.
The Kirkland enameled dutch oven we looked at a couple of years ago was NOT Le Creuset. Not even close.
We have friends who cook with a Le Creuset dutch oven all the time, and have been using it for at least 40 years, probably longer and it still looks and works great.
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LC replaced my cracked piece (which I had bought from their outlet, and did not have a receipt) for free. With a better version - the replacement came with a.lid, while the one I bought did not.
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I have been drooling over the Le Creuset pans and bakeware, I was wondering any of you have it and if it's worth the money, is this kind of a buy it for life type of deal.
I don't really need it, but I could replace a couple of pans in my rotation, I think one os aluminum, not encased and I have read bad stuff about that.
I am also looking for some really good knives for the kitchen, I just want the 3 sizes we would use the most, I don't want a clunky butcher block and other sizes we won't use.
Thanks
Here's my "yes but" answer: Yes BUT only if you get the pans at eBay, Craigslist or garage sales. Many of the pieces currently sold in stores are made in China, which I have to assume means lower quality than the ones hand-made in France (and it's not like they lowered the prices to make up the difference). So the new ones I consider overpriced for their quality. The old ones, they can be worth it if you find a good deal.
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My enameled Lodge Dutch oven is about 5 years old and looks like it will last a long time.
Having had a chance to compare side by side, I actually liked the looks of Staub enameled ovens over Le Creuset. They come with the self-basting lids, and the fit and finish seemed nicer, with a tigheter fit to the lid and more beautiful enamel finish. Price is about the same, so if I ever decide to splash out for something like that, it will probably be the Staub oval 5.5 quart.
I have a Staub Dutch oven. It's great. Made in France, not China. I haven't had the chance to compare its functionality to a Le Creuset or anything else, but it is great, though I tormented myself for a little while about how much I'd spent on it.
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We received two LC dutch ovens when we got married. Love them. Also got a wicked set of pots and pans, 4 or 5 nice knives, and some stoneware baking dishes. 10/10, would get married again.
Now, the LC pate terrine...yeah, we probably didn't need that.
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Picked up a Guy Fiery 7 at dutch oven for $50 @ bon ton around black Friday with shipping included. Save your money on the dutch oven, since it is not used nearly as much as everything else. For knives buy a used wustof or hankels and have it professionally sharpened. ATK rated the victorinox 8" highly and it is worth buying new about $35.
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Picked up a Guy Fiery 7 at dutch oven for $50 @ bon ton around black Friday with shipping included. Save your money on the dutch oven, since it is not used nearly as much as everything else. For knives buy a used wustof or hankels and have it professionally sharpened. ATK rated the victorinox 8" highly and it is worth buying new about $35.
It'll be a cold day in my kitchen if one of my knives is being sharpened in someone else's hands. Get quality tools and learn how to sharpen knives yourself; it's not difficult.
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Another plug for Victorinox knives. Can't be beat for the price.
I got a couple Le Creuset casserole dishes as a gift, and they're nice. I'd buy more if it was at a garage sale or something. Otherwise I could never bring myself to spend that kind of money, especially on something like a Dutch oven that I'd use maybe once a month.
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Another plug for Victorinox knives. Can't be beat for the price.
I got a couple Le Creuset casserole dishes as a gift, and they're nice. I'd buy more if it was at a garage sale or something. Otherwise I could never bring myself to spend that kind of money, especially on something like a Dutch oven that I'd use maybe once a month.
I feel like you guys are stalking me, because I just cut myself on a new Victorinox knife, while cutting veggies to put in my new Le Creuset dutch oven, both gifts from different people.
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I thought of your post when I was reading this article. It should answer your question about the cookware!!
http://renewablewealth.com/articles/min-max-your-life/
(http://renewablewealth.com/articles/min-max-your-life/)
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Cooks also does some good equipment testing. https://www.cooksillustrated.com/equipment_reviews [Free trial membership can at least get you to the knife and cookware sections. Or check out your library collections online.]
I agree with everyone, what you buy depends on what you need to do. Cookware are tools. I have a LC dutch oven purchased more than 10 years ago and I use it constantly for dutch oven-type applications (braising and soups, stews, and pasta sauces). My workhorse. But I would only buy LC for the dutch oven and certainly it is worth trying to find it used. Put feelers out with friends and family and on Nextdoor or Freecycle-type places. We also have yard sale purchased good quality cast iron frying pans for high heat searing (steaks) and pancakes, etc. We have cheap large pots for boiling water, canning, etc.
My knives are a combo of a cheap paring knife, cheap serrated bread slicer, cheap large hacking/sawing knife for hard things like acorn squash/pumpkin/frozen shit I need to hack at, and a high-end, persnickety, carbon steel traditional Japanese vegetable knife for the endless vegetable chopping I do. Buy the tool for the job that makes sense and makes your work easy, safe, and efficient. Don't buy for looks.
I notice you said "bakeware" too. Wha are you baking? Same deal with bakeware as other tools, depends on what you want to do. If you are doing bread, a basic metal loaf pan is fine. For baking sourdoughs, a cast iron dutch oven is great. Enameled is not needed.
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As a note, if you Le Creuset dutch oven ever does chip, they'll send you a new one for free. That's what got me to pull the trigger on a 5 qt 10 years ago. It was chipped when my mother was looking at it and dropped it on the floor. (I'll never know why she needed to pick it up, nice one mom. But I forgive you).
5 minute call to customer service, and a new one was on it's way.
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I inherited a Le Creuset Dutch oven from my great aunt. After years and years of use, it's still in perfect condition. I've passed it on to my brother now, I bought a larger size last year. Not a LC, for budget reasons, but a plain cast iron one (Villeroy & Boch, I think it was €30-40). I'm happy with the cheaper Dutch oven, but there are a few downsides. It's heavier than the LC (and that one wasn't exactly light-weight). It's black on the inside. I like the light enamel coating on the inside that the LC has, it's easier to see the food. The enamel on LC products seems to be of a better than average quality too: I have never seen chipped LC. I have other enamel coated pots and they chip easily. LC products carry a lifelong warranty in case they do chip.
The only LC I have right now is the kettle. I'm really happy with it. I was tired of electric kettles breaking all the time and also tired of stainless steel kettles that get dirty easily. My LC kettle was about €50, looks extremely pretty in the kitchen and is very easy to clean. I'm fairly sure I will still use it 10 or 20 years from now.
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I was also given a Dutch Oven for my wedding. My Uncle found it at Tuesday Morning - so if you're set on it, look at discount stores. I like having it, but I wouldn't spend the money to replace it if something happened to it.
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how on earth did this thread get resurrected @Basenji three years later?
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No, not even close to worth it. The "performance" of the cookware isn't any better than what you'll get out of $20 goodwill cast iron. It's all brand marketing.
If you're the type of person who thinks Gucci or D&G is worth it, you'll probably like Le Creuset cookware. There's nothing wrong with it, other than the price.
I’m with sol. I have my mother’s RevereWare. I’m pretty sure she bought it in the 1940s. It looks great and cooks great. You can get RevereWare in thrift stores for $1 or $2 per pan.
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It was chipped when my mother was looking at it
wow, that's pretty crappy workmanship
and dropped it on the floor.
...oh
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MPP:
I really want to jump on this deal but I ALREADY HAVE ENOUGH PANS: https://www.costco.com/Tramontina-8-piece-Stainless-Steel-Tri-ply-Clad-Cookware-Set.product.100377996.html
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how on earth did this thread get resurrected @Basenji three years later?
Oh my God, what have I done? So sorry. I don't know what happened!
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how on earth did this thread get resurrected @Basenji three years later?
Oh my God, what have I done? So sorry. I don't know what happened!
I'm not saying you did anything bad... it just fascinates me how obscure threads occasionally get resurrected years later with no clear reason why.
I thought your comments were spot-on, FWIW. What you 'need' depends on what you want to do in the kitchen, but you can certainly get equivilent performance at a fraction of the cost of retail-new Le Creuset (fair disclosure; we have several pieces and love them; one was a swap-meet find, two others were gifts).
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how on earth did this thread get resurrected @Basenji three years later?
Oh my God, what have I done? So sorry. I don't know what happened!
I'm not saying you did anything bad... it just fascinates me how obscure threads occasionally get resurrected years later with no clear reason why.
I thought your comments were spot-on, FWIW. What you 'need' depends on what you want to do in the kitchen, but you can certainly get equivilent performance at a fraction of the cost of retail-new Le Creuset (fair disclosure; we have several pieces and love them; one was a swap-meet find, two others were gifts).
Thanks. I'm just gobsmacked that somehow I wandered into an old thread and just started typing away without looking at the date. Oh well. Heck, there are tons of old threads I think would be useful to resurrect. The same questions come up over and over...
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I found a Le Creuset dutch oven in the TJ Maxx clearance section in 1997. Used it weekly or more until 2018 when it just got too scratched. Loved it. I look for them all the time at yard sales, clearance areas in dept stores, etc. Staub is also excellent but wow, super expensive. I got a couple Staub pans that I use almost daily from Sierra Trading Post on sale with a coupon on top of it once which gave me alike 70% discount...alas STP soon excluded Staub from all promos after that!! (everything on the site sold out in a couple of days)
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My wife has 6 or 7 pieces that her mother gave her as gifts over the years.
Are they worth the additional cost over other cast iron cookware I would say no you are paying for status and brand name and you can get other products that will do the job at a fraction of the cost.
Do they work well = Yes
Are they pretty = Yes
Are the worth the premium = nope
We use ours fairly regularly due to having an induction cooktop and they work well but often I wish we had lighter cookware that stuff is heavy
Sent from my Pixel 2 XL using Tapatalk
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I received a first quality, (non blem, non defect marked) 5 qt dutch oven, and the lid was severely warped, with a huge gap between the pot. Returned it, and the one I got was better, but still not what I would consider proper, especially considering the price.
This one had to have the lid knob replaced (free and fast), and it was never used in an oven. I loved using it nearly daily for everything, but the enamel on the bottom crazed, and became porous. It was never used with steel utensils, put in a DW, or cleaned with anything other than dish soap by hand with a sponge. The absolute best value I have ever seen is with the Crofton brand sold at ALDI. They are SUPER nice, the QC seems very good, even proper lid fit. They run about $30 when available, have a stainless steel knob, nubs under the lid, nice colors to choose from, look great and cook as well as any other enamel coated cast iron pot.
(https://www.picclickimg.com/00/s/NjM5WDc0OQ==/z/xCwAAOSwPWRZR-n5/$/New-In-Box-Crofton-Cast-Iron-Dutch-Oven-_57.jpg)
(https://www.picclickimg.com/00/s/NjcyWDc0OQ==/z/VnEAAOSwXY5ZR-n6/$/New-In-Box-Crofton-Cast-Iron-Dutch-Oven-_57.jpg)
(https://www.picclickimg.com/00/s/ODcyWDc0NQ==/z/WzAAAOSwwzhZR-n7/$/New-In-Box-Crofton-Cast-Iron-Dutch-Oven-_57.jpg)
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I found a Le Creuset dutch oven in the TJ Maxx clearance section in 1997. Used it weekly or more until 2018 when it just got too scratched. Loved it. I look for them all the time at yard sales, clearance areas in dept stores, etc. Staub is also excellent but wow, super expensive. I got a couple Staub pans that I use almost daily from Sierra Trading Post on sale with a coupon on top of it once which gave me alike 70% discount...alas STP soon excluded Staub from all promos after that!! (everything on the site sold out in a couple of days)
If you shop at tj max fill this out right quick: http://www.tjxsettlement.com/
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Many people have answered and you have probably come to your conclusion, but I will just say . . .
I love my LC pieces. I have a brazier and an oval dutch oven. I use the brazier at least 4 times a week - and by use, I mean abuse. I swear, everything that comes out of that pan tastes better than it would have otherwise. If choosing just one piece, I would get the brazier. I got it on sale at Home Goods - it has been worth every single penny.
I do not use the dutch oven as much, but it is still a fabulous, beautiful piece that will outlive me, for sure.
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FWIW - Lodge cast iron is made in Tennessee. Just in case you feel motivated to buy something domestic.
https://en.wikipedia.org/wiki/Lodge_(company)
http://www.lodgemfg.com/story/lodges-2nd-foundry-now-up-running
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I normally think that there is not so much value in the "luxury" brand. However, America's Test Kitchen and others have actually verified that there are material benefits to the Le Creuset stuff. https://www.americastestkitchen.com/articles/503-dutch-oven-shopping-guide
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The Costco stuff is made in France. Hmmm
I’ve had this one for serveral years. It’s held up perfectly good, no chips and it’s still easy to clean. I like it just fine. Think I paid about 50$ and it was even on sale. You can’t go wrong in trying it because of their awesome return policy. However I’ve only seen it for sale in the fall, usually red and blue colors.
You can find the fancy pants stuff at tjmaxx stores. They do have really nice cookware.
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My LC Dutch oven is my most prized kitchen tool. Mine is 30 years old. Still going strong.
It doesn't look new. It looks like Julia Child bequeathed it to me. I got it at an outlet. Sauce, soups, bread, carmelized onions, rice, hardcooked eggs get made in that thing every single week. I'd be watching the thrift stores and yardsales if I somehow lost the one I've got.
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The Costco stuff is made in France. Hmmm
I’ve had this one for serveral years. It’s held up perfectly good, no chips and it’s still easy to clean. I like it just fine. Think I paid about 50$ and it was even on sale. You can’t go wrong in trying it because of their awesome return policy. However I’ve only seen it for sale in the fall, usually red and blue colors.
You can find the fancy pants stuff at tjmaxx stores. They do have really nice cookware.
We have a Costco enameled cast iron Dutch oven. I think it’s about 10 years old by now. It’s held up very well and is still one of our favorite pieces of cookware.
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I once found and entire, 1970's flame orange set of le Creuset cookware in goodwill for $25. That was in 2005 and it was in great shape even used.
While my ex husband got that in the divorce, I have since purchased other Le creuset dutch ovens and I feel that they are worth it. They do last a lifetime and you can even send them to the company to get them re-enameled ( not exactly cheap, but resourceful).
I am a hardcore budgeter, thrift shopper, and saver, and there a few things that I will spend good money on. High quality stuff that lasts.
Because I cook at home a lot and want to cook inexpensive food in a high quality way, I would happily spend money on these pots and pans for their quality ( heavy duty, excellent heat distribution) and on Wustof knives. Good knives make a huge difference in enjoying vs not enjoying food prep IMHO. I think I have had my knives for almost 20 years ( I got those in the divorce, lol) and my current Le Creuset ware for over 10.
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Definitely check TJ Maxx. I got my braiser for Christmas, and I know he paid a fraction of the normal price. You may have to compromise and get a color that doesn't coordinate with your kitchen.