I've got some beautiful stainless cookware, and some regular cast iron skillets, but I really enjoy using the Le Creuset. Sometimes I think I use them because of their fun color, but really I find that the sizes are most convenient, and it's great that they are easy to clean and go from stovetop to oven if needed. Yes, they are heavy, but I look for that in a good pot! If I only got to have one Le Creuset pot, this would be my choice.
TRAIN users, Follow instructions! BE SURE ALL USERS understand "how to handle the enamelware"
In the 1960's my parents scraped up enough money to buy me a fairly complete set of Le Crueset cookware, I had attended the original Culinary Institute of America when it was located in New Haven, Conn. and, we enjoyed entertaining family and friends at home. Needless to say, the cook and serve feature really added to the smooth flow of the meals.
Best Dutch Oven on the market, I guess if you did not care what your pot looked like, you could go with something like Lodge sells, plain uncoated black iron. And there is nothing wrong in that! However, I doubt that anything on the market has the finish and beauty that this product has. Sure it's expensive, but I don't think you will be disappointed in the quality. They are heavy, but the thin cast method that Le Creuset uses keeps the weight to a minimum. After all, it is cast iron.
There are just a couple things that I would like to share.
1. Don't drop it. It is cast iron, but it probably will break. I had this happen to me about 6 months ago. Dropped it on a tile floor and it split right up the side. What a bummer, but I did buy a new one.
2. If you fry or brown meats in hot oil, you will notice that the enamel coating on the inside bottom of the pot will loose its shine. This most likely is an appearance issue and would not affect the performance of the product. If you just cook or braise in water, the pot will stay shiny like new. I usually brown my meats in a SS skillet anyway, then transfer to the dutch oven.
3. Best way to clean stains? Not sure about this but I have been using Bon Ami powdered cleanser. It's pretty good at removing stains from enamel and absolutely will not scratch.
If you make a lot of soups, stews, braise meets, this is a top notch item to have on top of the stove, or in the oven.
Great braiser, (What's this?) I recently got very serious about cooking with French ovens. I have several sizes made by Le Creuset and Staub. I find them equally great. With this model, I ordered a stainless steel knob to replace the stock knob so I don't have to worry about oven temperatures.
Heavy, tight-fitting lid helps lock in heat, moisture, and flavor.Measures 16 by 10-1/5 by 7-1/5 inches; limited lifetime warranty.Washing by hand recommended; oven-safe to 350 degrees F.Cast-iron loop side handles; black, phenolic, stay-cool lid knob.8-quart oval-shaped French oven made of enameled cast iron. Made of heavy-duty cast iron, the cookware's colorful, long-lasting exterior enamel resists chipping and cracking, while its durable, nonreactive sand-colored interior enamel offers a smooth surface for cooking and an optimal palette for food presentation. As cast iron is unexcelled for even heat distribution and superior heat retention, and enamel is impervious to acids and odors, the oven browns and cooks food uniformly and gently without hot spots and can be used for marinating, cooking on the stovetop, or finishing in the oven. Two loop cast-iron side handles help ensure a steady grip during transport--even when wearing bulky oven mitts, and the unit's secure-fitting lid locks in heat and moisture while cooking. The lid also comes fitted with a black phenolic knob that will withstand an oven's heat up to 350 degrees F. Beautiful enough for the table yet durable enough to outlive its lifetime limited warranty, the French oven can be safely used on any stovetop, including induction, and should be hand washed for best results.
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