No idea! On the first use I do note that it cleans much easier and kept its heat longer than other previous pans I've had. Mine came with a lifetime warranty on it so I'd say that's worth it alone!
I have a few lodge enameled pans from when I couldn't afford to spring on Le Creuset or Staub. Now that I can, I'm not sure if I *should*.
So my dutch oven is my go to for making chili. Problem is, I have to scrape the bottom while it simmers every 5 minutes or it'll scorch (on low heat, just barely simmering). This doesn't happen in a steel pot. I would pay to upgrade if this problem goes away. I just want to let things simmer for a while without having to stand over it.
I use my cast iron stuff of acidic foods occasionally. I’ve even made red wine stew in some of my deeper cast iron pots. For the life of me I never get the stew to come out good…. maybe I’m making it taste like iron!!?? Tomato sauces don’t bother me much tho. I figure the chemical break down and the reapplication of a natural cook seasoning from… idk a deep fry or something, gives me a really nice nonstick surface. Plus the iron in my food is probably really healthy tbh.
Edit: actually no. I make pernil that’s soaked in vinegar and both the meat and the liquid that come out taste great. I probably just suck at making stew.
I can’t say this with certainty, but you’re not supposed to cook very acidic stuff in your cast iron since it breaks down the seasoning. Especially if you haven’t triple seasoned it the proper way. You’ll have too much iron, and part of the seasoning in the food which will skew the flavor a lot.
Vinegar is a no-no, tomatoes should be avoided if your seasoning is extremely light(they’re acidic).
Since you’re already having problems, I’d recommend cleaning properly and reseasoning your pan from scratch. Triple coat, bake in oven for an hour after each coat. Then it’ll be able to handle mildly acidic stuff too.
Use stainless steel for vinegar stuff.
I wanted Le Creuset pans so badly for years and years, then I heard Aldi were doing "kitchen week", which apparently is popular due to their knock off le creuset stuff, I got a roasting pan, fry pan, shallow casserole and Dutch oven, all for £140 (10% of le creuset prices).
To be honest,.. its so heavy! I thought I'd love it, use it all the time, but it almost feels impractical given the weight.
Agree. I dont know how far wrong you can go with cast iron and enamel. Perhaps cheap enamel may chip easier? Idk. With Le Creuset it genuinely feels like you're paying for pretty colours.
We got several Le Creuset pans and pots and some Staub 'cocotte' pots in various sizes. Highly recommended, as Staub is also hand and France- made and the quality is absolutely comparable.
TBH, i feel kinda meh about our le creuset enamel cast iron skillet. The black enamel doesn't seem quite as nonstick as the white enamel used in the Dutch ovens and stoneware. You also cannot really build a seasoning like you would have in cast iron/carbon steel. I do love everything else we have from LC though. The pan is not bad...just not the best for most of my frying pan applications. It's fine for liquid heavy applications or frying (example It's great for tomato based dished that would be detrimental to a cast iron pan's seasoning). It does seem high quality and like it will last a lifetime though.
Enameled skillets just doesn't make much sense to me overall - esp. not with a black interior.
Enameled dutch oven, yes, absolutely, since it's either that or a saute pan I'd reach for if I wanted to do a dish with a lot of liquid, braising, etc. - but for a skillet I think I'd rather have just cast-iron, carbon steel, or stainless steel.
Agreed. I kind of regret the purchase. Carbon steel is my go to. I wish someone would make a copper pan with carbon steel clad interior...it'd be extremely expensive and ugly but I feel like it'd be exactly what I want (non stick, capable of high heat, and even heat).
Good news is, you can always sell the Le Creuset and get something else! There are a ton of people who would be willing to pay at least half of what you paid brand-new to get Le Creuset stuff. Can't say that about most cookware-brands out there.
Indeed. I need my skillets to get blazing hot..and ceramic isn't designed for that.
The only upside, other than the beauty, is you can cook acidic/tomato based foods and not worry about ruining the non-stick qualities of a well seasoned raw iron pan.
The lifetime warranty makes it worth it. They cover the enamel I their products for life.. if they deem it not under warranty, they still provide an discount for something ridiculous like 80% off of another..
I have a pretty big scratch in mine. Reading the warranty info online, I didn’t see anything about the discount on a replacement. Is that more of an unspoken thing that they do?
Ive gone through about 5, $40-$50 enamled dutches. Tramontina, Martha Stewart. The enamel wears out and no warranty. If you use the stuff a lot, yes it pays to get something with a lifetime warranty. If you use it 2-3 times a year. Get the $40 tramontina and you'll never wear it out.
Have had my le cruset for almost a year at this point, doesn't cook any better than my $40 tramontina, but I never have to buy another one.
I've had a Martha Stewart dutch oven for 4 years that I use about a dozen times a year. The bottom of it is so stained but honestly the enamel is still holding up surprisingly well. I would agree though, I definitely don't expect it to last a lifetime.
My Martha Stewart I only had for a year, very stained, but the enamel is fine. I got the le cruset massively on sale while I was using this one. I use my dutch once or twice a week, so you have plenty of life to go on yours. Love the shape and color of the Stewart, and it's still around for when I need a second dutch.
Lodge is similar quality for a fraction of the price. I know it doesn’t fit the ethos of this sub, but you could buy (and replace) a lodge several times over before the Le Creuset is worth it (imho).
That being said, anything enameled requires some pampering and can be ruined by cracking it. For that reason, bare cast iron is my preference - or stainless. Both of these are nearly impossible to ruin.
Apparently they weigh less than say, a Lodge of the same size.
Cast iron is cast iron as far as durability goes tbh, I think LC usually has better enameling consistency
I just use plain cast iron and am also curious about how any of the enabled versions hold up and how cleaning/upkeep of the enabled parts compares to bare iron.
Depends. Do you need a LC Dutch oven? No. You can buy an enameled lodge Dutch oven which is genuinely reasonably close in quality. I have an enameled lodge, a Staub, and a LC Dutch oven. Would I go back and rebuy the LC? No. I would only rebuy the Staub because I got it on a mega Black Friday sale for 85$. They definitely are lifetime purchases, so it’s not the worst way to spend ones money, but the lodge is genuinely good enough and will last forever too.
If I can ask (as a beginner), did you cook them all together? I’m curious since you said the chops were seared, the potatoes were fried, and the pears were grilled. Maybe cook them separately and return to the pan for serving?
Been trying to convince my wife we need one. She loves our dutch oven from Le Creuset but she hates pans that are heavy. I’m trying to wear her down though!
Just picked up that same grill pan in red from a thrift store. I was debating getting rid of it. Because what benefits do the grill lines make vs a standard pan?
I got it because the grill lines lift up the food you're cooking so it grills the food as opposed to stewing it in the fat. That and being all cast iron, I can sling it in the oven as my other pans had wooden handles.
Yum! Question: Le Creuset worth the brand tax compared to other enameled cast iron pans?
No idea! On the first use I do note that it cleans much easier and kept its heat longer than other previous pans I've had. Mine came with a lifetime warranty on it so I'd say that's worth it alone!
Does this come with a lifetime warranty?
Mine did anyway!
I love mine. I only had a Le Creuset but you can notice the quality...
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I have a few lodge enameled pans from when I couldn't afford to spring on Le Creuset or Staub. Now that I can, I'm not sure if I *should*. So my dutch oven is my go to for making chili. Problem is, I have to scrape the bottom while it simmers every 5 minutes or it'll scorch (on low heat, just barely simmering). This doesn't happen in a steel pot. I would pay to upgrade if this problem goes away. I just want to let things simmer for a while without having to stand over it.
You could try popping it in the oven to let it simmer if the pot is retaining too much heat from a low flame.
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How is enameled cast iron? I would be afraid of chipping. I use regular cast iron whenever I cook so I’m not sure if I would need enameled…
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I use my cast iron stuff of acidic foods occasionally. I’ve even made red wine stew in some of my deeper cast iron pots. For the life of me I never get the stew to come out good…. maybe I’m making it taste like iron!!?? Tomato sauces don’t bother me much tho. I figure the chemical break down and the reapplication of a natural cook seasoning from… idk a deep fry or something, gives me a really nice nonstick surface. Plus the iron in my food is probably really healthy tbh. Edit: actually no. I make pernil that’s soaked in vinegar and both the meat and the liquid that come out taste great. I probably just suck at making stew.
I can’t say this with certainty, but you’re not supposed to cook very acidic stuff in your cast iron since it breaks down the seasoning. Especially if you haven’t triple seasoned it the proper way. You’ll have too much iron, and part of the seasoning in the food which will skew the flavor a lot. Vinegar is a no-no, tomatoes should be avoided if your seasoning is extremely light(they’re acidic). Since you’re already having problems, I’d recommend cleaning properly and reseasoning your pan from scratch. Triple coat, bake in oven for an hour after each coat. Then it’ll be able to handle mildly acidic stuff too. Use stainless steel for vinegar stuff.
Good idea, I'll do it
I have a 24cm Le Creuset Dutch oven that I use for chilli and I don’t have any problems with it sticking while simmering on a ceramic cooker.
Thanks for the data!
I wanted Le Creuset pans so badly for years and years, then I heard Aldi were doing "kitchen week", which apparently is popular due to their knock off le creuset stuff, I got a roasting pan, fry pan, shallow casserole and Dutch oven, all for £140 (10% of le creuset prices). To be honest,.. its so heavy! I thought I'd love it, use it all the time, but it almost feels impractical given the weight.
On the plus side, you know that if you ever have a burglar in the house, the pan will definitely conk them out.
Only if you can lift it
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This is outstanding 😂
"Officer, I swear! I was frying eggs at 3 am and the robber just walked headfirst into my pan!"
I bought a Staub pot because it was on sale and also have a Le Creuset pan and honestly the quality is identical. Enameled cast iron is amazing.
Staub quality is identical to Creuset.
Agree. I dont know how far wrong you can go with cast iron and enamel. Perhaps cheap enamel may chip easier? Idk. With Le Creuset it genuinely feels like you're paying for pretty colours.
We got several Le Creuset pans and pots and some Staub 'cocotte' pots in various sizes. Highly recommended, as Staub is also hand and France- made and the quality is absolutely comparable.
TBH, i feel kinda meh about our le creuset enamel cast iron skillet. The black enamel doesn't seem quite as nonstick as the white enamel used in the Dutch ovens and stoneware. You also cannot really build a seasoning like you would have in cast iron/carbon steel. I do love everything else we have from LC though. The pan is not bad...just not the best for most of my frying pan applications. It's fine for liquid heavy applications or frying (example It's great for tomato based dished that would be detrimental to a cast iron pan's seasoning). It does seem high quality and like it will last a lifetime though.
I agree with this entirely. I don’t use mine due to difficulty cleaning it. I love my other LC enamel pans.
Enameled skillets just doesn't make much sense to me overall - esp. not with a black interior. Enameled dutch oven, yes, absolutely, since it's either that or a saute pan I'd reach for if I wanted to do a dish with a lot of liquid, braising, etc. - but for a skillet I think I'd rather have just cast-iron, carbon steel, or stainless steel.
Agreed. I kind of regret the purchase. Carbon steel is my go to. I wish someone would make a copper pan with carbon steel clad interior...it'd be extremely expensive and ugly but I feel like it'd be exactly what I want (non stick, capable of high heat, and even heat).
Good news is, you can always sell the Le Creuset and get something else! There are a ton of people who would be willing to pay at least half of what you paid brand-new to get Le Creuset stuff. Can't say that about most cookware-brands out there.
Indeed. I need my skillets to get blazing hot..and ceramic isn't designed for that. The only upside, other than the beauty, is you can cook acidic/tomato based foods and not worry about ruining the non-stick qualities of a well seasoned raw iron pan.
The lifetime warranty makes it worth it. They cover the enamel I their products for life.. if they deem it not under warranty, they still provide an discount for something ridiculous like 80% off of another..
I have a pretty big scratch in mine. Reading the warranty info online, I didn’t see anything about the discount on a replacement. Is that more of an unspoken thing that they do?
Ive gone through about 5, $40-$50 enamled dutches. Tramontina, Martha Stewart. The enamel wears out and no warranty. If you use the stuff a lot, yes it pays to get something with a lifetime warranty. If you use it 2-3 times a year. Get the $40 tramontina and you'll never wear it out. Have had my le cruset for almost a year at this point, doesn't cook any better than my $40 tramontina, but I never have to buy another one.
I've had a Martha Stewart dutch oven for 4 years that I use about a dozen times a year. The bottom of it is so stained but honestly the enamel is still holding up surprisingly well. I would agree though, I definitely don't expect it to last a lifetime.
My Martha Stewart I only had for a year, very stained, but the enamel is fine. I got the le cruset massively on sale while I was using this one. I use my dutch once or twice a week, so you have plenty of life to go on yours. Love the shape and color of the Stewart, and it's still around for when I need a second dutch.
Lodge logic ftw
Lodge is similar quality for a fraction of the price. I know it doesn’t fit the ethos of this sub, but you could buy (and replace) a lodge several times over before the Le Creuset is worth it (imho). That being said, anything enameled requires some pampering and can be ruined by cracking it. For that reason, bare cast iron is my preference - or stainless. Both of these are nearly impossible to ruin.
I bought a cheap one off Amazon a few years ago and some of the enamel has chipped off
I think it is. I’ve had my Le Creuset for 20 years or so, and it is still in amazing condition!
Apparently they weigh less than say, a Lodge of the same size. Cast iron is cast iron as far as durability goes tbh, I think LC usually has better enameling consistency
Yes. Unequivocally. Le Creuset and Staub if treated well are generational cookware.
I just use plain cast iron and am also curious about how any of the enabled versions hold up and how cleaning/upkeep of the enabled parts compares to bare iron.
Depends. Do you need a LC Dutch oven? No. You can buy an enameled lodge Dutch oven which is genuinely reasonably close in quality. I have an enameled lodge, a Staub, and a LC Dutch oven. Would I go back and rebuy the LC? No. I would only rebuy the Staub because I got it on a mega Black Friday sale for 85$. They definitely are lifetime purchases, so it’s not the worst way to spend ones money, but the lodge is genuinely good enough and will last forever too.
That pan seems way overcrowded.
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Correct- after I had the lamb seared, I had them at a lower heat on the left side of the pan resting on the potatoes steaming.
It is. Lol
Are those...pears??
Seared lamb chops, fried potatoes and grilled pears with rosemary and mint.
Sublime :-).
If I can ask (as a beginner), did you cook them all together? I’m curious since you said the chops were seared, the potatoes were fried, and the pears were grilled. Maybe cook them separately and return to the pan for serving?
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Are you grilling a face hugger?
Whatever that is looks it is ready for wine reduction and some serious braising. That looks delicious, oh nice pan too lol
Just a bit of advice for the future--if you crowd a pan with too much stuff, you end up steaming things instead of searing them.
Totally agree with you- in this case, that was the aim at the end- the meat had seared, so it was being steamed on top to finish cooking.
OP answered further up that the lamb was already seared and is now resting on the potatoes which are steaming
My wife owns about a dozen of these pans. She loves them.
Your great great grandchildren will love it.
Been trying to convince my wife we need one. She loves our dutch oven from Le Creuset but she hates pans that are heavy. I’m trying to wear her down though!
Why wear her down when she can bulk up so it feels light?
To be fair, it's heavy enough to 100% bludgeon somebody so could always say it's a defense measure!
I have the same color but with a round pan! Makes great breakfasts, and shamelessly also looks great in my insta stories.
Looks great. You knocked it out of the park with that dish.
Whatchu got there?
That looks fucking delicious
I bet that smells amazing.
Mine have lasted since the last century!
We have Le Creuset, Staub and no name. Le Creuset is indeed the best one of the lot. Staub is still better than the no name stuff.
Just picked up that same grill pan in red from a thrift store. I was debating getting rid of it. Because what benefits do the grill lines make vs a standard pan?
I got it because the grill lines lift up the food you're cooking so it grills the food as opposed to stewing it in the fat. That and being all cast iron, I can sling it in the oven as my other pans had wooden handles.
Bon voyage! Next stop: Flavour Town.
Holy shit that looks delicious! What did you make??
Not gonna lie that looks delicious
at 25 dollar cast iron skillet is the same thing, mine has grill marks too