Moving to Cast Iron pans and casseroles only, is it worth it?

They weigh a bloody ton making them a nightmare to use or to wash up.
Don’t waste your money.
I think many people have them on display as kitchen decor only.
I had a set of le creuset many years ago. Got rid as they just ended up as dust collectors.

Absolutely no aluminium or non stick makes it's way into in my kitchen btw, cast iron or stainless only.

My general use saucepans (ie the ones I use for boiling pasta or steaming veg) are stainless.

But my frying pans and casserole type dishes, plus some of my oven trays, are all cast iron, some enameled and some not. I've got a total mishmash of brands - only two are genuine Le Creuset (and they were second hand), and the majority are from Lidl or second hand shops. I honestly don't think there's much if any difference in quality between the LC and the cheaper ones.

They really are so much better for cooking in and so easy to clean afterwards!

Casserole dishes are not good for traditional curries, stick to stainless steel/aluminium for that. I only like my LC pots for casseroles in the oven. I would never consider using them only as they are so heavy and not versatile for different types of cooking.

I am a huge LC fan and have quite a few pieces.

I would really think about buying a full range all in cast iron, as sometimes you do just need a simple light pan option. Something like boiling an egg or (as we do), pasta, making stove top popcorn ietc, s just easier if you have a basic pot/pan for this. Easier to drain too.

These are my most used:

Balti dish - this similar to a wok, but smaller with higher sides. This is my go to for most things, bolognaise, mac and cheese (and you can put it in the oven to grill the cheese on top), roast potatoes and the list goes on. Used at least 3/4 times a week.

24cm dutch oven is next most used. Everything from curries to stews to roasting chicken/meat etc.

Oval dutch oven. I wouldn't buy this again, the round dutch oven is just better with higher sides. I use this oval one for making sourdough mostly.

Skillet - My most least used pan. For what I would use it for, the top two work just as well. The sides are a bit shallow for anything too voluminous, so I really only use it for steaks. For basic frying of eggs etc, I use the Tefal instead.

And if I had a whole collection of every pot/pan being in cast iron, my pan storage drawer would not cope too well with the weight of them.

I've got an unmatchy set of LC comprising of regular dishes of various sizes and shapes acquired over many years from charity shops and eBay etc. I think matching sets look a bit 'wedding gift'.

Most useful, hands down, are my two shallow casseroles. I have a large oval casserole which will stew a whole chicken which is great for big family meals. I also love my tagine which I use for all sorts of slow cooking. Least useful is my griddle pan, which I frequently try to give away, but nobody wants it.

@Aspiringcook yes the griddle pan sticks and is a faff. Often think about replacing it.

LC is lovely but we have a few of the John Lewis range and they are just as nice to cook in, and slightly lighter weight. I still use steel pans though. I wouldn't change everything over to cast iron. I like the flexibility of the right pan for the job.

@ SDTGisAnEvilWolefGenius

They are really good, I wouldn't have anything else.

I have three LC casserole types including a flatter skillet-y type and a griddle pan but no saucepans. We had a very good set of saucepans beginning with A which I can't remember but they're at the end of their lives.

I use the LC pots a lot but have pretty much given up on the griddle pan. I now use the Our Place griddle sheet and am probalby going to move to OP saucepans - I have the large pan now but may buy the pot too.

I have a large shallow cast iron skillet and a couple of big casserole dishes. I use them a lot! But I wouldn't have saucepans or frying pans in CI as they would be too heavy to manage one handed (eg draining them)

I inherited some but had to get rid, once the enamel is scratched they are done for and you can’t get them re enamelled anymore.

Now I use all stainless steel. Lighter and easier to clean without destroying them.

I inherited a 4 set of la cruset saucepans from my mother. She probably got them 2nd hand. They're great but are so old if I leave them in the sink near plates the rim stains the plate (or cup). I also have several stainless steel pans. I expect both to last me forever

This is what we have, @PruthePrune - we’ve had it for years and it is really good - durable, cleans easily, not too heavy and cooks things really well.

I have a LC casserole and use it all the time, it’s probably my most used piece of cookware. Had it for 15+ years. My shallow one doesn’t get used as much but still useful.

I wouldn’t bother getting a LC branded griddle or other stuff. Only the enamelled cast iron range is worth paying LC prices for IMO.

As regards it being heavy - yes but it’s good for keeping my arms and wrists strong!

I also have a few non enamelled cast iron pans, a cast iron griddle, these get used when I want to sear a piece of meat or get a good crust on something. Otherwise it’s non stick or stainless steel.

John Lewis Classic Cookware | John Lewis & Partners

Agree they are so heavy! I have a set but prefer using other ones.

I've got some cast iron cookware (not LC) but I never use it, its far too heavy as other PP have said. If you want decent pans you can't go wrong with John Lewis stainless steel pans. I've had mine 15years now and they look like new

^^

I gave the LC set away, as too heavy when full, so not practical for me I have a stainless steel set from J Lewis, plus a cast iron griddle pan and small cast iron frying pan both made in England.

I have a Le Creuset grill pan. It's okay but it can be a bugger to clean. It shouldn't stick if you keep it properly seasoned and don't turn the heat up too much. I used to have a gas hob though and found it was hard to get the whole surface heated evenly. I might start using it more again now that I've got an induction hob with big flexi zones.

My adult DS has LC saucepans and a huge Overmont cast iron Dutch oven he uses a lot in a gorgeous hunter green. They have the red and blue on offer ATM. They are lovely but just too heavy for me to lift especially once it's full.

They're just too heavy. I have a 6qt, 4ltr, 2.4ltr (aluminium) and a 1.3ltr

The aluminium gets used where possible. It heats up a bit quick though so you have to adjust your timings

We have a belfast sink and Im paranoid about cracking it when Im trying to clean the cast iron ones.

I like Le Crueset and have some that's quite old and still in good shape. I gave some to my oldest who really likes to cook. I tend to use the Dutch Oven the most, I prefer my carbon steel pans and wok.

It can be a nightmare to clean, I can just see those lines now and going up and down them multiple times with a cloth trying to get bits off!
I probably wouldn't have bought it if it hadn't been a gift. The stripes on a steak are satisfying though!

I have the full set. The only thing I use is the griddle frying pan which is great for steak. I don’t use the pots as they are so heavy and unwieldy. Lovely to look at but hugely impractical.

One a month?! What are you; an influencer?