Le Creuset - middle class nirvana or unnecessarily heavy con?

[PersonaNonGarter]

The Le Creuset from my wedding list (10yrs) is coming to it’s life end and tbh it hasn’t been a great ride. Each one is stained, with chipped handles, horrible to clean etc.

Do I repurchase at £££ or is there something better out there?

I’ve got a kitchen full , love seeing it and using it

I got mine cheap (sales) between 10 and 15 years ago, still going strong. But if buying now, looking at current prices, I would just get the cheapo alternatives, have seen the Argos ones on sale for really good prices when on offer.

I have a 'not a Le Creuset' lidded casserole that I love. Don't know the make - it was a gift.

I am totally in love with the new teal John Lewis ones though. I almost wish these things didn't last so long, because I can't justify replacing my black one with a lovely teal one.

I loved the episode of Inside the Factory at the Le Creuset factory in France. Very entertaining. Greg Wallace having a go at spraying the pots and the owner asking him to please stop as he was spoiling too many of them They showed the mine in South Africa where they mine the metals. They said the British are the biggest buyers of Le Creuset in Europe.
It sounds like prices have shot up based on what people have written. Is that because of the weak pound?

I love my 28 cm casserole because I’ve been able to use it on every type of hob, even induction . I do like the shallow Staub pots too , I do not use the saucepans as they are too heavy and the wooden handles can be a problem . Each to their own . If the new cost is prohibitive look around on Facebook Marketplace or eBay , good condition well used ones are often listed at reasonable prices, the pots are worth every penny .

Well, have you tried contacting Le Creuset direct, because they may be able to replace them. I know this is not what you asked, but thought it may be helpful. Le Creuset products have a lifetime guarantee within reasonable use limits, which does mean they are covered for 25 yrs plus. How do I know this? Used to work in a fantastic artisan cookware shop . Which should go somewhere to compensate for the higher price tag. I have some cast iron Le C products and love them.

I'm still using the Le Creuset casserole dish I was given over 40 years ago. It's fantastically good value.

Nirvana

They also do an excellent replacement service. One of mine (about ten years old) chipped on the bottom. They sent me a new one.

Nirvana but pricey. I have a massive one and a smaller shallow one. Definitely feels special cooking with a Le Creuset (especially when it doesn't burn on the bottom)

Can't bear mine. Too heavy, easily chipped. I'm surprised they haven't lasted well because I don't like using them. Don't believe the hype, I say.

I really like them.
I've had enamel ware over a decade still excellent condition.
I use a non stick light Le Creuset saucepan set. They don't last as long as the enamel sets but work well on the stove top.

I adore my large red casserole. Over 25 years, great condition, expecting it to last my lifetime. Dishwasher every time. I’m not so fond of my saucepan because of the weight, but it is still useful and in good nick. Mum had a medium black casserole which was still going strong after 40 years plus.

They're pretty but I don't understand why having cookware so heavy you need to strength train just to be able to pull it out of the oven is a good thing.

If it's cast-iron cookware it's nowhere near the end of its life. It's supposed to be cured (coated with oil on the inside and left upside down in the oven at maximum temperature for an hour) every six months so that it builds up a non-stick surface.
If you don't want to do that, or don't like looking at the chipped enamel, please make someone very happy by giving it a charity shop rather than putting it in the rubbish.

I inherited a large LC casserole from my MiL.

So bloody heavy, it sat in a cupboard for years, barely used, before I eventually took it to a charity shop.
I can’t for the life of me see the appeal, except for the ‘label factor’ and they look quite nice. (But so do other casseroles etc.) Extortionately expensive and weigh a ton.

I am obviously going to the wrong charity shops!
Yes, they're heavy, but I just don't find a problem with that and I'm in my sixties. Any big casserole is precarious when it's hot. I'm just extra careful.

A casserole out of a LC cooks better, tastes better than out of anything else.
Lamb shanks are divine out of a LC. My two largest ones are 36 years old and little signs of wear and tear.
Two of my DCs use LC too, and love what they've got.

My favourite are the two buffet pans I've got... shallow casseroles. Fantastic for a risotto

@GETTINGLIKEMYMOTHER

I inherited a large LC casserole from my MiL. So bloody heavy, it sat in a cupboard for years, barely used, before I eventually took it to a charity shop. I can’t for the life of me see the appeal, except for the ‘label factor’ and they look quite nice. (But so do other casseroles etc.) Extortionately expensive and weigh a ton.

Think it's the same label factor as ridiculously expensive toasters and food processors .

I don't think so given the love for them on here! I never bought mine for the label, i collected them for how they cook, serve and clean. And the fact they last a lifetime.

My large and small Le Creuset casseroles are older than ds, and he was 25 last week.

I'd have thought the price difference is something to do with the place of production. LC are still made in France (I think) and the cheaper ones are most likely made in China, India or an equivalent.

I've got two casserole dishes; one my mum gave me as it was getting too heavily for her (she bought it in the early 70s) and one I picked up for 10€ in a second hand shop (I live in France). They get used quite a lot and other than some slight discolouration on the enamel inside, they're in great condition. They go through the dishwasher and get used on the (gas) hob as well as the oven (although I don't put them in the over over 160⁰ as that would weaken the knob).

However I would never pay full retail price for a new one.

Also do nice cast iron things in their special buys now and then, or might have some on their website. I have 1 Aldi casserole dish, 1 unbranded smaller pot that I got secondhand, and 1 Molten roasting pot, all cast iron with ceramic coating. All work great. I have a feeling with Le Creuset that you're paying for the brand name and the pretty colours rather than any great deal of superiority in function.

I'm surprised you found it hard to clean dp abuses our Dutch oven and it always seems to wipe back to a smooth enamel finish.

Even after stuff has been left in there for day or baked on hard

I think you’re also paying for the warrant, LC offer a lifetime guarantee on their cast iron products, I know a few people who have had replacements after 20+ years of use.

@GETTINGLIKEMYMOTHER

I inherited a large LC casserole from my MiL. So bloody heavy, it sat in a cupboard for years, barely used, before I eventually took it to a charity shop. I can’t for the life of me see the appeal, except for the ‘label factor’ and they look quite nice. (But so do other casseroles etc.) Extortionately expensive and weigh a ton.

Thermal mass, you can get it to the correct heat drop a big thick steak or whole joint in and sear the whole thing for a nice crust and fond.

Try the same in an equally expensive and good quality alluminium or stainless pan and it will go cold almost immediately and you wont get a nice crisp outside.

But cast iron has terrible thermal conductivity so you get hot spots in the pan easily and its more easy to burn thick sauces if you dont stir constantly.

Carbon steel is a good alternative and wont break if dropped but still equally heavy

Not a fan, can’t see what all the fuss is about. Received two casserole type pots as unwanted wedding presents. Too heavy to use, after a few years they went to the charity shop. They do look nice though.