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

[Aspiringcook]

Been dreaming of owning a cast iron pans collection for years but never wanted to invest much as I was never a great cook. I am trying my best to improve and really make an effort every day. I have a LC one which I adore and am considering expanding my collection as I was given a John Lewis voucher at work. The next one I'd like is a shallow casserole as I think I'd use it a lot to make risotto, pasta, curries etc. I also really want a grilling pan and a small dutch oven (like 20cm or so) for porridge or rice. I cannot afford to get them all but I am dreaming of it. Are they really worth it? Many insta accounts I follow only seem to use these types of pans although I have noticed some of them have the cheap dupes. Are those same quality of LC/Staub? Somehow I can't get around the idea of buying a fake one, would rather wait and save for the real thing but maybe it isn't worth it?

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

John Lewis Classic Cookware | John Lewis & Partners

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.

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 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

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 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 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.

@ SDTGisAnEvilWolefGenius

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

@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.

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.

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.

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.

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!

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

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.

I have the Aldi dupe griddle pan and Dutch oven. They're perfect but I wouldn't want a full set of pots. My mother gas LC pots and them were so heavy for everyday use.

I have a griddle pan and you need to treat it with love and then they are fab. You need to season it properly so an oil coating inside and out and bake as hot as you can in the oven, this creates the non stick coating then you clean with just water (no soap) then a thin wipe of oil to store, iIf food gets stuck / you have to scrub it then you need to reseason it and start again.

I have an aga and cast iron works well but I bought mines from Denbys. Tesco clubcard used to do great value voucher multipliers I think now it just doubles? I’ve had cast iron enamelled pans from there for over a decade and they are still fabulous.

Have a look on ebay, you would be surprised. I found mine (26cm) for £60. The condition is still great. I recently got a saucepan for £25, I only had to replace the lid knob because it was broken, the pan itself was intact.
Last time I checked they were selling Enzo Mari designs that are out of production now.
For frying pans, I use de buyer. bought them new, but they are a lot cheaper.
Very happy until I have to wash them, it is a pain and my wrists hurt.

No way do I want or need more than 1 cast iron casserole. I cook a lot. Le Cruset is day light robbery. I bought my first LC casserole for
40 francs in a French hyper market years ago , they don’t last forever and are 100s of pounds now. There are others on the market that are better.

The Procook one fits my induction ring perfectly, is smooth on the bottom and far better. My mum had an entire LC set she got rid of after turning 60
as she could no longer lift it.I had no need for any of it.

I also like my John Lewis stainless steel pans, I treated myself to a decent set 15 years ago when I moved house after a lifetime of using cheap non stick ones. They are still as good as new and are so easy to clean, mainly in the dishwasher but also by hand. If something sticks ( I am a bit haphazard at stirring!) I just soak in hot soapy water while I eat then just rinse off. I am finding them heavy though as I have arthritis in my hands so if I had LC type ones I would not be able to lift them! I think these pans will outlive me and May daughter has lain claim to them when I pop off!

I admit I’ve got to the stage where is something is not dishwasher proof I do not buy it!

I have one large oval casserole which I use all the time to do stews, bolognaise, curries, pot roast and one 28cm fry pan with a wooden handle for steak. They are over 20 yrs old and still going strong! I wouldn’t get the griddle, fry pan more useful. Reviews always rank Le Creuset cast iron v highly and they have a lifetime guarantee so IMO worth it, especially on sale. Brand Alley have discounted Le Creuset and Staub at the moment. I have le creuset stainless steel saucepans and a non stick sauté pan, but to be honest there are better alternatives for cheaper eg Kuhn Rikon do a stainless steel range which also looks great.

I have lots of LC, love it and use it all the time. However one of the main things I love about it is that you can use it oven-to-table, which I wouldn’t do with stainless steel pans. That doesn’t really apply to the griddle so that wouldn’t be a priority for me.

I find the weight fine but all my LC are the two handle type. I can imagine a frying pan might be trickier.

One thing to note if you are planning to build up a collection is that some of the colours are always available and others come and go, so if you want everything to match then check that you have chosen a colour that will always be available. Mine are all mismatched which I like but some people prefer a matching set.

We have a big casserole and a skillet, and Dh uses them all the time. He’s European and MIL won’t use anything else, so he was indoctrinated. They’re too heavy for me. I never use them, and refuse to wash them up.

I have the largest Le Creuset casserole. I rarely use it as it's so heavy but used it last weekend for a gathering and noticed that my curry was cooked beautifully in it.