Le Creuset - Worth it?

[Hippopotas]

Just wondering if it is worth investing in some Le Creuset items or if they aren’t worth it.

I’ve hankered after a Le Creuset casserole dish for years and recently watching more cooking shows and they all seem to use Le Creuset.

I have a fake Le Creuset from Aldi, I was even cheeky enough to ring Le Creuset to get a new know from them, I've had it 20 years & used it a lot but I must admit since I got my slow cooker I haven't used it once. They are bulky & heavy, I dropped the lid on my foot once & was hobbling for weeks.

@londonmummy1966

I have the 3 ply stainless steel instead and I love them

Me too - I have the stainless steal LC, 3 pots that I have used almost everyday for 17 years. They are perfectly engineered with great handles! They are very light compared to their cast iron range which I would love but cannot manage the weight.

Honestly, they are nice but as I get older they are just far too heavy. I have a cast iron Dutch oven that is probably 100 years old and I pull it out when I want to oven braise or bake sourdough.

I think have an Instant Pot has made cooking stews and such things so quick I have lost my interest in heavy enameled pans.

I have thick-bottomed stainless for cooktop, which is induction.

I had the pans, and several casserole dishes. I recently sold them all as they were just too heavy. They were 14 years old, I put the set on eBay and got significantly more than I paid for them. Over £700!

I was going to suggest that rather than splash out on new LC at eye watering prices, try looking for second hand on line - much cheaper and you can always sell on if you decide you don’t like it.

My saucepans and casseroles are nearly 30 years old now and still used daily. They are heavy, but I find it’s only the large saucepan that is hard to handle when full.

I also bought several LC stoneware dishes at the same time - they were seconds and are a bit cracked and chipped but still going strong.

I personally wouldn’t put enamelled cast iron in the dishwasher as it can erode the enamelling over time.

I have two different sized casserole dishes, a paella dish, a normal pan and two roasting dishes. All very good. I find them easy to clean. I soak them first and then they get a light scrub.

I had one but got rid as it was too heavy for me. I could barely lift the caserole dish up when empty let alone when full and hot.

I have small ones for this reason.

I must admit I am slightly concerned by those who can't lift them, unless for a specific reason. I don't do any exercise at all, and I don't find them a problem. Maybe lifting Creuset all the time negates the need for the gym .

People age, people get ill, it's pretty obvious why they can't lift them.