I inherited my grandmothers dutch oven (center), it’s probably 70 years old now. Still cooks up a storm!
Then I found I lived an easy drive from an outlet store and, well, yeah, that happened. :)
I use it regularly, I used to be in the Le Creuset sub on reddit, but then reddit went to hell. :(
So… any other fans out there?
That’s an amazing collection! I’ve got the tajine, tea kettle and a frying pan in red/black ombre. I love the matching coasters you have!
Yeah, I may have scorched a countertop once… ;) Once!
Sounds dangerous…ly
I don’t know how you keep yours so clean, we use ours for everything so they are always in and out the oven. Ours are all covered in hard to remove black marks.
Basically what my grandmother did forever… (that the subreddit will tell you to NEVER do!)
Comet Cleanser powder + Blue Scotch Brite pads + elbow grease. ;)
Comet is kind of hard to find now, not sure why.
https://cometcleaner.com/cleansers/comet-cleanser-pine/
Don’t use green scrubbers, they will scratch. Blue scrubbers are safe.
Powdered versions of Barkeepeer’s Friend will also work in place of Comet. Just takes a bit more rinsing because of the PH of Oxalic Acid.
Damn, how about letting them cool down before putting them on wooden shelves.
Cast iron is so hot right now! :)
I love my LCs. I have the large Dutch oven, pie dish, casserole dish with lid, butter dish, and coffee mug.
Oui! Although I’m currently in a Staub phase, Le Creusets are pretty nice.
I only just learned about these because of your post but now I’m extremely interested.
Cast iron cooking is a whole different experience… Enameled cast iron makes it super easy, no seasoning required.
no seasoning required
Why is that? That’s the one thing that’s always kinda freaked me out about cooking with a cast iron pan which is why I shied away from it for so long.
My instinct is to just scrub a pan until its clean. Not leave it to be seasoned. Unless what I saw in real life was wrong? my ex cooked with a cast iron pan.
Bare cast iron needs to be seasoned to establish a slick, non-stick, surface.
Enameled cast iron already has an enamel coating on it, no seasoning required.
Nice! Sounds like I’m gonna get me an enameled one.
I am wondering if any of the knockoff brand enameled Dutch ovens are as good as the Le Creuset one because I tried my aunt’s once and it was pretty good but I can’t afford that.
Lodge is well liked, and the America’s Test Kitchen folks rated the Cuisinart dutch oven highly, it’s just slightly heavier than Le Creuset.
Lodge is one of the brands Walmart sells that doesn’t fit the mold of anything else in the store.
I wish they’d sell a chef’s knife or some other chef’s knife with vg-10 steel for $50. I’d buy one. Their knives are embarrassing.
I want to be a fan. And I want that tajine. Don’t have any of their stuff yet.
It’s an interesting mix, a cast iron base with a ceramic cone. Totally unlike all the rest which is all cast iron or ceramic. +1 glass lid.
My mom has loads of these Le Creuset pots.
Nice! Hope they get used and loved!
I have the same large Dutch oven and we use that and a cast iron pan for basically everything. I envy your le creuset collection we barely have space for the Dutch oven!
My grandmother got a massive set as a wedding present, then when she died it went to my mother, whom I live with. Most of it gets used a lot, but we gave some pieces that had never been used to a charity shop some years ago.
Must be nearly 75 years old now.
Added to that in recent years is one of the shallow casseroles with enamelled interior.
All goes in the dishwasher.
I have an LC Dutch oven. Lovely piece of cookware.
Nowadays I pretty much do all my cooking in cast iron, but everything else I have is non-enameled, so whenever I need to make an acidic dish - bam - Le Creuset to the rescue.
Previously no. Now, yes. That’s a gorgeous set.
Got one last yeah. Must have.
Been braising with it.
The braiser is a super good tool. I did the shakshuka in it, and the chuck roast turned out amazing!
I don’t think they make fans yet, mostly cookware
