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bezerkeley t1_ja7q9z7 wrote

Sure, but for 3x the price? I'm not sure if it's worth it. Anyone have other BIFL Dutch ovens?

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Diplogeek t1_ja7sbqe wrote

I have a Lodge one (enameled cast iron) that has served me very well for probably... ten years now? I would love to get a Le Creuset at some point, but realistically, the average home cook can probably get away with Lodge for most stuff.

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Arcade80sbillsfan t1_ja80gll wrote

Don't aspire for "better" if yours suits you

Name on a pan doesn't get you life points or anything.

I have a bunch of Aldi enameled cast iron and it's awesome and works great. (I detailed what I have in another reply in this thread). My buddy with some lecreuset comments when he sees mine that he likes my lids better....and handles on my pans better. He's an older Italian man whom which we're good friends and he and I both enjoy cooking.

For example I have some All Clad stuff. (Stainless) I also have some SALT brand (bed bath beyond house brand). I actually like the SALT stuff better (lids and handles)....more comfortable better seal. The pans themselves have better handles. The heat distribution is pretty much the same so performance is the same. Got whole set for what one of my All Clad costs.

Name just doesn't really mean anything if you know what to look for.

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Diplogeek t1_ja8qspn wrote

Those are all fair points (and why I've never quite been able to pull the trigger on a Le Creuset). I think the happy medium for me would be trying to hit up one of the two big sales they do at their factory store in France every year and buying one there (although I'd buy something other than a Dutch oven, because why double up?), but beyond that, you're totally right- if the current Dutch oven is working, there's really no need to buy another.

My current pots and pans are an Emeril Lagasse-branded set that I got on a recommendation from Reddit (maybe here), I think, and honestly, they're great, even though they weren't terribly expensive and aren't All Clad or whatever. I've had them about seven years, they heat evenly, do the job, and the worst thing I can say is that one of the glass lids shattered when my wife dropped it a couple of years ago. We'll keep on using them until they're no longer usable, but I expect that'll be a good, long time.

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JerkRussell t1_jaajnap wrote

I have the Lodge enamelled DO and it’s nice. The LC is slightly lighter and that’s about it. Both cook equally well.

Unlike pots and pans I don’t think it really matters much when it comes to enamelled cast iron. I’m sure someone will chime in with a whataboutism but the Lodge is good quality for less than half the price.

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SuperToll9000 t1_ja7y0em wrote

I think Staub is just as good as Le Crueset and is often a bit cheaper.

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Fruitndveg t1_ja808vk wrote

Got a no name one from Amazon off the outlaws years ago, still going strong. I wouldn’t pay what le creuset charge, it’s a middle class status purchase at this point. I’m sure they’re great but enamelled cast iron is enamelled cast iron. Treat it right and it’ll treat you right. There’s not much more to it.

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JerkRussell t1_jaak37d wrote

Judging by the downvotes on your comment and anyone else who has echoed what you said, you hit the nail on the head and hit a few nerves.

I’m starting to think BIFL is often an excuse to justify paying more for prestige labels.

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Fruitndveg t1_jabmozn wrote

People are just weirdly insecure over certain brands here, Le creuset being one of them. I have a full set of le creuset pans I received as a hand me down and they’re nothing special. They’ve survived a long time but so have my generic stainless steel saucepans and they’re a lot more user friendly.

People want to feel like they’ve invested in the right thing. I get that 100%. This is an open forum though, and I have a lot of experience with their products. I stand by it, they’re a status display for middle class people.

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Bruyere_DuBois t1_ja7rgpm wrote

I have two--a Tramontina and a World Market house brand. I've had them both for nearly 20 years, use regularly. They have some chips in the enamel and some staining. I accidentally scalded milk in the Tramontina. Once I was able to chip the burnt milk off, it looks practically black on the bottom, but still works like an enameled dutch oven. No signs of slowing down on either 🤷‍♀️

Le Creuset is pretty, and it's nice that they will replace or fix them. ALL enamel will chip if you're really using the pot. But it takes a real kitchen catastrophe to significantly and permanently harm any cast iron.

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Arcade80sbillsfan t1_ja80oyd wrote

If you haven't on that discoloured bottom, try some bar keepers friend. Powdered cleanser.... it's more fine and made of something else that escapes me at the moment but works great on them at removing stains.

Awesome stuff...my stainless looks brand new all the time too.

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Bruyere_DuBois t1_ja85qzv wrote

At this point, it's looked like that for years, and it doesn't affect the use of the pot. I'm fine with it being a reminder to pay better attention when cooking with dairy 😄

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Arcade80sbillsfan t1_ja8f316 wrote

"adds character" as my friend and I say.

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Bruyere_DuBois t1_ja8r9d3 wrote

Exactly. I actually cook with these things, and they look like it, rather than decorative elements in my Instagram-ready farmhouse-styled kitchen 🤷‍♀️

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Arcade80sbillsfan t1_ja8rje3 wrote

Lol yeah I want organization and ease of use. Not picture ready.

Can't trade likes in for prizes at the ticket counter like skee ball

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MarginallyBlue t1_ja7x3mk wrote

If you follow the care advice around here most enameled cast iron is gonna last a long time. the best would likely be non enameled. i have vintage cast iron frying pans that are used weekly.

i love my staub items - still expensive, but less than le creuset. the advantage there is the interior enamel is black. i’ve used this pot regularly (like at least twice a week) for 8 yrs, still going strong.

i have a cuisinart that looked and held up similar to my old roommates le crueset when we lived together. how they compatibly fair now i’m not sure.

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edhitchon1993 t1_ja7z8su wrote

We've a 30 year-old Le Creuset and it's going well, some damage to the coating over the years but it's still useable.

My mum also has a 15 year old one which is great, but then she also has some Aldi ones of about the same age which are in just as good condition - and she uses them more because they're smaller - the only issue with them was the knobs which cost about £3 to replace.

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SigSeikoSpyderco t1_ja7y0dj wrote

All Dutch ovens are BIFL. Ceramic not so much. Even Le Creuset and Staub can have failed ceramic after decades or from accidental bumps and scrapes. Warranties help with this but truly BIFL pieces are bare iron which will last centuries unchanged if not physically broken.

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