Comments on James' review of Le Creuset
Le Creuset
Description: Manufactures enameled cast iron, enamel on steel, stoneware, and stainless steel cookware.
The last pots and pans you'll ever buy!
Le Creuset is that rare type of kitchenware that doubles as artwork. The beauty in design and color begs to be left out (clean, of course!) on top of your stove burners for all to see and admire. But it doesn't end there...these pots are as effective as they are beautiful. Easy to clean up, even cook temp, and generous in size. They are heavy though because under the hood you get cast iron like your grandmother used to use. Yes, pricey they are, however, you'll never buy another set of pots again. Seriously, you will put these in boxes and move them each time you move because they are made to last, even beyond your lifetime. Sustainability is about consuming less, and it's way better to buy that one, well-made, object, rather than 10 replacement objects over a lifetime.
Switching to Le Creuset was prompted by the enormous amount of science out there about PFOAs in my then-current teflon. But it didn't stop there. Apparently, there are some high-end space-age coatings getting used these days in (some very expensive) cookware that contain all sorts of chemical soup-I'd rather not wait for the definitive toxicology reports thank you. Even while DuPont (maker of teflon) pays fines for misleading the courts on their own scientific findings (which did show danger of teflon as commonly used under normal cooking conditions), teflon is still alive and well and for sale everywhere. Aluminum is another scary metal that is making the rounds in the latest studies as a contributing cause of Alzheimer's disease. These types of disorders take a lifetime to present their effects on our health, so makers of products containing heavy metals and chemical coatings don't have much to worry about in the near-term, and this stuff isn't too well tracked in the long-term by industry. Today, America operates on a "buyer beware principle," compared to the growing standard in Europe called "the precautionary principle," where the manufacturer must prove their product is safe for human use.
James' keywords: pfoa alzheimers aluminum pots pans cookware coatings kitchenware
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Jordana G. says:
If you're ditching non-stick pots and pans and looking to go with cast iron ... and can't afford Le Creuset, go with Lodge Logic! I recently purchased new pots and pans. I watched Cook's Illustrated's podcast "Reconsidering Cast Iron" ... and Lodge Logic was their number one pic when optimizing function and cost. The two brands performed equally, but C.I. said they couldn't justify paying Le Creuset's price tag... Anyway, i like the industrial look of Lodge. Makes me feel like a serious chef.
James E. says:
Just curious Jordana, are the Lodge Logic pots and pans coated? I use some cast iron too, which are great, but they are sometimes hard to clean. I'm also always wondering about rust on the cast iron, if they are not dried very well. The Le Creuset, while pricey, wash right out because they are coated with non-reactive surfaces like ceramic. Also, can you post the url to the Cook's Illustrated link? Thanks!
Jordana G. says:
You do have to give a little more TLC to non-coated cast iron, this is true. You don't use soap, you do have to dry them well, and you must periodically wipe them down with oil to keep them in good condition. Over time, the pans become more and more non-stick-like.
I once used a Le Creuset pot where a bit of the coating had peeled up from the bottom on the inside of the pot. It appeared, otherwise, to be in fine condition. I wouldn't enjoy crunching down on a piece of ceramic, or whatever it is.
Here's Cook's Illustrated's podcast. They show how they chose Lodge Logic and how to care for cast iron, and they recommend buying pre-seasoned vessels: http://odeo.com/episodes/22089571-Reconsidering-Cast-Iron
Elli A. says:
We had one of the smaller ceramic ones, and it was not really expensive. It was something like $30 for a small and medium ceramic baking pans set. The bigger run in the hundreds.
Its pretty interesting how it works. After you cook you put some water in it and the next day you can wipe everything off. Its not as immediate as non stick which you can wipe off on the spot, but much better than bare metal which I sometimes have to scrub and at some point there are black spots that never go away.
I call those spots "negligence seasoning", as of metal cookware seasoning that is not intentional :)
Cris Bisch says:
Besides glass cookware, I think Le Creuset is an excellent choice for safe cooking. Although much more expensive, it's a good investment. Buyer beware of purchasing Le Creuset-like cookware. I've heard of the enamel cracking and pitting, as the quality does not compare to genuine Le Creuset.
Kimberly B. says:
I'm a cast iron fan. Have 2 Wagner cast iron skillets that were my great-grandmother's (100+ yo). They are fabulous to cook with and when they are seasoned and taken care of will last forever..well at least a century. All I ever do to keep mine rust free and non stick is as follows: 1) Never leave cast iron to soak. If you do stick the pot--use a hard rubber scraper and hot water to remove stuck on food. 2) Thoroughly dry (I put mine on a low heat burner for a minute--remove from heat as soon as moisture evaporates!) 3) About every 3rd use I season with oil--I've used liquid and hydrogenated oil with equal sucess. 4) Above all---USE IT!!! Cast Iron improves with age.
If you do rust your cast iron cookware...all is not lost...just clean off the rust (steel wool works great) and start using the item again...making sure to clean, dry it well and season it.