I have the risotto one my MIL brought me as an engagement present from Australia.Date: 2/25/2009 10:56:18 PM
Hello everyone, i was wondering if anyone has or have had a le creuset dutch oven. Is it worth the price? Was there anything you didn''t like about it? Thanks for your input.
Cast Iron is an incredibly flexible material, and enameled cast iron is even better for long life.Date: 2/25/2009 11:28:58 PM
They are gorgeous but At Full price NO.
Mine got stained very fast, food changed taste overtime after using tomato base foods, and I do take care of my pots/pans
Marshalls/homegoods do carry them, for half $ very few colors.
I purchased Mario Bitali''s for around $100 and very happy with it, my SIL has Tramontina Sterling [$60 same size] so far so good.
Very heavy, great for braising/chili/stews/no knead breads, but I think they should be used daily ie quick soups, pasta/potatoes,etc.
You should research this. I think they offer a warranty with their products (or they should given the price tag!). A casserole dish should not break in the oven. Was it really cold when you put in in?Date: 2/26/2009 10:21:25 AM
I really wanted to get a le creuset dutch oven, but my le creuset casserole dish BROKE - split in half - while in the oven, and while I''m still trying to figure out what I did wrong (that CAN''T be normal), I''ve taken the le creuset off of my wishlist for now.
LE CREUSET® OF AMERICA, INC.
After you receive the authorization number, mail the cookware (postage prepaid) to the address below. We recommend using a trackable means to return your cookware as Le Creuset of America, Inc. is not responsible for damages, lost or stolen merchandise. Please enclose your return address and a brief note explaining the defect. Be advised the normal turn around time on returns is between 2-4 weeks after receipt of an item
* The lifetime limited warranty does not apply to cookware products with a non-stick coating, non-cast iron pieces and accessories.
I wish I had the right answer....DH marinated the lamb w/all kinds of herbs, tomato paste and lemon juice w/rind for 24 in the fridge then braised it. My guess: marinated for a longer period and then cooked for the longest as usualDate: 2/26/2009 11:47:18 PM
hmmm...thanks for all the great info. I''ll check out Mario Batali''s line as well.
lulie so don''t use lemons or vinegar with cast iron?
HI:Date: 3/4/2009 10:01:27 PM
Timely thread. Does anyone know if LC maks different qualities of cookware? I saw some items today and price compared elsewhere and there was a different of hundreds of $$ per item--do they make entry levels and upward?
I am concerned now you mention a metal taste--I prepare duck confit in the same casserole dish now...do not want a metal taste if it is in the same dish for a long time.....