Have owned Staub and Le Creuset enameled cast iron, both excellent. TJMaxx and Home Goods stores sell the seconds, do not be concerned, the issues if there are any are hard to locate. I believe these are more likely overstock than blemished.

We like ours. Stuff will stick to the bottom, but it's realatively easy to clean.

Huge fan, in all configurations!

I have two Le Creust Dutch ovens. They are both outstanding and get used frequently. I bought them as “blems” at the Le Creuset outlet stores, and the prices were pretty good compared to new. The minor blemishes do not affect function at all.

The outlets are the way to go.

I have about 4 different LC pots, they are excellent. I would also look at Rachael Ray's line, they are much less expensive and 95% as good.
Usually you can find them at Kohls, and they are very good quality.

Bought my wife a (mostly, didn't get ramekins etc) full set of these LC things. They're awesome, wish I'd done it sooner. You have to baby them so you don't chip off the enamel though.

We've had the LeCreuset oval dutch oven (6.75 quart, I believe) for almost 10 years and it is one of the most used items in our kitchen. I wrestled with buying it given the price but it's a lifetime purchase and I'm glad I did it. Cleans up easily with dish soap most of the time, a little Bar Keeper's Friend when things are being stubborn.

We have 8 or 9 pieces. Soon to be 10!

I have a cople Le Creuset pieces that I bought very long ago, before the prices got insane. They're greeat.
But I also have a few other enamelled dutch ovens from other makers, including Cuisinart. I really can't say they're not as good, and were a fraction of the price... I just made sure the knobs were oven safe.


ATK still rates the Le Creuset as their top choice, but considers the Cusinart a "best buy"/

This message has been edited. Last edited by: zoom6zoom,

I wonder if there is a difference in Le Crueset throughout the years... I heard great things about the non stick properties, etc... then spent way too much money on one of their skillets and it wasnt any better than a current off the rack Lodge. I sold it on ebay.

Vintage cast iron is where it's at... back when they milled the interiors smooth.

quote:

Originally posted by tha1000:
Vintage cast iron is where it's at... back when they milled the interiors smooth.

Agreed, except when I'm cooking something acidic such as tomato sauce.

One thing to consider between Staub and Le Creuset is that the LC (generally) has a white enameled interior vs. S having a black interior. Sometimes that matters, especially if you are checking browning, one of the reason ATK likes LC over S. But that said I own a Staub and love it.

quote:

Originally posted by flesheatingvirus:

quote:

Originally posted by tha1000:
Vintage cast iron is where it's at... back when they milled the interiors smooth.

Agreed, except when I'm cooking something acidic such as tomato sauce.

A well seasoned smooth vintage piece will do acidic tomato recipes and hold up just fine. This is a (mild) old wives tale. Provided you don't leave it in there forever, it'll cook well and your seasoning will hold up. I've done chilis, goulashes, and multiple other tomato based recipes in my Griswold with no ill effects whatsoever even after hours long cooks. Proper cleaning and upkeep is the key.

Think of all the old wagon trains and cattle drives when all "Cookie" had to use was cast iron pots. They ate lots of chili and they didn't have Teflon or stainless steel.

Loswsmith: I did notice the black vs. white interior. Not an issue with me at all. Looking forward to trying out the new Staub. It's going to be a week or two though as apparently they are imported and shipping will take awhile.

I also have my grandmother's 1950's vintage Wagner dutch oven, passed down from my mom. It's had more batches of chili and tomato sauce in it than I can remember. As long as you keep it clean and seasoned I personally don't think it's a big deal.

I have the orange LC in the video that we bought at Home goods for no where near $360.....it is great...it's only been 7 or so years but I can see passing it down to my grand kids.

I have an Amazon Basics dutch oven that looks exactly like the orange Le Creuset. We love the thing.

It's probably not LC but it sure wasn't cheap and has served very well.

I bought an Aldi version for about $30 and it's given me very good service. It's a special purchase item and they only stock the cast iron a couple times a year.

We got some le creuset for our wedding in 1984, and bought a large set at Sam’s club then also. I think the set from Sam’s had around 8 pieces for $100-150.

My wife’s sister said we shouldn’t get them because they are heavy but I knew they were good since my mom had one.

They’ve been used a lot and will last until I don’t cook any more.

quote:

Originally posted by Gustofer:

quote:

Originally posted by flesheatingvirus:

quote:

Originally posted by tha1000:
Vintage cast iron is where it's at... back when they milled the interiors smooth.

Agreed, except when I'm cooking something acidic such as tomato sauce.

A well seasoned smooth vintage piece will do acidic tomato recipes and hold up just fine. This is a (mild) old wives tale. Provided you don't leave it in there forever, it'll cook well and your seasoning will hold up. I've done chilis, goulashes, and multiple other tomato based recipes in my Griswold with no ill effects whatsoever even after hours long cooks. Proper cleaning and upkeep is the key.

Think of all the old wagon trains and cattle drives when all "Cookie" had to use was cast iron pots. They ate lots of chili and they didn't have Teflon or stainless steel.

I tried it once and ended up with black flakes in my sauce. Meh.

My wife loves the Pot she got from her Mom. so much we bought a smaller one for othe dishes. We got ours 12 years ago and it is still looking great and works wonderfully!