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    All about Le Creuset and cast iron cooking

    Scheduled Pinned Locked Moved Tuckshop
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    • C Offline
      Chenonceau
      last edited by

      I might be biased but I think Le Creuset is in a class of its own.

      1 Reply Last reply Reply Quote 0
      • A Offline
        autumnbronze
        last edited by

        Yup, I do agree at it's a class on its own.


        But for me personally, I have a few factors to consider before investing in them (notice I said 'invested' 😉). Apart from the weight, one major factor is that my helper handles the cookware. I am not sure if I can trust her .....

        But it's definitely something worth investing in the long run.

        For now, I'll just settle for my trusted Tefal, which I have been using for the past 10 years 😄

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        • N Offline
          nemofc
          last edited by

          autumnbronze:
          Yup, I do agree at it's a class on its own.


          But for me personally, I have a few factors to consider before investing in them (notice I said 'invested' 😉). Apart from the weight, one major factor is that my helper handles the cookware. I am not sure if I can trust her .....

          But it's definitely something worth investing in the long run.

          For now, I'll just settle for my trusted Tefal, which I have been using for the past 10 years 😄

          Picture to see?Thks

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          • C Offline
            Chenonceau
            last edited by

            autumnbronze:
            Yup, I do agree at it's a class on its own.


            But for me personally, I have a few factors to consider before investing in them (notice I said 'invested' 😉). Apart from the weight, one major factor is that my helper handles the cookware. I am not sure if I can trust her .....

            But it's definitely something worth investing in the long run.

            For now, I'll just settle for my trusted Tefal, which I have been using for the past 10 years 😄
            Yup! I agree. It took me years to decide to buy one. And I still only have one. And I am the only one to handle it. 😂

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            • J Offline
              jtoh
              last edited by

              I still haven't gotten one yet and the reason being that I can't trust my maids with them. Even if they aren't allowed to cook with them, they wash and store them and I just found a deep scratch in my brand new grill pan. 😞

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              • C Offline
                Chenonceau
                last edited by

                I bought a cast iron wok 20 years ago. It behaves like a Le Creuset but is much less fussy. I baptised it with 500ml of cooking oil. It hasn’t touched soap for 20 years (much like the Le Creuset too). It cost me all of $15/=. I love it too.

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                • C Offline
                  Chenonceau
                  last edited by

                  jtoh:
                  I still haven't gotten one yet and the reason being that I can't trust my maids with them. Even if they aren't allowed to cook with them, they wash and store them and I just found a deep scratch in my brand new grill pan. 😞


                  Ouch!!

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                  • N Offline
                    nemofc
                    last edited by

                    To buy or not to buy? Headache lol

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                    • C Offline
                      Chenonceau
                      last edited by

                      LKVM:
                      Chenonceau:

                      I bought a cast iron wok 20 years ago. It behaves like a Le Creuset but is much less fussy. I baptised it with 500ml of cooking oil. It hasn't touched soap for 20 years (much like the Le Creuset too). It cost me all of $15/=. I love it too.


                      So how do you wash it and make sure its germs free?

                      It's germ free because of high heat. The patina of oil is good for both the Le Creuset and my cast iron wok. The more established the patina, the less the pot will stick. Mine don't stick very much so quite easy to wash. If it does stick, I put a bit of water and boil it and use a wooden spatula to gently remove the charred bits.

                      My cast iron wok is the same material right through. There is no coating to scratch off. I haven't done much scratching with my Le Creuset \"cocotte\". I use it mostly for oven braising because the sales lady explained that it has a coating of enamel.

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                      • A Offline
                        autumnbronze
                        last edited by

                        nemofc:
                        autumnbronze:

                        Yup, I do agree at it's a class on its own.


                        But for me personally, I have a few factors to consider before investing in them (notice I said 'invested' 😉). Apart from the weight, one major factor is that my helper handles the cookware. I am not sure if I can trust her .....

                        But it's definitely something worth investing in the long run.

                        For now, I'll just settle for my trusted Tefal, which I have been using for the past 10 years 😄


                        Picture to see?Thks

                        Hi nemofc,

                        Just saw your post ....

                        I have been using the brand Tefal for the past 10 years. It was scratch free until my helper came along 4 years ago. So recently, I bought some new cookware, mainly from the Elegance range. I am including the Tefal website link for you to peruse:

                        http://www.tefal.com/All+Products/Cookware/Non+stick+cookware/nonstick-cookware.htm

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