An ode to Le Creuset

 Le Creuset

There are two types of cooks: those who have a French enameled cast iron Dutch oven, and those who want one. One of the most popular brands is Le Creuset, and many a cook wistfully dreams of owning one. One young man who recently received a Le Creuset casserole as a gift is so enamored with it that he has plans on leaving it to someone in his will

Matt Rilkoff, writing for Stuff (NZ), didn't think owning a Le Creuset was in the cards for him because of the high cost. After receiving one for a wedding present, he's in heaven, and explains why he coveted the pan for so long. "Firstly, it is French. That is important to recognise because the French take food seriously. Probably no more seriously than everyone else, to be fair, but unlike most everyone else, they have taken this food seriousness and made it an official part of their national psyche," he begins. 

Although the piece is written in a very tongue-in-cheek manner, there is more than a little truth in the article. The sole Le Creuset Dutch oven in my kitchen only appeared thanks to a blowout sale on factory seconds. I tried lesser pans but they soon began to chip, flake, and rust. The Le Creuset soldiers on, despite having a few scorches along the way. I hope that when it gets passed on to a new owner when I'm no longer around to enjoy it that it continues to create fond food memories.

Photo of  Ribollita from  Le Creuset (Member indexed)


  • Cubangirl  on  2/28/2017 at 5:17 PM

    My wonderful hubby gifted me with a LC set for our anniversary in 2005. He got it super cheap thanks to someone in the old CI bb. Around that time, Amazon was also having huge sales, so I acquired another to use for no-knead bread. (e.g, a small oval one for less than $100.00) I didn't really know much except they were very pretty and durable. There were incredible sales then, and I picked up an 8 qt. round Staub ((my LC is 5 qt.) and an 7.5 oval Staub. A couple of years later, someone recommended Emile Henry, which goes from stove top to oven to freezer to microwave, so I got a 4.5 one. What I have found in over 10 years of using these, is that I reach for the Staubs, since they don't stain as LC does. The EM also does great no-knead bread, though I still prefer oval breads, and the matte black interior LC with the metal knob works great. My long-winded point is that LCs are lovely, but imho, Staubs are just as pretty and much more functional and EM tops them all.

  • darcie_b  on  2/28/2017 at 6:44 PM

    I like Staub's lid design and darker interior but haven't found a good deal on one...yet.

  • lgroom  on  2/28/2017 at 7:50 PM

    I was just salivating on the LC site this afternoon. The colors -- that dark green is to die for.

  • veronicafrance  on  3/1/2017 at 3:26 AM

    They used to be so much cheaper 30 years ago. Still expensive, but affordable for a once-in-a-while splurge. Hence I have four casseroles and a couple of gratin dishes, still going strong after all these years. If you find it unaffordable, go and look on eBay. I recently bought a round flame-red casserole there for just 25 euros. Not in mint condition, but still very good; no chips or stains.

  • Jane  on  3/1/2017 at 5:59 PM

    I bought a set of 5 or 6 pieces in an offer The Observer newspaper did many, many years ago. I don't still have them all (they may be strong but dropping them from a height is not a good idea - for the pan or the floor). But I still have some of them and I have added other pieces over the years - since I switched to induction they are my everyday pans. I just wish they weren't so expensive. Even at the outlet stores I can't quite convince myself I need them that much.

  • Jenny  on  3/1/2017 at 6:03 PM

    Darcie - I post when there are great deals on Staub all the time - I'll make sure I message you. I have both Staub and LC - I've been collecting for years - I love the vintage pieces and the newer pieces. It's a sickness. :)

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