<p>My cast iron enameled cookware is from Costco - French-made dutch ovens in very attractive red color. I think I paid $60 or $70 for these very high quality pieces. Yes, they are heavy, but I consider lifting them a freebie workout. Can’t say anything else negative about the pots. This is what I have (I guess the extra they charge online is for the shipping, which is included in the quoted price):</p>
<p>Love my Le Creusets. I left one in the dishwasher for a few days and the metal around the rim got a light coat of rust where it was up against something wet. I used my Bar Keepers friend and it took it right off. If there was a coating on that area, it is long gone.</p>
<p>I agree that the large one is too heavy, especially when full.</p>
<p>Thanks–am off to Costco to see whether they have any enameled cast iron cookware still in stock. The good news is that I could return it if we decide it’s just too dang heavy to work with. I do love my stainless steel but also love stews and lamb shanks. YUM!</p>
<p>Will try to get that recipe, which I have read about elsewhere as well. They say the 3 quart Martha Stewart I bought is perfect for it. I’m hoping they wouldn’t be selling it if it was recalled–just bought it.</p>
<p>Wow, I started printing out the bread recipe and then realized it was 71 pages for the entire printout, so stopped after fewer. It does look DELICIOUS & I will give the printout with the pot. Am stlll debating about whether to keep it or gift it. Hmmmm.</p>
<p>OK, they had the 8-quart covered cassarole dish at Costco in Iwilei, but dang it was WAY too heavy empty for me and even my husband! He insisted I not buy it because it will only get heavier with food in it. I did buy a French Grill that is enameled cast iron from Costco & will see whether we use it much. He said that one is manageable, as is the 3-quart covered cassarole dish.</p>
<p>HIMom, no kidding, that thing is as heavy as a midsize kettlebell - I do not even try to lift that thing with food in it (mostly because I’m afraid to spill the contents). I simply set mine on the stove, add ingredients to it as needed, then ladle the contents out into serving dishes and scrape the leftovers into a fridge-appropriate container. Only then I take the empty pot off the stove, carefully place it into the sink and wash. :)</p>
<p>I peeked at Le Creusets at their local outlet once - the sales lady really wanted to sell me one, but I had no desire to carry it around with me while I shopped. I had little desire to go to the will call window, either.</p>
<p>I had hoped to buy something that I could cook in the oven, and this would NOT work for that purpose. I guess I’ll stick with my unglazed clay pots, which are lighter and I CAN fill and put in the oven. Those make VERY delicious meals.</p>
<p>H also worried that because it’s so heavy for me, I’d be more likely to scratch our glass cooktop. We agreed that neither of us can easily handle it empty, so why would we buy it and where would we store it. We think we will get more use of the 3 quart covered and the uncovered grill, so we’ll start with those two pieces.</p>
<p>I have two pieces of Le Creuset and always enjoy cooking with them. They are not as indestructible as you might think, however. A couple of winters ago, I made stew in the LC Dutch oven and put it out on the porch to cool a bit (using my second 'fridge in the winter!). Well, it slipped out of my hand when I was bringing it in! Made a terrible mess on my porch AND cracked the pot! It must have landed ‘just right’ to do this kind of damage. I still use it as the crack is quite high up and it doesn’t seem to leak but I was a bit surprised, given the fact that it’s cast iron!!</p>
<p>Cast iron will absolutely crack if dropped several feet onto a hard surface because while it’s very hard and sturdy, it’s also brittle. </p>
<p>I love my LeCreuset and have owned it since the late 80s. There is simply nothing else that works as well as enameled cast iron for braising, stewing and slow cooking in the oven. There shouldn’t be any problem with using it to sear meats although I always let it preheat over medium heat for about 5-8 minutes and it works beautifully. I don’t think there’s any problem in using high heat if you are boiling water for pasta.</p>
<p>I don’t care for the plain cast iron as much as the enameled pieces because you are very limited in what you cook in it since any foods with a high acid content (tomatoes, citrus, vinegar) will react with the iron and ruin the flavor of the dish.</p>
<p>Staub is nice too, but I had a friend whose 20 year old LeCreuset had begun to chip and when she contacted the company they happily replaced it for her. That’s enough to keep me a loyal customer.</p>
<p>love my LeCreuset and my Lodge pieces and have given Lodge as a gift. I’ve made the artisanal bread recipe in both and it’s fantastic - the no knead overnight dough, think it originated at the Sullivan Street bakery in NYC, so you can google that.</p>
<p>Costco has carried Lodge in the past and a very large LeCreuset. The big one, to me, is like trying to hoist an enamel bath tub - I simply can’t do it without a system of levers/pulleys. You also don’t want to drop any of these pieces on bare feet. The good part is you can use the lodge, covered, in an open fire so it’s great for camping or prolonged power outages. I haven’t done that with LeCreuset because of the knob on the lid.</p>
<p>I bought LeCreusets cleaning fluid and was unimpressed. Mine have discolored, but I remember being told to put an enzyme type liquid laundry detergent in the pot and heat it. It really did remove stains and the laundry smell didn’t last too long. I don’t care about stains anymore.</p>
<p>I have a set of Villeroy and Boch and I love them. They are heavy, but have held up well and I’ve had them for 20 years. I do find though, that I use my crockpot and stainless more, just because they’re lighter.</p>
<p>BTW, there’s no problem whatsover putting LeCreuset in the oven. The black “plastic” handle on the lids is designed for high temperature oven use (400 degrees or higher, I can’t remember). I do stews and pot roasts in the oven all the time in mine. You just have to remember not to TOUCH the handle without a pot holder after it’s been in the oven for a couple of hours! (voice of experience).</p>
<p>I have a few pieces of Le Creuset and brown meat in it all the time. The dutch ovens are wonderful for stews, soups, etc. I will have to try the bread! The Christmas Tree shop sometimes carries enamel cast iron dutch ovens, I can’t recall the name of the company. Home Goods also carries Le Creuset. I purchased some of mine from the outlets and carried a small sauce pot back from France.</p>
<p>The newer Le Creuset lids have upgraded knobs to a composite that is rated up to 500 degrees, while the older ones are only oven safe to 375. You can order replacement knobs online in stainless steel, not sure about the newer material.</p>
<p>I got a full set of LeCreuset for a wedding gift 38 years ago. I wasn’t doing much serious cooking in those days–grad school–and had a small kitchen sink. I found the pots so heavy and awkward to handle and wash that I never used them, and the black surface of the fry pans was impossible to clean. I tossed them all. Never missed 'em. Never considered buying anything like that again. And I successfully make all kinds of long-cooking stuff.</p>
Can’t say anything else negative about the pots. This is what I have (I guess the extra they charge online is for the shipping, which is included in the quoted price):</p>