Are cast iron Le Creuset casserole dishes worth the money?

Oliver14

Simple answer ' Yes'

Alison_Funnell

No. I much prefer to use pyrex casseroles.

Alikay

I love the way they look, but they're way too heavy for me. They get VERY hot too - blistered our dining table even through a cork/melamine mat and thick table cloth, and sister-in-law had the same happen too.

kittywight

i dont have a cast iron pan , but i use their bakewear

it is amazing!!! i love le cruset i was given an oven dish years ago as a pressie, im just disappointed i cant afford any more

but as people have said they are very heavy

other than that perfection!!

PipneyJane

timefortea wrote: »

I've never used a cast iron pan before, I have a rubbish selection of cheap pans at the moment and would like to upgrade. I make chili often (I'm a vegetarian).

Do you think the Le Creuset pans are worth the money? They're quite expensive and I'd have to save, but I'm considering buying one. Or do you think the cheaper alternatives are as good?

I haven't read anyone else's response, but I had to tell you that le Creuset get a huge thumbs up from me. To me, they are worth every penny. Most of my pots are cast iron and I wouldn't use a casserole dish made from anything else now. It's wonderful to be able to brown things on the stove then just shove the same pot in the oven. Also, unlike some of the other manufacturers, le Creuset pot knobs don't heat up.

If you get a choice, buy the silverstone-lined pans because they are virtually indistructable (my SIL attacked hers with a spoon to remove some burnt on bits - seriously! - and left no damage). The enamel pans will scratch if you use metal in them. Also, if you want to use them in the oven and/or put them through the dishwasher, be careful with your choice of handle - not all are dishwasher proof (I have some with wooden handles) or oven safe.

Only downsides: they're heavy. The enamel pans will scratch if you use metal on them. And if you drop them, they will break (cast iron is extremely friable).

ETA: Oh and on the issue of them being too heavy to drain at the sink, I don't usually have that problem but when I do, I do one of two things: if it's a saucepan, then I'll prop it on the side of the sink and drain it as normal (mine have spouts). Alternatively, I'll take the lid off, pop a colander in the sink and dump the contents into that, holding the pot in two hands.

You do need good oven gloves if you're handling cast iron. I have some old ?Nynex ones that I bought from Lakeland. (They don't appear to sell them any more which is a pity.) Your average oven mit is just too cumbersome.

LameWolf

I'm another one who says they're too heavy. I looked at them in JL a while back, and couldn't even lift them off the shelf, so they're definitely not for me.:(

Dawning

I've got two casseroles, bought them in France where they used to be much cheaper, 25 years ago they are still both going strong and I love them.
I did have a small pan years ago but didn't like it. So I'd say the casseroles are worth it, pans not so much so.
That said, if I was buying now, at current prices, I'm not sure I'd pick them again....

MrsDoubleEwe

I have a full set of saucepans and a large casserole which were originally my grandparents' in the 70s. I would not be without them. They are in immaculate condition considering their age and the fact that they have been used constantly for more than 30 years.

That said, I will agree with the comments that they are extremely heavy, but I do the same as PipneyJane to drain things and either prop it on the sink or use two hand with the colander in the sink.

katieowl_2

I've got an ancient LC oval casserole dish, which must be over 30 years old now. It's the best dish for the job TBH. I also have an equally ancient cast iron (non-LC() dutch oven which came in one of those 1970's sets which is almost as good, except it gets a bit rusty looking when not used for a while. Both of them are heavy...but it's a good workout for the bingo wings, and practice for dog wrangling.

I have a small LC saucepan which is brilliant, and an oval gratin dish both of which are very handy. Also love the big oblong roaster which I must have had for 15 years.

I thought the non-stick LC pan I bought was cr*P and wouldn't replace a frying pan with LC ever again.

I bought the LC griddle pan too, and find it quite cumbersome, it has to be SMOKING hot for the food not to stick, and we've had a few nasty episodes of chilli fumes burning off things that have been marinated :eek:

On the whole I think the LC china stuff is vastly overpriced, but it doesn't stop me snapping up a bargain in TKMaxx when I see one.

Worth bearing in mind though that even the cast iron stuff is not indestructible. It doesn't always bounce if you drop it...and it's quite a shock to see your expensive metal dish break in half!

Kate

Toxic_Lemon

I prefer Chasseur and have 2 casserole pots in matt black, one shallow, one deep.

I gave my Le Creuset saucepan set away to my neighbour last year and now use Cuisinart stainless steel saucepans.

With Le Creuset, you're paying for the name. If anyone's interested in British cast iron, I recommend this company:

https://www.netherton-foundry.co.uk/