Until I can afford Le Creuset, what is going to be the best inexpensive standby? I am slowly saving up for my Le Creuset dutch/ french oven, but it will be awhile. What is going to be the best, inexpensive option for a sturdy, fireproof casserole size dish that can go from stovetop to oven? Until I can afford Le Creuset, what is going to be the best inexpensive standby? I am slowly saving up for my Le Creuset dutch/ french oven, but it will be awhile. What is going to be the best,... » Read More Until I can afford Le Creuset, what is going to be the best inexpensive standby? I am slowly saving up for my Le Creuset dutch/ french oven, but it will be awhile. What is going to be the best, inexpensive option for a sturdy, fireproof casserole size dish that can go from stovetop to oven? « Show Less
82764
Just in case this confuses anybody - scotchbrite will UTTERLY DESTROY the enamel on a le Creuset pan. Enameled pans have no problem cooking liquid, and soak clean. Lodge bare cast iron is a very different surface (and Lodge enameled cast iron is made in China...)
82765
There's a replacement knob for the Le Creuset that's stainless steel. Although it doesn't tell you anywhere what the max temperature is for the stainless steel. I googled it and nothing. Just that the Phenolic knob is good up to 375. Why is it so hard for people to give us information we need? Why do you have to buy a replacement knob? Why don't they just use a knob that can withstand up to 500 degrees if one already exists...questions questions...Le Creuset L9403-45 Stainless-Steel 2-Inch Replacement Knob
82766
I bought the Sam's product about a year ago. The bottom soon developed horrible brown stains, which could be cleaned only with bleach. Rust spots developed. Imam discarding it. Too bad my dog died. I might use it for his water bowl.
82767
Try one of the Imusa casseroles. Imusa Enamel Dutch Oven, 4.5 Quart, TurquoiseThey don't do heat diffusion very well (you will appreciate the difference when you get the LC), but they have the same easy-to-clean enamel advantage, they're made in Mexico, not China, and for the price of a LC dutch oven you could buy ten of them.
82768
World Market or Cost Plus as it was called has a good substitute. It works great for about $49.00.
82769
The phenolic knob will only go up to 375 in the oven, but it won't get hot on the stovetop. The stainless knob can tolerate a hotter oven, but it *does* get hot on the stovetop (I found this out the hard way). LC used to have cast iron knobs that had a little rubber cover for stovetop use, but that was 30 years ago.
82770
Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice RedI love my lodge! I'm not going to bother with Le Creuset
381739
I'm not sure about a dutch oven, but we have a 12 inch cast iron skillet, and the whole set up (with skillet) was very solid. Actually, a dutch oven is probably also okay. It's very stable.
261730
I don't know. I don't know why it would be a problem. The dutch oven is heavy, but I think as long as you are careful, it doesn't matter that the cook top is glass. Maybe there is something about glass stove tops in the literature that comes with the product, or maybe with the glass top stove.
168945
I would contact Le Creuset directly. They are pretty good with replacement and warranty items.
1744572
Kate, in my large repertoire of pans and lids, I haven't found one that fits well, this pan is for frying, you could use a screen over it if it spits oil on the stove, but usually you should have the heat turned down low enough to eliminate this.This pan cooks well with low heat.I ended up getting the 5.5 quart French oven which I like a lot better than the frying pan.You can slow cook anything in this pot and it comes out flavorful and tender.I know I got off the subject of the lid, because I couldn't find one, but the French oven is wonderful.
2093690
A properly seasoned cast iron skillet won't stick. The Le Creuset looks very nice, but sticks pretty easily. Had I to do it over again, I'd go for cast iron.
490205
I use mine as a substitute for my stove top burners and, for many things, as a dutch oven, rather than heating up my large oven. This saves greatly on my electric bill. I have had one in my home for many years.
2051152
I just found out what a Dutch Oven is. My neighbor told me about it. I ordered one to cook a recipe in. Comon sense would tell you to only use utensils that do not scratch the surface. This goes for any pans that have a coating or something. I really just started cooking stuff.
137474
a LC pot should not be left unattended, since you are cooking either on the stove or in oven (unless your oven has auto-shutoff); a crockpot will turn off automatically. otherwise, i think cooking process and results are pretty close.
761522
This is the newest model that Sunbeam made but unfortunately they have been discontinued as stated. Fortunately, they are still widely supported and parchment pouches are still being manufactured. I recently purchased a package of 3 reusable teflon pouches that are supposed to be good for 50 uses. I accidentally damaged one of them the second time I used it so the jury is still out on those. Personally, I own 3 of these. One for the kitchen that we probably use no less than twice a week, one I bought for my buddies boat so we can cook quick, easy meals after a hard day fishing (LOL) and one that sits in the closet just in case either of the other two should fail. I haven't ever had a dial break but I have seen them for sale so I'm thinking I may grab one or two of those based on what you have told me. And you are absolutely right when you said they are the best appliance ever!
2041335
Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try! Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the... » Read More Hi...I own two of these and love them. The Calphalon 5 qt tri-ply stainless steel dutch oven heats very fast. I've used it to cook curry chicken, brown stew chicken and even rice and I've never had food stick to the bottom. Here's the trick with stainless steel pots....if cooking meats, add about a tablespoon of oil to the pot before you add the meat, allow the oil to get very hot. Because the pot has a very thick bottom, it does take about 4-5 minutes to get very hot on medium heat. It is a wonderful pot....use the same utensils that you would have used in your nonstick to protect the interior from scratches. Give it a try! « Show Less
1255211
This is a French Oven. A Dutch Oven has legs, a flat top, and can be stacked one on top of the other if you have more than one. Look for items from Lodge if you want excellent quality and price.
1853747
I have not used it in other than my regular oven. It is ceramic and designed for low-moderate heat cooking over a longer period of time. I have used it successfully many times in my oven at a temperature of up to 350 (F) because that's what the recipe called for. I think I would opt for a cast iron Dutch oven for use on a wood stove rather than this ceramic pot. But that is just my opinion.
514755
Le Creuset pots work nicely, but do require more time to heat the pot, lid and food through, so keep that in mind. Stainless steel is another great option. Use with copper, steel, aluminum, enameled cast iron, or glassware pots in standard sizes with short handles and tight fitting lid. Use the right sized pot for the food you want to cook in order to best retain heat.Also, glass lids work, but do not retain heat as well as the metal lids. Also, we always recommend placing a dish towel and a potholder (silicon is best) beneath the pot to protect your bag from the heat and spillage, Hope that helps! Feel free to email us with any questions: ussales@nb-wonderbag.com
1575054
Yes! As with all cast iron, you can easily transfer all Le Creuset from stove to oven to make delicious dishes. I love my collection. Take good care of them and they will last you forever.
788192
I am not sure which products you are comparing... But I do love the Lodge Dutch Ovens. I own 3 different sizes, and each costs $50-$60.Le Creuset is made in France, and retails between $250 and $400 per "French" Oven. Lodge is made in America, and is great for slow cooking, Braising, cheaper cuts of meat. Pork Shoulder (called Pork Butt in the Grocery Store) with Carrots, Celery, and Onions, with a cup or 2 of water, will be so delicious when cooked for 3 hours at 350F. You should try it. If you have never used a Dutch Oven, it is amazing the flavor that you can get.
1802232
Depending on condition of oven, and how close dish is to heating element, heat rises. I don't care for electric ovens. I find electric cooks to quick. I buy vintage casserole dishes, and bake and cook on a gas stove or oven. I use a rimmed edge cookie sheet slightly larger than the glass baking dish, underneath all my pyrex (old and new) and as long as I monitor my timing and check my item I am making, I have never burned, scorched or broken a pyrex product in 55 years. The cookie sheet is an extra safety measure for me, for remove from oven to stove (gas) for pan to cool and keep warm until being served. You can also cool a pan by placing standard bath towel doubled, on your counter top, and letting your pan cool. I like the cookie sheet under my pans to avoid scratching the glass pan's (metal against glass in oven and on gas burner grate when cooling) I also love glass for baking my Pineapple UPside Down Cakes, with the cookie sheet underneath the pyrex dish, because it browns the top evenly during baking and leaves a crunchy sweet edge around the cooled cake. I than use my baking, sheet cover it with foil and flip my cake on it. I usually don't get a chance to do this last part since everyone in my house fights for the edge of the cake, while it is cooling (husband and 3 boys). I hope this helps, the only time (one time) I blew up a casserole dish was cooking it in a Convection Air Oven cooking a roast @ 350 with a lid on it and I cracked the lid, and ruined my dinner, in 1979, Never Again!!! Barbara SELLER OF VINTAGE KITCHEN ITEMS ON AMAZON @ BeeBargains Thank You!