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Muncie4 t1_ja7ndlo wrote

Your question lacks depth as Le Crueset makes about 789 things for the kitchen, each with a unique lifespan which really depends on the end user. Every enamel product on the planet can and will chip depending on the end user and/or latent defects, with Le Crueset likely being better than what you'd find at Walmart. BIFL is not about things that will last a literal 1000 years as every product fails, but Le Crueset is generally regarded as top tier for cast iron stuff. As to their 641 other things...not so much.

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Martinsimonnet t1_ja99hz3 wrote

Their enameled cast iron is the only thing that’s still made in France compared to the rest of their production if I’m not mistaken. Might explain a lot!

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HalcyonDias t1_jab0lwc wrote

Many of their products are made in China. It’s confirmed.

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Ahvier t1_jabe7p2 wrote

Just because it's made in china, does not mean that it's bad quality though

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pussayforlife OP t1_ja7pjpv wrote

So basically just the cast iron is worth it, everything else not so much

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Muncie4 t1_ja7qcyu wrote

I would not throw that blanket on the whole brand, but you can knowingly buy anything cast iron sans fear. Their other stuff is likely made by someone else with their logo and may or may not be a BIFL item.

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Educated_Bro t1_ja8590v wrote

Enamel Dutch oven pot along with enamel frying pans I will attest to - most used items in my kitchen

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Ennkey t1_ja7q1ux wrote

Honestly it sounds like operator error, some brands are fantastic and BIFL, but just not suitable for everyone’s use case and habits. All Clad is similar quality, but you might find a little more approachable due to the care differences

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aptruncata t1_ja8f9u8 wrote

Enameled cast iron get my approval. Buy it once and forget about it.

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mrjbacon t1_ja8zv24 wrote

Their glazed stoneware is also very good.

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HamBroth t1_jaa0aar wrote

Check out the Revol brand if you’re looking for dishes. It’s a French restaurant brand that expanded into homewares. All their stuff is super strong and microwave/freezer.oven safe.

https://www.revol1768.com/

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russkhan t1_ja8qxlo wrote

I've had my 3.5qt triply saucier for a few years now and I believe it will continue to last.

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JerkRussell t1_jaaih68 wrote

I have some casserole dishes from LC and I’d say they’re worth it. They’re a nice weight and weighted well so they’re easy to handle.

My LC kettle is also great. I suspect it will last my whole lifetime, although there are many kettles that would achieve this.

LC mugs are nice and hold up well. Like Muncie4 said, your question lacks depth. Maybe try over in the LC sub.

It’s a great brand, but you can get very similar results from other brands. It’s just whether you value LC I guess. Get what you can afford and what will bring value to your cooking.

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apathy-sofa t1_ja9cr12 wrote

If you're asking about enameled cast iron, Lodge is also BIFL and way cheaper. Also, can go in a hot oven (the L.C. lid handles melt).

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cerulean-ice t1_ja9ma02 wrote

whut, how do they melt?

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apathy-sofa t1_ja9ngwt wrote

They are epoxy resin.

From https://www.lecreuset.com/care-and-use.html:

> The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 390°F / 190°C.

If you pay extra, you can get the same quality metal handles as the Lodge ones have out of the box.

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jjmmll t1_ja9nxgn wrote

Le creuset also has a range with metal handles. I’ve got one.

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thalion5000 t1_ja9o2ch wrote

The handle on my lodge says “lecruset” because it wasn’t always this way.

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My3floofs t1_jaaghiv wrote

You can go to any le creuset shop or outlet and they will give you a form to get metal knobs.

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ladz t1_ja8ed0m wrote

Le Crueset isn't significantly tougher than generic enameled cast iron. Their earthenware also isn't.

Their enameled thin steel cookware is pretty, but I wouldn't want to use that stuff regularly because thin enameled steel always chips a lot and thin enameled cookware burns a lot and you can't scour it or you'll scratch the shit out of the glass and wreck it.

At this point in our timeline where generic enameled cast iron (Lodge, etc) is 1/5th-1/10th the price of Le Crueset or Staub, it's not really worth the cost unless you're going for a photoshoot or specific shapes that aren't generic yet.

The best way to keep enameled cookware nice is to NEVER use a green scotch brite pad or metal. Always use wood utensils and if you need to scratch food off, use a wooden spoon or a blue scotch brite pad.

I don't know any other Le Crueset brand things that are worth looking at, maybe there are some?

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russkhan t1_ja8rev4 wrote

I've had my 3.5qt triply saucier for a few years now and I believe it will continue to last.

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ladz t1_ja9lfl5 wrote

Nice! I didn't know they made those. Big fan of multi-clad stuff. All of it (even the stuff that's dual-ply and aluminum on the outside) seems to last really well.

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ThrowsUpUpAndAway t1_jaahshs wrote

I would also add that bar keepers friend pots and pans cleaner is great on Le Crueset and gentle enough it won’t void any warranty. I also recommend the bamboo pot scraper on Marley’s Monsters for cleaning delicate cookware with stuck-on food.

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HIGH_PRESSURE_TOILET t1_ja8i7u1 wrote

it's Le Creuset not Le Crueset lmao. OP makes one typo and a whole chain of comments just gets it wrong too smh

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ladz t1_ja8qrd4 wrote

always gotta be one :)

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Meowmeowpotatoes t1_ja8rd7t wrote

Does your username relate to you being a shithead?

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HIGH_PRESSURE_TOILET t1_ja8thwj wrote

Spelling it correctly helps future people who are searching for opinions on products on this subreddit, making the post more useful overall. It would be nice if people would put in the minimal amount of effort necessary to spell things corright.

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Meowmeowpotatoes t1_ja8ubh7 wrote

But being an ass about it helps no one. Google will autocorrect for them. Your comment was unnecessary

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TheCakemeister t1_ja8w8j3 wrote

Yes, Google will correct the search term, and then not show the typo that is posted.

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Philngud t1_jab7ofb wrote

Debatable though I'd you get solid cast iron like lodge or other quality non enameled, unless dropped on the floor (and even then) that might actually be BIFL. Heck, even if it rusts, you can sand it down, treat it 2-3 times in the oven and boom, good as new.

I love le Creuset, but if someone is visiting and happens to use it and scrape it with a metal something. That's ruined. Can't get it back unless you want to pay a bunch of money to get it re enamled and even then, it will likely be a poor enamle job and have weak spots that will get ruined again.

That or, like me, chuck out all metal anythings other than utensils, have mostly wooden spatulas, and that solves you running into that possible mistake, OR be that person yelling at people to "step away from my kitchen!!!"

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