Le Creuset?
 

We're having a clear out and the current Mrs L has quite a collection of Le Creuset pots and pans. These are the heavy iron pans which became the trendy cookware pans of the 70's onwards. Always been quite expensive. Diana hasn't used them for years as she says the food sticks to the bottom and are a pain, aside from casserole dishes. She wants to sling them.

So is she right or do you cook peeps use them?

David

best cookware you can get imho. if you want to rid them put them on ebay or on here, id certainly buy some of you :thumb:

I suggest ebay'ing them, they're worth a fair amount of money.

Ditto, even second hand they are worth a fair few quid. Would be stupid to throw them. I'll have them off you if you do decide to throw them! :norty:

Don't like them myself for everyday cookware, but they a brilliant slow cook casserole dishes.

As already said, worth a fair bit of cash, so sell them, don't sling them.

ebay?

Have you weighed these things? :lol1:

The postage may be more than the sale receipt, so make sure you get an idea of the cost of it first.

The casserole dishes are good, brown the meat in the pot on the stove, add all the other stuff, then bung it in the oven. However Dunelm Mill do a good copy for much less.

As for the pans, I assume they're the enamel ones, i.e. not non-stick. Okay for boiling veg etc. where the pans stays relatively clean but for anything messy I'd use my Circulon Infinity pans any day.

Also worth mentioning that the Le Creuset stuff is great for induction hobs being of cast iron construction.

Had a Le Creuset set for 20 odd years, pans, saucepans, roasters and casseroles. Replaced the handles on some of the saucepans a few years ago but still the dogs. Echo the bit about the saucepans but have always used the big casserole for roast etc.

Worth keeping hold of in my opinion.

OK, thanks for comments. Our daughter got wind of our plan's so has purloined the pans for a flat she will be renting in August. We'll keep the casserole dishes and use them until we are no longer strong enough to lift the bloody things :)

david

CD,

I bought some of the Infinity pans and the suacepans are great but I dont rate their frying pans at all. Two of mine oxidised so I contacted Circulon who told me I had ruined them by getting them too hot. Now I may be wrong but when I fry a steak I like my pans hot.

They did replace them FOC though.

Chip

Hmm, no problems with them so far but I've only had them about six months. I too use a hot pan for cooking steaks, goes on the dual crown gas burner set high, little oil and when it starts to smoke whack the meat in. Minute per side for medium, add a little butter to baste at the end then rest. Yum.

Maybe you had a duff batch? They seem to use them on most of the cookery programs on TV so if okay for top chefs it should last us amateurs for years. Maybe the pro kitchens go through two sets a year or something so just don't notice.

If you look at the info that comes with the pan it does now state discolouration or damage from overheating is not covered by the guarantee.

Used to have a Le Cruset Wok was a nice thing but to be honest my Tefal wok is so much easier to use day to day as it's non stick.
Maybe they are more of a fashion thing

Yeah good for casseroles, curries, stews etc but as above frying = crap. Had the gridle pan as part of a set and it was absolute crap.

Le Creuset frying pans are very good though. Bloody expensive though.

I have a cast iron griidle that I usually cook steaks on and it is superb, and only cost £1.99 about 10 years ago in Makro.

Chip

I have had a full set of le creuset pans for 20 years and they have never been used once, my missus thinks they are too good to use so they are just on display :rolleye: