Quote:
Originally Posted by Our03z4
I bought my wife 2 pieces of Le Creuset, thought she'd love them but quite the opposite. Like a previous person said, she found the ceramic coating made things stick horribly. She went back to cast iron which I don't like because of the smoke factor they create sometimes.
Did we do something wrong or should we have gone with something nicer?
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Which piece of Le Creuset did she own, what was she making with it and what kind of heating source did she use? They can all play a factor.
Of all the Le Creuset pieces we own (braisers, Dutch overs, sauce pans and roasters), they are all cast iron. We do have a few frying pans by Le Creuset (forged hard anodized) but most are All Clad. When I cook outside, I use cast iron Lodge pieces.