cin Posted January 30, 2011 Share Posted January 30, 2011 I know le creuset is the PREMIERE cooking stuff. But how does Lodge and Rachel Ray's imitation work? Or any of the other imitations? My friend wants Le Creuset Dutch Ovens, but they are flat out Price Prohibitive!!! Quote Link to comment Share on other sites More sharing options...
Parrothead Posted January 30, 2011 Share Posted January 30, 2011 (edited) To me there are a fes reasons to buy cast iron cookware. Ease of use and clean up. The non-stick coating starts building up with first use. I've got cast iron that is 12 years old and just about as non-stick as Teflon. The addition of natural iron to any food cooked in it. Inexpensive, yet durable. I bought the 3 frying pans I have 12 years ago. There is nothing wrong with them. They will go to my grandchildren if they want them. With all that in mind I have no use for enameled cast iron. Putting the enamel on the metal defeats to purpose. Plain old Lodge cookware for me. ETA: Other thoughts: I take my Lodge skillets camping when we go. I value the skillets so much that I put them in the trunk of my car when we move. I don't trust them to the movers. Edited January 30, 2011 by Parrothead Quote Link to comment Share on other sites More sharing options...
5KidzRUs Posted January 30, 2011 Share Posted January 30, 2011 I really wanted a Le Creuset - until I discovered (by accident) Griswald cast iron. They are good quality and old. My pans range from about 70 years old to about 100+ years old. I have pots, pans and grills; cookie sheets. Lodge makes cast iron also and I have a dear friend who loves them. Quote Link to comment Share on other sites More sharing options...
bluemongoose Posted January 30, 2011 Share Posted January 30, 2011 I like le creuset, but not the price, so I dont own any. My mother has some that was my grandmothers. The coloring on the inside of the saucepan is now a brownish due to grandma burning stuff a few times, but other than that they look really nice. I have 1 dutch oven from costco-Kirkland Brand that is enameled like le creuset and I have found it to be great. I also got it on coupon, so it was really cheap. The rest of my cast iron is all lodge. I have the double burner griddle, the wok, and several of their skillets. They work very well, clean up easily, and are inexpensive. I also like that it adds iron to our diet. I highly recommend them. I did read reviews of the rachel ray stuff before I bought my lodge. I noticed that some reviews complained of cracking and chipping. Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted January 30, 2011 Share Posted January 30, 2011 If you buy cookware, just look for the made in the US stamp... or rather... because there are other places that make it that I would buy... don't buy the "made in China" stamp. There are reasons.... as to why I believe this is important. The quality of metal is in question.... (this is totally not a snoddy thing that I'm saying...) ;) Quote Link to comment Share on other sites More sharing options...
KatieJ Posted January 30, 2011 Share Posted January 30, 2011 America's Test Kitchen ( Cooks Illustrated) reviewed cast iron Dutch ovens in the recent past and they recomment Tramontina. It's available at Wal Mart. They use it on their show. Quote Link to comment Share on other sites More sharing options...
Forget-Me-Not Posted January 30, 2011 Share Posted January 30, 2011 I have the Kirkland brand enameled cast iron dutch oven too, and love it. I can't compare it to the Le Creuset enameled cast iron because I don't have any. The only Le Creuset thing in my kitchen is an enameled stoneware loaf pan which I LOVE. Quote Link to comment Share on other sites More sharing options...
My3Boys Posted January 31, 2011 Share Posted January 31, 2011 I own mostly Staub, which is made in France, all of which I have gotten on clearance (discontinued colors) from Amazon and Cutlery and More. It is on the same par as Le Creuset with some differences. The interior is dark so you can't see how brown food is getting as well (I haven't found it to be an issue) but it also doesn't discolor like the white Le Creuset interior. I also have one Tramontina-type from Target. I bought it under another name but it is the same pan. I think Tramontina bought them out or something. Cooks Illustrated rated it as good as Le Creuset and it cost me all of $40 on sale. It is my most used pan. It is the light interior and it is discolored but, again, that is not an issue for me. Quote Link to comment Share on other sites More sharing options...
HRAAB Posted January 31, 2011 Share Posted January 31, 2011 I have Lodge and also a couple Griswald I inherited from my dad. They are great. But, I have to admit, I love that beautiful LeCreuset. Sometimes I leave it sitting out so I can admire it. :001_smile: It gets used 203 times a week. I got mine on sale; it was a color that was being discontinued. Honestly though, I think you'd be happy with Lodge. Quote Link to comment Share on other sites More sharing options...
dhudson Posted January 31, 2011 Share Posted January 31, 2011 I have a LeCreuset large Dutch Oven that my parents got me for Christmas and then a Martha Stewart small Dutch Oven really on sale and I have to say that I love my LeCreseut. I have used it 2-3x a week since I got it. It cleans up beautifully and cooks everythings so evenly. I also love that I can brown and slow cook meat. My Dad, who is quite the cook, swears by LeCreseut and says that everything else is inferior. You can find them on sale. I just saw one at Williams and Sonoma 60% off. Quote Link to comment Share on other sites More sharing options...
Margaret in GA Posted January 31, 2011 Share Posted January 31, 2011 Do y'all have smooth top stoves or coil? Cause I hate to admit it, but my favorite pan ever (cast iron handed down from my great grandmother) does scratch my cooktop. I'm looking to replace it and am 'all ears' :bigear: Margaret Quote Link to comment Share on other sites More sharing options...
happypamama Posted February 1, 2011 Share Posted February 1, 2011 I have a pretty substantial collection of cast iron. Most of it is Lodge; one or two items are a generic-but-similar-to-Lodge brand. I love love love it all. Maybe the Le Crueset is even nicer, but I have not been disappointed in what I have and feel no reason to want more expensive stuff. IME, once a cast iron skillet is properly seasoned, it's absolutely wonderful. Quote Link to comment Share on other sites More sharing options...
My3Boys Posted February 1, 2011 Share Posted February 1, 2011 Do y'all have smooth top stoves or coil? Cause I hate to admit it, but my favorite pan ever (cast iron handed down from my great grandmother) does scratch my cooktop. I'm looking to replace it and am 'all ears' :bigear: Margaret You cannot use regular cast iron on a smooth top range (or at least you aren't supposed to). You can use enameled cast iron, like le creuset, staub, etc. I have done so for years and never had a problem. They do warn you not to drag it across, but carefully pick it up to move it. I'll admit, I have dragged it a little bit, but I have never had a problem with scratching. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted February 1, 2011 Share Posted February 1, 2011 Yup. They will haul out a perfectly good Lodge 12" pan when I have crossed over because the longer you use them, the better they get. Quote Link to comment Share on other sites More sharing options...
Kebo Posted February 1, 2011 Share Posted February 1, 2011 I've used cast iron, Staub and Le Creuset on my smooth cooktop and haven't noticed any problems with any of them. Maybe I'm not picky enough to be bothered by small scratches, though (It's patina :001_smile:). Now, DROPPING them would be noticeable -- they're all heavy beasts. Quote Link to comment Share on other sites More sharing options...
Liz CA Posted February 1, 2011 Share Posted February 1, 2011 Do y'all have smooth top stoves or coil? Cause I hate to admit it, but my favorite pan ever (cast iron handed down from my great grandmother) does scratch my cooktop. I'm looking to replace it and am 'all ears' :bigear: Margaret I think I'd be replacing the stove with a gas top before I'd get rid of my cast iron. :D Quote Link to comment Share on other sites More sharing options...
happypamama Posted February 1, 2011 Share Posted February 1, 2011 You cannot use regular cast iron on a smooth top range (or at least you aren't supposed to). You can use enameled cast iron, like le creuset, staub, etc. I have done so for years and never had a problem. They do warn you not to drag it across, but carefully pick it up to move it. I'll admit, I have dragged it a little bit, but I have never had a problem with scratching. I use my Lodge stuff on my smooth top range. No problems. If it scratches, I haven't noticed, and I've been doing it for years. The only thing I don't like is that I have a light-colored smooth top, and the cast iron does tend to stain it. But it doesn't affect performance at all. Quote Link to comment Share on other sites More sharing options...
Parrothead Posted February 1, 2011 Share Posted February 1, 2011 You cannot use regular cast iron on a smooth top range (or at least you aren't supposed to). You can use enameled cast iron, like le creuset, staub, etc. I have done so for years and never had a problem. They do warn you not to drag it across, but carefully pick it up to move it. I'll admit, I have dragged it a little bit, but I have never had a problem with scratching. I've used it at two rentals (the current one and in the cabin) without any problems. I think I'd be replacing the stove with a gas top before I'd get rid of my cast iron. :D That was what I was thinking. I'm so looking forward to being in my own house again with a gas stove. Quote Link to comment Share on other sites More sharing options...
ScoutTN Posted February 1, 2011 Share Posted February 1, 2011 America's Test Kitchen ( Cooks Illustrated) reviewed cast iron Dutch ovens in the recent past and they recomment Tramontina. It's available at Wal Mart. They use it on their show. I have this and love it. I also have a Tramontina stainless skillet which I love. Just as good as the comparable All-Clad. Quote Link to comment Share on other sites More sharing options...
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