Tempting. Though since I dislike raisins in cakes (or noodle pudding) I’d probably leave them out unless you tell me not to. Maybe substitute some chopped dates? Or cranberries?
You can use it for Kugelhopf. Most recipes are sweet (e.g., http://www.sweetsfoods.com/2009/05/guglhupf-kugelhopf-ringcake-culinary.html, some with raisins but many without) but it also can be made savory (The 3 Best Bundt Pans of 2024, Tested & Reviewed). Either way, traditional with Riesling (or coffee).
FWIW, I see that Costco has a 6.5 qt enameled cast iron oven (from France) for $80 . They also have a 4 qt covered “skillet” (looks more like a saute to me) from China. Could see one in the store and make sure that the lid seats well before purchase. And if it does warp or chip… it’s Costco – you can return it.
Whatever dried fruit you like. I have used cranberries when I didn’t have raisins.
Does anyone know of a place online (or elsewhere) where one can find a Le Creuset coupon?
Not completely true. From the Creuset website:
The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 480°F / 250°C.
I cook at 500º for 30 min. and never had a problem.
Moi aussi, although I have purchased the alternative handle (but have not installed it yet) I have never had a problem and have made no knead bread numerous times…c’est bon!
I’m in the pro Le Creuset group; for what it’s best for, it’s great gear. I also like tin-lined copper a lot.
I’m not real big on buying Chinese-made goods at the moment; not a nativist, and I certainly understand the idea of reciprocal trade, just a bit leery about their lax standards.
About any enameled cast iron cookware: Read the use instructions before using; the enamel provides a lot of positive qualities to the cast iron, but the enamel needs a bit more care when using than plain cast iron.
I use mine every day and recommend highly. Very easy to clean. Some of the best money I’ve spent on cooking gear. If you can get it as a corporate anniversary gift, great!
The only thing I really have to echo is that the best thing you can do is is replace the knobs with stainless steel Creuset knobs, which run for $12 on Amazon. I don’t care what the website says, you are much better off replacing if you are covering anything that goes into the oven. Not to mention that I’ve chipped the originally pretty badly, too.
I would go with the luggage or the mixer: Le Creuset is a waste of money compared to Lodge.
I have both the Lodge, and Le Creuset, and I agree with the Cooks Illustrated review from 2008 (subscription required) that states that spending a lot of money is a waste. The net net of the review is the Lodge performs as well and is fraction of the cost of Le Creuset.
I would cherry pick the particular piece of enameled cast iron you want instead of getting a whole set taking up valuable storage space.
FWIW, the two pieces that I find valuable is a dutch oven (for braising) and a large cast iron piece for high heat cooking things like a big steak.
Staub is another French company that makes first-class enameled cast iron. They have a “second” line called Fontignac that is sold at Bed, Bath & Beyond (and ??) in the US. They also had (still have?) a line called Basix (and Basix II). I suspect that the French-made cast iron oven at Costco that I mentioned above may be from Staub.
Staub and Le Creuset cost a lot more than the Chinese stuff, but perhaps you get what you pay for.
I find it disappointing when venerable American companies like Lodge start putting their name on stuff made in China. I was very interested when Lodge came out with enameled cast iron pans – they looked good in photos, and everyone knows that Lodge makes great cast iron. Oh wait, these are actually made in China? Never %$#*^ mind. This tarnished the Lodge brand in my eyes.
All-Clad flirted with manufacturing pans in China, but quickly retreated from that. Their pan lids may be made in China, but the pans themselves are made in Pennsylvania. We have been buying All-Clad for years, but our enthusiasm has cooled at least a little. Part of the appeal of Lodge and All-Clad was American quality, but that has been diluted.
Going against the grain, the giant Brazilian manufacturing company Tramontina reopened an abandoned Mirro plant in Wisconsin and is making aluminum cookware there. I grabbed a couple of their heavy gauge aluminum non-stick frying pans at Costco – made in the USA baby, and sturdy metal-handled pans at a great price.
http://www.allbusiness.com/north-america/united-states-wisconsin/4104370-1.html
I have some of the costco stuff and lodge cast iron. Solid. Le creuset is certainly prettier…but worth 4 or 5x?
Perhaps you do; I wouldn’t have a problem with uncoated Chinese cast iron, a material I’m sure they’re perfectly competent manufacturing; it’s concerns about the durability and, yes, the safety of their enamel that makes me prefer LC or Staub.
On the other hand, I’d pay a premium for certain Chinese artisinal products.
Gene,
Do you recall if the Cook’s Illustrated review took long-term durability into consideration? I’m especially concerned about the durability/longevity of the ceramic coating, as I’ve come to the point with our cheap ceramic-coated cast iron dutch oven when the ceramic is chipping off. As it is now, my wife and I are planning on going to a local Le Creuset outlet next weekend to shop for a new piece, but my mind is open.
I gotta say that in general I’ve been happiest with the things that are built well. I don’t even remember what my Le Creuset oven cost… but it’s over 20 years old and doesn’t have a chip. It’s in great condition and will almost certainly last the rest of my life. Could I save $50 or so? Sure… but… meh. Give me a handful of really well built things and I’m much happier. Plus, well, given what we spend on food and wine, skimping on something like this just doesn’t seem like the way to go.
Amen
+2.
WE have had our set of Dutch ovens, sautee pans for 30 years since our wedding. With the exception of a lid falling off of a high shelf and cracking, These pans have held up amazingly well. I use them virtually every day and the Dutch oven has been used to bake bread for decades.
Incredible products
We have both Le crueset dutch ovens and recently bought a Staub enamel saute pan. I think the quality there is comparable. I still dont know how to clean the char off the bottom of the enamel coated pan. Can I use barkeepers friend?
I completely agree. I think it is a faulty assumption that le creuset is the only well-built pan on the market though.
FYI to answer the question about cleaning- This is the recipe I follow.
http://www.diylife.com/2011/01/11/cast-iron-pan-cleaning/