/ck/ - Food & Cooking

>>16626483
just go on aliexpress

>>16626489
>trusting chinks with anything that touches food

>>16626483
It's worth it because it will last forever but get a staub

>>16626483
Yes, no question about it. I have two.

>>16626483
It depends on your discretionary income. There are better things you can do with your money, but there are also much worse.

just get the lodge dutch oven. half the price and still a reputable non-chink brand

>>16626483
what qualities do these have over a lodge? Or is it just build quality/feel?

>>16626483
nearly years old. Asks if their popularity is due to zoomers and millenials.

>>16626483
If you plan on using it, yes.
If it's going to sit in a cupboard forever, not really.
Even then, it's not like it's going to go bad.

>>16627052
I plan on using it for stews, but also to cook pasta. I guess it could be nice for those one pot recipes.

Buy a used one and make sure the laminate isn't chipped.

If it wasn't handled by a mongoloid these things are going to outlive the elderly person selling it and besides some stains it should be 100% fine for a 1/3rd the price.

>>16627101
I'd say go for it.

Based on the fact you ask internet randos if it’s a “meme” rather than reading a bit or checking one out in a store, I’m going to recommend you go with a Lodge or Tramontina.
Then later on, you can check out a LC and have better personal understanding of why it’s more expensive.
And /ck/ will have one less “I fell for the X meme” from someone who doesn’t understand what they bought.

>>16626499
this

>>16626996
The whole thing is made in France by white people. Lodge sends their cast iron to China to be enameled. Your cookware is made by filthy asians.

>>16626483
Hipster meme.

>>16627377
I mean in terms of cooking performance, is there any difference? does the enamel on le cruset somehow last longer?

>>16626483
Who makes the best pressure cooker, dutch ovens are ancient trash.

>>16627377
>Fr*nch
>White

>>16627377
>France
>white

>>16627377
Checked and true

>>16627424
Their enamel is better. There’s a reason why collecting vintage Le Creuset is a thing, it’s because it lasts long enough to become vintage.

>>16627424
They can be used at higher temperatures.

>>16627101
If you think it will be versatile, I highly advise against it.
Enameled cast iron is NOT versatile. Enamel is a terrible cooking surface. It sticks and stains far worse than anything else.

I advise you get a lidded, handled, heavy bottom stainless pan instead, like pic related. Often called a risotto pan.

Enameled cast iron is the GOAT for long acidic braises, and that's it. I have one and that's all i would use it for. It's a specialty piece of equipment. Pic rel is good for long acidic braises and good for almost everything else too. Non-enameled cast iron is more versatile too, because non-enameled cast iron is actually a good surface to cook on.

>>16627101
also it's not good to boil pasta in either. The thermal mass is useless, it just means it will take longer to heat up and be more heavy and awkward to drain.

enameled cast iron is not a super-versatile thing to start with, it's a highly specialized thing to end with. You should have like a dozen other pots and pans first.

Why are people acting like there's only one decent brand out there?

>>16626483
Yeah they are plus they're really pretty

>>16626483
Their stainless steel is great. But, if you buy their dutch ovens, you're a stupid hipster faggot.

Buy staub. I've seen both in person. Staub is much better.

>>16627444
>hurr durr higher tech is always better durr
GTFO, you stupid 8 year old

Dutch ovens are very versatile and useful. Enamel is a great cooking surface. Steel pans can be good for some things but they don't really compare, they lack the thermal mass which really makes dutch ovens special. Highly recommend, it will become a staple of your cooking quickly. Really no kitchen is complete without one.

>>16626483
They're not. Get a Pyrex for half the price.

>>16628114
>If you think it will be versatile, I highly advise against it.
>Enameled cast iron is NOT versatile.
I dont doubt your experience anon but I want to point out that my mom who is incredibly old has been using the same enamel cast iron pot daily since she was a young teenager and it is fine. it has a few scrapes and wear but it is fine and that is over 50 years of constant use.

what changed? that pot was in her glory box and still works fine so was made in the 1940s

>>16628402
And junk it in a tenth of the time. Nice false economy.

>>16628402
God what a terrible design.

>>16628409
I've been in your mom's glory box m8 and it ain't all that special.

>>16626483
Not a meme, they're really great. But also stupid overpriced. I have a couple of pieces, if you wait a bit you can get a nice discount on them a couple of times a year. Even with the 20-30% discount they're still overpriced, but they're definitely great.

>>16628409
versatility is not longevity

>>16628397
>Enamel is a great cooking surface
no it's not
i have a le creuset enameled saute pan i got given as well. It's SHIT compared to everything else.

>>16628144
they’re not and there’s not.
LC and Staub are two different manufacturers.
some other brands have been mentioned as well.
my god, you fucking fool

Bought exactly your pic related.

Got it used for a bargain though, it was pretty new, no visible scratches on the emaille either. Cleaned it up and was ready to go.

I use it mostly for stews, soups and it's pretty good. Heats up fast, is sturdy and enough room for bigger meals too.

>>16628518
You don’t have an enameled Le Creuset sauté pan because Le Creuset has never made an enameled sauté pan.

>>16628410
Had mine for 13 years and it still looks like new

herbal infused butter

scrap from old tee as cheesecloth

squeeze dry n discard pulp

crushed garlic, spices n dried chives for taste

mix well n put in freezer til less runny

mix some more n back in the freezer it goes

this is good

saran wrap

in fridge til solid

you can have some soup in the bowl before cleanup to get the scraps

>>16626489
I fucking hate cheap people with every fiber of my being.

>>16627216
This.

>>16629039
*ahem*

>>16628389
>contrarian faggot
>I have SEEN both

Which also means you own neither, which instantly renders your opinion as worthless and invalid, much like any attempts you make at getting a girl to desire you

I have plenty of LC products, including my plates, mugs, and bowls. All top notch, great feel and weight, true premium products. That being said, its pricey, so only invest if you can afford it. If you are at a point in life where you still live in relative proximity to niggers you should be saving all available money to change that first.

>>16629039
ehhhhhhhhhhhhhh

>>16626483
It’s my primary pot be it boiling pasta (great heat retention) to making soups and stews.

It can legit replace every pot you have save for the really tall aluminum ones.

>>16630209
Why do you need good heat retention to boil pasta? How long are you boiling your pasta?

>>16630217
Let me clarify there are a few dishes I like to make that require melting of cheese like Cacio de Pepe or Carbonara that you don’t want the pot or pan on heat cause it will cursle the eggs/overcook the cheese but you want heat so it will melt and emulsify. But if the pan cold to quickly well…that’s also bad.

I find I don’t have to rush like you do with an aluminum/steel pan cast iron good heat retention I can take my time

>>16628114
>drumsticks
Man child

>>16630217
>Why do you need good heat retention to boil pasta
When you put the pasta in the water the temp drops dramatically. The cast iron will help keep the water boiling when pasta is added.

>>16630354
Just use more water.

>>16630337
gotta be one of the stupidest posts I've ever seen anywhere

I only cook like 6 meals and none of them require a dutch oven.

>>16626483
yes

t. owner of Le Creuset

>>16630405
im not getting my stockpot out for a bit of pasta

>>16626483
Just put it on your wedding registry. That's how we got it.

>>16626483
i use a stainless steel casserole pan for shanks and pot roast, no problems and great results.

>>16626483
Just like with anything pricey cooking related - how often do you plan to use it? If your answer is a lot then yes.

>>16627452
>>16627467
You tell me.

>>16628518
If you got enamel or regular steel pans from "Le Creuset" : They're not the ones who made them, they just resell it overpriced with their brand on it.
Le Creuset is Cast Iron and only Cast Iron.

>>16633802
I don't think that's true but they are probably not worth what they cost unless being able to hand down cookware to your offspring is important.

I have one that my parents received as a wedding gift in the late 80’s.
Just made split pea soup in it last night.
It’s better to spend more for something that will last rather than buy cheap chink shit you need to replace every two years

>>16633094
>how often do you plan to use it?
Sometimes.

>>16629119
this is what vegan poop looks like

>>16626483
Predates hipsters by a century. Question answers itself.
t. Have a few and they are amazing.

>>16627116
This. Exactly this.

>>16627444
Enjoy your fast food, nigger

>>16633817
Not him but it is true. Only an idiot would buy stainless shell cookware from a company that doesn’t make stainless steel cookware. It’s all manufactured by a third party and branded by le Creuset. The only thing anyone should buy from them is enameled cast iron.

>>16626483
I was dubious but then got one, never looked back. Got that exact one in your pic. Incredible for braising, I braise a lot of lamb shanks in it.

>>16635570
How are you defining "make?" Just because the factory is located in another country doesn't mean they don't send their own design and specifications to it, and then oversee production and quality control.

>>16626483
sus

>>16626499
I have a creuset that is 70 years old, was my grandmother's, can confirm

>>16630979
If you do not cook then why the fuck do you read this board?

>>16626483
Check local thrift stores before blowing full price, I've seen them quite frequently

>>16635670
Yes of course they sent their designs like the signature lid or the overall rounded shape and it's interesting if you want some aesthetics in your kitchen with a whole Le Creuset collection exposed. But in that case you got top quality cast iron combined with middle-quality stainless steel.

>>16626978
Lodge's seasoned cast iron is American made. Their enameled cast iron isn't.

>>16630235
carbonara expert here - you don't want something with good heat retention for dishes sensitive to heat, you want something with relatively low heat retention that you keep over very low heat while stirring continuously and watching for signs of overheating. Using a big cast iron pot, if it's too hot (or too cold) your dish is ruined, there's no way to correct on short notice. With a small steel or aluminium one if it starts showing signs of overheating you just remove it from the flame and it falls out of the danger zone within seconds.

>>16637741
Sounds pretty accurate. If you're cooking eggs yet don't want to make an omelette, this shit is pretty dangerous.

>>16637627
Having le Creuset stainless steel in your kitchen is a dead giveaway for being a rube.

>>16626499
this, only reasonable answer

Anyone know if the temperature limits on these things are bullshit? Some of the cheaper brands say not to use them above 400f in the oven. While le creuset is like 500. Metal handle on the lid so I don't think that's the problem. Do they low-ball it just to be safe perhaps? I can't understand why enamel and cast iron would have a temp limit so low.

>>16626499
$175 for an 11" cast iron enamel bottom pan, fuck. WHY?

>>16633791
Am I racist if I think something made by white people is probably good quality

>le creuset
>hipster
You might as well call Gucci handbags "hipster" at that point. (LC dutch ovens are actually really nice, though.)

>>16626483
I use mine once or twice a week for braises, finishing pasta, jambalaya, and stew/gumbo. It's great if you use it a lot, but if you don't cook with it often I feel like it wouldn't be the best purchase for you if money is an option.

>>16639244
Let’s be real, do you think the people producing artisanal cookware in a first world country do a better job than the ones at an enameling factory in China?

>>16639285
Different anon, but I think people in first world countries are getting paid more to produce less and sell it at a higher price point. That's simply not viable without using higher quality materials and/or having better quality control.

>>16639223
Quality bro. Quality.

>>16639285
Yes and I fully support paying more to keep manufacturing in the first world alive. Your race to buy everything as cheaply as possible will be your own undoing in the end.

>>16626483
The old vintage sets are good. Dansk is also a good brand. You need to know how to handle them.

>>16640086
I can get a lodge cast iron pan for fuckin $15-$20, sell me why I need the enamel! GO ON! SELL IT TO ME!

>>16640166
Never mind, the inside is enamel too, I guess its good to simmer a tomato sauce, can't do that in a regular cast iron cooking vessel. :^)

>>16640166
Already told you bro. Quality.

>>16640166
No need to season or maintain it in a any special manner. It’s everything good about cast iron without any of the shitty parts of cast iron.

>>16626499
>but get a staub
this. Le Creuset is good, but Staub is better.
in particular, Staub's dark enamel has better non-stick properties than Le Creuset's creme one

>>16626489
ok boomer

>>16629137
>yeah I saved 20 bucks this year on toilet paper
>no I don't care that it was prison surplus 1 ply and rubbed my ass raw every time I took a shit
>look at this KING over here with his SOFT TOILET PAPER

>>16626483
the consensus from the last thread was that LC and Staub are worth it, because they offer lifetime warranty and there's no way to repair cracked enamel (which happens all the time)

Just read in Ken Forkish's bread baking book that the knobs on Le Creusset ovens can melt and you're better off replacing them with a stainless steel handle from a DIY store. Kinda made me laugh.

They're still made in France if you care about where your money goes.

>>16626483
I bought two Chasseur pots (a dutch oven and a roasting pan) 20 years ago for 1/3 the price of overpriced and overhyped Creuset

I got a Staub dutch oven about two years ago and it's become my most used pot. I use that shit for everything. It was bright red and the color has darkened a bit from putting it in the oven many times, but the enamel has held up perfectly so far.

>>16643417
I'm pretty sure le creuset sells metal knobs, but Staub comes with a metal knob to begin with and is also made in France.

>>16643605
>paying £280 for a dutch oven
>the stainless steel knob is a £23 optional extra
yeah i'll go with the Staub or the DIY store thanks

Wait, Staub is French too, what's up with them and these damn pots

>>16643575
Only two layers of enamel, anon. It says so right there in your image.

OP here. Bought one and made Basque chicken in it. Pretty good and I have food for 3 days now.

>>16626978
>>16637684
Walmart has an even better version of the Lodge Dutch oven thats $40 and looks like a dead ringer from LeCruset. I have one, and I’ve used it regularly, with no chips or other issues.

>>16645124
Have fun eating the Chinese chemicals bleeding from your China pot.

>>16643417
>>16643605
>>16643629
Which knob you get depends on which model you buy. Le Creuset sells a cheaper version of its dutch ovens in their outlet stores and with some online retailers that comes with a plastic knob. Their main line of product comes with the metal knob. It’s a catch 22. If you’re putting it in the oven the plastic is only in danger at high heat levels but on the stove top it’s better because you can touch it with your bare hands. The metal knob can ha die any heat it’s subjected too but it’s easy to forget about how hot it gets and burn your hand. I have both models.

>>16645144
They’re in every already, so don’t pretend like you’ve magically avoided it somehow.

>>16645321
Why would there be chinese chemicals in a product made in a factory in france?

>>16645439
Who do you think supplies the factory machinery?

>>16628389
>>16626483
>staub
nice chineseum

Le Creuset is virgin iron. Not an alloy of recycled metals, they are new iron never used in anything else.

If you have a job, get yourself a nice Le Creuset. If you're poor just get whatever.

>>16626483
We have about a dozen of these at work and in my experience they are very hardy and have exceptional build quality.

>>16626499
BASED and staubpilled
le creuset is the apple of cast iron

>>16626483
Yes. They are really great.

>>16647505
I'm not eating off of factory machinery.

it's garbage.
Source: I've owned a Creuset cast iron set and frying pans for years and they're like any other non-shit cookware. Got them for dirt cheap as part of some auction package deal.

You're paying for brand name and "made in France" as if I would want anything from that shithole country.

>>16647573
>>16626499
I checked and Staub is around the same price here (I am French). Turns out Le Creuset is much more expensive than it should be for burgeranons.

>>16648058
its marketed by chefs here in burgerland, and sold in upscale stores like neiman marcus (aka needless markup). its a luxury brand as much as it is cookware. dont care, i love my two pieces of LC. 3.5qt dutch oven and 3.5qt braiser. finna get a bird roaster before winter.

>>16648058
true unless you live in the north east part, staub has a factory near Colmar
it does clearance on second-hand and you can get some really good prices if you're not picky on the colour for example

COCINAWARE FOREVER!!!!!!!!!!!!!!!!!!!!!!!!

Why are they called dutch ovens?

It's a british invention and they're not even ovens

>>16648862
Because the best ones are made in France, and you of in cook the food.