If you’re thinking about getting cast iron cookware, I welcome to you the club!
I honestly cannot recommend it enough. It’s a much better cookware than stainless steel due to its even heat retention, versatility, and maintenance.
Le Creuset has a wide range of colors, some seasonal.
The ample color options are why I favor Le Creuset pots over Lodge.
The versatility is what I really love about cast iron pots.
With a single pot, you can cook almost everything – stews, roasts, slow-cooked dishes, soups, and even noodles.
I’ve owned many stainless steel pots because they were more affordable and lightweight; however, dishes like pot roast or steamed mussels simply turned out better when cooked in cast iron pots.
The pots come in various sizes from a pot that is small enough for reheating a leftover dinner to a generous 9qt pot that makes a meal for gatherings.
It is supposed to last a lifetime with proper care.
I’ve seen many people who have owned their Le Creuset pots for decades (and I’m talking 20-plus years). Some pass the pots down to their daughters, too.
Yes, there is cookware that is also supposed to last a lifetime (like stainless steel); however, I find cast iron is easier to care for. All I have to do is “season” the pot with oil every now and then, and wash it with a non-abrasive sponge.
Depending on the color, the knob is either in matte black or stainless steel.
I’ve seen a shiny brass knob on one of the seasonal pots, and it is simply gorgeous.
I’m hoping to eventually expand my Le Creuset collection.
It will be well-loved and used!
If you’re thinking about getting cast iron cookware, I welcome to you the club!
I honestly cannot recommend it enough. It’s a much better cookware than stainless steel due to its even heat retention, versatility, and maintenance.
Le Creuset has a wide range of colors, some seasonal.
The ample color options are why I favor Le Creuset pots over Lodge.
The versatility is what I really love about cast iron pots.
With a single pot, you can cook almost everything – stews, roasts, slow-cooked dishes, soups, and even noodles.
I’ve owned many stainless steel pots because they were more affordable and lightweight; however, dishes like pot roast or steamed mussels simply turned out better when cooked in cast iron pots.
The pots come in various sizes from a pot that is small enough for reheating a leftover dinner to a generous 9qt pot that makes a meal for gatherings.
It is supposed to last a lifetime with proper care.
I’ve seen many people who have owned their Le Creuset pots for decades (and I’m talking 20-plus years). Some pass the pots down to their daughters, too.
Yes, there is cookware that is also supposed to last a lifetime (like stainless steel); however, I find cast iron is easier to care for. All I have to do is “season” the pot with oil every now and then, and wash it with a non-abrasive sponge.
Depending on the color, the knob is either in matte black or stainless steel.
I’ve seen a shiny brass knob on one of the seasonal pots, and it is simply gorgeous.
I’m hoping to eventually expand my Le Creuset collection.
It will be well-loved and used!