Never allow me to enter a kitchenware shop unsupervised!

[dug777]

Originally posted by: Howard
That's the only advantage, I'd say - the relative inertness. But dug only got the coating on the outside.

It's enamelled on the inside too

 

[Howard]

Well, the pic you linked to shows a bare inner surface.

 

[dug777]

Originally posted by: Howard
Well, the pic you linked to shows a bare inner surface.

No sir, just satin black enamel

 

[LS21]

Originally posted by: HomeBrewerDude

A family friend of mine gave me a cast skillet set that doubles as a dutch oven... its been great over the years, and thought it was the best until my MILaw gave us her hand me down stainless steel cook ware (think they're branded dansk). SS is so easy to clean, cooks even, and takes the oven as well as the cast iron.
:beer:

my kitchen is all cladded SS & cast iron (enamed and plain)... only way to go IMO :thumbsup:

Originally posted by: SampSon

You most likely will not find any professional chef using any Le Creuset product in their restaurant. Possibly at home, but definitely not at work.
[/quote]

true. pretty much ALL restaurants use all thick alum pans. theyre cheaper, easier to care for. but at home one can afford to have some style