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13 Comments:
I looked at a couple of his pieces but they were just too heavy for me. they looked well constructed, but thats all i can say. Sorry DB.
huneybumper at 8:41AM on 11/04/08
I have the risotto pan (found it at TJ Maxx), which is basically a very large, nicely round-bottomed saucepan (no corners is nice). I love the finish on it, it has a nice texture. It's very well-made, the lid fits snugly, the enamel doesn't chip.
Not sure what other qualities could vary in cast iron, besides aesthetics (and I think the overall look of his products is gorgeous and use his line as a guidepost when I'm making those choices for my kitchen).
But I don't use it as often as I should, because it's heavy as hell.
renzata at 12:48PM on 11/04/08
If you mean the enameled cast iron, I have the Dutch oven -- 5-1/2 quarts I think. I have probably used it about 10 times. Two little chips in the enamel have appeared in the bottom. The instructions said not to use it on anything higher than medium heat. I decided to take my chances and sear some meat on high. Maybe that made the chips. It has been years since I had Le Crueset but I don't remember anything about avoiding high heat, and I want to be able to use high heat in a Dutch oven sometimes. In other words, not a happy camper.
Blue Iris at 12:53PM on 11/04/08
And yes, renzata and huneybumper are right. It is extremely heavy, at least for one with arthritic hands.
Blue Iris at 12:55PM on 11/04/08
i got the mario batali pizza stone as a gift, it's really really awesome. i've made lots of pizza/calzones and it packs all the heat the oven can give it.
not sure if it's cast-iron so this may be off-topic. it's prolly 10-15 lbs.
z911empire at 1:07PM on 11/04/08
@Blue Iris, that's what I was curious about -- the chipping. I read some reviews on Amazon, and some people were complaining about discoloration and chips in the enamel. I've already got one cheapie enameled cast iron pot that's not holding up well, so I was wondering if the Batali pots were more like that or more like the Le Creuset.
I saw a couple Batali pots at the local Marshall's for a good price, but it's not a good deal if they chip. And if they're being sold at a discount, I suspect they might be more susceptible to chipping than something new on store shelves today.
I think I'll be holding out to replace the cheapie with a Le Creuset when I can afford it.
As far as heavy, yeah, that's what I expect with cast iron. I was joking with DH that I better get a lot of use out of my heavy pots before I get weak and spindly and need a crane to lift them off the stove.
On the other hand, there's not much chance I'll accidentally bump one off the stove, or that it will tip over.
dbcurrie at 2:31PM on 11/04/08
I won't buy enamel ware any more, because it all tends to be made in China, and is not to the standards of quality that enamel ware used to be. I do not trust any thing made there, products that used to stand up to use, simply do not since they started being manufactured there. it's all junk.
Mares at 5:24PM on 11/04/08
@Mares, the Le Creuset enameled cast is still made in France. Which is good or not, depending on how you feel about France. Some of their ceramic stuff is being made in China, and I thing they also have a lower-end enameled cast product that's not made in France, but that stuff goes by another name. I ran across it once, searching for something else, so it may not actually be sold in the US.
I think the Lodge products may be made in the US, but I'm not sure about that. I haven't checked labels on those for quite a while.
dbcurrie at 7:29PM on 11/04/08
Lodge cast iron is still made in the USA. If you like the :"naked" black iron then Lodge is fantastic, for enameled there is no subsititute for Le Creuset, I won't buy anything made in China. Who knows what their manufacturing processes are like for their cast iron...I don't trust it though.
gemm558 at 10:41AM on 11/05/08
Caphalon makes enameled cast iron dutch ovens. It's made in Toledo, OH. Actually won mine in a chili cook off. Nice prize! Haven't examined it but I don't think I have any chips yet.
KB in Toledo at 3:22PM on 11/05/08
I've never used Batali's line, but I believe the instructions about avoiding high heat have to do with discoloration of the enamel and not anything to do with chipping (at least in my experience). When using enameled cast iron to deep fry, the finish will turn darker up to the height of the oil--I guess the pigment can't stand up to that kind of energy. Kinda makes you wonder if the "fade" style of paint job on the Le Creuset is the way it is to combat any future discoloration.
lagomorph at 5:10PM on 11/05/08
Le Creuset comes with the same instructions about avoiding high heat, and exhibits the same temporary darkening phenomenon when subjected to high heat.
barzelay at 2:23PM on 11/06/08
Yes, that's true LC comes with the same care instructions: avoid high heat. I also saw some LC at Home Sense, Winners (same as Marshalls, TJ Maxx, etc) here in Canada. All I'm trying to say is that if you buy your cast iron at a high end store (e.g. Crate & Barrel, Macy's, William & Sonoma) it doesn't necessarily mean it's of a higher quality. These discounted stores currently carry these same cast iron pots, LC, MB, etc and if you can have it a lower price why pay more?
I got my MB (made in Italy) from Costco at a good price and I know Costco carries good stuff. Everything I've got from there so far has been of great quality.
Shop around because in most cases you're paying for the name instead of the merchandise. Has it ever occured to anyone that some of these are probably manufactured in the same factories???
I saw one (can't recall the brand) which said their cast iron is lead, cadmium free. I inquired about the others like LC, MB and I was told they all are lead, cadmium free and that this is just a marketing ploy that the other uses. Perhaps it's true, perhaps it isn't. I'm doing more research on these claims.
Anyway, enjoy your various cast iron pots!
Araba at 9:56AM on 01/13/09