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Post by mcgee on Mar 20, 2022 11:43:52 GMT -5
I currently have a Le Creuset Dutch oven that I like but it's getting awfully heavy for me when it's full. I've been thinking of replacing it with something a little lighter weight. Any suggestions out there? TIA.
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Post by wallycat on Mar 20, 2022 18:32:06 GMT -5
I feel your pain on the heft of these things. This is my opinion so do with it what you will. A heavy, cast iron Dutch oven is precisely as heavy as it is for a reason. There are gorgeous stainless steel versions that "look" like a le creuset in shape, but of course, will not retain heat, will not allow for even, slow cooking, blah, blah, blah...
There's also stoneware, but that is not as durable nor as high-heat tolerant.
If you are asking are there different cast iron options, without doing a lot of googling, I would say no. Staub is even heavier.
Only you know the type of cooking you do and if it requires all the attributes that le creuset offers.
I did get a carbon steel saute pan and wok because they are very light in comparison. But, I need to season them and they are not a dutch oven.
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Post by mcgee on Mar 20, 2022 19:26:08 GMT -5
I actually ordered the All-Clad D3 Stainless 3-ply Bonded 6 Qt Stockpot with lid today. I’m afraid in another 5 years or so I’m going to drop the LeCreuset and ruin my floors. After reading reviews I think it will work perfect for my needs. They say it doesn’t do bread as well as a Le Creuset Dutch oven but,hey, I don’t make bread  |
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Post by wallycat on Mar 20, 2022 21:01:55 GMT -5
If bread is your concern, rest assured I have made the no-knead bread and let it rise in a le creuset CERAMIC loaf pan, then tweaked the timing/temp, and it turned out beautifully!
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