I want this absolutely gorgeous Le Creuset Enameled 6 qt French Oven pot. It is very expensive however, and If I purchased this pot I would have to eat Ramen noodles thus negating the need for super awesome pot. I want to make Coq au Vin and Boeuf Bourguignon and Osso Bucco! I need this pot!
I could however, purchase this very similar Lodge pot at a fifth of the price and still afford to fill it with food. Any thoughts?
I don't know much about either, so I'll have to look it up. I like the color of the top one better, though. So pretty. I need pretty dishes like that so my pictures of food are cuter.
I'd say go with the cheaper one. What's the fun in having a cool pot in you can't afford the food to cook in it? I agree with Katie though, the first one is a very pretty blue color.
Get the Le Creuset! It's French, so it must be WAY cooler! What is all this about Coq au Vin and Boeuf Bourguignon and what in the world is Osso Bucco? I thought you were a vegetarian? Whatever you decide to do, I would love to help you eat it--except for the Ramen...
I think if you're willing to make those unpronounceable foods, you've earned yourself the real pot. Perhaps it's cheaper in France? I'll look into that with you if you'd like.
Personally I would go with a Staub over Le Creuset. They're roughly the same price. But for a number of reason I like Staub better. 1. self basting dimples on the lid help season the enamel and enable it to become more nonstick with use 2. Staub was actually designed for restaurant use 3. Staub also adds an extra coating of enamel during their processing, compared to LC's 2 coats, so it holds up better over time 4.Staubs lids also fit better and the handle extends higher so it is easier to grab with a towel when checking on it in the oven. All in all Staub and LC are both great pieces of equipment with outstanding warranties and you will have them for many many years.
I don't know much about either, so I'll have to look it up. I like the color of the top one better, though. So pretty. I need pretty dishes like that so my pictures of food are cuter.
ReplyDeleteI'd say go with the cheaper one. What's the fun in having a cool pot in you can't afford the food to cook in it? I agree with Katie though, the first one is a very pretty blue color.
ReplyDeleteGet the Le Creuset! It's French, so it must be WAY cooler! What is all this about Coq au Vin and Boeuf Bourguignon and what in the world is Osso Bucco? I thought you were a vegetarian? Whatever you decide to do, I would love to help you eat it--except for the Ramen...
ReplyDeleteI think if you're willing to make those unpronounceable foods, you've earned yourself the real pot. Perhaps it's cheaper in France? I'll look into that with you if you'd like.
ReplyDeleteThis comment has been removed by the author.
ReplyDeletePersonally I would go with a Staub over Le Creuset. They're roughly the same price. But for a number of reason I like Staub better. 1. self basting dimples on the lid help season the enamel and enable it to become more nonstick with use 2. Staub was actually designed for restaurant use 3. Staub also adds an extra coating of enamel during their processing, compared to LC's 2 coats, so it holds up better over time 4.Staubs lids also fit better and the handle extends higher so it is easier to grab with a towel when checking on it in the oven. All in all Staub and LC are both great pieces of equipment with outstanding warranties and you will have them for many many years.
ReplyDelete