Hi fellow chowhounders!
I was wondering if anyone has had any experience with Le Crueset cookware -- I see a lot of chefs on the food network using this brand. It is so expensive! Is it worth the cost - do people like it, what are the pros and cons? I have all-clad cookware, and sometimes it is so heavy, I don't like to pull it out, and use whatever cheap lightweight cookware I have on hand!
Thanks for your inputs!