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Why Le Creuset?

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Why Le Creuset?

marcia | Nov 9, 2005 11:34 AM

Can somebody explain to me about Le Creuset?

What justifies how much more expensive it is than regular old cast iron?

A little research suggests (a) looks prettier, so you could bring it to the table, (b) cleans up more easily and (c) you can safely store food in it.

Are these all accurate? Is there anything else? Does it cook better than uncoated cast iron?

Thanks.

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