Home Cooking 24

le creuset - digging for dirt

kate | Sep 19, 200511:40 PM

I've been ogling Le Creuset pots on amazon for a while now, and have been considering investing in some kind of soup/stew pot. But am I just being enticed by the name and the oh-so-beautiful enamel colours? Is there a difference between American-made and French-made Le Creuset (I read that some of the pieces are made here)?

I don't understand the difference between a pot made of Heavy-gauge carbon steel with enamel-coated interior and exterior, a Heavy-gauge steel and enamel stockpot and a 'french oven' made of Enameled cast iron.

And finally, is there a just-as-wonderful brand out there that perhaps I am overlooking? I'd love all your advice before making what is for me a large financial investment.

Thank you!

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