Let’s see your Le Creuset & Staub collection?

Question

I have sold a few of my Le Creuset ECI pots. But this is what I have kept. 

I rarely use my Le Creuset and Staub pans, but when I do, I always find that they give me a fine cooking result. 

I first came to this board 3 years ago thinking ECI was the mother of all cookware and all I needed was to replace all with ECI to get the best cooking results. 

I have since then discovered how wrong I was. ECI is great for stews, soups and braises; and that’s pretty much it. 

Let me see your collection and hear your thoughts on ECI and stoneware from Le Creuset and Staub. 

FYI I also own a Le Creuset 26 cm round ECI pot in white. Forgot to take a photo of that. 

Cheers, Claus

Answer

Hi Claus,

There are already threads for Le Creuset collections, and I posted many of mi8ne with my kitchen renovation threads, so I'm not up to another post, but

 my experience was different from yours and most others. In all my previous cooking, I never had any enameled cast iron experience until I began to use induction--and then I was thrilled to expand from one pot cooking into a whole series of applications:

my 8 oz. Staub mini containers for puddings;/etc.

my Tramontina 3 qt saucier

my Staub perfect pan wok for stir fry

my Staub 11" crepe pan

my Le Creuset Bouillabaisse pot

my Le Creuset vegetable pot

my 26 cm Le Creuset pot w;/steel insert for steaming.

I also have a Kobenstyle enameled steel paella pan

These, plus my more conventional 20-28cm pots 

These ECI are much more specialized tools than other metal designs, but in their niches, they work very well--and almost always can be used for display.

Ray

Answer

Hi, Claus:

 I only have one piece of Staub. The biomimetic shape is a little silly, but the internal screen makes it worth having. You'd think they could've found a truer enamel color.

 I'm down to two pieces of LC in my main kitchen: (1) a pate terrine; and (2) a small, cracked oven I use for a bread cloche. I keep a handful of other pieces at my beach house in case I need them for testing.

Aloha,
Kaleo

Answer

Hi Claus,

There was a thread on LC awhile back with quite a few photos. 
 
https://www.chowhound.com/post/le-creuset-fanatics-1023806

My collection of LC at the time was pictured there. I have a 4 quart Staub braiser too. But I don't seem to be reducing my ECI numbers. In the last few months I bought a smaller LC braiser from eBay and an LC skillet too. I really appreciate the easy clean up. 
Just this week I cooked a turkey breast roast in the 5 qt LC Dutch oven while I was at work. I refrigerated it for hours in the DO before placing it in the cold oven when I left for work so it would stay pretty cold until the oven (set on delay cook) would start to heat. And it stayed warm until we arrived home. The inside of that pan looked terrible when it was done but it washed up like a dream. 

 We also seared some little tenderloin steaks in the LC skillet one night and another night I made a batch of fried rice after work. I've always enjoyed my bare cast iron skillets, but I didn't miss the drying on the stove or oiling the pan to season and the LC washed up easier too. 

So, I have to respectfully disagree that LC is only great for stews, soups and braises. I cook desserts, cornbread, bake pasta, rice dishes and steam veggies quite often in addition to the uses you mentioned . Oh, they look good too!

Answer

Only 2 so far but I can see myself getting more.

Answer

Let’s not and say we did...

Answer

Another one pot collection, languishing on the top shelf due to infrequent use.

Answer

Oh pictures of the stoneware too? I keep on thinking of getting some nice racks, but I pause because all my ECI and stoneware is hidden away to make it less obvious just how many pieces I have. I'm a little afraid to dig it all out.

Answer

I just have two pieces of ECI, both Staub, both the deep cobalt blue majolica glaze, and both are rooster themed. The oval 5.75 qt Coq au Vin and the 3.75 qt Essential French oven. I'll try to get them out of my cabinet and snap a picture, but I don't have them displayed.

I use them for the same things you do but I have done bread in the smaller cocotte.

Answer

I use open shelving for my pots, though some dusting is required. I added the oval gratin/fish pan as of late.

Answer

Updated photo

Cheers, Claus

Topics

Locations

Your post has been published!

Let’s see your Le Creuset & Staub collection?

New to Chowhound?

More from Chowhound

How To

Homemade Dole Whip Is Only Two Ingredients Away

How To

Boba 101: How To Make Bubble Tea at Home

Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

Trending Discussions

Pizza on the grill

Boston Restaurants Closings, that summer of Covid

Bastille Day, July 14th: time to think French...

What's For Dinner #441 (July 2020) - Summer Living!

What are you baking these days? July 2020 edition!

Quick Links

Latest Discussions

Cookbook of the Month

Dish of the Month

Weekly Menu Planning

Get fresh food news delivered to your inbox

10 Cooking Tools from Around the World You Didn't Know You Needed

Tropical Decor to Turn Your Place into Paradise

Our Favorite Ice Cream Parlors That Ship Nationwide

CBS Interactive

Chowhound

Community

Editorial

Content