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.
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