I have just about every size of the old Wagnerware roasters and pans. They are heavy and great and I think they have a certain great "character" to them. Some of them belonged to my mother and a few I have happened upon at antique markets, flea markets etc. I use the various sizes for roasting, braising, osso buco,and everything else you can imagine. I truly enjoy cooking with this cookware.
That being said, I often look longingly at Le Creuset cookware. I am in love with their new cassis color. My daughter gave me some of the ceramic bakers and the little cocottes for Christmas and I have enjoyed using them. Now - I would like to have some reason to purchase one or more of the large iron roasters. My question is - what would be the advantage to using these over my Wagnerware? I just want to know what they can do better than what I am currently using. So many people seem to be huge fans of Le Creuset and I just want to know what advantages I am missing out on.
Please give me an excuse to buy some LeCreuset cookware...
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