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Old 01-18-2009, 09:30 PM   #1
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Enameled Cast Iron cookware - What Brand

Just curious as someone asked me about other brands then Le Creuset.
Do any of you have any of the other brands like Martha Stewart, Mario, Rachael Ray?

I have le creuset and staub and love them both but I think I prefer my staub as they seem easier to clean because of the darker interior. What are your thoughts and what do you use the pans for?

Thanks for any information. Helen

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Old 01-18-2009, 09:37 PM   #2
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Helen, I just purchased a Lodge Enameled Cast Iron Casserole Pan, and I really love it so far. The price was just right and shipping was free from Amazon. I don't know how it will do over time, but I will continue to clean it immediately after using and see how it holds up.

Do you have any dark stains on your Le Creuset or Staub? I'm asking because someone had a question at another message board, and I wanted to know what you use.

Toni
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Old 01-18-2009, 09:38 PM   #3
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Hi, Helen. Welcome to DC.

I have no experience with anything other than Le Creuset. Love, love, love my Le Creuset. The insides are light-colored and have discolored over the years, but that doesn't bother me in the least. Just shows that I love it and use it.
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Old 01-18-2009, 09:44 PM   #4
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I am generally not a name brand shopper... but every time I look at the stuff Le Creuset its the nicest. Their enamel looks the best...handles etc. They are really pricey though and the other brands will cook great too.... they do generally feel cheaper and are as to be expected made in China. From an aesthetic basis they do not impress me but they will do the job and are far more affordable.

Personally I don't prefer the dark interior of the Staub... IMHO if its dark inside it should be raw CI. Otherwise I like to see that it is clean. Stuab is good stuff though.
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Old 01-18-2009, 09:46 PM   #5
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I have heard the enamel is thinner on the Batali and that the handles aren't heat safe. Warranty seems to be an issue on some of his products. It sure does look and feel nice, but I agree with Katie ... the LC is the gold standard. I have seen only a few Staub pieces, personally so can't offer much there.

My sister got a Martha Stewart ECI dutch oven at Macy's and is thrilled with her find!
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Old 01-18-2009, 09:48 PM   #6
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Gotta say there are bargains out there. Our last Le Creuset skillet was 99 cents on eBay. What a find!
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Old 01-18-2009, 09:49 PM   #7
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Quote:
Originally Posted by Katie E View Post
Gotta say there are bargains out there. Our last Le Creuset skillet was 99 cents on eBay. What a find!
Katie, that's no bargain ... that's a STEAL!
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Old 01-18-2009, 09:53 PM   #8
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Speaking of Ebay, don't overlook deals on such older brand enameled cast iron like: Copco, Cousances, and Descoware.

They often sell much cheaper than LeCreuset and in the case of Copco the cast iron is thicker than LeCreuset. Also Copco has raw cast iron bottoms which make for better heat transfer.
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Old 01-18-2009, 09:53 PM   #9
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on the cost of LC... retail is insane... and unnecessary.

My new LC is from TJ Maxx at steep discount (still expensive) the rest of my enameled CI is older LC/Descoware/Copco all flea market/thrift and all less than $10 no need to pay big $$ for the stuff.
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Old 01-18-2009, 10:53 PM   #10
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every piece of LC I have seen at TJ recently is chipped on the edges. Does that matter?
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